Sharpen Up
The Australian Women's Weekly Food|Issue 49 2019

Quite possibly one of the most important pieces of kitchen equipment, a good knife is a worthwhile investment into your culinary future.

Sharpen Up

The cost of a good knife set might make your heart race, but it’s an investment worth making. Many kitchenware shops have good specials on high-quality knives so it’s worthwhile shopping around. Knife sets can be great value, however don’t feel obliged to buy the largest knife set available. The fancy 14-piece set might look impressive, but perhaps isn’t the best use of your bench space or your cash.

ANATOMY OF A KNIFE

The pointy-end (point) is used to make fine incisions in food or to pierce holes in things.

The tip (the first third of the blade), not to be confused with the pointy end, does much of the cutting and can be used for soft vegetables and fine slicing.

The spine is the top of the blade; it is wider in larger knives and many chefs may grasp it by the fingers for better stability. It is the best thing for crushing garlic other than a garlic crusher.

The edge is between the heel and tip, and is the most often used area for chopping and slicing. It should always be sharp, not only for ease of use, but also for safety reasons.

The heel, at the rear of the blade, is the heaviest part of a large knife and is used with maximum force to cleave through hard, tough foods (thick-skinned pumpkins come to mind).

The bolster is a thick band of steel between the heel and handle. It helps balance the knife and prevents the user’s hand from slipping across the blade.

この蚘事は The Australian Women's Weekly Food の Issue 49 2019 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 49 2019 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

THE AUSTRALIAN WOMEN'S WEEKLY FOODのその他の蚘事すべお衚瀺
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 分  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 分  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 分  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 分  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 分  |
Issue 93