Sharpen Up

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

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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.