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One thing good Cooks will want in their kitchens is a Fantabulous set of kitchen knives and know how to wheel them

 

They range in price from inexpensive to prices that are jaw-dropping. Good kitchen knives will last for years, often a lifetime if they are looked after, go for the most expensive you can afford, quality is important

 

The first thing a cook will notice when buying kitchen knives is how many varieties are available. How does a smart cook choose among the brands, styles, sizes, etc? Many brands feature sets of kitchen knives that generally include a medium and large chef’s knife and vegetable knife then team it with a sharpening steel the correct length for your knife lengths , keeping them sharp is hugely important to begin as a blunt knife is way more dangerous than a sharp one. Some brands sell their knives separately, allowing a cook to assemble their own custom set. For new cooks choosing  a small set of knives is probably the best way to begin and add to it later from a recognized brand that will stand the test of time. A cook can always buy another, more specialized knife, if the need arises. For an experienced cook, I recommend buying a set of the same brand and when you purchase good knifes you will never look back.

These are my recommendations for Woman in the kitchen go to  www.womanshealthychef.com/catalouge pg 2, I have the full range available if you wish to buy specialized or individual items, please contact me on the link below

How to use your Cooks Knife

1. Always, Always make sure the knife it sharpened, blunt knifes are uber dangerous

1. Hold the knife  by the handle with your dominant hand

2. Use your thumb to grip the knife around the top of the blade and wrap your hand around the bolster of the knife

3. Secure the food with the other hand tucking your fingers under in front of your thumb, like clawing the food which should be secured by the fingers and use the top of your knuckles as a guide to the blade  down to the food to prevent cutting yourself

4. Always keep the thumb tucked in and move your clawed hand in a backwards motion to keep fingers intact to the desired position of the next cut and repeat the process slowly, with time you will gain speed but best to keep your fingers in the beginning

For more information contact me @ cassandra@womanshealthychef.com

Happy chopping I say and practice just like wax on, wax off xx

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