Hello first-timers, Welcome back. Today is free for all Friday. Today we can talk about anything that concerns you.  Please feel free to ask any questions that you like. I like to thank everyone for their questions and feedback that I have been receiving on the blog.  There is a question that a first-timer asked, “What type of knife should I use for cutting my turkey?”  Thanks first-timer for your question. I’m sure there are many other first-timers who are thinking the same thing. The answer to the question is; the Chef’s knife is best for cutting the Turkey. This knife is also known as the French knife.

QUESTIONS OF THE DAY: Are you using the right equipment in your kitchen, and, do you know what is in your kitchen?

Having the right equipment in your kitchen will help you perform your task faster and safer. Many of us have kitchen utensils and don’t understand how to use them.

Well today we will be getting familiar with our kitchen and what is in it.

WORD OF THE DAY: Kitchen Knives. There are many knives that will help us do the job we want them to do, however, are we using the right knife? There are many types of knives, and they range from the Chef’s knife to the Paring knife.

KITCHEN KNIVES:

The blue cutting mat has three types of knives. (From left to right) The Serrated slicer is mostly used for slicing cooked meat and bread. The Straight- edge slicer is good for slicing smoked Salmon, and the Boning knife, is about 6-inches long and is use for separating raw meat form the bone.

The red cutting mat also has three types of knives. (From left to right) Fluted-edge knife, this knife has a fluted-edge which will increase the speed when cutting, dicing, and slicing. It is great for preparing vegetables for a stir fry. The French knife, (aka Chef’s knife) is about 8-12 inches long. It is known as the all-purpose knife, and used for chopping, slicing, and mincing, and the Paring knife. Its blade is 2-4 inches long, and is used for paring and trimming vegetables and fruits. 

HOW TO TAKE CARE OF YOUR KNIVES:

Taking care of your knives is important. Do not clean knives in a dishwasher.  Always clean knives immediately after using them. Always be safe when walking with a knife. Make sure to hold it straight down at your side with the sharp edge of the knife facing behind you. Remember when passing a knife; pass it with the handle towards the person you are passing it to.

Also included in the next photos are your Kitchen Fork, Vegetable peeler, the Shredder, the Hard Steel Sharpener, and the Insert thermometer.

HOW TO SHARPEN YOUR KNIFE:  There is a tool you most likely already have at home, it is the Hard Steel.

1.     You will hold the Hard Steel sharpener in a near vertical position. Make sure the top of the sharpener is resting on a surface that does not slip.

2.     Take your knife and go downward of the steel in a smooth continuous motion. Make sure you start at the tip of the sharpener and move toward the bottom of the steel.

3.     On the way down the steel, start with the heel of the knife and continue to the tip of the knife. Do the same thing on the other side of the knife.

Now that you can recognize the knives in your kitchen and you know how to sharpen them and clean them, now you are on your way to becoming a professional chef in your own kitchen. If you don’t get it right the first time, remember it’s the first time for me too. Have fun and be safe this Holiday.