VALENTINE'S SPECIAL: How to Choose Your Life Time Companion, aka Your Chef's Knife

A life time ago, in the Israeli boot camp, our sergeant used to tell us at least twice a day: “The Uzi gun is like your husband: you have to take care of it, and never leave it alone.”

In a different life and a different decade, I came to have an even closer relationship with my chef's knife: I regard it as an extension of my own body, or to be more accurate, my left hand. When you work in the kitchen, you have a special relationship with your knife. After all, this is the tool that enables you to do almost anything that you need.

In the restaurant kitchen I met quite a number of rough guys with rough talk, but when it came time to spread out their knife set, their whole demeanor changed: a gentle touch, a softer voice and a kind of respect that you wouldn't be able to get from them as easily if they were reffering to a human being.

I love chef knives. Every time I read about a new one or I see a great one at the store, I would really like to hold it and feel: Could that knife be part of me? Does it have that sense of balance that is almost inexplicable, heavy but not too heavy, smooth and sharp, all at the same time?

The reason for these somewhat esoteric questions, is that a good chef's knife is built very different than its cheap look- alike. The materials are very particular and it's specially engineered to be useful next to the stove. Here's a link to a quick explanation about the different parts and utilities of a chef's knife: http://www.cookswares.com/articles/chefknifeanat.asp

If you would like to see a craftsman making a knife, there is one in Brooklyn.

His name is Joel Bukiewicz, and in his shop, Cut Brooklyn, you will be able to learn the amazing thought put into this craft. http://cutbrooklyn.com/home.html

Many times I jump in to help out with a prep for a dinner or party at friend's kitchens.

Usually I find that even the most avid cooks settle with dull, cheap knives.

A good knife and very little care can save a lot of time in the kitchen. It's also safer although it looks scarier.

For all my friends out there who would like to get on board and join the knife lovers train, here are a few tips and facts that are off the radar.

First of all, the knives ARE heavy. Don't expect the light feel in your hand that you have with a regular knife. One of the reasons is that a heavy knife can be stable, and that same heaviness that scares so many people, actually helps for safe cutting. It can also cut steadily through tough objects such as a sweet potato or a butternut squash. Its weight is actually part of the cutting itself. So if you felt that the knife is heavy- good for you. Now try that 10” instead of the 8”...

I don't think it really matters which of these sizes you take but I think that it's better to get used to the big kahuna, the 10”. The kitchen is not intended for the dainty.

Buying one of the machine- made knives, known for years for their quality, such as Wusthof, Henckels or Global will give you the edge you need in the kitchen. When choosing, hold the knife in your hand, weigh it, and try to imagine it as part of you.

When you come home with the knife you chose, take a cutting board, a potato, and hold the knife from the top of the blade next to the handle, but not from the handle itself. Holding the knife from there will give you a steady feel, and you will be able to control the knife better. Because the blade is heavier and balanced, if you won't hold it straight, your cuts will not be straight.

If you will be able to re-learn how to hold the knife, you will improve your cutting technique and be less afraid from the different feel of the knife and it's size.

If you bought an expensive knife take the time to buy a honing steel too. I hone my knife every time I use it for about 20 seconds. Every serious store will show you how to do it, but here is a link: http://www.cookingenthusiast.com/pop_article.asp?ai=175

Once in 4 months I also take it to sharpen at a good knife store. It seems like a lot but after 4 months I expect you to be so attached to your new friend, that you will do it just to make “knifey” happy. Think about it as taking your new BFF  to a knife spa.

And of course, never forget to curl those fingers!