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the basic kitchen: knives

The Basic Kitchen — Knives

Invest in high-quality knives and keep them sharp and correctly washed and stored. The best are made of high-carbon stainless-steel with the steel running through the entire length of the knife. Wash in warm soapy water, never put in dishwasher. Dry well and store in knife block, blade side up. Placing in block, blade side down, dulls the knife each time it is removed or replaced in block.

2 paring knives, 3 1/2 -inches long
1 cook’s knife, 6 inches long
1 chef’s knife, 8 inches long
1 chef’s knife, 10 inches long
1 carving knife, 10 inches long
1 boning knife, 5 inches long
1 serrated bread knife, 8 inches long
1 pair kitchen shears
1 pair poultry shears
1 sharpening steel, 10 inches long or 1 electric sharpener

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