One Place Not To Scrimp: Knives
There are a number of reasons why you should put out a couple of extra dollars to get a good knife or two to cook with.
One reason will be sure durability. We’ve all had marginal knives that have worked ok for a while, then broken or just got so dull they were impossible to use. A good quality paring or French knife will last longer and retain an edge much better (particularly if you pick up and regularly use a “steel” to keep the edge honed).
Other plusses when it comes to a good knife include: your time spent cooking will decrease, as a dull knife will just make the work all that harder; you’ll be more tempted to get creative with a sharp tool that can open up culinary possibilities; you’ll get better results using a sharp knife with less expensive ingredients.
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This entry was posted by admin on Friday, April 6th, 2007 at 7:52 am and is filed under Cooking Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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