Richard Grausman

Knives

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A sharp knife, no matter what material it is made from, is a cook’s most valuable tool. When shopping for a knife, pick it up and see how it feels in your hand. Some knives will be well balanced, while others will be blade- or handleheavy. Look for a knife with a thin, sharp blade. It is easier to maintain a sharp edge on a thin blade than on a thicker one. No matter what kind of knife you have, never allow it to get dull. Keep it sharp by frequently using a steel or other sharpening tool.

Several knives I use regularly are: a small, inexpensive, 2½-inch razor-sharp paring knife; a well-balanced, 8-inch hand-forged chef’s knife for general work and chopping (if you regularly cook for more than eight people, you should consider a 10-inch chef’s knife); a 10- or 12-inch carving knife; a 6-inch slicing knife; and a 6- or 8-inch serrated knife for slicing bread, tomatoes, cakes, and other pastry.