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Posted at 2:14PM, 08 September 2009 by Emily Boyce - Acting sub-editor, bbcgoodfood.com

A good set of knives is a chef's constant companion, accompanying him or her from kitchen to kitchen, guarded closely and cared for to keep each blade super effective... which means, of course, super sharp.

In my desire to chiffonade with the best of them, ashamed of my motley range of Ikea's cheapest offerings and what was left in the drawer by previous tenants, I asked for a proper knife for Christmas. We scoured the selection at the Good Food Show, from murderous cleavers to paring knives and every shape, size, flexibility, grip in between. I chose a fairly standard cook's knife.

Now, it's often said by professionals that blunt knives are actually more dangerous because they're more likely to slip. Well, when my previous knives slipped, the most damage they caused was a gentle prod, eliciting no more than an 'oops'.

I was so used to being able to wield knives willy nilly, I had never learned to fear them.

The first time I washed my shiny new knife, I managed to gash three fingers. I was so used to being able to wield knives willy nilly, I had never learned to fear them. Like falling off a bicycle, I couldn't face handling my knife for weeks. It languished in the drawer, securely packed in its box, like a caged criminal. When I eventually forced myself to use it again, I have to admit it was a revelation to find it is possible to cut slices through a tomato, instead of creating mush.

The trouble is, while I've been getting the hang of using it, it's gradually become less and less sharp. I'm not scared of it anymore, but then, it doesn't cut those tomatoes quite so beautifully either. I picked up a sharpening steel today, but I'm not sure my fingers are ready for the return of the killer blade...

Are you a devotee of sharp knives, or do you prefer to stick with friendlier blunt implements?

Comments

Kerry

8 September, 3:50PM
Kerry

I didn't realise how bad my knives and pans were until I took a hands-on cookery course then came home to try the recipes again. Skinning a fish or cooking the skin til it's crispy? No chance with bog standard fare. So a good sharp knife and non stick pans are on my Christmas list!

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James

8 September, 10:26PM
James

I was only 3 months in to my first job as a chef when I was being taught a more efficient way of chopping vegetables. Indeed it proved to be so efficient I didn't just chop the leeks I chopped the end of my thumb off. Well it hung by a thread. They put butterfly stiches on. Strong ones, and it healed eventually, but 13 years later is still scarred. You have to learn things the hard way. You certainly learn to respect sharp knives too. Then they work for you. Blunt knives kill whatever you're cutting - like the squashed tomatoes, bruised herbs and ripped meat. Good equipment helps make good food (or is that Good Food?). If you only have one knife make it a Victorinox pastry knife - they're universal. Watch your fingers in the begining though.

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James

8 September, 10:34PM
James

@ Kerry - I wouldn't waste money on non stick pans. Non stick always wears off. Heavy based stainless steel is much better, lasts nearly forever and is easy to wash when soaked. To make the stainless steel non stick you just need to sprinkle them with salt, heat it up, rub in the salt with a cloth (careful of the heat) for a few seconds remove salt to a metal bowl (will burn through a bin bag - done that) and wipe it dry. I do this with the stainless steel frying pan each time before use and it's great. Bit like this: http://www.thecotswoldfoodyear.com/2007/11/1001-kitchen-tips-no1-season-your.html

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Karen

10 September, 10:16AM
Karen

I wouldn't be without my non-stick pans. Love them. Even if the coating does start to wear off after a while...

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Craig

10 September, 12:16PM
Craig

@Emily: The worst you got from a slipping knife was a prod and an "oops"? Sounds like you were using a spoon rather than a knife ;-) I sharpen everything. Blunt knives cause accidents and create ugly food. Simply remember to treat your knives with respect, and (a failing of many amateur chefs) use the correct knife for the job. You wouldn't slice a clove of garlic with a breadknife, so why use an 9" chef's knife? a small, sharp blade is much more suitable. Remember also, a small wound from a sharp knife will generally be less painful, and heal quicker that the same wound from a blunt knife, because the sharp blade is used with less force, and produces a cut which is less "torn" or "ragged".

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drusilla

10 September, 12:28PM
drusilla

I used to go through the "it's not that blunt, it'll still cut" phase as well, Kerry ;-) Not any more! (Think I'm using my sharpening steel right, as the knives are sharp... wondering whether to invest in an electric sharpener, though!) While I'm at it 'wondering', am I doing the right thing applying the steel every time I use a knife? (Even if it's only 10 strokes on each side!) James? Anyone?

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Meldee

10 September, 4:46PM
Meldee

I invested in a Kin Japanese carbon steel knife about a year ago. A mid sized one that I use for everything. As you say its sharpness was at first a revelation & I treated it with caution but loved it. Has to be said that the blade has dulled over time though. I have tried everything, steels, ceramic blocks, "neverfail" knife sharpeners but I cannot get it back to its original glory. It is still sharp in comparison to my other knives but not quite as it was. Suspect its a case of the workman not the tools but clearly I don't have the knife sharpening gene.

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miniminx

11 September, 10:04AM
miniminx

i'm the same....my 'new' blades (as opposed to those ikea jobs inherited from previous tenants) were a revelation in the tomato test - but literally three days later were a shadow of their former selves! do i really have to invest hundreds of pounds just to get a decent knife? i'm beginning to feel a bit like 'the bride' in kill bill searching for the ultimate weapon - in an entirely non-vengeful, psychotic way of course.

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James

15 September, 3:28PM
James

Drusilla - depends on the knife. Some I sharpen each morning before use - makes the whole preparation proccess so much enjoyable. Serrated knives I sharpen only occasionally as they seem to wear down less, and last longer that way too. The absolutely worse thing you can do though is put them in the dishwasher - it takes the edge off knives and dulls them. Almost as bad as putting silver cutlery in there. I was at one house recently that had a space age kitchen, a lovely global knife rack on the counter, but opening the dishwasher I found they had put the global chopping knife inside. It was a sight almost offensive to the eyes.

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drusilla

16 September, 12:30PM
drusilla

Thanks for the tip, James. I try and avoid the dishwasher - unless the hubby loads it, in which case he bungs everything in there! Will 'instruct' him further! :-D

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amandaj

16 September, 1:09PM
amandaj

what knives are recommended then? i (although 47) have recently "found" cooking properly and my knives are not up to the mark. do you have to pay hundreds for decent ones??any advice please

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Farmersgirl

17 September, 1:41PM
Farmersgirl

I got my Sabatier Cook's knife as a, requested, wedding present in 1981 and it is still my favourite knife, it sharpens up beautifully every time and is just so well balanced, it is a pleasure to use. I do have non-stick pans though, although my other favourite thing is my Le Creuset casserole, which reminds me I need to get a replacement lid handle for it, it's pretty ancient too and the handle is disintegrating.

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Lindi pecks

19 September, 10:13AM
Lindi pecks

Globals all the way!!!! love my wet sharpener too. Got to have good knives just makes everything so much easier, invest, it is worth it in the long run they will last a life time instead of replacing cheap options constantly.

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Mrs Chutney

30 September, 10:04AM
Mrs Chutney

In days of old, knives were sharpened at the village blacksmith. A travelling knife sharpener, with a grinding wheel, would visit towns and fairs for those without access to a blacksmith, very useful he was too and part of the colour of city life. These days such street vendors are banished, so you could try your luck at the local butcher. For a small fee, they may be willing to sharpen your knives whilst you choose you next meal!

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