The Secret of Cooking Success - Using Knives

One of the things I've learned about cooking over the years is that you have to add layers to your cooking techniques, much the same way you add layers of flavor to a pot of soup. 

Are you going to be able to cook a turducken the first time you try your hand at poultry?  Probably not.  BTW, a turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The word turducken is a portmanteau of turkey, duck, and chicken or hen.  However, if you start by grilling chicken thighs, or pan searing boneless skinless chicken breasts, you'll have much better success in learning how to clean, cut, season, cook, and finally eat the main ingredient.  You could even try your hand at roasting a whole chicken in the oven.

A simple cooking technique suggested by one of my favorite Food Network Stars Alton Brown is to learn how to use a knife.  Now I'm not a knife expert, or a chef, but purchasing, taking care of, and learning to use a good set of knives is a great start to your culinary expertise.  There are plenty of instructional sites out there on Google to help you decide which kitchen knives (and gadgets) are best for you.

My friend Kelly started me off with the JA Henckles Professional S series knives about 12 years ago; I still have the starter set he gave me, and over the years I've added to this collection of good quality and wide variety of knives.  I believe some of the basic types of knives you should own include:

• 4" Pairing Knife
• 5" Utility Knife
• 5" Santoku Knife
• 5.5" Flexible Boning Knife
• 8" Serrated Bread Knife
• 6" Chef Knife
• 8" Carving Knife
• 8" Chef Knife
• Cleaver

Definitions of the different types of knives from How To and Wikipedia includes:

• Chef's Knife - A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. Choose a knife that feels good and balanced in your hand. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.
• Paring Knife - Paring knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
• Utility Knives - Utility knives are longer than paring knives but smaller than chef's knives, usually around 5-8" long. They are also called sandwich knives because they are just the right side for slicing meats and cheeses. I have several utility knives in my kitchen as 'extra' knives.
• Boning Knife - This type of knife has a more flexible blade to curve around meat and bone. Generally 4" to 5" long.
• Bread Knife - Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. I have two bread knives in my kitchen - a long 10" knife that's great for cutting whole loaves, and a 6" knife perfect for cutting sandwich buns. You must use a sawing motion when using a serrated knife.
• Santoku Knife - The santoku bōchō is a general-purpose kitchen knife originating in Japan. It is typically between 5" and 8" long, has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The word santoku loosely translates as 'three virtues' or 'three uses', a reference to the three cutting tasks the knife performs well: slicing, dicing, and mincing.
• Cleaver - A cleaver is a large knife that varies in its shape but usually resembles a square-bladed hatchet, but is not the same as a hatchet, due to different uses. It is used mostly for cutting through bones as a kitchen knife or butcher knife, and can also be used for crushing, notably crushing garlic.

You should not only learn how to use your knives, but how to take care of them.  Simple tips include:

• Use good wood cutting boards (avoid glass, plastic, or marble)
• To clean, wipe with a spondge, dry, and store properly
• Sharpen your blades when they get dull
• Store your knives properly, either in a block, knife sleeve or case, or magnet bar

In the end, adding those layers to your soup may be as simple as using salt; and adding to the layers of your culinary technique may mean going outside your comfort zone to learn about knives and other kitchen gadgets.