Good Morning to my favorites! It’s morning out here in California, so if you are reading this in London, my apologies – Good Evening! Sounds like #TeamFabio is going worldwide and I love having you guys for this ride. There’s lots of choices to be made in this life and I’m so happy to be one you guys are choosing. I love writing these nuggets of knowledge for you America and beyond. Speaking of choices, I want to transition to another one that we make on a daily basis. No, it’s not the type of shoes we are wearing, but rather the right knife for the job. Whether you are slicing bread, cutting meat, or cutting vegetables, there’s a knife for that. And as long as we are talking knives, don’t bring it to a gun fight – probably not your best option there. Just stay out of fights in general. Spread Fabio love!
So how do you start looking for knives? First you need a set of eyes. That’s a good place to start. Next, figure out what you are looking to accomplish. Are you going to be cutting vegetables? Filleting fish? Chopping steaks? All these questions are ones that should be asked before you even go shopping. The more you know before you go, the more informed your knife selection will be. Also, try to choose a shop where you are allowed to handle the knife before you use it. Knives can be deceiving with all their shiny features and nice wood handles, but if the shoe doesn’t fit, don’t buy it. What I’m saying guys is that if the handle doesn’t match your hand, it doesn’t matter what it looks like. Quality knife stores will allow you to chop a potato or two just to see if it’s the right one for you. So what knife are you looking for? Let’s check out some of the more popular ones in the kitchen arsenal.
- Chef’s Knife – Chances are you probably aren’t a chef, but that doesn’t mean you can’t use what we do! The chef’s knife was originally designed for slicing and breaking up larger cuts of beef. Today, you’ll find it as the all-purpose selection for most cooks in the kitchen. These knives usually range anywhere from 8-12 inch of blade. This knife is a good place to start for most kitchen duties.
- Bread Knife – I’m Italian and we do things rustic. My bread knife is my hands, but in America, we have to do things a little different. With little teeth of blade, the bread knife makes it effortless to create perfect slices for bruschetta and panini sandwiches. The bread knife “grabs” the bread when cutting and helps to prevent the knife from pressing the bread. Nice slicing technique you guys! One more small tip – Try on tomatoes too. You’ll thank me later.
- Paring Knife – This small, lightweight and versatile knife with a short blade is perfect for small kitchen work. When slicing strawberries, deveining shrimp, or cutting mushroom stems, it’s great to have a sharp little helper. You could use a larger knife, sure, but think of the job you are trying to perform. Match small with small.
When you get a brand new knife, it will be as sharp as it will ever be. The factory edge is here today and gone tomorrow. But that doesn’t mean they can’t stay very sharp. Grab yourself a hone or sharpening stick. By running your knife at a slight angle, from one end of the knife to the other, it will help smooth out the blade. The blade has microscopic “teeth” that get larger the more it is used. Think about it this way – The knife has gaps in the teeth, and but honing the blade, it helps to get the teeth back to celebrity status. I’m no dentist, but I know how to make a knife’s smile perfect. Your knife should always be sharp. People think that by having a dull knife, it’s less likely to get cut. They couldn’t be more wrong, but Fabio is here to clear the air. By having a sharp knife, you help to ensure that the knife cuts the food rather than your skin. Now, if you are being a fool and playing daggers with your best friends because someone has had too much to drink, maybe you should have a dull knife. In all other cases, use a sharp one.
It’s not just the edge that can be used for certain tasks. You can use the flat part of the knife to crush things and work them into a paste, such as garlic. Mince the garlic, add some sea salt, and start moving your knife on the garlic, as if you were trying to flatten it. Just another trick from the wonderful world of Fabioland! There are many other types of knives and brands, but the above list is a great place to start. What kind of knives do you use? Do you have a favorite knife maker? Let me know! I am always interested in what is happening in your kitchen and how I can help you. Keep those fingers clear of the blades and keep chopping America! #italiankisses