Many of our cooks say they use only one knife – so make it a good one
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What’s the most useful style (or styles) of knife?
Kate, Swansea
“A good knife is the most important part of any kitchen,” says David Carter, the founder of London barbecue joint Smokestak. But that’s not to say you need many; as the inimitable Anthony Bourdain wrote in Kitchen Confidential: “Please believe me, here’s all you will ever need in the knife department: one good chef’s knife, as large as is comfortable for your hand.” A Japanese gyuto or santoku will fit the bill for “around 90% of kitchen tasks”, says Tom Saunders, co-founder of knife emporium Kitchen Provisions in London. “The santoku is 16cm or 18cm; the gyuto runs from 18cm to 21cm or 24cm, but I normally push people to the longer size.”
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