Tips and Tricks – Knives! Knives! Knives!


Knives are a very important part of any preparation in the kitchen so it’s a really good idea to know how to look after them, how to find a good knife and what type of knife you use for each job.

First off I encourage anyone who hasn’t gone to a basic knife skills class to do so (and I’m not just saying this just because I’m a cooking school teacher).  Knowing your knife cuts your preparation time in half and let’s face it, who wants to take longer to prepare a meal than being able to enjoy it after a long day?!

When it comes to buying a knife, it’s best to only buy the knives you’ll use in your kitchen and not a knife block set as they will usually filled with items you will never use.

I personally have the below knives in my kitchen for everyday uses:

  • A paring knife – for peeling and slicing small foods
  • Utility knife – chopping foods that have a hard exterior and soft interior
  • Chefs kinfe – the king of knives! It chops, slices and dices almost all foods
  • Bread knife

I also have a cleaver, boning/fileting, and scalloped knife for occasional uses.

Generally when buying a good knife, it’s comparable to buying a car. There’s so many products out there with so many features that it can be very confusing!

Speaking generally, you want a balance of ice hardened German steel incorporating carbon steel (soft steel) and stainless steel (hard steel). Look for a blade that is one piece that goes through to the length of the handle, have a sure grip handle that will prevent your hand from slipping as well as a good balance.

Once you have bought yourself a lovely new knife, it would be very sad if you didn’t know how to take care of it so here’s 3 of my top tips!

1. Never put your knives in the dishwasher (remember its stainLESS steal not stain proof or corrosion proof). Instead wash and dry your knife immediately after using and put it away.
2. If you store your knives in a knife block. Please put the kinfe in the block with the blade facing up so you don’t blunt your lovely new knife.
3. Get your knife professionally sharpened every year and sharpen your knives regularly yourself when you use them.

I hope these little tips will help in cutting through some of the confusion (see what I did there hehe!). Remember a blunt knife is always more dangerous than a sharp knife so look after them and they will look after you!




  1. Tasty Eats Ronit Penso · October 16, 2014

    Nice tips! 🙂

    Liked by 1 person

  2. Cindy · October 16, 2014

    Great info – thanks for sharing! I used to let me knives dry on a drying mat but will now dry them and put them away as I dry them.

    Liked by 1 person

    • eloisesedibles · October 16, 2014

      Thanks Cindy 🙂
      I’m glad you can take some tips away from the post andhank you for visiting my blog!

      Liked by 1 person

  3. Sophie33 · October 27, 2014

    Great excellent tips! 🙂 Great advice too!

    Liked by 2 people

  4. argentumvulgaris · October 31, 2014

    Taking care of ones knives is almost a forgotten part of the art of cooking. I hone my knives with a steel each time I use them, and when honing doesn’t do the job, out comes the whetstone.


    Liked by 2 people

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