Key skills taught: Sharpening knives and what knives to buy
What to sharpen:
When sharpening knives make sure the edge of the edge of the blade is flat and smooth like so:
If the blade does not look like this, do not sharpen it, it won’t work and will just damage your sharpener.
What knife to buy (in order of importance):
The most used knife in the kitchen, hence being called a chef’s knife. Has the largest and easiest to use blade that can be used for chopping pretty much anything. A jack of all trades – I would say the chef’s knife is the most useful to have in your kitchen.
The smallest blade, used for more precision cutting. Use this knife to cut up smaller fruits and vegetables, trim fat from meat and do any of the small intricate work that you can’t do with a larger chef’s knife.
Does what it says on the tin, cuts bread. Unlike other knives the bread knife functions more like a saw, so can be used for cutting open anything that’s particularly tough.
Fills much the same roll as a paring knife, although it is slightly bigger and more robust, making it better for tougher cutting jobs.
The longest knife, but the least important. This knife is used for cutting up large meals, most notably large pieces of meat, once they are cooked ready for serving. Useful to have if you entertain crowds, but other wise not needed.