I’ll try to cut through the junk here (pun intended & easy)! Seriously i'll do that in two parts.
The short version one You will find it hereunder, and for the in depth version that i will be adding later.
Basically all You need is 3 Knifes, to my understanding of Home cooking that is.
1) Chef’s Knife (or Santoku, Vegetable knife, anything comparable).
2) Paring Knife (non serrated, preferably around 10Cm Blade).
3) Bread Knife (or any comparable serrated blade, preferably around 20Cm Blade).
That’s all will You ask?
Well, here we are speaking about knife only, but one thing You will need absolutely is a Pair of scissors. Also a rode, to Hone Your Precious Knifes, and there You see this is different from sharpening them.
Now You are confused are You? Not to worry ill discuss both methods later on.
Well then Honing is simply put, to adjust/ realign the edge of the blade using a rode. Now this is where misunderstanding start, as the rode is commonly called a Sharpening Steel among other names.
While all the above is true, do note that in Asia, as far as I know they Use only one knife to do all their preparation. This isn’t me trying to confuse You but it is a fact that the Chinese Chopper is the only thing they need. Knowing that the budget, the cooking as well as the presentation is different from other Westerners, it makes sense to me.
That is all for the short version!
The short version one You will find it hereunder, and for the in depth version that i will be adding later.
Basically all You need is 3 Knifes, to my understanding of Home cooking that is.
1) Chef’s Knife (or Santoku, Vegetable knife, anything comparable).
2) Paring Knife (non serrated, preferably around 10Cm Blade).
3) Bread Knife (or any comparable serrated blade, preferably around 20Cm Blade).
That’s all will You ask?
Well, here we are speaking about knife only, but one thing You will need absolutely is a Pair of scissors. Also a rode, to Hone Your Precious Knifes, and there You see this is different from sharpening them.
Now You are confused are You? Not to worry ill discuss both methods later on.
Well then Honing is simply put, to adjust/ realign the edge of the blade using a rode. Now this is where misunderstanding start, as the rode is commonly called a Sharpening Steel among other names.
While all the above is true, do note that in Asia, as far as I know they Use only one knife to do all their preparation. This isn’t me trying to confuse You but it is a fact that the Chinese Chopper is the only thing they need. Knowing that the budget, the cooking as well as the presentation is different from other Westerners, it makes sense to me.
That is all for the short version!
Personal NOTE:
You may find the in depth a
bit lengthy as the amount of information's is overwhelming. do not be
discouraged as I won't us all.
The question today is: Why so
many?
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