Tools of the Trade

     The first thing I purchased when I got into cooking was a full knife set.  I spent a LOT of money on a knife set that I really didn't utilize completely.  I found myself only using one knife most of the time.  After many years of cutting, slicing, carving...I can recomend that you really only need two maybe three knives to do anything!  The knife I use for most everything is a 10" slicer.  I can fine mince a shallot, carve a watermelon carving, fillet a whole fish, de-bone a chicken, or pretty much anything else that requires a knife.  Sometimes though a paring knife or a serrated knife can come in handy for certain tasks.  A pairing knife is great for small tasks, while a serrated knife is great for crusty bread.  In the end, whatever your "go to" knife is, needs to feel comfortable to you.  Anything between 8" and 12" will do most anything you need. 

     All your cutting should be on a surface that is softer than the edge of your knife.  Don't ever cut directly on glass, or marble cutting boards.  Although they may be less porous, they will round over and dull your knives very quickly.  End grain hardwood cutting boards are the most forgiving for the edges of sharp knives.  They look nice as well.  Maintenance on wood cutting boards consists of a rub-down with mineral oil every once in a while. 

     Another "go to" item in the kitchen is a properly seasoned large cast iron skillet.  There are so many uses for this workhorse item.  Its biggest advantage for me is the ability to hold heat and cook evenly.  On a standard stovetop, you will never have to go over medium heat to get a cast iron pan screaming hot.  After years of seasoning and use (oiling, and NEVER using soap) it just gets better. 

     For other cookwear, I recommend thick stainless steel such as All-Clad.  Stainless is durable, non-reactive to acids, and no specialty utensils are required.  The same logic for purchasing knives applies here...  Do you really need a 15 pc. set?  Get what you know you will use. 

     The most commonly used utentils to actually move HOT food are stainless steel tongs, and a thin flexible slotted turner, or "fish spatula".  Tongs offer an extension to your hands while providing very strong grip, while the slotted turner is great for more finesse. RYTQYK9VN2EC