Knives

Knives are most precious to chefs. They are the most commonly used tool. Using the right knife makes the job easier and faster.  A knife should be razor sharp. When knives are used properly dull knives are more dangerous then sharp. Knives should cut through the food not bruise and smash the food. Knives should always be manually washed, carefully, as soon as you are done using them. When cooking with kids they are intimidated by the large knives. I always start my Little Chefs out with ...