ZWILLING J.A. HENCKELS
Charlie Shunnarah, a chef for Brownsboro
Park Retirement Community, Louisville,
Ky., also owns Victorinox knives, and
some made by Mundial.
cooked at Le Cirque and Le Bernardin in
New York before earning an MBA. Elliot
is director of culinary relations for knife
maker Zwilling J.A. Henckels, and author,
with James P. De Wan, of Zwilling J.A.
Henckels Complete Book of Knife Skills:
The Essential Guide to Use, Techniques
and Care (Robert Rose, 2010).
Curotto notes that he stays away from
ceramic, because if it is mishandled or
dropped, it will break. And, he says, “If you
cherish your knives, do not use a diamond
steel, as it will eat your knife for lunch.”
Flores says, “Whenever time allows, I try
to wipe my knife clean and clean my knife
myself. And steel wool never touches my
knife.” He notes that steel wool ruined one
of his culinary school knives. “I always dry
my knife after cleaning with a clean towel
that I haven't used all shift long. I reserve
one in my kit, and get it out when it’s time
to clean my knife.”
Using a proper cutting board also helps
maintain knives. “Glass boards will
damage or dull your knives,” says Mark
Shanen, chef/owner of Once Upon a Stove
Catering, Boynton Beach, Fla. “Wood is
the best kind of board. Plastic boards also
are acceptable.”
Even in retirement, Evans treasures
his knives from J.A. Henckels, which,
like some other knife companies, has
manufacturing plants in Germany and
Japan. Ines Grevel, sous chef at the
InterContinental Houston, also owns
knives from Henckels, as well as some
made by Masamoto in Japan.
CHOOSING THE RIGHT KNIVES
Before you buy your next knife, consider
these suggestions.
Nico Roth, chef de cuisine at Fort
Harrison Hotel, Clearwater, Fla., is a fan
of MAC knives, made in Seki, Japan,
where knives have been made for
centuries. “It’s the best money I have
ever invested in knives,” he says.
To make sure a knife is in prime condition,
Elliot suggests that it be honed with a good
steel after each cleaning. Contrary to what
some believe, honing is not sharpening;
instead, it aligns the teeth and edge, which
flatten out during use. “When honing
doesn’t restore the edge, then sharpen with
a 3,000-grit or higher stone,” he advises.
TENDER LOVING CARE
Whatever you own, you’ve invested quite
a bit of money and some emotion in your
knives, so be sure to maintain them well.
Determine your budget and your needs.
You don’t have to spend a fortune to
own good knives. “Quality knives start
at about $100, and a good chef’s knife
will cost you at least that,” Elliot says.
He also suggests putting the most
money into the knife you use most
often. Generally, that is the chef’s knife,
or santoku for chefs who like to use
Japanese knives. “The chef’s knife is the
workhorse of the kitchen. Most of what
you do, maybe 90%-95%, can be done
with it.” Others knives include a paring
knife, a serrated or bread knife and a
good fillet or boning knife.
“Get knife guards to protect the edges,
and clean and dry your knives immediately
after use,” says Jeffrey Elliott, a Culinary
Institute of America-trained chef who
To hone his Japanese Shun Kaji knives to
perfection, Dave Curotto, executive chef
at the Eagle Brook Country Club, Geneva,
Ill., uses an F. Dick round sapphire-cut
steel. “Just as I have had my fair share of
knives, I have tried out a lot of steels—
ceramic, diamond and others,” he says.
“This one is truly worth the cost at just
under $100.”
Because paring knives tend to get lost,
Elliot recommends holding their price
to $25-$30. Spend about the same on
a bread knife. Good boning knives will
cost $80-$100.
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