The Australian Women’s Weekly Food – March 2019

Quitepossibly oneof the most important piecesof

kitchen equipment, a goodknife is a worthwhile

investment into your culinary future.

T

hecostof a goodknife
setmightmakeyour
heartrace,butit’san
investmentworth
making.Manykitchenwareshops
havegoodspecialsonhigh-quality
knivessoit’sworthwhileshopping
around.Knifesetscanbegreatvalue,
howeverdon’tfeelobligedto buythe
largestknifesetavailable.Thefancy
14-piece set might look impressive,

butperhapsisn’tthebestuseof

yourbenchspaceoryourcash.

ANATOMYOFA KNIFE

• Thepointy-end(point)is used
  to makefineincisionsin food
  or to pierceholesin things.


• Thetip(thefirstthirdof the
  blade),notto beconfusedwiththe
  pointy end, does much of the

cuttingandcanbeusedforsoft

vegetablesandfineslicing.

• Thespineis thetopof theblade;it
  is widerin largerknivesandmany
  chefsmaygraspit bythefingers
  forbetterstability.It is thebest
  thingforcrushinggarlic other than
  a garliccrusher.


• Theedgeis betweentheheeland
  tip, and is the most often used area

S

ha

rpen u

p

6 #COOKWITHTHEWEEKLY

Test Kitchen Secrets