(0)

Choosing the Right Knife

Choosing the Right Knife

Good grilling requires a good set of knives. How much you spend on each knife is not nearly as important as how comfortable it feels in your hand. Uncomfortable knives sit in a drawer or knife block doing no good at all, no matter how much they cost. A comfortable knife at any price is a pleasure to use often, especially when you are using the right knife for the right job.

(Pictured from top to bottom)

a. Sharpening Steel: This special metal rod grinds and realigns the edges of a knife blade.

b. Serrated Knife: Its jagged edge is great at sawing through crusty bread, slicing through tender vegetables, and carving meats.

c. Chef's Knife: This is your number one, most important tool for slicing, dicing, and carving almost anything.

d. Santoku Knife: A good all-purpose knife for smaller hands. Oval cutouts along the edge help to reduce friction, which prevents foods from sticking to the blade.

e. Boning Knife: The thin, somewhat flexible blade moves easily along the edges of bones and in between tight spaces.

f. Paring Knife: A short tool that is especially effective at peeling, trimming, and mincing vegetables.

Share Prep School

Show your friends, family, and neighbors what you learned in Weber’s Prep School series. Just in time for your next barbecue!

A link to the following lesson will be included in the email:
Choosing the Right Knife

×
;