Advertisement

Unlimited Photo Storage

Pregnancy_Beauty

OUR BLOG

What To Post About On Your Mom Blog About Your Family’s RV Trip

If you run a mom blog, you should know full well that a family RV trip is far too big of an opportunity to pass up to write about.

In fact, you can probably get multiple posts out of a single RV trip, even if it’s only a quick…

Adorable flower girl dresses to choose from

As the music rises and your guests’ heads start to turn, they’ll be delighted to see the cutest little members of the wedding party start making their way down the aisle.

The tradition…

The Importance of Dinner Together

Many mothers believe that the single most important activity you can do with your children is to read to them at night, help them with schoolwork to make sure they get good grades, or make sure they are always nearby.  …

Knife Skills: 8 Things I wish I'd known years ago.

For my birthday last year, D got me a gift certificate to Sur La Table. It's really an amazing, gourmet level kitchen store and they also teach cooking and technique classes.  I decided to use my certificate towards a class. They had a ton of options, but the one that stood out to me was Essential Knife Skills.  I mean, I could have gone with the Ultimate Bacon Menu option, but I thought learning how to actually use my knives would be more useful in the long run (and possibly healthier).

I really enjoy cooking, but have no delusions about my knife wielding abilities.  This class went from the very basics to some fun advanced techniques to wow our friends with. We learned everything from how to prepare our working space and picking a proper knife to how to hold our knives and basic knife maintenance.  I picked up some really valuable tips in the class that I thought I'd share. Many of these were major "Ah, ha" moments for me and some (read: all) were things I think I really should have known a long while ago.

By the way, just on an aside: Don't you find it annoying when people take a class geared for those of us with little to no experience and then act like they know as much or more than the instructor? Yeah, I'm speaking directly to you middle-aged-man-with-an-entire-set-of-Shun-knives-that-you-actually-purchased-in-Japan. It is apparent to me that you only took the class to boost your ego and annoy others. 

Anyway...

8 things I learned in my knife skills class that I wish I'd known years ago:

 1. Use the right knife for the job:

Growing up, I only ever remember my mother using one (seriously one) knife for just about everything. (We did have some steak knives as well, but I only remember using those when cutting cardboard for school projects. My memory may be a tad selective on this point.) From an online search, the closest description of my mother's knife is a 9" Kitchen Utility Slicer.  I have a hard time wrapping my mind around using one crappy knife for everything. That knife would be virtually worthless in my current kitchen.  So, I wasn't totally surprised by the fact that there is type of knife specifically designed for every job in the kitchen. I have my chef's knife, my santuko knife, my paring knife and an assortment of utility blades, but that has never stopped me from using my smallest utility blade for chopping up an apple or from using my chef's knife to supreme and orange (actually just learned how to do that, I'm awesome).
Apparently, a knife is already a pretty dangerous weapon and using the wrong knife makes it more dangerous...who knew?

This brings me to my second point:

2. Use a SHARP knife:
A dull knife is way more dangerous than a sharp knife.  I'm sure this is common knowledge for most people, yet, I had never sharpened my knives. The old knife from my childhood was so dull and battered that I have no doubt we were seriously taking our digits for granted by using it for almost every job that required a knife. It is amazing what a really sharp knife can do for your general emotional state in the kitchen. Gone are the days of hacking through your food and mangling every tomato you ever set a blade to. By the way, fewer tears when slicing an onion with a sharp blade. (oh and also a cold onion. Just put it in fridge 30 mins before you slice it. That's just a tiny, but useful tip for you.)

3. Sharpen your knives once every year:  
To keep your knives in tip-top condition and in the safest condition possible, take them to be sharpened once a year. There are people that do this and it is surprisingly affordable.

4. Honing:
During the year, make sure you hone your knives EVERY time you use them.  I had absolutely no clue what the difference between sharpening and honing was.  As it turns out, sharpening shaves the blade and honing realigns the blade.  Because I didn't want to ruin my blades by using a honing steel improperly, I picked up this nifty little sharpener/honer.
It isn't a true sharpener, though it will shave burrs off of your blade if you have dropped it, or after a large amount of chopping.  I run my knives through it once I'm done using them and before I put them back in their block. 


For the rest of the 8 tips go to A Happy Song!!

Have a Happy Day!

~MJ

Views: 17

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

© 2018   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service