Tools of the Trade

Have you seen the price of really good kitchen tools these days? They are through the roof! Well, if you want to minimize your efforts and maximize the output - I can recommend a few.

First, if you don't have a good knife - just suck it up and get one. I know, the choices can be daunting (with prices to match!). However, if you get really good, sharp knives - you only need a few (not hundreds). I currently have a couple of really nice chef's knives, and a couple of bread/slicing knives. They were on sale, or I wouldn't have duplicates. I need to get a really good paring knife next. I can't think of any others I would need.

Ok, now that I have the knives - I am supposed to hone them frequently (I'll get to it), wash them immediately after use (never 'soak' in dish water or the dishwasher), and put them up immediately after drying. It is much easier with the knife strip - and, I have them at my fingertips when prepping. If you would like to read some more tips - just visit this link to the Alton Brown Fan Site (yes, he is AND I am, a geek!). It has a transcript of one of his shows discussing knife use. http://www.goodeatsfanpage.com/GEFP/index.htm

Anyway, the other item above is Watkin's Black Pepper. If you are in a hurry, and don't use the freshly ground pepper - this is great! Since it will adhere, I keep it handy on the knife strip.

Here's to GOOD EATS in your home!