How To Use A Linoleum Knife

Media Platforms Design Team

Utensils are not, for almost men, a deep and abiding passion. Spoons, forks, spatulas and tongs—we use them, we respect them, merely we practice not covet them. Knives are the exception. Knives nosotros tin get behind. A knife is both utensil and weapon, an extension of your dominant arm, a legitimately useful kitchen tool that is both beautiful and boss. When we ask her how we tin can aid with dinner, what does she always say? She says we tin can cut something. Cut, chop, mince, dice and especially cleave. These are things nosotros can practice. Things we want to exercise. And to do them well, or at to the lowest degree to enjoy them every bit much as possible, nosotros may just discover ourselves coveting a bang-up blade. And then where to kickoff? Seattle-area veteran bladesmith Bob Kramer (pictured here, in full knife-making regalia) suggests the 8-inch chef's knife—information technology's paragon of condolement and versatility. A well-built 8-incher, Kramer says, can handle everything from turkey carving and fish filleting to a chiffonade of herbs. It can also "return fruit," Kramer says. "Similar if you wanted to cut the skin off oranges or grapefruit or pineapples, information technology does all of that fine. It tin can handle an apple no problem." Kramer would know. His own custom knives are so coveted that y'all must enter a lottery—not a waiting list, mind y'all, a lottery—only for a shot at getting ane. But now Kramer has partnered with Zwilling (a make that's been making cutlery since 1731) to create a line of seven knives that anyone can buy: a slicer, a paring knife, a utility knife, a Japanese-style santoku pocketknife, and chef'south knives of vi, 10 and, yes, viii inches. And then we asked Kramer for advice on pocketknife pick: what to look for in a bract, and what makes a good i a good one. Here's the lowdown: BLADE Material: You can go with stainless steel which, y'all know, doesn't stain. Or y'all tin can exercise carbon steel, which is Kramer's strong preference. It provides "the ultimate edge keenness and ease of sharpening," Kramer says, and is the choice of most sushi chefs. Kramer's own knives apply a carbon steel known as 52100, the textile used in brawl bearings, which is tough enough to reduce chipping. The catch is just a piddling bit of maintenance (meet beneath). THICKNESS OF Bract: Become thin, Kramer says. "Thin blades hateful less cutting resistance—recollect about a Ferrari slicing through the air, every bit compared to an SUV plowing through the air. His own gear up, he notes, is iii times thinner than some competitors. "Yes, a thicker edge is stronger," he says. "But I want a razor to cut my food, not a maul." CONSTRUCTION: Observe the details. Check the bolster (the knobby part where the blade meets the handle) and the handle—what are they made of? "If a guy wants a bitchin' kitchen knife, which could besides be considered a modernistic heirloom, and so contumely and real wood are needed to fill that bill," Kramer says. "These knives volition change and patina over time; each will exist unique." CARE: If you get carbon steel, don't put information technology away wet. Care for it like a cast-iron skillet. "This is like grandpa's knife, that if you leave information technology in the sink it'll rust," Kramer says. Then when you're done using it—especially if you've been cut acidic foods—rinse it, and wipe it dry. Never put a Kramer pocketknife, or any chef'due south knife, in the sink or the dishwasher. And, with, no further ado: A beauty, ain't she?