Knives and Carving - Kitchen Tools Information, Part 1
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
The best cook I know says that she owns just six kitchen knives,
without which she could not prepare meals or carve the varions roasts
and meats served at her table. Her 6 knives are:
Paring Knife, with blade 3 to 3 1/2 inches long.
Utility Knife, with blade 5 to 7 inches long, like a long paring knife.
Used for halving grapefruit, tomatoes, other vegetables, small melons.
French Cook's knife, a heavy blade, It is used like a chopper to mince
and cube. Or hold point of knife on chopping board and move handle
up and down to cut celery and other foods fine.
Carver, a knife she uses for roast fowl, roasts of meat, and steaks
Blade of such a knife comes in varying widths. See carving suggestiosn in Part 2.
Slicer, with a thin blade 8 to 10 inches long. This cuts a smooth, clean
slice of meat or anything else. Used for bread, too.
Serrated Knife, or saw-tooth blade for bread, cake.
Many varieties of the basic knoves are available in good kitchenware
and cutlery departments. When buying the first essential equipment for
a new home, select knives, cookery forks, large cookery spoons, spatulas,
slotted spoons, pancake turners, and all such pieces for their quality
first, then for the feel in your hand. Some women can never get used
to the French cook's type knife and prefer to use a small paring knife
for all mincing and fine cutting. I find that two paring knives, one with
very short blad, on a little longer, do all the small kitchen cutting jobs
with ease. And the other knives, listed above, complete any kitchen
carving and cutting I want to do as well as carving at the table.
See "Knives and Carving - Kitchen Tools Information, Part 2 for further