Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 46

Professional chefs choose and care for their knives like some people do with jewelry. They’re possessive about them, too — most chefs bring their own knives to any kitchen they work in and make sure to sharpen their knives themselves. (Many chefs believe that each person uses a sharpener differently, so the blade may be ruined if it’s sharpened by many hands.) Here are the knives you need to prepare the recipes in this book:

 Chef’s knife: This all-purpose knife is good for all your chopping needs. A 10-inch chef’s knife that is balanced in weight (meaning that the handle and blade weigh about the same) is best for home cooks. Invest in a good-quality chef’s knife, because you’ll be using it every day!

 Serrated knife: A serrated knife is used to cut breads such as naans. You can also use a serrated knife on thin-skinned vegetables and fruits such as tomatoes without the knife slipping.

 Fillet knife: Although a fillet knife isn’t absolutely essential, after you’ve use one, you’ll wonder how you ever managed without. The blade of a fillet knife is thin and flexible, so it can get between the fish and the skin to bend and remove it without much waste.