Feature Stories Winter 2011 Issue

Cook’s Toolbox

By Wendy Allen | Photo By Jim Klousia 0

BUYING ONLINE MAY BE EASY, BUT LOCAL IS BEST!

Wisconsin Cutlery & Kitchen Supply
Shorewood Shopping Center
3236B University Ave., Madison
608-204-0560 

Knife skills classes, sharpening, and kitchen supplies. Visit their Facebook page for news and Facebookonly deals.www.facebook.com/wisconsincutlery

Orange Tree Imports
1721 Monroe St., Madison
608-255-8211 

Cooking classes and super fun, colorful and highquality kitchen supplies (Note: the website is only a sampling of the large in-store selection). For getting kids comfortable in the kitchen, check out the Curious Chef set: “Real kitchen utensils for small hands.”

Greensteel Forge
608-577-9734 / greensteelforge@yahoo.com

High quality, hand-forged knives made from reclaimed metal and knife sharpening services. See Notable Edibles, "Junk to Julienned" for more information.

The Kitchen Gallery
107 King St., Madison
608-467-6544 / stephanie@thekitchengallery.biz
 

KNIVES 101: THE PROFESSIONALS GIVE THEIR TOP ADVICE FOR THE HOME COOK

Luke Zahm: “The Cat’s Paw. I’ll say it again: Cat’s Paw.” Knowing how to secure food to the cutting board before making a single cut is essential. Keep those digits intact by curling your fingers under (like a loose sign language “e”) and using your knuckles as a barrier against the knife.

Macon Luhning: “Sharp is safe; dull is dangerous.” It’s counterintuitive, but oh-so true. Dull knives require more pressure to make a cut, increasing the risk of slipping and injuries. As an equally important sub-point, always—always—pay attention to what you’re doing.

Dan Fox: “You don’t have to spend a ridiculous amount of money on a good knife.” All you need is a knife that fits your hand and that will keep a good edge. For home cooks looking for a good multi-use knife, Dan recommends an 8- or 9-inch Forschner Victorinox chef’s knife, which is a wallet-friendly $25 to $30. Pick up a honing steel in addition for around $20. Used properly, this helps keep the knife’s edge cutting smoothly between full sharpenings and extends the life of the blade.