IMPORTANT TOOLS FOR THE HOLIDAYS

The holiday season is here which means it’s time to start preparing your tools for carving the bird.  The three most important tools that you need are:

1. A very sharp kitchen knife.
   An 8 – 10 inch chef’s knife is my tool of choice. I also use a small paring knife for deboning. Make sure your knife is professionally sharpened before carving.  You will also want to steel your knife or realign the burr.  One misconception is that sharpening is the same as steeling.  It is not.  For step by step instructions on how to steel your knife, visit the SharpeningPros YouTube Channel – “How To Carve a Turkey.”
2. A carving fork.
   I use a 7-inch, two-prong, stainless steel carving fork.
3. One or two good, quality cutting boards.
   I recommend using end grain cutting boards. Cutting on hard surfaces such as glass, granite, steel or ceramic counter tops can not only dull your knife but could destroy the delicate edge.  An end grain cutting board is actually created from the end sections of many individual pieces of hardwood with the grain of the wood running vertical – up and down.  Instead of cutting against wood fibers, the knife blade cuts between the fibers which explains the apparent self-healing properties of the end-grain surface.

Cleaning and proper storage of your tools is equally important.

1. Kitchen knife.
   Wash your knives by hand in warm soapy water being careful to avoid the cutting edge.  Do not wash in a dishwasher.  Harsh conditions like high temperatures, hot water, abrasive solutions and dishwasher agitation can cause your knives to rattle against other utensils and destroy their delicate, sharp edges.  Carefully dry by hand and place in horizontal knife block to store.  When you use a knife block with vertical slots you run the risk of dulling your knives.  Every time you slide your knife into a vertical slot – whether it’s edge side up or down – your knife edge wears against the wood which will eventually blunt your knife.
2. Carving fork.
   Also wash by hand in warm soapy water and carefully dry.
3. Cutting Board
   Thoroughly wash your cutting board by hand with warm, soapy water to remove all food particles. Dry by hand and then prepare the surface with mineral oil.  This will keep food particles from getting trapped in the wood pores.  Coat the top and sides with the oil and wipe off the excess.