The article offers practical advice on essential knife skills and maintenance, emphasizing the importance of sharp knives for effective cooking and safety. It provides solutions for chopping onions without tears, noting that a sharp knife bruises fewer cells and releases less gas. The article outlines sharpening frequency based on cooking habits, suggesting home cooks sharpen every six to eight months, while professionals may do it more often. Additionally, it promotes a minimalist approach to knife selection, listing key knives that are sufficient for most culinary tasks, thus simplifying the kitchen experience.
A sharp knife will bruise and crush fewer onion cells, thus releasing less lachrymator gas, effectively reducing the chances of crying while chopping.
Knife minimalism is encouraged for home cooks. An 8" to 10" chef's knife, a serrated knife, and a pairing knife are generally sufficient.
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