There are an awful lot of kitchen gadgets out there that promise to make your life easy, but if you were to ask me what gadgets I own, I'd be hard pressed to name more than five. And I'm including the peeler, zester, garlic press, and melon baller in there. some would call those tools, not gadgets, so I'm not sure I can really name more than 2 or 3 in my kitchen! The fact is, most kitchen tasks can be performed with a few good knives, or even (with a bit of skill) with just one - a great chef's knife.
Owning a good chef's knife is vital to being a good cook - as "spendy" as they are (expect to spend upwards of $100 for truly good quality), good knives are a must, so take some time researching and asking questions before you buy, and make sure to hold the knife and even try it out before committing. Once you start paying attention to how the knife feels in your hand, its weight, its balance, its length, you'll find that you prefer certain characteristics. For a lot more information on choosing a good knife (and one that suits you in particular), visit Cooking.com.
My own preference is for a 10" Wüsthof with a full tang, which means that the knife blade is not simply attached to the handle but forms a part of the handle as well - this gives the knife better balance and reduces wear and tear on the wrist.
The first purchases you make should be a high quality chef's knife and the stone and steel to keep it honed. Next, learn how to use the knife safely, and how to keep it sharp. Yes, a dull knife really is more dangerous than a sharp one! Look into a knife skills class - many culinary schools, community colleges, department store kitchen sections, and culinary supply stores offer them.
In future posts, we'll take a look at how to use the chef's knife to perform most basic cutting tasks.
