IN SEASON SHARPEN UP
Knives are one of a chef’s most essential and personal pieces of kit. A good kitchen knife should last many years and make food prep faster, safer and easier. This helpful guide from Harts of Stur lists some of the essential blades that should be in your collection.
Know how to cut it
Butchery is an art that takes a great deal of training – and a great amount of skill. Scott Buzza, retail butcher at T e Brian Etherington Meat Company, tells us...
“I joined Etherington’s nearly three years ago as a butchery apprentice. T e training appealed to me because butchery is still a proper old-fashioned trade; it’s highly skilled, hands-on work, with very little modern machinery. It’s also still a well- regarded skill, and one that will give me a job for life. My training included an
intensive day in the butchery every week, when we would break down a whole carcass – learning about joints and sinews, and how to get the most out of every part of an animal. T e other side of the
apprenticeship training programme is all about giving great customer service at the
butchery counter. I enjoy working in front of visitors, guiding them and making sure they get exactly what they want. We have a great relationship with all our customers, especially regulars, which is very rewarding. T e other aspect I enjoy is
creating new products for the butchery counter. I recently came up with ‘Baconberg’ – a delicious Pork Battenberg with sausage meat that I’m holding in the picture. Our customers love this. I plan to work my way up
through the ranks here at Etherington’s and get as much experience as possible. It’s a big operation, so there is plenty of scope for career development.”
The santoku knife, similar in purpose to a chef’s knife, has a longer spine rather than a gradual taper to the point, off ering more weight in the blade. It’s ideal for chopping, cutting, dicing and mincing. Many Santoku knives have scalloped indents on the blade to aid release of thinly sliced and sticky food, making it a practical addition to any set. Henckels Twin Pollux 7”/180mm Santoku Knife, £46.46
This cleaver has a strong, heavy blade with a slightly curved edge which can be used for chopping meat and preparing joints. Strong enough to chop through bones. Henckels Four Star 6”/150mm Cleaver, £81.76.
A utility knife is a general go-to small preparation knife, ideal for trimming meat and vegetables. Kyocera FK Zirconia Ceramic Utility Knife, £30.00.
The chef’s or cook’s knife is a real workhorse and good all- rounder. Available in a range of sizes, the deep heel of the blade makes light work of chopping, slicing and dicing. Taylor’s Eye Witness Brooklyn Cook’s Knife, £27.50, as part of a 5-piece set
A fi lleting knife has a long and fl exible blade with a curved cutting edge, turning up to a sharp point. Ideal for fi lleting fi sh and meat. Global G-19 Filleting Knife, £139.95.
A good, long bladed carving knife is a must for cutting nice thin and even meat slices. The pointed tip can also be used to help free the meat from the bone. The I.O. Shen 235mm Carving Knife is £129.95, as part of a carving set.
Order online at
www.hartsofstur.com, by phone on 01258 472420 or visit the showroom in Sturminster Newton to see their extensive display and try before you buy.
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