GloucesterTimes.com, Gloucester, MA

September 18, 2013

Which knife should do what job

By Times Staff
Gloucester Daily Times

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Mary Poehnelt, the Butcher of Belchertown and finalist on the television reality show “Hell’s Kitchen,” shares the tools of her trade with us as she shows us and explains how to use the chef’s knives that have helped make her famous.

You can be an expert knife wielder, too.

If you plan to pare, peel and chop vegetables rather than your fingers, use the chef’s knife and paring knife.

For filleting that fish you acquired from a fishing trip, use the fish knife.

For butchering and cutting meats, use the boning and utility knives and cleaver.

Of course, to keep your knives all in prime condition, hone the edges of your knives with the knife steel.

You have all the tools you need to become the butcher of your town.

Here are some of Poehnelt’s favorite knives and what job each has in her kitchen:

Chef’s knife - for chopping vegetables.

Paring knife – an extension of your thumb, used for peeling and coring.

Fish knife - for filleting.

Boning knife – butcher knife.

Utility knives – butcher cutting knives.

Cleaver – butcher chopping.

Knife steel – honing knife edges.

Watch the video attached to this story online for more about these knives, and tips on using the steel to sharpen your utensils.