In just a few short weeks, Thanksgiving turkeys all over Maplewood and South Orange will be in need of carving, and Ben Salmon is just the guy to make sure you have the right knife to do the job.
Not only does Salmon offer a medley of makes and models of quality knives at his South Orange Village store Kitchen a la Mode, he also teaches a “Knife Skills” course that is regularly offered at the South Orange-Maplewood Adult School.
Recently, we asked Salmon for some advice on knives.
Village Green: What knives would you recommend as indispensable or core knives?
Ben Salmon: A good 8″ chef’s knife can do 80% of the jobs in the kitchen. That’s my number one recommendation. After that, a serrated bread knife and a paring or utility knife will round out a basic collection that can get you through almost anything. I offer 15 different lines of knives in the store. We have a huge range of prices that represent what I believe to be the best value in each price range.
What’s the worst thing you can do in the care of your knife?
Dishwashers are the mortal enemy of knives. They expose knives to too much vibration, too much heat, too much moisture and too much strong detergent for too long if a time. Best case scenario, they dull your knives in warp speed. Worst case scenario, they threaten the integrity of the knife and it will eventually crack or break. But if you are going to put your knife in the dishwasher, lay it flat on the top rack. DO NOT PUT IT POINT DOWN IN THE UTENSIL BASKET. All of the vibration and weight of the knife will stress the tip, which is the smallest, weakest point of the entire knife. This is one of the ways people lose the tips off their knives over the time. The other major way is prying open cans with your knife. Don’t do that with a good knife!
How should you clean your knives?
The best way to wash a knife is to use a sponge, soap and water and fold the sponge around the spine of the knife as you wash it (many sponges will get cut if you put them up against the edge). If you clean the knife soon after you use it, the food won’t dry to it and become hard to clean. It takes no time at all to clean it! Air dry on a dry mat or better yet, dry immediately and put it away to avoid water spots.
What’s the best way to store knives?
Knives should always be stored in a knife block or sheath. Don’t put them in a drawer without a sheath; it’s dangerous and dulls the knife. Knife blocks with horizontal slots are better. If yours has vertical slots, put the knife in it with the spine facing down so the edge doesn’t rub up against the bottom and dull every time you slide it in and out.
How important is it to sharpen your knives? Should you do it at home or have it done professionally?
People don’t get their knives sharpened regularly and that renders them practically useless. A dull knife is the most dangerous tool in the kitchen. It slides and doesn’t go where you intend it to. A sharp knife follows the path it’s supposed to. You can train yourself to use a knife sharpener or stone or you can get it professionally sharpened. Honing a knife on a steel is not the same as sharpening it. Honing a dull knife is like waxing a dirty car. Kitchen a la Mode offers an overnight, on-premises knife sharpening service. I sharpen every knife myself. I recommend sharpening every 6 to 12 months depending on the quality of the knife, how often you use it and how sharp you prefer it.
When can we sign up for your next Knife Skills class?
I do at least one knife skills class with the Adult School each session. The next will be in spring. (Check out South Orange-Maplewood Adult School offerings here.)
Kitchen a la Mode, accessories for cooking & entertaining, 19 South Orange Avenue, South Orange, NJ | 973.821.5145 | https://kitchenalamode.com/
