Rebecca's Cooking Journal

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Posts Tagged ‘Chad Ward: An Edge in the Kitchen’

Another Reason to Have a Sharp Knife

Onions hold sulfur compounds in the liquids within the cell walls. When the cell is crushed or damaged, vacuoles containing an enzyme break open, allowing the enzyme to mix with the sulfur compounds and create a volatile compound that attacks the eyes and nose. It is this compound … that causes our eyes to water. … A keen edge [knife] will slice the cell walls rather than crushing them, limiting the amount of enzymes that get mixed in.”

From Chad Ward, An Edge in the Kitchen (color plate number 21)

I’m really enjoying this book and learning a lot about how my knives really can be an asset to my cooking and my kitchen. I’m learning how to use them correctly!

I grew up in a house where the knives were 20 years old and had never been sharpened for fear of someone getting cut. So needless to say, I’m learning a lot.