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What to look out for in a good Knife

Good quality modern knives are made from high carbon stainless steel. This combines the softness of carbon steel for ease of sharpening with the strength of stainless steel.

Old fashioned high-carbon steel blades tarnish easily but they sharpen to a better edgea nd the blade is also more flexible. Careful maintenance is required the blade must be wiped dry after use and needs to be washed after cutting acidic produce such as onions.

Look for sturdy construction with the tang (handle end of the blade) running inside the handle and attached solidly with rivets.

The heel at the wide end of the blade reinforces the blade and protects the fingers.

Paring1

Choose the right knife for the job. Flexible or rigid, long or short bladed.

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How to make a roast gravy?
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Gravy - the diluted juices from a roast joint of meat, poultry or game. It is clasically served unthickened and known as jus rôti, but many prefer the thickened varieties.
See how to make gravy.
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