How to be a foodie and still zip em up: Part 2 - Series 1 - Sharpening Knives

Series 1 was a discussion of how to get back in touch with meat, more specifically with your butcher. One of the great things about reacquainting yourself with your local butcher is discovering new kinds of cuts, and diving your hands into that cold, and sometimes bloody piece of meat. Even more special, is learning how to sharpen your knife.

Point #2 For Series 1

How to Prepare Meat 

Firstly, don't be freaked out with actually handling your meat, bloody or otherwise. There is something about unpackaging the butcher's wrapper, feeling the cold soft marbled tissues of something that will eventually touch your lips, and go down hopefully with a divine glass of wine paired for the occasion. The two combined, is what makes it so good, and in addition, an added bonus when cooking having a great glass of wine, and perhaps adding it to the stock or dish of your choice. 

Tip: 1 Seasoning: depending on your choice meat that being the main proteins we tend to eat (poultry. beef, pork, fish) always season first, by that I mean salt and pepper then add the necessary ingredients depending on what the recipe call for. Game - is another beast which I'l cover later.

Tip 2: Buy three good knives instead of a whole set you got from your registry list that you'll never use and KNOW how to sharpen them the right way: 

The Three Essential Knives For Any Kitchen: 

1. Paring: For all trimming, deboning and prep work for raw meat, as well as peeling and paring fruits and vegetables, removing potato eyes and pitting olives.

2. Chef's: For chopping, slicing and mincing fruits and vegetables, as well as cutting large sections of meat.

3. Serrated utility: For slicing bread, tomatoes and sausage.

Tip: 3 Sharpening your knife with Sharpening Steel:

There's just something about seeing a master sharpen his/her knife. And by that I mean in our case, someone who took the time to learn how to due it properly; not just whipping out the standard sharpener (steel) in the knife set that one got from the wedding registry and flinging the knife and sharpener around with an apron that you've pulled out of the closet once... No, like anything, for me at least beauty is derived by someone wanting to learn to  do something for him/herself with a little labor of love. Moreover, I think its sexy when you see someone properly sharpening his/her knife. It shows that 

you're not afraid of something 'raw' or something 'sharp'.

Tip: 4 Sharpening your knife with Sharpening Stone:

My preferred choice of sharpening. However, my recommendation is to try both and see what you prefer. You can usually get a good stone for about $25 dollars or so.  

Point #3 Series will consist of some fun recipes and cuts to get you all started along with some nice wine pairings. So go over the butcher's get a your desired meat, the three essential knives listed above and begin getting familiar with how to use the set and sharpen them. Don't forget to play your favorite piece of music, and turn off the tv for a bit. Enjoy cause you'll never what what it will get you through i.e. in the case with Julie Powell the award winning novelist from 'Julie and Julia' who found a new love in the butcher's corner (click on image below for story). And stay tuned for you vegetarians out there, will have some cool recipes for you foodies as well!!!