Scraper
Tuesday Tool
Scraper
As simple as it is, this is one of my daily use tools. I have a good size metal scraper, with a rounded side for holding. I use it for scooping up diced, minced and sliced vegetables on the cutting board to transfer to pots and skillets on the stove. The scraper allows much more to be picked up at a time than a knife, and it helps prevent the knife blade from dulling as quickly.
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Tuesday Tip
Knives
There are two popular kitchen knife styles, Western and Japanese. Many people get German knives if they go the western route. Wusthof and Henkles are both popular brands. Japanese knives tend to be more expensive, but are usually harder, and sharpened at a lower degree angle. This means they will stay sharp longer, and allow for thinner slicing. This also means they will last longer, since you don’t need to sharpen them as often.
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