By Colleen Patrick-Goudreau on September 1, 2009

Two Essential Kitchen Tools

The tools we use in the kitchen are essential to making it fun, making it easy, making it successful, and making it safe. I absolutely think people would cook more if they had the right tools. People think they don’t need the right tools since they aren’t cooking a lot, but what they don’t know is that they’d be cooking more (and properly and more quickly and with more pleasure) if they invested in a few good tools.

Though there are gadgets galore at your local kitchen store, let’s start with the basics: a good knife and a good cutting board.

ONE GOOD KNIFE
When you’re eating a plant-based diet, because there’s no need to de-vein a shrimp, disjoint a chicken, filet a fish, carve a turkey, or de-bone, butterfly, or cleave anyone, none of those “specialty” knives are necessary. Essentially, you need just one good chef’s knife, whether it’s a 6-, 7-, or 8-inch blade. (The 8-inch blade is my personal favorite.)

Cleaning Knives
In terms of cleaning knives, never put them in the dishwasher. The very high temperatures can damage the blade. Never let them sit around with food stuck to them, hand-wash them with a little soap and water, and dry them right away with a soft cloth. Then store them properly.

Storing Knives
The main thing is that they’re not just thrown in a drawer. Aside from the fact that is dangerous, the blades can also become dull when rubbing against one another in the drawer. Use a knife block, a magnetic knife holder you hang on a wall, or a special case for your knife, but keep it protected to prolong its life. As you have no doubt heard: it’s not sharp knives that cut people. It’s dull knives.

CUTTING BOARDS: THE GOOD, THE BAD, AND THE UGLY
What to avoid: Glass cutting boards. Not only is glass the WORST thing you could cut on because they absolutely ruin your knives, they’re also so dangerous because the knife could slip so much more easily. And then you’re left with a non-vegetarian dish as little bits of your finger wind up in your favorite casserole!

What to avoid: Slippery, flexible plastic “cutting boards.” They’re not “boards” – they’re slippery, flexible, plastic things. They’re dangerous because they slip around so easily, and I just avoid them.

What to avoid: Plastic boards in general. Though you may find some “experts” who recommend non-porous cutting boards (such as plastic and acrylic), I flat out disagree. If you’ve ever had a plastic cutting board, you’ll notice that though they’re not porous, every cut and slice is visible, and bacteria can definitely get into those grooves. I also think these cuts and slices reduce the efficacy of the cut, and I just feel like I’m cutting plastic up into my food.

The main reason, however, that “experts” recommend against using porous cutting boards is because of food safety. It’s true this is a concern if you’re cooking and cutting up animals. If you keep a vegan kitchen, you don’t have to obsess over contaminating your knives and counter and cutting boards! After all, the foodborne illnesses we’re susceptible to are animal-borne because we’re animals. We’re not susceptible to plant diseases, because we’re not plants. So, you don’t have to keep two different cutting boards and fear for your safety when you’re not cooking with raw animal parts and secretions. In a vegan kitchen, the worse thing you might find is aphids in your kale and a borer worm in your corn, and they pose no health risk.

What to embrace: My favorite cutting board is bamboo, though you can use wood, too. They’re both hard and solid and great to cut on, though bamboo is even harder and of course more sustainable a crop. Now, even though it would be easier to just say “buy wood or bamboo,” it’s not that simple (Lord I wish it were!) – there are a few things I want to say about that.

a) The first thing is to look for a cutting board made out of a solid piece of wood or bamboo. I’ve seen too many cutting boards crack where two pieces come together, so get a good solid piece.
b) Just because you find a wood or bamboo cutting board doesn’t mean you’ve gotten the right size. Avoid any cute shapes, and make sure it’s nice and big – at least 12 inches high (and my favorite is 18 inches long).
c) Don’t leave veggie scraps and water sitting on your cutting board. Clean and wipe it dry right away, and never immerse it in water. The wetter it remains, the higher the chances it will become warped.
d) If you have stains on the board (like from beet juice, for instance, try using a little white vinegar on a soft cloth. Wipe, wash, and dry. That should do the trick.
e) When you first get your wood or bamboo cutting board, you can prolong its life by seasoning or oiling it. You can use an oil like walnut oil (it doesn’t go rancid as quickly as other oils, so it’s a good option) and a soft cloth, and apply it in the direction of the grain. Warming the oil allows it to penetrate even deeper into the wood. Apply 4-6 coats before using the board. After awhile, you can also oil it again if it looks dry. Dry boards crack more easily.
f) Another way to prevent cracking and drying is by avoiding placing hot pots and pans on the boards right off of the stove or right from the oven. It might not happen right away, but over time, it can dry out your board and cause cracking.

When we stock our kitchens with the proper tools, we’re more inclined to cook – and cook healthfully and safely.

 

 

   
 

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