Growing up we never had sharp knives in the house, in fact for the early years of my adult life I never gave much thought to the knives I was using. I doubt I would have passed a knife identification test *if there is such a thing) or knew each knife had its application. I remember the first time I cut root vegetables with a sharp knife; it was transformative! I realised that root vegetables could be cut with ease and precision and that is when my fascination with having a good set of knives in the kitchen began.
In all the boats I have owned I have seemed to inherit the knives of the previous owners. I have come to realise that not everybody thinks about knives in the same way. Having the right knives on board can make a significant difference when preparing food. When you think about it, knives are the backbone of any kitchen, they are an essential tool in helping professional chefs and home cooks turn ingredients into easy and quick delicious meals. A sharp, well-crafted knife ensures smoother, quicker and more effective food prep and makes the whole process so much more enjoyable. Trust me preparing food with blunt knives that are not fit for purpose is not fun.
In this blog, we'll explore the essential cooking knives for a sailing boat and provide tips on how to care for them to ensure they stay in top condition.
Essential Cooking Knives for a Sailing Boat
I have four knives onboard Kahu. As much as I would love it, one knife, unfortunately, does not fit all tasks. Although with the first three listed below you can do pretty much everything. I also have a knife sharpener so that I can keep them sharp even in the most remote areas. Using ceramic, glass or marble surfaces to cut on will dull your knife’s blade so make sure you have a plastic or wooden cutting surface.
1. Chef's Knife
A Chef’s knife is a versatile knife with a broad, sharp blade, typically 8-10 inches or 20 to 25 cm long. It is Ideal for a wide range of tasks, including chopping vegetables, slicing meat, and dicing herbs. Its versatility makes it the most important knife in your galley. Always go for a stainless steel blade with a comfortable handle to ensure durability and ease of use.
2. Paring Knife
A paring knife is a small knife with a narrow blade, usually around 3-4 inches or 8 to 10 cm long. It is perfect for delicate tasks such as peeling fruits, and vegetables if you don’t have a potato peeler and intricate cutting work. Its small size makes it easy to handle and control. Choose a paring knife with a sharp point and a comfortable grip for precision tasks.
3. Serrated Knife
Often referred to as a bread knife, it has a serrated edge, and is typically 8-10 inches or 20 to 25 cm long. I bought mine without thinking to check the measurements of the drawer and it is too long to fit in by just 1cm. I will probably end up replacing with a smaller one.
Excellent for cutting through foods with a hard exterior and soft interior, such as bread, tomatoes, and citrus fruits. The serrated edge allows for clean cuts without crushing the food. Look for a serrated knife with a high-quality, rust-resistant blade to handle tough cutting jobs.
4. Utility Knife
A Utility Knife is a mid-sized knife with a blade usually around 6 inches or 16cm long, falling between a chef’s knife and a paring knife. Versatile for tasks that are too small for a chef’s knife and too large for a paring knife, such as slicing sandwiches or cutting small fruits and vegetables. A utility knife with a straight, sharp blade will be most versatile and useful in a boat's galley.
This knife is not essential but definitely handy to have onboard, in fact on my smaller boat this was my "Chefs" knife as I didn't have the space for too many knives. if you are cooking for a large crew it also means more than one person can cut and prepare your ingredients which is sometimes needed.
Quality not Quantity
As with most things in my galley, a great deal of thought and consideration goes into each purchase. As space is limited, I like to get the right tools for the job. It is a big part of what makes cooking so enjoyable and plays a role in making delicious food. In my experience quality does not necessarily mean expensive when it comes to knives.
How to Care for Your Cooking Knives on a Sailing Boat
As we live among the elements and don´t always have access to stores or delivery to buy a new set of knives, the more we look after them the longer they will last and the more effective they will be.
Here are some essential tips for caring for your knives:
1. Regular Cleaning
Always hand wash your knives with warm, soapy water immediately after use. Dry your knives completely with a clean towel to prevent rust and corrosion. Pay special attention to the handle and any crevices where water can accumulate.
2. Sharpening
Keep your knives sharp with regular honing using a honing rod. For more thorough sharpening, use a whetstone or a professional sharpening service that you can find at markets or by asking the locals and can make for a fun experience! When sharpening, maintain the correct angle (usually around 20 degrees) to ensure a sharp edge.
3. Oiling
Apply a light coat of food-safe mineral oil to the blade after cleaning and drying, especially as we live in a humid or salty environment. This helps to prevent rust and corrosion.
Wooden handles benefit from occasional oiling with mineral oil to keep them from drying out and cracking.
4. Storage
Store your knives in a secure and dry place. Consider using a magnetic strip, knife block, or blade guards to protect the edges and prevent accidents.
Avoid storing knives loosely in a drawer where they can knock against each other, dulling the blades and posing a safety risk. If the only place you have is a drawer, and you use it for other utensils (which is often the case on a boat) I find it handy to create a separate section using a length of plywood or plastic.
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