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What are the 3 knives every person should own?

There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife. Any other knives are a luxury--they can make cooking easier and more enjoyable, but are unnecessary.

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There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife. Any other knives are a luxury--they can make cooking easier and more enjoyable, but are unnecessary. A chef's knife (sometimes called a cook's knife) is the most important knife to have in your kitchen. It has a wide blade between six and ten inches long and is used primarily for chopping, though it can be used for anything you want to do. The blade of a classic, French-style chef's knife curves upward toward the tip. A Japanese-style Santoku knife can be used in place of a French-style chef's knife; it's usually shorter and has a "sheep's foot" tip, meaning the top of the tip curves downward. European manufacturers of Santoku knives add a Granton or kullenschiff edge, a row of hollow-ground pockets that prevent food from sticking to the knife's surface. A paring knife looks like a miniature chef's knife, with a blade ranging from two to four inches long. It's good for delicate tasks where a larger blade would get in the way. Paring knives are ideal for peeling onions, coring tomatoes or trimming vegetables. A serrated knife is used for bread, tomatoes and even meat. Serrated knives are most useful on foods that have one texture on the outside and another inside, like a hard-crusted bread or a tomato. Choose a longer serrated knife to minimize the amount of sawing necessary. An offset serrated knife, sometimes called a deli knife, minimizes the chance of hitting your knuckles on the cutting board once you're done cutting.

The Extras:

A slicing knife is for cutting cooked meat, poultry and fish. It should be long enough (eight to 10 inches) to span a large roast, narrow for reduced drag and flexible enough to easily separate flesh from bone. In skilled hands, a cleaver can do everything a chef's knife can do--slice, chop, fillet, scoop, smash--and more. Its heavy, rectangular blade is designed to hack through the sorts of bones other knives have a hard time with. A boning knife is for the delicate task of separating raw meat, poultry and fish from bone. Its blade, six or so inches long, is thinner than a slicing knife's and flexible enough to follow the contours of a fish or bird.

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Does life ever get easier?

According to a new study, there IS a point where life gets EASIER. And that point is . . . age 44. The study found that people stress out in their 20s over things like finding a job, saving money, and dating . . . and people stress in their 30s over things like moving up in a career and starting a family.

Apparently life gets easier after you get your first colonoscopy. Maybe not BECAUSE of your first colonoscopy, but once it's over, yeah, smooth sailing. According to a new study, there IS a point where life gets EASIER. And that point is . . . age 44. The study found that people stress out in their 20s over things like finding a job, saving money, and dating . . . and people stress in their 30s over things like moving up in a career and starting a family. Then in your early 40s, you worry about things like finding a work-life balance, your relatives getting older, and trying to plan for the future. But at 44? Then things finally turn around, you get all that other stuff squared away, and you can start relaxing and enjoying your life. According to the study, people's favorite things about their 40s are going on nice vacations . . . earning good money . . . having a nice car . . . and knowing what's worth worrying about. The best thing about being your 50s is you stop worrying too much about what people think about you . . . and the best thing about being in your 60s is retiring and getting to enjoy your paid-off house and your grandkids.

(The York Press)

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