Rooting around with wild boars cont.

First and foremost, the boars themselves are due respect. The times in my career when whole animals were brought into the kitchen, a sense of reverence settled into the truest of cooks and chefs. Albeit we tend to be a bit more calloused in our humor, we feel a duty to respect and utilize everything we are given to make great food to be shared by many. Along the way, I have learned that to appreciate the “fruit” of the foods we eat, learning about its roots in the cultures and cuisines from around the world leads to true understanding.

Alright, let’s go deeper into the roots and way back when. Wild boar were loaded onto ships and brought to this side of the pond through the early shipping routes taken by the Europeans soon after Columbus. The boars served their purpose on the ships well. Brought aboard early in weight and size, they would eat the remnants, leftovers and any spoilage of the crews “culinary delights.” Their continued growth led to some tasty meat by the time they entered the Caribbean and the shores of Mexico and ultimately changed the diet of the land they soon roamed wild. The usage of boar meat in cooking spans all borders of the world. With a texture very similar to pork and a flavor similar to lean dark meat, it crosses all culinary boundaries and is simply interchanged with pork. Enough with the history lesson, let’s get to the boar that arrived at the back door of Niche.

Cooking School: Choosing the right knife

Chefs often utilize several different knives designed for specific tasks in the kitchen while home cooks tend to rely on one or two from their drawer.

Like most chefs, each of my blades are carefully sharpened, regularly honed and have become an extension of my hands. Many of them possess deep sentimental value and have been by my side through the toughest and greatest moments of my career.

One question I am often asked by home cooks and foodies alike is which type of knife is best. The answer cannot be defined by a single knife. Each type of knife has just as many benefits as it has disadvantages to its use, yet the Western style chef’s knife seems to be commonly found here in the states.

The chef knife is essential for all cooks. Its blade can be found in a variety of widths, lengths and styles. The material the blade is made of can vary from ceramic, stainless steel to high carbon steel. This, coupled with commercial and artisan forging techniques, gives each blade a unique personality.

For those who are just getting comfortable handling a chef knife, I would suggest using nothing longer than a 10-inch blade with a 2-inch width or more. This should help getting used to the proper motion of chopping and slicing. I tend to steer people away from wood handles because they tend to swell, split and crack if not properly maintained.

Lately I have reached for my 10-inch western style “Masahiro.” Made in Japan (with techniques handed down generation after generation), it has a high carbon steel blade and a hardwood handle.

High carbon steel is known for being easier to sharpen than common stainless steel blades and usually holds an edge longer, but is easily stained and will rust.

This knife needs to be cleaned and oiled regularly to avoid corroding, but its unique patina from years of use creates a knife that constantly evolves alongside the cuisine it cuts.

Before purchasing a knife for home, take time to shop around and handle several different styles and materials.

Most retailers will open their knife cases and allow you to hold different knives. Select the one that feels the most comfortable, as it will fill a niche in your knife block for as long as you take care of it.

With the investment of a good knife, make sure you also invest in a knife sharpening tool – and most importantly, a thick plastic cutting board to protect the edge.

Buying the knife is the easy part; learning how to use it takes a lifetime even for the greatest of chefs.