Keep That Knife Sharp

A fine-tuned blade makes life in the kitchen easier.

Dull knives are the culprit of more cuts and accidents in the kitchen than almost anything else. A sharp knife actually reduces the risk of cutting yourself. It will cut food easily without tearing; you don't have to saw back and forth or work so hard.

The easiest tool we have found to sharpen knives is an electric sharpener, available at most department and kitchen stores. You simply pull the blade through the numbered slots, and the machine does all the work for you. We use Chef's Choice in our Test Kitchens. Another option is to have your knives sharpened at a fabric or hardware store.

Most knives don't need to be sharpened more than once every 6 to 12 months. In the meantime use a steel to keep the edge in alignment. To get that razor-sharp edge, simply take the knife through a couple of quick passes over the steel. See the box below for easy instructions.

Steels come in various shapes, coatings, and grains. For beginners, a round medium-grain steel works best. Find them at kitchen or restaurant-supply stores. Most steels are magnetized so they collect the tiny metal shavings resulting from the sharpening. Always wash your knife afterward to clean off any shavings. Then, enjoy the ease and pleasure of using a sharp knife. You'll be glad to have it when making Red Beans and Rice With Sausage. JAMES SCHEND

RED BEANS AND RICE WITH SAUSAGE

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 38 MIN., STAND: 10 MIN.

1 pound spicy smoked sausage

1 large onion, diced

2 celery ribs, diced

3 garlic cloves, minced

2 teaspoons Cajun seasoning, divided

2 cups uncooked long-grain rice

2 (14-ounce) cans chicken broth

2 (15-ounce) cans kidney beans, rinsed and drained

1 (15-ounce) can diced tomatoes

2 bay leaves

½ cup chopped fresh parsley

Hot sauce (optional)

CUT smoked sausage into ¼-inch-thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until slices are browned. Remove sausage, and drain on paper towels, reserving 1 teaspoon drippings in pan.

SAUTÉ onion and celery in hot drippings in Dutch oven over medium-high heat 4 to 5 minutes; stir in garlic, ½ teaspoon Cajun seasoning, and rice; sauté 3 minutes. Stir in broth, next 3 ingredients, and remaining 1 ½ teaspoons Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes. Remove from heat; stir in sausage and parsley; let stand, covered, 10 more minutes or until rice is tender. Serve with hot sauce, if desired. JANICE WALCZAK

BOLINGBROOK, ILLINOIS

Copyright Southern Progress Corporation May 2005
Provided by ProQuest Information and Learning Company. All rights Reserved