I have been reading over some of my articles from previous issues. My focus has been on the ingredients, the methods and results from a specific recipe or two. Only a few times have I ventured into thoughts about the tools of cooking. Today I am wondering about knives, the most used tool in any kitchen.

There are only a few basic tips to know if you are in the market for either a single knife or a set. One of the first things to consider would be the kind of metal used to make the knife. The two used most often today are stainless steel and carbon steel. Each has pros and cons.

Stainless steel is a low carbon content knife that is very resistant to corrosion. It holds its sharpness longer, but is much more difficult to get re-sharpened to a fine blade edge. Carbon steel has less corrosion resistance, but doesn't hold the blade sharpness as long - though it is easily re-sharpened to a very fine edge. The higher the carbon content, the sharper the blade. Professional chefs prefer the high carbon, as they can learn to keep the blade sharp. I am sure most of us have seen a chef on television using what is called a 'sharpening steel' at some point in our lives.

Another important part of a knife is called the tang. It is the part of the blade that extends into to handle. A good knife has a tang that goes the entire length of the handle. Cheaper knives won't. A concealed tang is cast into the plastic of the handle. An exposed tang knife will use rivets to connect the handle to the blade. A knife with a full tang is going to be better balanced and last longer.

Cutting surfaces should be smooth, easy to clean, and have some "give" when the knife edge is in contact. Wooden cutting boards are the traditional choice, but quality polyethylene boards are easier to keep sanitary. Just drop it into the dishwasher. If wooden boards are used, clean them thoroughly with hot soapy water and a mild bleach solution immediately after use to avoid bacteria growth. Don't use any hard surfaces than can damage the knife like china, porcelain, Formica, tile, and glass or other hard surfaces. These hard surfaces dull your knives very quickly.

Of course safety should be mentioned here, too. Using a knife safely is about basic common sense. Never cut toward yourself or any part of your body (like fingers). A sharp knife is a safer knife because the easier the knife does its job, the less chance of the blade going awry. Store them in a safe manner, too. Many accidents are caused by a pile of knives tossed together in a drawer. You risk injury just trying to find the knife you need.

Slicing onions is one of the most common uses for your knives, so. . .

Melt the butter in a small skillet or sauté pan. Brown the onions in the butter, stirring frequently. This will take about 15 minutes at medium heat. In a measuring cup combine the chip & dip seasoning, beef soup base and the hot water to make a seasoned broth. When onions are browned nicely, pour in the broth mixture cover and simmer for 10 to 15 minutes. Meanwhile, toast the bread well and cut in half. Top the toast pieces with the Swiss cheese and brown under a broiler. Pour soup into bowls and top with toast. Serve immediately.