How to choose kitchen knives

kitchen knifes

Kitchen knives are needed for cooking and serving different dishes, they will be useful on a picnic and on a hike. High — quality knives-balanced and comfortable, stay sharp for a long time.

Kitchen knives differ in the shape and length of the blade, are designed for different products and can be made from different materials.

What are kitchen knives?

The most popular type of knife — universal, or santoku. This knife is small and quite light, so it is suitable for most operations in the kitchen, especially for cutting and cutting various products. The blade length usually reaches 13-20 cm.

Knives-hatchets, or cleavers, are useful to cut up whole carcasses of poultry or fish, large pieces of meat — in frozen form, with small bones. These knives are large, heavy, have square blades and long handles, so they look like axes.

Sirloin knives, or fillets, are needed for neatly slicing fish, poultry and meat-the slices are thin. Different products are suitable for blades of different lengths: short — 10-15 cm — for poultry and small fish, long-19-25 cm – for large salmon or ham.

The popular chef’s knife, which is also suitable for many tasks, but is larger and heavier than the universal one, is called the chef’s knife. It usually reaches a length of 25-30 cm, a width of 2-4 cm, and is well balanced. It is often used by chefs in restaurants.

 

What knives are suitable for different kitchen manipulations

There is no knife that is suitable for all kitchen manipulations — not all blades give an even cut or can cope with hard fibers, so it is better to choose different products.

For cutting meat, use universal knives, as well as sharp cleavers with massive wide blades.

Frozen food requires strong and heavy cleavers with square blades and strong handles to withstand working with hard fibers, tendons, and bones.

For a neat slicing of raw fish and sushi, you need thin and very sharp knives — they help to make a perfectly smooth cut, without crumbs and fibers.

A special knife is also needed for pizza, otherwise it will not cope with the crust and damage the filling. Usually this is a round knife-roller with a blade in the form of a wheel or a crescent-shaped knife with two handles, which seems to cut the pizza. There are also special pizza scissors.

The cheese knife has a wide blade, with notches and holes so that the sliced slices do not stick to it. There are varieties with a stretched string and in the form of a spatula.

A knife for cleaning and slicing vegetables usually has a short blade, up to 10 cm, and a wide handle. The tomato knife is different: it has an elongated blade and a wavy edge to cut the skin, but not to crush the flesh. The tip can be forked — it is convenient for them to pick up slices from the cutting board.

Carving knives are needed to engage in figurative carving on vegetables and fruits. These knives have compact handles and small blades of different shapes: straight, crescent-shaped, with grooves, in the form of frames, screws and even balls.

Knives for bread, or serratore long blade similar to a saw. They can cut a loaf or loaf into slices, cakes and pies, as well as large fruits and vegetables — like watermelon or pineapple.

What is the difference between steel blades of kitchen knives

Steel is an alloy of iron with carbon and other elements and is the most popular material for making knives. There are three main groups of steel for kitchen blades.

Carbon steel is inexpensive, hard, and easy to sharpen. With improper care and storage, such a knife will quickly rust, but will remain sharp.

Stainless steel is an alloy with alloying elements. It does not corrode, but it quickly becomes dull, such knives will have to be constantly sharpened, which reduces the service life of the blade.

High-carbon stainless steel alloys are the optimal material for the blade, because they do not have the disadvantages of the two previous types of steel.

Multi — layer forged knives made of the famous Damascus steel are very popular-they are easy to recognize by the beautiful stains on the blade. These are expensive, but strong and sharp blades that are not afraid of blows and deformations.

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