If you want to know how to choose a kitchen knife, you love cooking and would prefer to make the most out of the process. And in the case of good kitchen utensils, high performance and aesthetic results. Thin slices of cheese, finely chopped fish, perfectly chopped potatoes in the soup – all this is the work of good hands and a good knife.
Among kitchen knives set, as well as among cutlery, there is a special label. One knife is used for slicing bread, another knife for peeling vegetables, a third for meat, a fourth for fish, etc.
Does it make sense to use all kinds of knives for cooking in an ordinary kitchen? Practice shows no. You will, however, benefit from some of them, in our opinion. And before we get to this topic, let’s get acquainted with the design of the knife. For further discussion, the terms used in your parts title will be helpful. The chart is below.
What is a Good Knife?
First of all, it is a very sharp knife. And the time the knife stays sharp should be long enough. It depends on the quality of the material and its heat treatment.
- The knife should cut food properly, thus easily and uniformly. This is affected not only by the sharp blade but also by its geometry, that is, the shape of the blade, sharpening angles, drops, angles of incidence, and some other parameters.
- The handle of the knife should be comfortable for you personally, both in terms of shape and material. How would you rate the feel of metal, wood, or plastic in your hand? Ask yourself this question. When buying a knife, make sure to hold it in your hands.
- The blade and handle must be balanced to facilitate working with such a knife. Place the knife on your finger where the reinforcement is. It should be balanced and not tilted in any direction.
- A durable and balanced knife is distinguished by the fact that its blade and the so-called shank (the part of the metal that goes into the handle) form a single whole, and the knife reaches the end of the handle.
Types Of Kitchen Knives
As practice shows, 90% of women will choose a small knife with a length of 14-18 cm. Indeed, if they wish, they can perform almost all operations in the kitchen. But from a professional point of view, at least two additional knives are needed in the kitchen: a large chef’s knife with a blade of 18-23 cm, and a vegetable with a short straight blade about 9 cm long.
1. Chef’s Knife.
A chef’s knife, or as it is also called a chef’s knife, will become an indispensable tool for you if you can use it. They can chop vegetables, chop sausages, butcher meat, and fish. With skillful handling, this knife will sometimes increase your cooking productivity. A paring knife is useful for peeling all vegetables and fruits.
2. Other Types Of Knives.
Additional types of knives can be purchased, depending on the needs of what is very common in your diet. If the family always has bread on the table, we advise you to buy a special bread knife. It features a wide blade with a serrated edge that cuts through hard crusts and soft pits. This knife leaves very little crumb and cuts the bread without pushing it, but makes aesthetically pleasing cuts.
3. Boning Knife.
If you often have to chop and cook meat at home, then a steak knife will become your faithful assistant.
4. Fish Knives.
Fish knives are generally known as steak knives. The long, flexible blade of such a knife will help to separate the fillet portion of the fish from the skin with some firm movements.
5. Slicing Knife.
If there are cheeses, sausages, and smoked meats on your table every day, feel free to choose a ham knife. Cut each slice in one motion. Please note that the longer the blade, the lower the effort for each operation.
6. Hatchet Knife.
A hatchet knife is necessary for chopping meat. The Japanese have a similarly shaped knife called nakiri, but it is used to chop and chop vegetables. Do not confuse when buying.
7. Cheese Knife.
Cheese knife. It has an unusual holly shape that prevents the plastic in the cheese from sticking to the blade.
If this variety is not necessary for you, use the following tips. Several knives are recommended for hygiene reasons by some professionals. It is recommended to use a separate knife for meat, one for fish, and another for chopping prepared products (sausages, cheeses, smoked meats, vegetables, and bread).
If you’re interested in a beautiful set of kitchen knives in a stunning stand, beware. For the beauty of the interior, it will be a good option, but for business,s no more than three knives will do.