For almost every housewife, the kitchen is a bottomless and endless field for creativity. Here you can find a lot of necessary and useful things, from furniture to kitchen knives. Yes, yes, without a knife, even the most modern kitchen will be inferior, its absence will be immediately noticeable, since this sharp object is used most often: it is cleaned, cut, chopped, and so on. But how well this will be done depends on the sharpness of the object, as well as on the material used to make it. Today we will talk about how to choose the right kitchen knife and where to buy it.
Indispensable knives
All chefs and confectioners know what a “big trio” is, but do housewives know this? If not, then you need to talk about it. These are three knives that are indispensable in the kitchen, because they can do almost everything. Firstly, it is a large kitchen knife made of damask steel with a blade length of thirty to forty-five centimeters. They do a great job with itkitchen, such as chopping meat or chopping fruits and vegetables.
Secondly, you need a knife of medium length (up to thirty centimeters). It is used for certain types of cooking. Thirdly, it is a small knife up to twenty centimeters long. Useful where others can't handle. Good kitchen knives are a must-have item for every housewife.
These three items are all designed for processing products with a dense structure, so their cutting surface is rounded at the end.
Thus, the big trio is three powerful knives, differing in size. Every professional chef or cook has them.
Auxiliary knives
Before choosing a kitchen knife, you need to know what other knives are needed in the kitchen. Almost every housewife in the arsenal has a knife for cutting bread. It has a wavy long blade with a cut and non-pointed tip, which is great for slicing bread and other baked goods, as it easily cuts through the crust and cuts through the flesh.
There is also a knife for peeling vegetables (fruits). They come in several types: with a simple blade, as well as with a blade with a special hole. Their working surface is quite short and has a pointed tip.
There are also those that are used to butcher and cut meat, to separate it from the bone. They have a short narrow blade that expands at the base and bends towards the end. This is done so that the meat does not stick toblade.
Another frequent guest in the kitchen is a knife for cutting (sausage, cheese, and so on). It should be with a long blade of medium width and a flat surface. For fish, a serrated kitchen knife is provided. It must be chosen so that it has a long flexible blade.
There are a large number of auxiliary knives that can be used to process various products, such as cheese, mushrooms and so on. But it is not necessary to have them all in your arsenal, the most important copies will be enough. In any case, the choice is always up to the hostess.
Blade
In order to know how to choose a kitchen knife correctly, you need to pay attention to its blade. Forged products are considered to be the best, but they can not always be found in stores. Alternatively, stainless steel knives are used, in which chromium is added, which makes the product very durable. Molybdenum and vanadium can also be added to stainless steel, they are safe for he alth. The color of the working surface of the knives should be uniform, this gives confidence that the alloy used is of very high quality. There should be no chips or nicks on the sharpening line.
Sharpening
To know how to choose a kitchen knife, you need to pay attention to the quality of its cutting surface. To do this, look at the knife from the side. The surface should not have dents, chips, scrapings and other things. A person should see a continuous pushing line of the same thickness. The cutting surface must not flare towards the point or bewavy shape. The best option in this case would be a blade in which the cutting part cannot be distinguished. This will mean that the knife is well sharpened.
Ideally, today there will be a laser-sharpened knife in the kitchen. Such an item is capable of self-sharpening during operation. You can check the quality of such a knife by looking at it from the side, matte marks should be visible on the cutting surface.
Pen
Good kitchen knives should have a handle that fits comfortably in your hand. Today they are made of various materials: steel, plastic, wood and so on. Here, special attention should be paid to the fact that the wooden handle can wear out over time and change its original shape. Cracks appear in it. Plastic in this case will last longer, but you need to look at whether the knife blade reaches the end of the handle, since many manufacturers save on steel. The most practical knives are those that have a steel handle. The only disadvantage in this case is their large weight.
Whatever material the handle is made of, it should be comfortable and practical, the blade should not loosen over time.
Ceramics
Before choosing a kitchen knife, you should pay attention to ceramics. Ceramic knives have recently appeared in the kitchen, but they do not need sharpening, as they remain sharp for a long time. Made such a piece of kitchen utensils from a special composition, in whichadded zirconia. This gives the item a black tint, and most importantly, durability.
There are, of course, some downsides to using a ceramic knife. Firstly, it has a high cost, and secondly, it breaks or chips off under strong mechanical stress (impact).
Where to buy?
Before you choose a knife for the kitchen, you need to know where to do it. Modern stores offer a huge selection of kitchen utensils, but the price does not always match the quality. Very often, manufacturers indicate incorrect information about the composition of knife alloys or about their sharpening, which misleads the consumer. Therefore, it is recommended to purchase knives for working in the kitchen in trusted places or from reputable companies. For example, a high quality ceramic knife will have a fairly large cost, and a high quality steel product is almost eternal. Japanese and Swiss kitchen utensils are considered good.
Results
In order for a tool to last a long time, it must be used for its intended purpose. The main thing is that it is out of the reach of children, since a professional knife is a dangerous thing, since it has an exceptionally sharp blade. This kitchen tool should only be used for its intended purpose, it should not be used to cut frozen meat and bones, and it is not recommended to bend the blade to test its flexibility.
Now we know how to choose a good knife. It is not necessary to have tools in the arsenal for all occasions. Experienced chefsit is recommended to acquire only copies from the so-called "big trio", but they must be of high quality, only then they can last a long time. And if a person has a desire to feel like a professional in the culinary arts, then you can buy many different good knives. The main thing is that you need to cut carefully so that your he alth does not suffer.
