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Kitchen Knife Buying Tips

With kitchen knives, you can accurately and efficiently cut food ingredients, from tomatoes to meat. This guide introduces you to the different types of knives and shows you what is important for choosing the right model.

Summary

> Why are kitchen knives so important?

> What types of knives are there?

> What properties are important for kitchen knives?

> What kind of chef’s knives do I need?

Why are kitchen knives so important?

  • Cutting tools are essential utensils in the kitchen. For each operation, there are special blades suitable for the respective material to be cut.
  • Depending on the size, blade, and cut, hard, soft, and sticky foods can be cut easily and precisely.
  • The more you cook yourself and use knives, the more you have to pay attention to good quality.
  • Especially the preservation of the edge, i.e. the long-term sharpening of the edge is important here

What types of knives are there?

knife

A chef’s knife can be used for many jobs. You can use it to cut large vegetables, fruits, meats, and delicate foods. With the weight or chopping technique, even the smallest herbs can be finely chopped. As a utility knife with a blade length of approx. 20 cm, the chef’s knife forms the basis of your equipment.

Knife

Compact knives offer easy and safe handling for delicate work such as peeling fruits and vegetables. knives with a slightly curved blade about 10 cm long to contour carrots, apples, etc. You can use the pointed tip, for example, to cut out unnecessary parts of the pulp. Kitchen knives also have similar properties and no longer serve only the use of the same name.

Bread

Soft interior Handmade kitchen knives cut particularly well. The serrated edges do not slip on a smooth surface, but grab the food and cut it without much effort so that the food is not crushed and stays in place in the form of bread, as well as short knives for focaccia and tomatoes.

Steak and Slicing Knives

Clean edges are important to keep the meat juicy inside. If these fibers break during grinding, an unnecessarily large amount of juice will be released. In steak knives, this is prevented by their particularly sharp, narrow, and pointed blades. They are 25 to 35 cm long and about 3 cm wide, so you can easily cut them into pieces. Combined with a fork, they are elegant cutlery on the table.

Ham and Filets

meat and fish, bones, tendons, skin, and bones with minimal waste Narrow filet knives are a good choice They glide along the cuts to be removed and are available with blade lengths from 14 to 26 cm. they can also be used to cut into thin slices. Salmon knives have an even narrower blade with a cooling cut to be able to separate the most delicate slices of this commercial fish.

Cheese Knife

Soft materials like cheese tend to stick to the blades when cutting. Gouda, Camembert & Co. This can be avoided by sharpening the blades: cheese knives also cut pieces and slices. For hard cheeses, robust models with wide blades are available.

Chopping knife and herbs

For parsley, basil, and similar vegetables, a slicing knife will help you chop them cleanly and safely. Alternatively, these cooking ingredients can be prepared using the mince technique with a wide herb knife.

Boning Knives and

If you’re cooking whole cuts of fresh meat or fish, slicing is much easier with specialty knives than with utility knives. A heavy boning knife with a wide, hard bone blade, the ax knife can be used to cut especially ribs and ribs.

Cakes

is a great option for pastry chefs who prepare cakes and pastries that consist of multiple layers of cakes. With a long, narrow blade of such a kitchen knife, you can make the base of the dough, roll out the filling, and cut cakes. Shovel-shaped options can also be used to lift cakes.

What properties are important for kitchen knives?

Blade Material

Most kitchen knives have a stainless steel blade – the more carbon, the harder the knife will be and the longer it will stay sharp. Additives increase corrosion resistance. 18/10 stainless steel alloys, for example, are composed of 18% chromium and 10% nickel: they are a good compromise between durable sharpness and ease of maintenance since they can also be oven-dried. Wet

Tip and beautifully textured layered apricot blades generally need to be dried well, as they contain more carbon.

Handle material

Plastic handles are easy to clean and are flat by their ergonomic shape fit well in the hand. Wooden handles exude a natural elegance but require more maintenance. One-piece forged knives have no scales on the handle. As a result, they are usually very well balanced and free of annoying rivets and burrs.

knives

With a set of knives, you can save a lot of money compared to buying them separately. The sets often also include the possibility of storing the knives: the cutting tools can be stored ready for use in order to protect the blades in the equipped knife blocks.

What type of chef’s knife do I need?

Beginner’s Knives If this is

your first time setting up your kitchen, or if you only occasionally use cutting tools, we recommend using knives with the widest range of applications possible. These include a medium-sized chef’s knife with a total length of approximately 35cm, a small fruit or vegetable knife, and a serrated bread knife.

Kitchen knives for the whole family

If you cook your meals every day, other kitchen knives will make your job easier in addition to the basic equipment. Steak and steak knives allow you to optimally process beef, poultry, pork, and fish, while cheese knives cut bread into even slices without them sticking together. A carving knife or herb knife is also ideal for preparing fresh herbs.

Chef’s Cutting Tools

If cooking and baking are your things, round out your knife set with a few special options Recommended for tough and tough jobs with pieces of bone Boning, and Santoku knife Professional pastry chefs benefit from a cake knife. If you value the appearance and durability of your knives, you should choose Chinese and Damascus steel chef’s knives, which are made with an attractive steel blade with a strong cutting edge.

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