For almost every housewife, the kitchen is a bottomless and endless field for creativity. Here you can find many necessary and useful things, starting with furniture and ending with kitchen knives. 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 subject, as well as on the material used for its manufacture. Today we will talk about how to choose a kitchen knife correctly and where to get it.
Irreplaceable knives
All chefs and pastry chefs know what a “big trio” is, but do housewives know it? If not, then you need to talk about it. These are three knives that are indispensable in the kitchen, because they can do almost anything. Firstly, this is a large damask steel kitchen knife with a blade length from thirty to forty-five centimeters. With it, they do a great job in the kitchen, for example, cut meat or chop fruits and vegetables.
Secondly, you need a knife of medium length (up to thirty centimeters). It is used for certain types of cooking. Thirdly, this is a small knife up to twenty centimeters long. Useful where others can not cope. Good kitchen knives are mandatory items that should be in the house of every housewife.
All three of these items are designed for processing products with a dense structure, so their cutting surface is rounded to the end.
Thus, the big trio consists of 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 else they need in the kitchen. Almost every housewife in the arsenal has a knife for slicing bread. It has a wavy long blade with a cut and non-pointed tip, which helps to cope perfectly with slicing bread and other pastries, as it easily cuts through the crust and cuts the flesh.
There is also a knife for cleaning vegetables (fruits). They come in several forms: 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 cut and cut meat, to separate it from the bone. They have a short, narrow blade that expands at the base and bends toward the end. This is done so that the meat does not stick to the blade.
Another frequent guest in the kitchen is a cutting knife (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 is necessary to choose it 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 knife for the kitchen 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. As an alternative, stainless steel knives are used, in which chrome is added, which makes the product very durable. Also, molybdenum and vanadium can be added to the stainless steel, they are safe for health. The color of the working surface of the knives should be uniform, this gives confidence that the alloy used is 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 or anything else. A person should see a continuous pushing line of equal thickness. The cutting surface should not expand toward the tip or be wavy in shape. The best option in this case is a blade in which the cutting part cannot be distinguished. This will mean that the knife is well sharpened.
Ideally, today will be the use of a knife with a laser sharpening 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 risks should be visible on the cutting surface.
A 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 erase over time and change its original shape. Cracks appear in it. In this case, plastic will last longer, but you need to look at whether the blade reaches the end of the handle, as many manufacturers save on steel. The most practical knives are those that have a steel handle. The only negative in this case is their high weight.
Whatever material the handle is made of, it should be convenient and practical, the blade should not become loose over time.
Ceramics
Before choosing a kitchen knife, you should pay attention to ceramics. Ceramic knives in the kitchen have appeared recently, but they do not need sharpening, since they remain sharp for a long time. This item of kitchen utensils is made of a special composition in which zirconia is added. This gives the subject a black tint, and most importantly, strength.
There are, of course, some disadvantages to using a ceramic knife. Firstly, it has a high cost, and secondly, it breaks or breaks off under strong mechanical stress (shock).
Where could I buy?
Before choosing 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 correspond to the quality. Very often, manufacturers provide incorrect information about the composition of the knife alloys or their sharpening, which misleads the consumer. Therefore, it is recommended to purchase knives for working in the kitchen in trusted places or with reputable companies. For example, a ceramic knife of high quality will have a rather high cost, and a high-quality steel product is almost eternal. Japanese and Swiss kitchen utensils are considered good.
Summary
For the tool to last a long time, it must be used for its intended purpose. The main thing is that it be inaccessible to children, since a professional knife is a dangerous thing, since it has an extremely sharp blade. This kitchen tool is used only for its intended purpose, it is impossible for them to chop frozen meat and bones, and it is also not recommended to bend the blade to check its flexibility.
Now we know how to choose a good knife. It is not necessary to have tools for all occasions in the arsenal. Experienced culinary experts recommend acquiring only copies of the so-called "big trio", but they must be of high quality, only then can they serve for a long time. And if a person has a desire to feel like a professional in culinary art, then you can buy many different good knives. The main thing is that you need to cut carefully so that your health does not suffer.