How to choose a knife for the kitchen. Choosing a kitchen knife

How to choose a knife for the kitchen. Choosing a kitchen knife
Without this kitchen tool, it is impossible to prepare almost any dish. About how to choose a kitchen knife and will be discussed in the publication.

2015-11-30 21:04:49 32

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Types of knives

The most common kitchen knife is versatile, suitable for most operations that are performed daily and repeatedly. Knife chef's or French knife , a cleaver or an axe, chopping knife, bread, knife for fruits and vegetables, mushroom, knife for cleaning fish, cheese, table, knife for opening oysters – this is an incomplete list of knives of all shapes and sizes. We'll talk about knives universal, these tireless toilers, kitchen production, or rather on the criteria of their choice.

blade Material

Carbon steel has previously been the most common material for making knives. Blades such sheath sharpened easily and quickly, but also quickly and become dull in use. They quickly oxidize and resistant to corrosion. Due to the fragility of carbon steel, such blades are often broken as a result of the application of considerable physical effort. The knife blades of stainless steel, with the addition of molybdenum, vanadium and moderate carbon content, is much stronger than blades made from carbon steel. In addition, this material has elasticity. To sharpen such a knife will need more time, but also to serve without honing it will also be longer. Another advantage of knives made of alloy steel is their resistance to aggressive environments and naturalnosti processes of rust. High carbon steel combines all the positive qualities of carbon and alloy steel. The knives are quickly sharpened it and slowly become dull, nevospriimchivosti to oxidation and corrosion. Blades made of high carbon steel is excellent to tolerate physical activity in the form of bumps, bends and deformations. Ceramic knives are mainly made of Zirconia, as to its performance, leaving far behind their steel counterparts. In hardness, Zirconia is second only to diamond and corundum. Unknown to him the phenomena of oxidation and corrosion. Extremely strong, durable and do not require periodic sharpening, ceramic knives are becoming more and more popular, despite their relatively high cost.

Quality sharpening blades

The condition of the cutting surface of the knife is easy enough to check, looking at the blade side. If its cutting edge is like a thin shiny line, then the blade is sharpened correctly and conscientiously. If the cutting surface is almost impossible to distinguish from the other surface of the blade, this indicates superior sharpening knife. In case, if the cutting surface of blade visible opaque strips perpendicular to the cutting axis, this knife was subjected to laser hardening (or as they say in the home – "laser sharpening"). Matte stripes are sections of hardened metal, and shiny –soft. In the process of exploitation of non-hardened knife sections blades wear out and wear out, resulting in smooth cutting surface of the blade becomes "paved" with tiny hardened teeth laser metal. This knife only gets sharper, he seemed to be sharpened, which gave such knives are called "self-sharpening".

knife Handle

Quite convenient are knives with wooden handles. However, over time they wear out, from constant contact with water are destroyed. A more suitable material for the knife handle material will be polypropylene or various plastic derivatives. He is not afraid of water and such knives can be safely washed in the dishwasher or leave it in the sink with water. The ideal option would be a metal knife handle, not afraid of water, wooden and rasstavayas like plastic. For convenience and better contact with the hand such points are often produced with inserts made of plastic or wood. If you still prefer wooden handles, choose knives with handles made from wood impregnated with plastic. Just make sure that the continuation of the blades (shank) coincides with the arm, both in length and width. Did you know that a blunt knife is much easier to cut than perfectly sharpened? This is because when cutting with a blunt knife the force is applied to it and the likelihood that the knife will slip, injuring your hand, much higher. Let your knives will always be sharp and durable, and the dishes prepared with them is incredibly delicious and appetizing!


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