{"id":1283,"date":"2026-01-07T10:59:35","date_gmt":"2026-01-07T10:59:35","guid":{"rendered":"https:\/\/mylarte.com\/?p=1283"},"modified":"2026-02-06T07:54:15","modified_gmt":"2026-02-06T07:54:15","slug":"mutfak-bicagi-cesitleri-secimi-ve-kullanim-rehberi","status":"publish","type":"post","link":"https:\/\/mylarte.com\/en\/mutfak-bicagi-cesitleri-secimi-ve-kullanim-rehberi\/","title":{"rendered":"Types of kitchen knives, guidelines for selection and use"},"content":{"rendered":"

The kitchen is not just a food preparation area; creativity, discipline and a special blend of aesthetics workshop. In this workshop, the most important of gastronomy enthusiasts or home chef assistant course kitchen knife<\/strong> models. A knife is a cutting tool is not correct; the texture of the material preserves the preparation process a pleasure and provides security converts an engineering marvel. My L'arte<\/strong> prestigious lifestyle when moving to your kitchen, we have prepared this guide for you that maximizes quality and functionality.<\/p>\n\n\n\n

What Is A Kitchen Knife?<\/h2>\n\n\n\n

When you take your first steps into the world of gastronomy the most basic question you face is: What is a kitchen knife<\/strong>? Technically, in certain forms of food items to cut, chop or shred, designed to SAP and barrel (the cutting part) is a hand tool which consists of two main sections. However, for professionals, this definition is inadequate. A quality knife; the center of gravity of steel hardness and should act as an extension of ergonomics for the chief's hands.<\/p>\n\n\n\n

The combination of aesthetics and performance is of great importance in modern kitchens. Kitchen knife models<\/strong>today it's not just the edge, by the sense of touch and compliance with a kitchen remodel are evaluated.<\/p>\n\n\n\n

Characteristics and types of kitchen knives<\/h2>\n\n\n\n

One knife in the kitchen, although it is possible to do all the work (for example, with a chef's knife, each its own process, there is an expert knife. Types of kitchen knives<\/strong> the correct use of these varieties, and in the kitchen a direct effect on your productivity.<\/p>\n\n\n\n

Chef's Knife: Versatile Leader In The Kitchen<\/h3>\n\n\n\n

If only a single blade in your kitchen if you're going to make a reservation, this is definitely a chef's knife<\/strong> you must have. The blades, which are usually 20 to 25 cm long, has a structure in a wide range of barrel. This structure provides the necessary power for cutting hard vegetables as finely curved and also needed to chop up the Greens shaking (rocking) allows you to move. \u201cChef's knife, which should be taken?\u201d in response to the question, with the shank of the barrel at the junction point of the knife is classified in the balance.<\/p>\n\n\n\n

The chef's knife is the knife you Santok?<\/h3>\n\n\n\n

Increasingly popular in recent years the knife Santok<\/strong>Represents the refinement of Japanese cuisine. \u201cThree goals\u201d, which means the Santok; slicing, chopping and finely minced Cube is a master work. These models are lighter than the chef's knife, which, especially up-and-down straight-Matrix technique is ideal for those who prefer cutting. Small pits on the barrel (kullenschliff), starchy foods such as potatoes from sticking to the blade, preventing fluid experience.<\/p>\n\n\n\n

Knives and other species that should be in the kitchen<\/h3>\n\n\n\n