Types of kitchen knives, guidelines for selection and use

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 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 prestigious lifestyle when moving to your kitchen, we have prepared this guide for you that maximizes quality and functionality.

What Is A Kitchen Knife?

When you take your first steps into the world of gastronomy the most basic question you face is: What is a kitchen knife? 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.

The combination of aesthetics and performance is of great importance in modern kitchens. Kitchen knife modelstoday it's not just the edge, by the sense of touch and compliance with a kitchen remodel are evaluated.

Characteristics and types of kitchen knives

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 the correct use of these varieties, and in the kitchen a direct effect on your productivity.

Chef's Knife: Versatile Leader In The Kitchen

If only a single blade in your kitchen if you're going to make a reservation, this is definitely a chef's knife 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. “Chef's knife, which should be taken?” in response to the question, with the shank of the barrel at the junction point of the knife is classified in the balance.

The chef's knife is the knife you Santok?

Increasingly popular in recent years the knife SantokRepresents the refinement of Japanese cuisine. “Three goals”, 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.

Knives and other species that should be in the kitchen

• Bread Knife: The serrated structure, thanks to the texture of fresh bread with butter from the outer shell passes easily.
• Vegetable and Paring Knives: Small and agile structure with a fruit peel, core extraction is used in sensitive jobs such as.
• Boning and fillet Knives: The separation process in the preparation of meat and fish from the bone with the minimum loss of activity.

How To Choose The Knife? Which Knife Should I Buy?

The most important question you should ask before purchasing a knife how to choose the knife you must have. To choose a quality product, lays the foundation of a friendship that will last for many years.

What Should I Consider When Choosing A Knife?

Ergonomics is rule number one. When you hold the knife with your fingers, position should be comfortable and long term use should not lead to wrist fatigue. The second criterion “full tang” structure. So, the steel, continue uninterrupted until the end of the stem; this is the biggest indicator of strength and balance.

Material Science: What Is The Most Robust Knife Steel?

The ability to protect much sharpness sharpness is also important. The most robust steel bladecarbon and stainless steel alloys oranlandi the correct species.

• High Carbon Stainless Steel: A favorite of professionals. Carbon combines with superior rustproofing feature that brings the sharpness.
• Titanium knife steel knife? It is extremely light titanium blades and will never rust, but are as hard as steel, because they are not korelirl very quickly. Which knife should be taken if you say, heavy steel for daily kitchen chores always more reliable.
• Ceramic Knives: Are as hard as diamonds, and does not react with acidic foods. But the elasticities are close to zero; when they come across when they fall on a hard surface or the bone can be broken.

Kitchen knife, advice and recommendations

Numerous on the market recommend kitchen knife you can see the list. However, your personal needs is paramount. If you're new to the kitchen, a comprehensive kitchen knife set recommend products rather than going for a quality chef's knife and a paring knife first and it might make more sense to start creating your own set.

Kitchen knife proposal as serrated chef's knife and a bread knife 20 cm piece in your kitchen you should carry. If you are looking for an aesthetic appearance Damascus steel (Damascus) patterned models will add prestige to your kitchen.

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Use a knife and the art of maintenance

Even the most expensive knife that you own, improper maintenance can also turn a piece of metal as a result of simple. Use a kitchen knifejust cutting technique, but also includes storage and cleaning rituals.

How We Grind Kitchen Knives?

The biggest reason is the dulling of the Blades cut on the wrong surfaces. Surfaces such as glass or marble breaks the blade in seconds. The correct technique is to use high-quality wood or polyethylene cutting boards. Kitchen knives how we grind as to the question; regularly masat (honing rod) to use the mouth of the blade bent corrects. If the blade is really blind, with professional sharpening wet stone sharpening should be done 15 to 20 degrees angles.

Dinner Knife, Why Not?

It throws the knife in the dishwasher many people. This is the biggest mistake that can be done. Aggressive detergents and high temperatures in the dishwasher, the molecular structure breaks down and causes you to lose the sharpness of steel. Always have your knives with warm water, a soft sponge with soap and hand wash, dry immediately, you must.

Kitchen Knife Construction: Behind The Scenes Of The Art

Traditional made kitchen knifeSteel starts beating at thousands of degrees. This process increases the density of the steel and more durable. The stage subsequent heat treatment of the blade allows you to reach the perfect balance between flexibility and rigidity. A handmade knife of the craftsmen in every square inch of the labor and experience.

Frequently asked questions (FAQ)