Choosing the right kitchen knife: all the nuances

A real educational program on choosing a knife for the kitchen. After reading this article, you definitely can’t make the wrong choice.

If you are interested in how to choose a knife for the kitchen, then you love to cook and prefer to get the most out of this process. And in the case of a good kitchen tool, even higher productivity and aesthetic results. Thinly sliced ​​cheese slices, filigreely sliced ​​fish, perfectly even cubes of potatoes in a stew – all this is the work of good hands and a good knife like Tops Bob Knife.

Kitchen knives, as well as cutlery, have their own special etiquette. One knife is used for cutting bread, another for peeling vegetables, a third for meat, a fourth for fish, and so on.

Does it make sense to use all kinds of knives for cooking in a regular kitchen? Practice shows that it is not. But some of them, drivhus in our opinion, will serve you well. And before dealing with this topic, let’s get acquainted with the design of the knife.

What is a good knife?

  1. First, it is a sharp knife. And the time during which the knife remains sharp must be long enough. And it depends on the quality of the material and its heat treatment.
  2. The knife should cut the food correctly, which means it should be easy and even. This is influenced not only by the sharp blade, but also by its geometry, that is, the shape of the blade, sharpening angles, descents, descents angles and a few more parameters.
  3. The handle of the knife should be comfortable for you personally both in shape and material. What is more pleasant for you to hold in your hand: metal, wood or plastic? Ask this question. And when buying, be sure to hold the knife in your hands.
  4. The blade and handle should be balanced, so it will be easier for you to work with such a knife. How to check the balance, see the photo below. Place the knife on your finger where the bolster is. He must balance evenly and not topple in any direction.
  5. A strong and balanced knife is distinguished by the fact that its blade and the so-called shank (that part of the metal that goes into the handle) form a single whole, and the shank reaches the very end of the handle.

Varieties of kitchen knives

As practice shows, 90% of women will choose a small utility knife of an average length of 14-18 cm. Indeed, they can, if desired, do almost all operations in the kitchen. But from a professional point of view, at least two more knives are needed in the kitchen: a large chef’s knife with a blade of 18-23 cm and a vegetable knife with a straight short blade of about 9 cm. As a result, we have the famous “chef’s three”. All cutting needs can be easily covered with these three tools.

The chef’s knife, or as it is also called the chef’s knife, will become an indispensable tool for you if you have the skill to use it. They can chop vegetables, cut sausages, butcher meat and fish. With skillful handling, such a knife will increase the cooking performance at times. It is convenient to peel any vegetables and fruits with a vegetable knife.

Other types of knives can be purchased based on the needs of what is very common in your diet. If the family always has bread on the table, we recommend buying a special bread knife. It has a wide, serrated blade that can handle both tough crust of bread and its soft core with equal ease. Such a knife leaves few crumbs and cuts the bread without pushing it, but creating aesthetically pleasing slices.

If you often have to butcher and cook meat in your home, then a boning knife for butchering meat will be your faithful assistant.

Fish knives are usually called sirloin knives. The flexible and long blade of such a knife will help to separate the fish fillet from the skin with several confident movements.

If cheeses, sausages, smoked meats are on your table every day, feel free to choose a slicer knife. He cuts off each slice in one easy motion. Know that the longer the blade, the less effort per operation.

A hatchet knife is indispensable for chopping meat. The Japanese have a similarly shaped knife called a nakiri, but it is used to cut and chop vegetables. Don’t be confused when buying.

Cheese knife. Has an unusual hole-like shape that prevents cheese plastics from sticking to the blade. If this variety seems overkill to you, use the following tip. Some professionals suggest having multiple knives for hygiene reasons. It is recommended to have a separate knife for meat, a separate one for fish and another one for cutting ready-made products (sausages, cheese, smoked meats, vegetables, bread).

If you are interested in a beautiful kitchen set of knives on an effectively made stand, be careful. For the beauty of the interior, this will be a good option, but for the case, no more than three knives will turn out to be workers.

A good tool is half the battle for a good result.

Take pleasure in using the correct and quality knives in the kitchen.