How To Choose The Right Kitchen Knives?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Although buying knives does not seem like a complicated task, it is good to take into account that such an investment is made once for a longer period of time. The most important part of a knife is to be strong, made of durable material and last but not least to be comfortable enough for the one who will use it most often.

The most important thing is to know what kind of knife you need. It is clear to all of us that price is not always a sign of high quality, so you can't rely on that alone. When buying a knife for the home, the most important part is to know who is using what. The following knives are needed for one household:

- Universal knife - it can be used for any food; its blade is about 13 cm.

- The bread knife - it should not be smooth - the best bread knives have a serrated blade, except for bakery products, they are also suitable for cakes and fruit.

- The vegetable knife - this knife is universal for vegetables - that is, it can be used to cut and peel all kinds of vegetables; usually has a blade about 18 cm;

- Boning knife - suitable for fish and meat, its purpose is to be able to easily divide the meat into fillets.

- Meat knife - choppers - large blades, which, however, greatly facilitate your work when you have to cut meat; does a great job even when you have to cut spices very finely;

- The master's knife - this is the blade that is designed for the best in the kitchen and is usually chosen according to his taste, at home it is most often the hostess. There should be a long blade about 20 -25 cm.; it breaks up different products, ideal for cutting into equal cubes;

- Fish cleaning knife - it must have a serrated blade and be thin enough to allow easy handling;

In addition to the type of knife, the way it is made is also important. Examine each knife carefully - do not buy ones whose blades are connected to the handles. With such knives, the risk of breaking right at the joint is high.

Every knife you buy should be "tried" by your hands - feel where the balance is - whether in the blade or in the handle. Knives whose weight is in the blade are suitable for meat and hard products, and those whose weight is in the handle are more suitable for soft products - mushrooms, tomatoes and more.

The blade can be made of the following materials - high carbon steel, ceramic, stainless steel, high carbon stainless steel. Knives made of any of the listed materials are good. Each type has advantages and disadvantages, but all four types are good choices.