How to choose a kitchen knife. Where to buy good knives for the kitchen

For almost every housewife, the kitchen is a bottomless and endless field for creativity. Here you can find many necessary and useful things, from furniture to kitchen knives. Yes, without a knife, even the most modern kitchen will be inferior, its absence will be immediately noticeable, since this sharp object is used most often: it is cleaned, cut, crushed and so on. But how well this will be done depends on the severity of the object, as well as on the material used for its manufacture. Today we will talk about how to choose the kitchen knife correctly and where to buy it.

Irreplaceable knives

All cooks and confectioners know what a "big trio" is, but do they know the mistress? If not, then this need to be told. These are three knives that are indispensable in the kitchen, because they can do almost anything. Firstly, it is a large kitchen knife made of damask steel with a blade length from thirty to forty-five centimeters. With his help they do a great job in the kitchen, for example, cut meat or chop fruits and vegetables.

Secondly, you need a knife of medium length (up to thirty centimeters). It is used for certain types of cooking. Thirdly, this is a small knife up to twenty centimeters long. Useful where others can not cope. Good knives for the kitchen are mandatory items that must be in the house of every mistress.

All three of these objects are designed to handle products with a dense structure, so their cutting surface is rounded towards the end.

Thus, a large trio is three powerful knives, differing in size. They have every professional chef or cook.

Auxiliary knives

Before choosing a kitchen knife, you need to know what else they need in the kitchen. Virtually every housewife in the arsenal has a knife for slicing bread. It has a wavy long blade with a cut and unsharpened tip, which helps to cope perfectly with slicing bread and other pastries, as it easily cuts through the crust and cuts the flesh.

There is also a knife for cleaning vegetables (fruits). They are of several types: with a simple blade, and also with a blade with a special hole. Their working surface is rather short and has a pointed tip.

Also there are those with which it is customary to cut and cut meat, to separate it from bone. They have a short narrow blade that expands at the base and bends to the end. This is done so that the meat does not stick to the blade.

Another frequent visitor in the kitchen is a knife for cutting (sausage, cheese and so on). It should be with a long blade of medium width and a flat surface. A denticle kitchen knife is provided for fish. Choose it so that it has a long, flexible blade.

There are a large number of auxiliary knives that can be used for processing various products, for example cheese, mushrooms and so on. But it is not necessary to have them all in your arsenal, the most important copies will suffice. In any case, the choice is always for the mistress.

Blade

In order to know how to choose a knife for the kitchen correctly, you need to pay attention to its blade. The best are considered to be forged products, but not always they can be found in stores. As an alternative, stainless steel knives are used, in which chrome is added, which makes the product very durable. Also molybdenum and vanadium can be added to the stainless steel, they are safe for health. The color of the working surface of the knives should be uniform, this gives confidence that the alloy used is of very high quality. On the sharpening line, there should be no chipping or scoring.

Sharpening

To know how to choose a kitchen knife, you need to pay attention to the quality of its cutting surface. To do this, look at the knife from the side. The surface should not have dents, chips, scrapings and other. A person should see a continuous line of the same thickness. The cutting surface should not extend to the point or be wave-shaped. The most optimal option in this case is the blade, in which the cutting part can not be distinguished. It will mean that the knife is well sharpened.

Ideally, today there will be the use of a knife with laser sharpening in the kitchen. Such an object is able to self-sharpen during operation. Check the quality of such a knife by looking at it from the side, matt risks should be visible on the cutting surface.

A pen

Good knives for the kitchen should have a handle that fits comfortably in your hand. Today they are made of various materials: steel, plastic, wood and so on. Here, special attention should be paid to the fact that the wooden handle can eventually wear off and change its original shape. Cracks appear in it. Plastic in this case will last longer, but you need to look at whether the knife blade reaches the end of the handle, as many manufacturers save on steel. The most practical knives are those that have a steel handle. The only drawback in this case is their heavy weight.

Whatever material the handle is made of, it should be comfortable and practical, the blade must not loosen over time.

Ceramics

Before choosing a kitchen knife, it is worth paying attention to the ceramics. Ceramic knives in the kitchen have appeared recently, but they do not need sharpening, since they remain sharp for a long time. Made such a piece of kitchen utensils from a special composition, which added zirconium dioxide. This gives the subject a black tinge, and most importantly, strength.

There are, of course, some disadvantages in using a ceramic knife. First, it has a high cost, and secondly, it breaks down or cleaves with a strong mechanical impact (impact).

Where can I buy?

Before you choose a knife for the kitchen, you need to know where to do it. Modern stores offer a huge selection of kitchen utensils, but not always the price matches the quality. Very often manufacturers indicate incorrect information about the composition of knife alloys or their grinding, which misleads the consumer. Therefore, to acquire knives for working in the kitchen is recommended in proven places or with reputable firms. For example, a high-quality ceramic knife will have a fairly high cost, and a high-quality steel product is almost eternal. Good kitchen accessories are Japanese and Swiss.

Results

To use the tool for a long time, it should be used for its intended purpose. The main thing is that it is not accessible to children, since a professional knife is a dangerous thing, since it has an exceptionally sharp blade. This kitchen tool is used only for the intended purpose, they can not cut frozen meat and bones, nor is it recommended to bend the blade to check for flexibility.

Now we know how to choose a good knife. It is not necessary to have tools in the arsenal for all occasions. Experienced cooks recommend to acquire only copies of the so-called "big trio", but they must be of high quality, only then can they last a long time. And if a person has a desire to feel himself a professional in culinary arts, then you can buy many different good knives. The main thing is to cut it carefully so that health does not suffer.