Not only the success of beautifully sliced dishes, but also the comfort of cooking depends on how many knives in the kitchen each hostess has.
The first rule: there should be many knives. Each of them has its own functions.
Three required sizes:
- a large kitchen knife - its length is 45-48 cm;
- medium - 37-40 cm;
- small - 27-30 cm.
In each of these cases, the blade has a cutting edge rounded to the tip itself.
Fifteen names a kitchen knife knows
- Universal - the most popular, having different sizes and edges: straight, wavy.
- For cutting - a long kitchen knife with a narrow blade with a smooth cutting edge. Its purpose: a beautiful smooth cut of ham, hot and cold meat and fish.
- For bread and cakes - to obtain neat slices of baked goods without creasing, use a long wide blade with a tip cut at a right angle.
- Cheese - in fact, it can be presented in several versions: for hard and for a soft kind of cheese. For the first, knife blades with several slots are actively used. The soft version is best cut with a special straight blade with holes or recesses and a raised handle.
- For cutting tomatoes - the bifurcated edge of a straight and long knife helps not only to split the vegetable into even slices without crushing it, but also to beautifully lay the product ready for use on a plate.
- Saw - especially popular with fish lovers. A kitchen knife with a complex pattern of cloves of different lengths is able to cut a frozen product.
- For meat - this professional kitchen knife has a curved shape with an expanding blade to the tip itself, allowing you to gracefully cut any, even very sinewy and tough product.
- Hatchet - useful if the hostess prefers to buy meat without a cut. They can work with meat not along the cut, but inland.
- Vegetable - comfortable handle; a short and straight blade with a pointed tip is used for cleaning products, the long size of this option is designed for cutting.
- Slicer - wide and rectangular, easily copes with any dense vegetables, great for chopping cabbage and cutting raw meat.
- Fillet - created specifically to separate the skin from the fish fillet. Its narrow long and very flexible blade makes this chef's work of jewelry.
- Japanese - Japan gave the kitchen knives to the world along with a love of sushi. Their wide blades, rounded on the back side, do an excellent job of cooking dishes of the Land of the Rising Sun, as well as ginger, mushrooms, meat and fish.
- A knife for cutting meat from bones - wide at the base with a sharp narrowing to the very edge, with a curved cutting edge without teeth. This form makes it easy to get to even the most inaccessible places that hide aromatic meat on the bone. These are the best kitchen knives for working with raw and finished products.
- Decorator - creates masterpieces at the dining table. Its shape and cutting surface creates ornate wavy patterns on tomatoes, cucumbers, carrots, radishes, etc.
- Pizza cutter - a wheel rotating on the handle, easily copes with soft dough.