No matter how modern the stove or the food processor the kitchen is equipped, the hostess simply cannot do without a knife during cooking. Kitchen knives are very diverse: steel and ceramic, large and small, with a smooth cutting edge and serrated.
Before as , you must decide what they will be used for. It is advisable to buy a set of knives, which includes models for cutting various products.
Types of Kitchen Knives
Depending on the purpose of use, knives are very diverse:
- a knife for slicing bread is distinguished by a wide blade and a serrated cutting blade;
- the hatchet knife has a wide blade and is designed for cutting meat;
- table knives for butter or cream cheese are not sharp and they have a thick rounded blade;
- a vegetable peeler is usually short and has a sharp tip.
There are other types of knives designed for cleaning fish, mushrooms, cutting sausages. When choosing a kitchen knife, you need to decide what kind of food it will be used for cutting. And, based on this, buy your favorite model or purchase a whole .
Which knife to choose: ceramic or metal?
Choosing between a ceramic and a steel knife, it should be remembered that ceramic products are slower to blunt. They are much easier to wash than metal knives. It is enough to rinse a ceramic object under running water, after which it will not transmit to other products the smell of garlic previously cut by it.
At the same time, you cannot cut frozen meat or fish with a ceramic knife, and if it falls to the floor, the integrity of its blade may be impaired.
Rules for choosing knives in the store
When choosing a kitchen knife, be sure to look at the quality of the blade. It should be made of a durable alloy, for example, from a metal obtained by the fusion of chromium and molybdenum.
It is imperative that you look at the quality of the blade sharpening. If the cutting edge resembles waves, then you should not buy such a knife. The best knife is one that has a perfectly smooth blade from edge to edge.
The wooden handle may become loose over time. The plastic or metal of which the pen is made will not deteriorate over time. You should carefully look at the surface of the blade, on a good knife there will be no stains or scratches.
A quality knife should lie comfortably in the hand, not be too heavy or, conversely, very light.
In conclusion, it should be said that no good product can be cheap. This rule also applies to kitchen knives.