We are all anxious to feed our family and friends more deliciously. What could be better than a delicious, quiet evening for a delicious dinner. That is why a person spends most of his time in the kitchen. In large professional kitchens, there are a lot of various appliances to simplify cooking - these are different types of combines, blenders and mixers. But one of the main tools of a cook is, by right, a knife. They happen of different types, but the hatchet (cleaver) will be considered in the article. Three main types can be distinguished: for fillet, for cutting meat or for steaks. Consider in more detail knives for chopping meat.
Knives come in various types, they differ not only in size and shape, but also in the alloy of which the blade and the handle itself are made. The base metal from which they are made is stainless steel. So that they do not rust and are more flexible, other additives are added to their alloy, often chrome.
Overview of meat chopping knives
More recently, ceramic knives appeared on the shelves. They differ in that they do not require sharpening, and the handle is mainly made of excellent plastic. There are also disadvantages to ceramics: they cannot be dropped, they are as fragile as dishes, and accordingly, they easily beat.
A new kind of knives appeared on store shelves - electric. It is very convenient, does not require any adjustment when cutting, and a dinner prepared with it will save you a lot of time. Like all types of electrical appliances, it requires recharging or runs on batteries.
If you decide to purchase a meat chopping knife, you need to pay attention to some details. Firstly, the blade should be even: without cracks and scratches, nor should it bend too much. Secondly, the handle should be comfortable without causing discomfort. Thirdly, a good tool should not be too light.
For it to last longer, care should be appropriate: you can only wash it with non-powder detergents using a soft sponge, otherwise there will be scratches and microcracks, which in the future can lead to a blunt blade. Wipe with a dry towel and do not store in a humid place.
Hatchet for the kitchen
Not a single set of kitchen knives can do without an hatchet, the so-called cleaver. This is the easiest and most convenient knife for chopping meat. A wide blade, a convenient handle - this is exactly what allows you to quickly and easily chop meat without losing its juiciness and taste. It is also very convenient to cut poultry meat with a cleaver, cutting bones and joints.
The hatchet is much heavier, this feature helps to facilitate bone cutting. If in the kitchen during cooking you need chopped pumpkin or another large vegetable, then the cleaver, like no other, will better handle its slicing. The hatchet is much more powerful than an ordinary knife, respectively, and it will last longer. There is another plus: it is almost impossible to blunt. It is also moisture resistant and does not require special conditions for washing.
Use of knives
These knives have different purposes. They also come in different types: clerical, hunting, building, fighting, for mushrooms, for cutting plastic, for dressing, and much more. Not every kitchen has a special knife, but if you have one, then some processes can be made much simpler. Basically, all such knives have a sheath made of genuine leather. Their steel is much denser and better than conventional. They are easy to distinguish by design - they are made with carved patterns.
Prices for professional knives
Every chef who loves his job should have professional knives in his arsenal. The better their quality, the more expensive they will be. Here, as nowhere else, the phrase “price-quality” is more suitable. The cost of a knife for chopping meat depends on the metal itself and on the handle. In professional knives, the handle necessarily has an anti-slip coating and is specially carved for finger bends. The average price of these knives varies from 30 to 60 dollars, but this is not the limit. This is an approximate price; it can be either more or less. One thing can be said: it is better to buy a good knife once than to buy a lot of low-quality ones. The manufacturing country that produces the best and highest quality knives is Germany and Japan.
During cooking, the main thing is to enjoy the process, and the better the knife, the easier it is to cope with chopping meat and slicing vegetables.