Kitchen Knives

The knife in your kitchen come in all sizes and shapes. Some are for eating, cutting, cutting, engraving, and tearing. But knives are made with what purpose and it is essential to have in your kitchen?

In this article, I will review some common knife and discuss what each type of knife is designed for (and some unique applications for them).

Chinese Cleaver (Asian Cleaver)

chef’s knife is a knife was rated as the most important unit in the kitchen. However, if I could only choose a knife in the kitchen, it will be a Chinese or Asian knives. sharp edge of the knife is thin enough and sharp enough to easily cut and eat hamburgers and at the same time strong enough to handle the job lightly peel. The inside of the blade can be used to beat the garlic and ginger, san edge is used (with care) as a meat tenderizer. The wide blade is often used to move food from the kitchen cutting board. However, due to the overall shape and size of a Chinese Cleaver, not much accuracy as a chef’s knife. Since I have a full compliment of knives, knives my Chinese sitting on the sidelines waiting for the day when I can just have a knife to use.

Chef’s Knife

Most versatile knife in the kitchen to the west is the chef’s knife. It is used for cutting, cutting, cutting and grinding. The curved blade allows good shake back and forth for cutting and mincing. chef’s knife went 6-12 inches in blade length. The knife, the more you can cut, but more difficult to control. If you have small hands (like me), you may want to stick with the 6-8 in the series .. Tina using 6 in. While I find the 8 in. Allow me to grip the knife right in front of the knee with her index finger and thumb without discomfort I (6 in. Slimmer up the back of the knife by burying my head into the side knuckle). If you already have one of these and a scraper board, you will not need or want to use a knife Asia.

Santoku

This is equivalent to the Japanese police chef’s knife and gained popularity in the past tense western kitchen. It has a large and a tongue coal but lower than the beginning of a chef. Coal is made so often thin with chef’s knife security, it does not have much power or weight structure, but is much better in all functional kitchen knife cutting through bone subtraction. Many brands now carry santokus, but a few did all poor design decisions (such as the apartment is close to the edge, the nose is too low, too thick knives, etc.). Shun Santoku Classic Santoku name given here may be, is the best on the market today. Unfortunately, for lefties, Ma a small hand knife (D Dem single line treatment in combination with non-handed users).

Paring Knife

Paring knife is great for working a blade in a small space. Paring apple, cut fruit, butterflying shrimp, and seeded jalapeno is one of the tasks of the knife is well suited for. The thin knife with a blade that makes it easy to manuever while cutting. The tip also helps remove potato eyes and other such tasks. Generally, a paring knife is simply a small kitchen knife – was designed with the same curve and angle but smaller. This makes switching between a chef’s knife and a paring knife natural action.

Carving Knife (Slicing Knife)

A special-purpose carving knife to carve poultry, steak, and ham after they have cooked.Amazon.com :. JA Henckels Pro S 10 in granton Edge Slicer mowers usually points to reach into tight places, but the roast beef carvers have blunt ends. Some are hollow with their tongue and called granton or hollow blades or scallops. The airbag allows thinner slices as they prevent sticking to the blade sliced meat. Why use a slicer instead of a chef’s knife? Thickness. A carving knife is much thinner, allowing the knife to cut through the crystal while a thicker knife will tear the meat seasoning and cooked when it cut too deep.

Bread Knife

The work of a bread knife in life is to cut, you guessed it, the bread. Many types of bread has a crust that keeps a slicer or chef’s knife from digging into and gripped bread when you start cutting. You can use a chef’s knife to carve a hole where you want to cut and then cut, but what about soft bread? With soft bread, chef’s knife does not cut around on the shell, but when you cut into the cake, you compress it instead of cutting clean through. A bread knife solve both problems by providing large serrated grip the crust and can see through soft bread without cracking them. This knife is also useful for cutting thick (yellow cake, pound cake), but using a serrated knife for bread good light (angel food cake).

Utility Knife

This knife is a knife in the middle. If you already have a 4 in the fruit peel. And 10 in. Chef, you might want to have a 6 in. Utility knife for all tasks in between. Sometimes it is also called a tomato knife (usually when it’s average serrated) knife or a sandwich. Since Tina uses 6 of knives. Chef, I use instead.

Boning Knife (Fillet Knife)

This thin knife allows you to remove the membrane from the meat and the meat from the bones easily. Usually, it is made thin enough for the blade is a little flexible. Normally, this would be the sharpest knife you own because it will be thin knife. Use this to cut anything that needs soft good accuracy, but not to sell frozen meat cut with this blade (using a chef’s knife for that). The Victorinox brand or RH FORSCHNER Boning knife with fibrox handle Boning knife is probably the best out there and 1/5 the cost of most high-end knives. This model goes for $ 10 and the handle is not slippery when coated with juice and poultry film you’re working on.

Meat Cleaver

This knife is used to hack apart steak with bone. Often incorrectly due to the amount of force you need to use meat, meat portion fluctuate quite good. I suggest using a separate cutting board because you might cut down on a little table. In Western cooking, there will be little demand for this knife because most of the time we cut the meat off the bone. When stationed a chicken, a Boning knife used and we avoid cutting through bone (unless we’re doing it in the style of Asia, where bone fragments are part of the look and feel ). Most of the time handled butcher bone saws cut for us with their rotation and the band (which produces cleaner cuts than a meat knife).

Steak Knife (Dining Knife)

This is your client knife used to tear meat into small little cooking. It is usually best to have large pieces of cooked meat is served whole to conserve water and cut them to your customers. A steak knife does not cut the meat as much as it tears very sophisticated.

What to look for in a knife? Here is a short list of things that people often tell you what to look for:

  • Full tang – The tang of the blade part is embedded in the handle. It is not necessary to buy a knife where the tang go all the way to the back (full tang). Make sure it is at least 3/4 of mourning, though less any and balances may feel weird (you do not feel like you’re holding a knife, it feels like holding a treat of which was holding a knife …), continuous use in recent years may lead to a loosening of the blade from the handle, or it may just fall off if you use too much force.
  • Forged – Stainless Steel Knives are usually forged or stamped. Forged knives are often more durable and typically thicker (more structural support). I love my chef knife is forged and my bread knife to be stamped (because there are stamping thin and cheap). You can get all the fake, but it will cost more (a nice fake slicer will be thinner, but will be more expensive than a stamped version). The reputed author to keep an edge longer as well. I will take advantage of this opportunity to point out that some companies like J.A. Henckels has started to make a stamp with / spoof that they require to make their knives better than plain fake. Basic training for we know that it’s probably not true, but personally I like the feeling of their knives and did not have any complaints about the reliability or the ability to cut.
  • Diamonds edge – Some knives ads “never need sharpening” by a diamond coated edge (or something like that). I want to introduce to the knife because they eventually get dull and you can not sharpen them. Along with ceramic knives – you have to send them back to the factory for grinding.
  • serrated edges – Some serrated knife. That’s good. Some chefs knives are serrated. That is not good. serrated knife cut the tear. This is good for some food (bread and pastries) but not food preparation. A smooth sharp edges work better than a serrated edge – just remember to use a cutting action instead of pushing down through the components (chopping). Remember, we’re cutting, not cutting.

So, the final verdict is what? Here we go:

Buy 1 knife only

  • Either China or Santoku knife

Buy 2 knives

  • chef’s knife (or Santoku, from now on, I’ll just tell the chef’s knife, but I mean one of two)
  • knife sharpener

Buy 3 knives

  • chef’s knife
  • knife sharpener
  • Carving knife (if you roast) or bread knife (if you eat a lot of bread)

Buy 4 knives

  • chef’s knife
  • knife sharpener
  • Boning knives (unless you do not prepare the beef, pork, poultry, fish)
  • Carving knife (if you roast) or bread knife (if you eat a lot of bread)

How about buying a set of knives? It depends. Most of the time the knife comes with a good knife or two and the rest is not so good (that’s why they put it in a set). Often you should purchase individual knives as well as you need them rather than all at once.

Readers’ comments

On August 10, 2005 at 01:10 PM, Michael Chu said…

re: Sharpening

I take my knives out to be sharpened by a professional. My knives don’t need sharpening often enough that I get in enough practice to be happy with my results. I used to sharpen my Buck, Swiss Army, and Leatherman knives fairly often, but since I’ve become less outdoorsy, I’ve fallen out of the habit. Electric sharpeners will grind away steel indiscriminantly – sure it will be sharp, but not as sharp as if you got a pro to do it for you. Anyway home sharpeners don’t come with the eyes or experience of a professional sharpener.

Honing is a different matter. Hone before every use or once a week if you don’t use your knives very often. (If once a week is too often for you, then once a month or whenever you can get yourself to hone the knife.) Honing is a difficult subject to describe so I’ll have to post a separate article on this topic with pictures.

Basically, you make a motion along the steel as if you are cutting a shaving off of it while moving the knife from bolster to tip. Repeat several times and do the same for the other side of the knife. Then start over with the first side and repeat less and less until you do one stroke on each side.


On August 10, 2005 at 01:20 PM, an anonymous reader said…

One word: Cutco
They really are the best cutlery in the world.
Chicago Cutlery: Made in China, if you have any look and see
Henkel’s: Only second best
Cutco produts are hand made in the United States. This means they may cost a little more, but you get what you pay for. They’re made of surgical grade steel. They have full tang handles. The Double D edge means they’l never need sharpening.
The handles are not only ergonomic (so well designed to fit the hand that even handicapped people who can’t normally use a knife can use these), but they are beautiful as well. The Cutco Homemaker set is on display in the National Museum of Modern Art in New York City.
On top of that they have the forever garuntee. Not “lifetime” or “lifetime of the owner.” Forever; as long as the company still exists. Even if the knives are damaged from missuse (ie; opening paint cans) the company will replace the knife at no cost. One woman’s house burned down with her homemaker set inside, and the company replaced the entire set.
I’m not just saying this to sell them. I used to, but I absolutely hated the job. But, I still love the knives and regularly use mine. I was well educated during my training and these really are the best knives in the world.

Thanks for watching!

By Besthomeshoppingreviews


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