Here are some recommendations for choosing kitchen knives that are pleasant and convenient to use. A good kitchen knife is an important tool for the owner’s safety and skill. Correctly selected knives do not require frequent maintenance, will last for many years, and will make your life in the kitchen easy.
The best material for a kitchen knife is high carbon stainless steel. Carbon makes the blade strong, but balance is essential here. Too high a carbon content will make the blade brittle and rusty; too low will make the blade flexible and unable to keep sharpening for long. Also, do not forget that rust stains can even appear on stainless steel products with improper care.
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Stamped or forged blade
Forged blades are denser, better balanced, and dull longer than stamped products.
Solid blade (shank)
In such a knife, the handle consists of two halves fixed along a solid strip of steel, which is a continuation of the blade. Solid blades are more reliable, stronger, and easier to cut.
The knife handle should be comfortable and fit well in hand and provide a good grip. It should not slip even in a wet hand.
Ideally, the blade’s rear edge should end with a stop that prevents your fingers from sliding under the blade. Some knives, such as chef knives, have the back flat and wide enough to dispense with a stop.
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The minimum set of knives you need in the kitchen
- A chef’s knife is a large utility knife that can cut almost anything.
- For peeling vegetables – a small knife convenient to perform delicate work: cut the skin from vegetables and fruits or cut something.
- For bread – a knife with a serrated blade can cut soft bread without crushing or crushing it.
Remember that a safety knife is a sharp knife. When working with a dull knife, you have to put in more force, while a non-sharp blade may slip in the wrong place. Take good care of your knives; then, they will serve you for many years.
Adapted and translated by Wiki Avenue Staff
Sources: Life hacker