The major part of work is usually performed using only one despite the popularity of kitchen knife sets we have at home, a maximum of two knives. When purchasing your first quality kitchen knife, you should concentrate on only buying one knife such that fits our hand comfortably and is easy to use. You can buy an additional if a different blade is necessary for your kitchen and more purpose-specific kitchen knife later and create a personal set of knives.
Different types of knives and how to use them?
You might have a good kitchen knife set but if you don’t know how to use them that doesn’t do you an ounce of good. We will give you the rundown on the most common types of kitchen knives and help you get a handle on the best tasks for each.
With a curve, a chef’s knife has a blade between 6 and 14 inches long and 1½ inches wide that becomes more pronounced near the tip. Originally, this chef’s knife was intended to slice large cuts of beef but it is much more versatile than that. This multi-purpose tool is a must-have from cutting meat to chopping vegetables.
This kind of knife has a short blade typically between 2½ and 4 inches long and an edge that looks like a smaller, plainer version of a chef’s knife. This knife’s simple sharp blade is great for intricate work like peeling fruit or vegetables, deveining shrimp or creating garnishes.
Serrated utility knife:
It is also called a tomato knife or sandwich knife, this one has a blade between 4 and 7 inches in length. This knife looks like a bread knife but it is shorter and sharper. It will cut cleanly through fruits and vegetables without tearing them and this knife also works well for small slicing jobs like cutting bagels or sandwich fixings.
A boning knife is designed to get into small spaces to detach meat from the bone, thin and flexible with a curved blade that measures between 5 and 7 inches. There are a few different variations here firmer blades are better for cuts of beef and more flexible blades are better suited for chicken. It is a really bendy version called a filet knife is great for delicate fish.
The bread knife looks like a longer, exaggerated version of a serrated utility knife. This knife’s grooves let it slice cleanly through bread without crushing it. It can have a classic knife handle, or they might have an offset handle to keeps your knuckles from knocking the bread.
The carving knife looks like a thinner, stretched-out chef’s knife and it measuring between 8 and 15 inches long. This knife’s length and very sharp edge allow precise, thin slicing of meat especially denser, larger items like a roast.
This cleaver horror-movie favorite is a large, usually rectangular knife. It has a very thick and heavy blade that narrows to a sharp edge. This knife is primarily used for splitting or “cleaving” meat and bone. The cleaver knife is a necessity for restaurants that prepare their own meat but it is not considered an essential home kitchen tool though it does look cool.
A fluting knife looks like a shorter, slightly sharper-angled version of a paring knife, with a short, straight blade that’s 2 to 4 inches long. It is used for delicate peeling or creating decorations.
This knife looks like a miniature version of the blade in Edgar Allan Poe’s story “The Pit and the Pendulum.” But in the culinary world, it is just meant to finely cut vegetables and herbs by moving the blade in a rocking motion.
It is related to the paring knife is a curved blade known as a tourné knife. This short blade curves downward but the peeling knife is not as exaggerated as a hook. This knife is used to remove skins and blemishes from fruits or vegetables or to make a specific cut called tourné, especially popular with root vegetables.
The trimming knife looks like a miniature boning knife and is usually less than 3 inches long. This knife can handle a variety of small tasks like removing meat from bone in small areas. A trimming knife will let you do it if you want to get all retro and make radish roses.
These knives are designed for you guessed it slicing cheeses. It is designed for soft cheeses will have perforated holes, which keep the cheese from sticking to the metal; sharper knives are used for harder cheeses.
This knife is designed to make elaborate cuts decorating knives have a simple pattern in the blade. It is one of the most common decorating knives is adorned with a zigzag shape, which is about as much fun as it sounds.
It has a long, flat, dull blade that looks kind of like an artist palette knife with a serrated edge. This knife is used in the kitchen for separating the fruit of a grapefruit from the peel and pith. There are some fancy versions have a double blade one on either side of the handle with one for the peel and the other for the inner membrane.
How to clean a kitchen knife set?
There are different kinds of the knife and all knives of all types need to be regularly cleaned to keep them sharp, rust-free, and free of bacteria. They require special handling and care, this care depending on the type of knife and their various uses.
Wipe the knife clean right after each use:
If you allow debris to get stuck on, kitchen knives will be harder to clean. After using a knife, quickly run the knife under water and allow any food or debris to brush off and drain down the sink. If there is anything stuck on the knife, quickly wipe it down with a sponge or dish towel and set the knife aside until you are ready to do dishes.
Clean with the blade pointed away from you:
When you are ready to clean the knife, use mild dish soap. Be careful when you clean the knife with the blade pointing away from you to avoid injury. Then lather a sponge in warm, soapy water. With the blade pointing away from you, gently clean the knife until you remove all food and stains.
And you need to be careful not to scrub too fast. If you scrub quickly the knife could slip and you could end up getting cut. Some people feel more comfortable laying the knife on a flat counter top and scrubbing the side one at a time and this can make injury less likely.
Soak the knife for a minute or two if food is stuck on:
Despite your best efforts, food will end up stuck on a kitchen knife, sometimes. If this happens, soak the blade in shallow water for a minute or two. And after this, you should be able to scrub away the food, do not soak a knife longer than one or two minutes as this can cause rust into it.
Dry the knife:
Immediately after cleaning, always dry your knife with a dry and clean towel. Knives should not air dry or it can cause rust. And you must dry the knife with the blade facing away from you, just as you did when washing the knife.
Before purchasing a kitchen knife you should consider the following:
What kind of a knife you want to have it taking into consideration the dishes you prepare,
Size of the kitchen knife to be able to use it in a relaxed manner,
If the blade has to be made completely of stainless steel and if you can tolerate some patina,
If you want to learn how to sharpen a knife yourself,
How much money you are prepared to pay for a good knife.
Design and material:
The basic design of a kitchen knife has not changed in the last 10,000 years, thus a knife remains a blade with a handle. And in the field of materials (especially steel) and their treatment there has been great progress.
The quality and the price of a kitchen knife are nowadays determined by:
- The quality of steel,
- The method used for transforming steel into a blade and hardening,
- How sharp the blade is and how long it maintains its sharpness if correctly handled, which primarily depends on the first two points,
- How frequently it is necessary to sharpen the knife and how demanding this process is,
- The balance between the blade and the handle and how the knife feels in hand,
- And the quality of the handle and the manufacturing.
What are the best Materials for a knife?
The knife is of the most important and useful appliance and the metal best for knife blade is a very important consideration when purchasing a knife. There are different kind of metals all have different characteristics of sharpening and holding an edge. Here are the three most common types of knife materials are given below:
This is the Traditional knife material used most widely over the past few hundred years. It is a good material because it can hold an extremely sharp edge. It also has several disadvantages, for instance, it discolors easily and sometimes transfers color to the food you are cutting. Carbon Steel also reacts with eggs, onions and acid foods (it may leave a metallic taste).
This material will not rust or corrode but is a very poor choice for knives, it is too brittle and it is difficult to keep a very sharp edge on a stainless steel knife. We do not sell these, as they are disposable. If you own these, ask yourself – Is it time to invest in high-quality kitchen tools?
High Carbon Stain-Free Steel
This quality High Carbon Stain Free Alloy Steel knife should have a Rockwell Hardness of 56/57 and this steel is the perfect hardness for the professional. It takes an edge as well as Carbon Steel and holds it longer it will not rust, corrode, discolor or stain the knife or food.
This is a new process combines the best features of Cutlery and new modern age ceramics. These ceramics are the second hardest edge available, followed by diamonds.
What is the best material for knife Handle?
Knife handle material is also important like blade material. There are many materials which are best for a knife handle. They are given below:
STAG: It is derived from naturally shed deer antlers. When it exposed to open flame, stag takes on that slightly burnt look. It is a very elegant material for pocketknives.
BONE: Bone is derived from naturally deceased animals. It is usually given a surface texture, most commonly in the forms of pick bone and jigged bone. Bone can be dyed to achieve bright colors like Green, blue, and black. This is the most common handle material for pocket knives.
G-10: G-10 is a fiberglass based laminate. It is layers of fiberglass cloth are soaked in resin and are compressed and baked. The resulting material is very hard, lightweight, and strong for a knife handle. G-10 is usually available in black.
MICARTA: The most common form is linen micarta. It is similar to construction as G-10. This end product is a material that is light-weight, strong, as well as having a touch of the class thus dressier than G-10). It is a relatively soft material that can be scratched if not treated properly.
CARBON FIBER: Carbon fiber is a highly futuristic looking material with a definite “ahhhh” factor of all the lightweight synthetic handle materials carbon fiber is perhaps the strongest. It is also a labor-intensive material that results in a rather pricey knife.
ZYTEL: Du Pont developed this thermoplastic material of all synthetic materials, ZYTEL® is the least expensive to produce, which explains the abundance of work knives that have this material. It is unbreakable. It has a slight surface texture, but knife companies using this material will add additional, more aggressive surface texture to augment this slight texture.
TITANIUM: A nonferrous metal alloy, the most common form of titanium is 6AL/4V: 6% aluminum, 4% vanadium, and 90% pure titanium. Titanium is a lightweight metal alloy that offers unsurpassed corrosion resistance of any metal.
ALUMINUM: Just like titanium, aluminum is also a nonferrous metal and is commonly used as handles, aluminum gives the knife a solid feel, without the extra weight. And the most common finishing process for aluminum is anodizing.
ANODIZATION: It is an electrochemical process which adds color to titanium, which is especially conducive to this coloring process. It depends on the voltage and used colors can vary high voltage = dark color, low voltage = light color.
BEAD BLASTING: This Bead blasting is a process by which steel, aluminum, and titanium are finished. It is commonly found on tactical folders and fixed blades, for it provides a 100% subdued non-glare finish.
IF YOU WANT TO BUY WORLD BEST KITCHEN KNIFE, YOU WILL CLICK HERE AND BUY IN THE AMAZONE ONLINE MARKET.