Choosing kitchen knives

When buying knives for the kitchen, you need to determine their functionality, since it is convenient to make different actions with knives of different sizes and shapes.

To cut gastronomy, a knife with a wide long blade ending with a blunt end will suit, since it can cut large products. The same knife will be convenient to cut the vegetables into a salad. With proper skill, this can be done quickly, without tearing the end of the blade from the board.

But a big knife is inconvenient to peel onions, garlic and other vegetables. For these purposes it is better to take a small knife with a narrow short blade. Cleaning potatoes, carrots, beets, avocados, without cutting excess, you can produce the same small knife, and you can buy a knife, it is also called potato peeler or housekeeper.

There are also knives for certain groups of products, they have a specific shape and size. For bread usually take a knife with a long serrated blade. The length of the knife allows you to cut large loaves of bread, and the notches on the knife help reduce the amount of crumbs and do not crush soft rolls. A knife with a double blade is provided for shredding cabbage. Two parts of one blade - the top and bottom are located with a slight shift sideways relative to each other. It is the size of this shift that determines the width of the cut straw when shredding.

If the plans are to prepare dishes of Japanese cuisine - sushi and rolls, you should get a special knife for cutting rolls - it has a long thin blade, sharpened on one side. To sharpen it, it's better to immediately purchase a sharpener with one stone to properly sharpen the Japanese knife.

Knives differ not only in size and shape, but also in the material of manufacture. In addition to knives with metal blades, ceramic knives are becoming increasingly popular. They are sharp, light, but have one big drawback - fragility.

Metal blades are not all the same, they differ in the density of steel, in the thickness of the metal.

For thin cutting, the knife with a thin blade is more convenient, but it is desirable from a dense metal. Soft is easier to grind, but it also dulls faster, and will serve less.

The handle of the knife can be metal, or plastic. Solid cast metal knives can rightly be considered the most durable, but they are quite heavy. They are mostly chosen by experienced chefs. An easier and less expensive option is a knife with a handle made of plastic. The blade can be inserted into the handle, or fastened with a rivet.

The second option is more reliable and easier to repair.