Thursday, October 22

Knives are the fundamental kitchen tool, that should get a great deal of attention when looking for excellent culinary results. One of the primary secrets of becoming an superb cook is using a proper choice of knives, which are well kept and preserved.

1. TYPES OF KNIVES
Knives come in a variety of shapes and sizes, so as each one of these is intended for a specific type of job. Below I will show you the most essential types of knives and their basic usage.

Office (or paring) knives would be the smallest but one of the most crucial knives in the kitchen. They’re used for fine grained work – things like cutting garlic, chopping a shallot, shaping carrots etc.. Blade length is generally around 3.9 in. or 100mm.

Chef knife is the king of knives for every chef. Sizes are important, and they vary from demi chef dimensions (about 9.8 in. Or 250 mm) to chef dimensions (12 in. Or 300 mm) or longer. Blade Guru is a utility knife made to perform well at several differing kitchen jobs, instead of excelling at any one specifically.

Boning knife

The blade of a boning knife is especially hardened to make it very hard so that it can withstand cuts and knocks against tough components, such as bones. Consequently, if you are cutting a chicken, for example, that is the knife to utilize. Blade length 5 in. or 130mm.

The filleting knife is utilized for bass. The blade is thin and, compared to the other knives, very bendy, making filleting much simpler.

Sharpening steel

Sharpening steels in domestic kitchens are almost always too brief. Professional chef’s use steels that have a 300mm or 12 in. Steel, and this makes the world of a difference.

2. BUYING KNIVES

Knives come in a variety of brands, models and quality degrees. When buying knives, ensure that the knife is properly balanced in mind, meaning that when you are holding it in the base of the deal, it should be equally balanced.


Secondly, knife needs to be made from durable, preferably forged steel. The blade ought to be sharpened evenly from the cutting edge up. Overly thick blades are normally a indication of inferior quality steel. Some of the most renowned brands of knives are International, Victorinox, WMF, JA Henckels, Wusthof and others.

3. MAINTAINING KNIVES

So as to maintain your knives you should follow some basic and simple principles:

Always clean your knives after usage in cold or temperate water. Washing your knives hot water will dull the blade. NEVER WASH YOUR KNIVES IN THE DISH WASHER!!

To keep the sharpness of your knife use a sharpening steel. Always sharpen in the exact same way, using precisely the same angle and stroke. Steels are just utilized to maintain sharpness!

Sharpen knives with a sharpening stone. Consistently utilize manual stones. Always soak the stone in warm water prior to sharpening. Ensure that you always use the same stroke and angle. NEVER USE ELECTRIC GRINDING STONES FOR SHARPENING!! You will permanently damage your knife as you will eat the blade away too quickly!

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