What kind of mistress does not dream that dishes were delicious and 100% useful, they were easy to prepare, and kitchen utensils served without fail. And you know, in the modern economic arsenal there is one such assistant, which allows you to realize the dream sounded above. Meet, his majesty a knife from zirconium ceramics. It is sharp, like a surgical scalpel. It does not oxidize and does not react with juices of vegetables and fruits. Easy to clean and long time does not require sharpening, but as pleasant and convenient! In a word, it's a pleasure to work with such a tool. Well, what's interesting for you to learn how to choose the right ceramic knife? Then go ahead, for your dream.
How to choose a ceramic knife?
Choosing a ceramic knife should be guided by the following basic criteria.
- Purpose and size. These two quantities are bound together indestructibly, like Siamese twins. Agree, you will not cut the meat with a knife the size of a nail file, and clean the potatoes with a 25-centimeter Caesar. Therefore, when choosing a ceramic "wit" in the first place, decide on his appointment in your household. The main dimensions of this class of knives are from 7.5 cm to 23 cm. The most optimal length is 13-15 cm.
- Handle cover and comfort. Handles for all ceramic knives are made either from rubberized plastic or from wood. If the latter are more natural, then the first are most convenient. The rubberized handle will not slip out even from wet and oily hands.
- The shape, color and strength of the blade. In the modern kitchen market there are two colors of ceramic blades - black and white. Black ceramic knives are more hardened, so they are considered more durable and more expensive than their white counterparts. However, white ceramic knives are more attractive from an aesthetic point of view. Although, to be honest, you have black ceramic knives or white ones, this will not affect the quality of the dish. As for the form, it is presented in two versions. The first is the classic familiar to all, the second - in the form of an ax, more familiar to professional chefs, rather than housewives.
- Country producer and price. It should be noted that the companies producing ceramic knives are not so little. But the main producer countries are only three - Russia, China and Japan. In any case, models from these states can be purchased without fear of quality. However, Knives from Japan are much higher than those from China and Russia, although neither externally nor in any other way differ from each other.
As you can see, the choice of kitchen ceramic knife is not more complicated than the choice of a conventional knife , just be careful and do not be afraid to ask questions to sellers.
Are there any shortcomings with ceramic knives?
Having figured out how to choose a good ceramic knife, let's see, is it really, in fact, good? On the pluses of this tool was said above, but does it have cons? It turns out there is. The biggest drawback of all ceramic knives is fragility. They can not be dropped. They can not cut solid products such as frozen meat or fish bones. Yes, and they can only work on a special plastic or wooden cutting board , and store it on the stand attached to the kit. In addition, no matter how your assistant was initially sharp, and eventually it will still have to be sharpened. At home, this procedure is not fulfilled, but in special services it costs from 2 to 5 thousand rubles. So you think, is it worth buying a ceramic knife? Although, the health of the family is much more expensive.