Everyone's favorite mouse Rémy and the novice chef Linguini from the cartoon "Ratatouille" created real miracles in the kitchen. Helped them in this sensitive nose Remy and sharply sharpened kitchen knives, sliced all the products in a jiffy. How to choose a knife for the kitchen so that the products sliced with it look as beautiful as in a restaurant with three Michelin stars?
The first thing that should be taken into account by the hostess when choosing a knife is a functional purpose. If it is assumed that the knife will be used for cutting, cleaning, shredding, etc., it is better to choose the so-called universal (cook) knife. It is distinguished by a long (from 13 to 30 cm) and a wide blade.
How to choose the right kitchen knife?
It is better to have a separate knife at home for cutting bread and meat. The knives for bread are distinguished by a long thin blade with a serrette edge (it leaves no crumbs). Knives for meat are of different types:
- The steak knife has a stiffening blade, which makes it easy to separate meat from bones;
- Slicer, or loin knife, on the contrary, is distinguished by a thin and long blade. With such a knife, it's easy to cut meat and fish into thin slices;
- Cutting knives have a wide blade, they are used for cutting meat and fish;
- knives-hatchets with a powerful blade are used for cutting bones or meat in the freezing.
The knives for cutting vegetables also have a wide blade, but very thin. They are convenient to cut the greens.
Short fancy knives are usually used for cleaning.
Which knife to choose for cheese, depends on the preferred varieties: soft cheese is cut with a knife with holes, due to which the cheese does not stick to the surface of the knife; Hard cheese is cut with a knife with evenly spaced teeth. There are two-handed knives for cutting cheese heads, and even cheese hatchets.
From what began to choose a knife?
Superiority in the rating of materials for knives retains stainless steel. Sometimes it is covered with Teflon. The most durable and strong knives are made of steel by forging. The cost of such knives is much higher than those made of sheet steel.
The second place in popularity is held by ceramic knives. Zirconium ceramics can withstand the temperature drop without losing sharpness. With such a knife you can safely cut very hot dishes literally from the oven.
How to choose the right knife by the manufacturer?
The US produces knives relatively recently, but there are many knife manufacturing companies in America, constant competition forces the manufacturer to constantly look for new manufacturing techniques and improve the quality of products. Therefore, the knives Buck Knives, Gatco Timberline, Emerson, Leatherman, Sog, Kershaw, Microplane should pay attention.
Germany is famous for the quality of its steel, the history of making German knives has more than one century. Today every master has his own secrets, which make the product durable, wear-resistant and impeccably beautiful. Known German knife manufacturers: Wuesthof, Boker, Gude, Zwilling JA Henckels, Fissler.
Japan - one of the leaders in the sale of knives. How to choose a knife made in Japan? It's very simple: to trust manufacturers who have been honing their craftsmanship for centuries. For example, Global, Kanetsugu, Kyocera, Samura, Kasumi, Global, Masahiro.