Knives would be the basic kitchen tool, that should get a great deal of attention when looking for excellent culinary results. Among the first strategies of becoming an excellent cook has an effective selection of knives, which are well kept and maintained.
1. TYPES OF KNIVES
Knives come in various shapes and sizes, as each one of them is intended for any specific type of job. Below I am going to show you the most essential types of knives as well as their basic use.
Office knife
Office (or paring) knives will be the smallest one of the most important knives in the kitchen area. They are used for fine nimble work – things like slicing garlic, chopping a shallot, shaping carrots etc. Blade length is normally around 3.9 in. or 100mm.
Chef / Demi Chef knife
Chef knife will be the king of knives for each chef. Sizes are important, plus they vary from demi chef sizes (about 9.8 in. or 250 mm) to chef sizes (12 in. or 300 mm) or maybe more. A contemporary chef’s knife can be a utility knife made to succeed at many differing kitchen tasks, rather than excelling at anybody specifically. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Boning knife
The blade of your boning knife is very tempered to really make it very hard so that it can withstand cuts into and knocks against hard ingredients, like bones. So, if you’re cutting a chicken, for instance, here is the kitchen set to make use of. Blade length 5 in. or 130mm.
Filleting knife
The filleting knife can be used for fish. The blade is thin and, as opposed to the other knives, very bendy, which makes filleting much easier.
Sharpening steel
Sharpening steels in domestic kitchens are almost always short. Professional chef’s use steels which have a 300mm or 12 in. steel, which makes the arena of an improvement.
2.BUYING KNIVES
Knives are available in various brands, models and quality levels. When buying knives, make sure that the knife is properly balanced in your hand, which means that if you are holding it in the bottom of the handle, it ought to be evenly balanced.
Second, knife should be made of durable, preferably forged steel. The blade ought to be sharpened evenly from the cutting edge up. Overly thick blades generally are a symbol of low quality steel. Probably the most renowned brands of knives are Global, Victorinox, WMF, JA Henckels, Wusthof and others.
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