Knives would be the basic kitchen tool, that will obtain a great deal of attention while searching for excellent culinary results. Among the first secrets of becoming an excellent cook is having an effective collection of knives, that are well kept and maintained.
1. Kinds of KNIVES
Knives come in various sizes and shapes, as each of them is intended for a specific type of job. Below I will show you the most essential kinds of knives in addition to their basic use.
Office knife
Office (or paring) knives will be the smallest one of the most important knives with the cooking. You can use them for fine nimble work – things such as slicing garlic, chopping a shallot, shaping carrots etc. Blade length is usually around 3.9 in. or 100mm.
Chef / Demi Chef knife
Chef knife will be the king of knives for each chef. Sizes are important, and so they vary from demi chef sizes (about 9.8 in. or 250 mm) to chef sizes (12 in. or 300 mm) or maybe more. Today’s chef’s knife is really a utility knife designed to work at many differing kitchen tasks, as opposed to excelling at any one particularly. You can use it for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Boning knife
The blade of the boning knife is specially tempered making it quite difficult so that it can withstand cuts into and knocks against hard ingredients, like bones. So, if you are dicing a chicken, for instance, this is the kitchen tool 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, contrary to one other knives, very bendy, which makes filleting much easier.
Sharpening steel
Sharpening steels in domestic kitchens are nearly always short. Professional chef’s use steels which have a 300mm or 12 in. steel, and this helps make the realm of a difference.
2.BUYING KNIVES
Knives are available in various brands, models and quality levels. When purchasing knives, ensure that the knife is properly balanced within your hand, which means that if you are holding it on the lower handle, it ought to be evenly balanced.
Second, knife needs to be made of durable, preferably forged steel. The blade should be sharpened evenly in the cutting edge up. Overly thick blades are usually a symbol of low quality steel. Some of the most renowned brands of knives are Global, Victorinox, WMF, JA Henckels, Wusthof and others.
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