There is nothing a housewife, much alone a professional cook, could accomplish in the kitchens without the tool – a knife. There are no kitchen mixes or other technological machines which can substitute the classic old knife. A knife should serve its master’s for several years. Let us go over the most crucial guidelines for selecting a culinary knife.
Criteria for selection
In complement to the company, it is advisable that while purchasing a culinary knife, you consider the following prerequisites: Steel kind, design, and usability. For this reason, several individuals prefer knife sets with block.
If the sort of metal is still understandable, the design of the kitchen knife produces frank puzzlement for several individuals. The knife may be a dull-looking tool and spread effortlessly through the items, yielding even bits of the proper dimensions. Kitchen knives should be wedge-shaped & possess a narrow blade. Only then would they be able to complete the task with comfort.
The usability of the kitchen knife is also a significant consideration when making a purchasing decision. The item should be comfortable to hold, with no sliding, slipping out, or scratching. The grip sides are smooth, and the vertical component is situated in the center.
Which type of material is recommended?
The kind of steel significantly impacts the knife’s quality and efficiency to cut foodstuff. Several different substances can be used to make knives. The most popular are as follows:
- Stainless steel is low-maintenance, although it dampens rapidly (such knives must be sharpened regularly).
- Carbon steel: The edge is robust, cuts properly, and retains its brilliance for an extended time; however, the substance is fragile and easily rusted (requires regular attention and care).
Experts prefer carbon knives with higher stiffness. This metric is indicated in product catalogs by companies with a good reputation. Housewives should use kitchen knives with roughly 50-60 HRC at home. The significant benefits of carbon blades are their accuracy and extended life. The downsides include limited moisture resistance, careful care, and the steel flavor in acidic foods.
Damascus knives deserve their section. This variety is regarded as exceptional and used by experts. It is razor-sharp and made of many sorts of steel. The durability of such blades is typically greater than 60 HRC without any reduction in strength.
Stainless steel versus ceramic?
“Which kitchen knife is highly efficient and dynamic: ceramic or steel?” many people frequently inquire. Let us try to respond to it. It is critical to recognize that blades made of these two substances do not interchange. They have radically different properties and are employable for distinctive utilities. Let’s look at the characteristics of ceramic kitchen knives. The following benefits distinguish them:
- This knife is composed of zirconia, so strong and precise that it doesn’t need regular sharpening.
- In contrast to porous structures, homogenous structures do not preserve the flavor of one food and therefore do not transmit it to the other (you can chop garlic & then anything else).
- With continuous usage, the lightweight design does not strain the hands.
Despite its many advantages, ceramic does have a downside: it possesses a restricted region of use due to its enhanced fragility. This knife can’t be used to cut meats from the refrigerator, bones, or other hard goods. As a result, a ceramic kitchen knife can’t be comprehensive and would be helpful for only specific tasks.
The fragile substance will shatter if tossed from a great height, which metals would not do. That’s why experts say grab ceramics as an added accessory.