Which Kitchen Knives to Choose

What kitchen knives to choose?

Handmade Damascus Steel Hunting Knife

William and Florent, the two founders of the brand of ceramic knives Leo W, expand their online offer by creating a new site for sales and advice to buy 1.

Handmade Damascus steel brass Bolster. https://www.damascus1.com/ he harassed them with questions to see if they really knew what they were talking about. They are invincible in kitchen knives! This is good since many of us want to buy good knives without really knowing what to choose. Discover your answers so you do not make mistakes.

What are the main knives that I can find in the trade?

Most commercially available knives are made of steel. It should be noted anyway the appearance in recent years of ceramic knives that are very good knives, but you should know how to handle carefully (see explanations below). Finally, there are also titanium knives, but their use is marginal because their price is quite high.
You are right to add "main" because there are dozens and dozens of different models of knives! In fact, knives take different forms in different parts of the world. However, the most widespread traditions are the Western tradition and the Japanese tradition. Here are the three most used references:

The peeling knife is a 7 to 11 cm knife with a thick, short and very pointed blade. It is usually used to do all kinds of delicate jobs: peeling and peeling fruits and vegetables, cutting strawberries, removing hearts from apples, etc.
The useful knife is a knife of 10 to 16 cm with a thick blade. It is good for peeling fruits, cutting vegetables, cutting cheese and cutting garlic cloves. Like the chef's knife, it is extremely versatile, except when it comes to attacking meat.
The knife of the chef is a knife of 14 to 30 cm thick and long blade. This is probably the knife you should have in your kitchen. Originally designed for slicing and slicing, it is especially a multipurpose knife that can be used for almost all your kitchen. More imposing than a universal knife, it is still one of the most manageable knives in the kitchen. Its Japanese counterparts are called the santoku knife and the gyuto knife.

We hear more and more about ceramic knives, what are the differences with steel knives?
The ceramic knife has many advantages:
- The ease of cutting is disconcerting!
- The hardness of the ceramic is higher than the steel: the blade remains sharpened much longer.
- The ceramic does not transfer metal ions to the food (obviously, since there is no steel!).
- Ceramic does not rust.
- Ceramic resists the acidity of food and does not denature its flavor.
A disadvantage, but weight:

- Ceramic is very solid from the back to the front but remains fragile in torsion from left to right (or vice versa). Therefore, it is advisable not to use the entire ceramic knife to debon, crush or cut hard or frozen products.

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