Choosing kitchen knife

The choice of kitchen ngalula woman knows that in order for cutting food was not difficult and irritable, you must have in the kitchen is not one or two of the same knife, and a set, each knife must be unique to have their own purpose, and consequently to vary the size and shape

In stores cookware from a vast selection of kitchen knives can be confused. You should understand for what knife you go. The current range will provide you with a meat cutting knives fillet, cut meat from bones, cut meat; knives for slicing; bread knives; knives for cheese; knives for pizza; vegetable knives for slicing the peel to clean mushrooms, clean citrus. There are also knife-saw, kitchen hatchet, Japanese knife, and many others...

Once you have decided on the purpose of the knife, it is necessary to determine the cost. Still always when choosing a product clearly is the question: what to buy? One expensive and a good knife or a set of kitchen knives?

If you spend a lot of time in the kitchen, you will certainly choose a good kitchen chef's knife. With proper care it will serve you for decades. Surely you have in this case, there are several knives at home, let's see what you can need.

There is a fillet knife for cutting fillets and fish. Japanese knife will help you more convenient and quick to prepare sushi or sashimi because it has a very broad blade, which can easily be sliced mushrooms, cut meat or fish, or engage in ginger root. There is a great knife-blade knives to cut food into thin slices, and a small curved knives to peel the vegetables.

Sharpening the knives can be either unilateral or bilateral. If the knife is one-sided, cut nice and smooth. Double-sided knives are less demanding to the quality of the cut, but easier to maintain. It is therefore not surprising that they are more prevalent, especially in the West. The latter is also ideal for right-handed and left-handers.

There are self-sharpening kitchen knives is much easier and faster to work. But any stupivshiy knife easy to sharpen with the help of modern sharpeners for knives or simply abrasive whetstone.

If your eyes are focused on professional knives, you should know that the cost is much higher than normal cooking, but it is entirely justified. These knives are usually handmade, have high strength (because they are made of steel with added molybdenum) and well keep sharpening.

And the last one. Take the chosen knife and have a good look at. The metal blade must pass completely along the handle. Riveting on the handle must be symmetric. Take the knife in your hand, it should not be difficult, because you need them to work, although it is quite massive; the handle must be comfortable to lie in the palm of the hand and does not slip.