How to choose a good knife for the kitchen

Posted by basshopper on August 10th, 2019

Kitchen knives is determines the quality of the cooked food, because even cutting plays an important role, both during the cooking process and during use. High quality sharp knives is a real gift for every hostess. Working with them is after all a pleasure. But not everyone knows exactly how to choose a good knife for the kitchen. We are in a hurry to fix it.

Production material

There are only two types of materials on the market from which knives can be made which is steel and ceramics. Steel knives have been known for a long time and are widely used. When choosing this type, pay attention to the sample itself. Almost all modern knives are made of steel grade 18/10.

One other aspect that you can take into consideration is the blades of the knife. How sharp is the cutter of the blade? The blade of a knife can calculate just how quick you cubes or chop that vegetable of your own while you are actually choosing to create a vegetable salad. See to it that the blade of the best Japanese kitchen knives has actually been constantly sharp as a rounded knife cutter can maintain you in the kitchen area for lengthy while you are actually performing straightforward tasks of dicing or dicing your veggies.

There are also titanium blades or with titanium coating. These are ordinary steel products coated with a thin layer of titanium, which makes it possible to extend their service life, and it is not often to grind them, because such a material has a high strength. But the blades are not entirely made of it: it is a durable, but rather soft metal, so it will not work to achieve the necessary rigidity, and moreover it is very expensive.

If you want to buy a knife with a ceramic knife, pay attention to the knife itself. Inspect it in good light, there should be no chips or scratches. Just like steel, a good ceramic knife will not be cheap. Also note the presence of covers for such knives, because if they are stored in a drawer for bulk kitchen utensils, their knives quickly become unusable.

Handle as an important element of the knife

Look at the handle, it must be pretty sturdy, easy to wash. Do not neglect the quality of the confirmation. The handle must be the most difficult part of the knife, because it is the one that imports the kinetic energy to the blade. If you notice that the pin is too thin or if there are clearly visible traces of welding, then refuse to buy this representative from the cutting world. Also, the presence of one or more holes therein is not a very good signal, because it weakens the entire knife design and becomes a breeding ground for microbes, since food pieces that are difficult or even impossible to extract from them will certainly fall into this place.

What a good knife should be

Pay special attention to the blade, its thickness and smoothness. With regard to the latter, it is better to choose options with a surface that has no pits and micro globes. The surface of a good knife as polished. It is important that the cutting part runs the entire length of the knife, from the tip to the base. You can often find such products where the cutting blade does not touch the handle 1-1.5 cm, they are absolutely not suitable for cutting hard products.

It is better not to buy a knife file for cutting meat and vegetables, they are often sold for an attractive price. Why that way? Knurled knives cannot be sharpened, they will cut and tear products rather than cut them, and this can be loaded with cuts. Such products can be sliced bread or baked products and nothing more.

Note that the wider the blade of the blade, the nicer and more even the cut will be, but it is difficult to cut. If the blade is narrow, less effort is needed for cutting, but the quality of the cut will probably suffer from this. Therefore, pay attention to the average option, although it is better to keep both the one and the second in reserve.