Knives will be the basic kitchen tool, that will get yourself a lot of attention when looking for excellent culinary results. One of the first secrets of becoming an excellent cook has a proper selection of knives, which can be well kept and maintained.
1. Forms of KNIVES
Knives come in various shapes and sizes, as every one of them is meant for any specific kind of business. Below I am going to show you probably the most essential forms of knives in addition to their basic use.
Office knife
Office (or paring) knives will be the smallest one of the biggest knives in the kitchen area. You can use them for fine nimble work – things such as slicing garlic, chopping a shallot, shaping carrots etc. Blade length is generally around 3.9 in. or 100mm.
Chef / Demi Chef knife
Chef knife is the king of knives for every 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 blade can be a utility knife made to perform well at many differing kitchen tasks, as opposed to excelling at anybody in particular. You can use it for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Boning knife
The blade of your boning knife is especially tempered making it very hard so that it can withstand cuts into and knocks against hard ingredients, like bones. So, if you’re dicing a chicken, for instance, this is actually the kitchen set 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 another knives, very bendy, helping to make filleting easier.
Sharpening steel
Sharpening steels in domestic kitchens happen to be way too short. Professional chef’s use steels who have a 300mm or 12 in. steel, and this makes the world of a positive change.
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, and therefore if you are holding it on the base of the handle, it must be evenly balanced.
Second, knife should be made of durable, preferably forged steel. The blade needs to be sharpened evenly from your cutting edge up. Overly thick blades are usually a sign of low quality steel. Probably the most renowned brands of knives are Global, Victorinox, WMF, JA Henckels, Wusthof and others.
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