How to choose a kitchen knife, which will not fail
Tips How To Choose / / December 19, 2019
A good kitchen knife - it is an important tool, which determines the safety, skill and good humor of the owner. Properly selected knives do not require frequent changes, will last for years to come and will give a lot of fun to use.
quality steel
The best material for a kitchen knife - a high carbon stainless steel. Carbon makes the blade durable, but it is very important balance. Too high a carbon content will lead to the fragility of the blade and the rust is too low will make the blade flexible and unable to keep the long grind. Do not forget also that rust stains Incorrect care could occur even on stainless steel products.
Stamped or forged blade
Forged blades denser, better balanced and no longer tupyatsya than stampings.
The continuous blade (shank)
Such a knife handle consists of two halves, enshrined along the whole strip steel, which is an extension of the blade. Knives with a solid blade is safer, stronger and easier to cut them.
non-slip handle
The handle of the knife should not only be comfortable and well lie in the hand, but also to ensure a good grip. It must not slip even in wet hand.
Finger stop
Ideally, the back edge of the blade must end stop which prevents the fingers slip under the blade. Some knives, such as knives, chef, back is simply flat and wide enough that allows to do without the stop.
The minimum set of knives, which is needed in the kitchen
- Cook's (chef's knife) - a large universal knife that can cut nearly everything.
- For cleaning vegetables - a small knife, which is convenient to carry out delicate work: to cut off the peel with fruit and vegetables or cut anything.
- bread - a knife with a serrated blade that can cut soft bread without crushing and crumbling it.
Remember that the safety knife - a sharp knife. When working with a dull knife you have to exert more effort, with mild blade can slide does not go where you want. Care for knives, Then they will serve you for many years.