Kitchen Knives
by Angela Yenni
Best Kitchen Knives
Kitchen Knives
When you need to buy kitchen knives, of course you wish best. Some of them are designed to prevent food preparation disasters. There are numerous types of kitchen knives, each with their own purpose and design. Each blade performs a specific task, so knowing the different types of kitchen knives can help a cook work more efficiently and safely.
The common kitchen knives used today is called a chef’s knife, used for many of the most basic food preparations tasks in the kitchen. Others variety of kitchen knives are the carving knife, the paring knife for peeling and coring fruits and vegetables, the serrated knife, the boning knives for removing bones from meats, and the cleaver for cutting through the thickest portions of meat or bones. While other kitchen knives are more specialized, but they all serve a purpose.
There are so many brands of kitchen knives you can choose. Here are some tips to get the right direction.
- Japanese Knives.
They are best in chopping and slicing with a lightweight knife containing an ultra sharp blade.
Some brands to consider : Global, Kershaw and Hattori.
- Western Knives
They are substantial kitchen knives offering balance.
Some brands to consider : Wusthof (German), Henckels (German) and Victorinox (Switzerland)
- Knife Sets for the sale price
Best choices when you’re looking to stretch your dollar further without skimping on quality. However, make sure that the sizes and cutlery types included are ones that you will use.
How to Care For Your Kitchen Knives
For lasting years and providing a perfect cut every time, you need to care for your kitchen knives. Take a look below at proper tips to care these knives.
- Find a good place to keep your knives, you can store them in a knife block or in a drawer.
- Clean your knives after each use. If you wash your knives in the dishwasher, carefully place them in a way that they can not bang around during the cycle. Otherwise, the blades could be damaged.
- Keep your kitchen knives dry.
- Steel your knives regularly. “Sweep” the blade towards the tip of the steel, making sure that all of the length of the blade comes in contact with the steel. Do this ten times for each side of the blade.
- The most common cause of wear of the cutting edge of a knife is due to contact with the cutting board surface. Boards made of glass, ceramic, marble etc are completely useless , wooden and plastic boards are better and have a much lower dulling effect for your kitchen knives.
Check out my other guide on Kitchen Bakeware
