The Knife - A Faithful Helper In The Kitchen

The knife is a helper to every housewife and should not be neglected in any case. Do not buy cheap and low-quality knives - they do not cut well, you will often have to sharpen them and you will complicate the implementation of ordinary daily activities in the kitchen. In addition, the wrong knife quickly becomes obsolete.

What knives are needed in the kitchen?

three knives with a simple blade, a pointed tip, and a suitable handle. The handle is best made of wood, the large knife about 45 cm, the medium - about 40 cm, and the small - about 27 cm. Such a set could cope with any challenge in the kitchen.

It is not bad to have a knife for cutting bread. With it, you can cut even the softest bread into equal slices without tearing the edges.

There are knives that are specially designed for slicing and peeling various products: for cutting cheese, for cleaning vegetables, mushrooms, etc. But you can do without them - many people prefer to use ordinary knives for these purposes.

After all, you need a total of 4 quality knives to handle any task during food preparation.

What material should the knife be made of?

The knife is consists of a handle and a blade. It is better to have a wooden handle because it is the most comfortable and most practical. Plastic and less often metal handles are also made. Plastic ones are not practical and often break, and metal ones are practical, but not very convenient. The knife with a metal handle is significantly heavier and harder to work with.

The blades are made of steel, most often stainless steel. Ordinary steel knives (plain steel) are not preferable because they will soon be unusable and require more maintenance. Usually, the more expensive a knife, the better the steel from which the blade is made. If the steel is not sharp enough, the knife will wear out often and will not cut well. This knife is the easiest to cut.

There are black ceramic knives, but for us, they are still exotic. The blades of this material are never wasted and are extremely strong.

A few tips when choosing a knife:

1. Blade width. The wider it is, the smoother the cut. On the other hand, wide-bladed knives are harder to work with. Narrow ones are easier to cut, but the cuts are not equal. Therefore, it is best to find the golden mean and not go to extremes. You can only make an exception for a small knife with a thin blade for peeling potatoes and vegetables.

2. Laser sharpening of knives. Pay attention to the tip - if you notice perpendicular matte cuts, it's probably laser sharpening. Lazars do not sharpen knives, but "harden" them. These do not need sharpening, the cutting part does not wear out, on the contrary - it becomes sharper. The more you use the knife, the sharper it becomes, so the price is much higher than ordinary ones.

3. Attach the handle to the blade. The blade should cover the entire handle. Avoid knives with a plastic molded handle, without rivets. Often, in this case, the blade only partially enters the handle and over time it will simply fall off.

The rivets on the handle must be secure and well polished.

Conclusion: Don't save money on knives! It is better to buy a few quality knives so that you do not have problems in the kitchen.