| Choosing the right knives for your kitchen | | | | Plastic blades are not very sharp and are |
| can mean the difference between enjoyment and | | | | specialized in the use in the kitchen. They |
| drudgery | | | | are used to cut vegetables so they don't turn |
| | | | dark. |
| When it comes to enjoying your experience in | | | | |
| the kitchen, the correct knife can make all | | | | Laminate blades are made by layering |
| the difference. The knowledge you possess | | | | different materials together. The number of |
| when making this important decision can make | | | | possibilities is endless. The only way to |
| the difference between enjoyment or regret. | | | | decide if you want one of these types is to |
| | | | buy and try. |
| Kitchen knives come in all sizes and shapes. | | | | |
| Each small variation results in a different | | | | Steel blades are either forged or stamped. |
| use. There are long ones, short ones, wide | | | | |
| ones, narrow ones, curved ones, angled ones | | | | Forged blades are made in a detailed process |
| and the list goes on and on. They are made | | | | that takes a lot of time and is accomplished |
| from carbon steel, stainless steel, stamped | | | | by skilled craftsman. I will not go into |
| steel, ceramic or even plastic. The better | | | | detail here, but this type of blade is more |
| knives are balanced so as they are being used | | | | often than not preferred by chefs. |
| they do not feel awkward. By awkward I mean | | | | |
| they feel heavy or light at the pointed end. | | | | Stamped blades are designed to be made in |
| Proper balance eases the strain on the user. | | | | mass. The quality of the metal used is such |
| Grips or handles have made great advances | | | | that it can be worked quickly into a finished |
| further easing the strain on the user. | | | | product. This type of knife is less |
| Sharpness is also a key factor in easing the | | | | expensive than the forged one, but it must be |
| strain on the user. The type of edge used | | | | replaced on a regular basis. |
| for a particular cutting or slicing project | | | | |
| is very important. | | | | The Business Edge |
| | | | |
| Styles | | | | The type and design of the knife edge |
| | | | determines how it should be used. |
| The size and shape of the knife determines | | | | |
| its primary use. The cook's or chef's knife | | | | Flat ground blades are tapered from the |
| is used for the heavy duty cutting needed in | | | | backbone to the edge. This blade is very |
| the kitchen. It is normally a longer, heavy | | | | strong but is heavy. |
| constructed knife that will handle the abuse | | | | |
| of the overzealous cook. Slicing, dicing, | | | | Hollow ground blades look a lot like the flat |
| and chopping are some of the primary uses of | | | | ground except starting about halfway up the |
| the cook's knife. The slicing knife is for | | | | blade it is ground into a concave shape. It |
| use in slicing food such as ham or large cuts | | | | is weaker than the flat ground blade but has |
| of meat. The Bread knife normally has a thin | | | | the advantage of being lighter. |
| serrated blade. The serrated blade allows it | | | | |
| to easily slice through a loaf of bread or a | | | | The Serrated blade looks like a saw. It is |
| tomato without crushing or tearing. The | | | | ideal for cutting things that are hard on the |
| steak knife is normally a smaller version of | | | | outside and soft on the inside. It actually |
| the slicing knife, designed for individual | | | | tears the food rather than cutting, so it |
| use. The knife used most often by any cook | | | | should not be used for all kinds of food. |
| is the paring knife. It is a small knife | | | | |
| that is easy to handle and can be used for | | | | Handle |
| cutting, peeling and dicing fruits, | | | | |
| vegetables, meats, cheeses, etc. | | | | The handle of your knife can be made from an |
| | | | array of different materials. The basic |
| Construction | | | | handles are wood, plastic, composite and |
| | | | Stainless Steel. |
| The way knives are constructed determines | | | | |
| several things. There are several types of | | | | Wood handles are made from hardwoods. Wooden |
| material used in the manufacturing of the | | | | handles are the most attractive and do not |
| blade material. | | | | become slick when wet. Some individuals |
| | | | claim the porosity of the wood retains |
| Carbon Steel blades are made from iron with | | | | bacteria and refuse to use them. This is up |
| about 2% carbon. This blade is easily | | | | to the individual as whether this factor is |
| sharpened and holds its edge well. The down | | | | included in the decision process. |
| side of this is they tend rust if they are | | | | |
| not dried immediately after washing. Over | | | | Plastic handles can be molded into almost any |
| time they obtain a dark color considered to | | | | shape you can imagine. The modern plastic |
| be the sign of a quality knife. The higher | | | | handle has evolved into ergonomically |
| the percentage of carbon to iron, the better | | | | designed units designed by a computer. They |
| the blade. | | | | fit your hand nicely, but a lot of pole |
| | | | people complain about the "one-size-fits-all" |
| Stainless Steel blades are made from an alloy | | | | concept. Also, plastic handles can be |
| of iron with 10-15 % chromium, maybe some | | | | slippery when wet. |
| nickel and molybdenum with only a very small | | | | |
| amount of carbon. This type of material | | | | Composite handles incorporate the best of the |
| cannot be sharpened as sharp as the carbon | | | | wood and plastic materials. They are easy to |
| steel blade, but it is very resistant to | | | | care for and some chefs will use nothing |
| staining and discoloration. Some people | | | | else. |
| think the discoloration imparts a flavor into | | | | |
| the food. | | | | Stainless Steel handles are by far the most |
| | | | durable. They are the most sanitary but can |
| High Carbon Stainless Steel blades combine | | | | be tricky to handle when wet. Manufacturers |
| the best of both worlds. They do not | | | | form them with bumps and finger grooves to |
| discolor like the carbon blades, but they can | | | | help eliminate this problem. |
| be sharpened to a keen edge that is long | | | | |
| lasting. They do not impart any flavor into | | | | Conclusion |
| your food. | | | | |
| | | | This information is not by any means |
| Titanium alloy blades are lighter and more | | | | everything there is to know. It should give |
| flexible than steel blades. The carbon in | | | | you the basic information you need to make a |
| the alloy allows them to be heat treated so | | | | qualified decision. There are many |
| they will hold an edge well. They do not | | | | variations to the ones listed. Choosing your |
| impart any flavor into your food, either. | | | | knife will be determined by several factors. |
| | | | How often will you use a particular knife, |
| Ceramic blades are made from ceramic. They | | | | what will it will be used for, and how much |
| are extremely hard and will hold their edge | | | | are you willing to spend are just a few of |
| for a long time. They will cut the glaze on | | | | the things you should look at. Hopefully the |
| a dinner plate and should only be used on a | | | | information given will give you a basic |
| cutting board. The down side is that they | | | | understanding and an idea of what you might |
| must be professionally sharpened. | | | | look for when purchasing your kitchen |
| | | | cutlery. |