Before selecting the kitchen knives
What's new about Kitchen Knives?
- Kitchen Knife: Pixabay.com
This article is about our most important tool in the kitchen and how to use it - The Kitchen Knife. Hi, I am not a chef like most of us but some time or the other I have to cook. Mostly when I have to cook, especially meal having Onions, it gives me a cry, sometimes minor finger cuts also. That is why I tried to organize my kitchen and tools to make it less time-consuming and painful. I tried to figure out what are the steps taken by professionals to prepare those tasty dishes, other than their ingredients. The first thing I get into is, the preparation part of the recipe and in that too, cutting and chopping, slicing and dicing etc. In this article, let us increase our general knowledge about his general tool and how to use it to get perfect results. I have tried to gather up some points which we can use to reduce our preparation time, effort and make it less painful in the end.
“A kitchen knife is any knife that is intended to be used in food preparation."
Wikipedia
- Source: Wikimedia
Although, you will find multiple types of Kitchen Knives in the market with different names, shapes, and sizes. But there are four basic types of knives available in the market.
1) Multipurpose Chef's knife
These are most widely used kitchen knife in the world. The are multipurpose and are used for chopping, slicing, dicing, and mincing of vegetables etc. For most of us, this type of knife suffices for most of the kitchen needs, thus, needed more sharpening and cleaning than rest of the knives in our kitchen.
2) Paring knife
These are pointed comparatively smaller than chef's knife. They are mostly used for peeling the fruits like apples, Pear and vegetables like potato. They also used in cutting different shapes for salad decoration. This comes in handy and saves time when you have a lot of peeling to be done and decorate the serving with fresh vegetables for the coming guests.
3) Serrated knife
Or Bread knife, are used in cutting the delicate and not firm edibles like tomato or bread etc. Their uneven serrations help in cutting the edge evenly and avoid slippage of the knife or crushing of the object. Fine serrated knives should be used with tender and juicy vegetables like tomato and other serrated knives for food like bread or sometimes frozen food.
4) Meat cleaver knife
When it comes to chop through bone, poultry etc. Meat Cleaver knife comes in handy. They are best suited for dealing with hard and firm items like meat, beef etc.
Choosing the right knife for the particular activity is very important.
TIP: Clean your knife more often. Your knife comes in contact with your food more often than any other tool...
Always use a sharp knife. A sharp knife is safe to use than a dull knife. Sharp knife not only gives better shape but also reduces the effort to cut juicy vegetables like tomato...
A Point:
The very end of the knife, which is used for piercing
B Tip:
The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef's knife.
C Edge:
The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D Heel:
The rear part of the blade used for cutting activities that require more force
E Spine:
The top, thicker portion of the blade, which adds weight and strength
F Bolster:
The thick metal portion joining the handle and the blade, which adds weight and balance
G Finger Guard:
The portion of the bolster that keeps the cook's hand from slipping onto the blade
H Return:
The point where the heel meets the bolster
J Tang:
The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K Scales:
The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang
L Rivets:
The metal pins (usually 3) that hold the scales to the tang
M Handle Guard:
The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N Butt:
The terminal end of the handle
The Most Important Thing
Always, get the feel of the knife before buying it. Invest in a good quality knife with carbon stainless steel. They don't rust and have a long life...
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