Kitchen Knife Basics: How To Choose A Great Kitchen Knife

When you are working in the kitchen, you have to have the best equipment handy, so that you are not inconvenienced at any stage. One of the most vital kitchen equipment that is indispensible to quality cooking is a kitchen knife. Choosing knives for your kitchen is a very personal decision, and has to be made after careful consideration and comparison. However, when you are actually buying a knife, it can become overwhelming because of the number of varieties and types that are available. There are also different knives that are available for different purposes such as boning, peeling, chopping, mincing, etc. It is natural to feel confused about what you might ultimately need when you want to purchase another knife. There are some pointers that you can keep in mind when you are buying, so that you end up with a nice, sharp knife, that you will have no difficulty using in the kitchen.

Different Types Of A Knife: When you have a clear idea about the different types of a knives available for use in the kitchen, your job becomes much easier. A paring knife is used for peeling, and a utility knife is used for cutting soft foods like fruits and some vegetables. For slicing, mincing and dicing tasks, you can use a Santoku knife a chef knife is perfect if you are an experienced cook. Gyuto is a knife with a slight curve to the blade, allowing smooth motion and rocking movements when cutting or chopping. For meats, you can either use a boning knife, with which you can extract bones, or a slicer knife which is very effective when you want to carve meat. Yanagiba, Nakiri, Usuba and Deba are all different types of Japanese knives that have very sharp blades. You can also purchase bread knives and butter knives.

Parts Of A Knife: No matter what type of knife you buy, it has some basic parts that you have to check out before making your purchase. The foremost tip is called the point and till flat side is the spine. The tip acts as the fulcrum, which is used to swing the knife downward, when you are cutting food with the cutting edge. There is a finger guard placed after the heel of the knife, and the part of the spine that is on the opposite side of the guard is called the bolster. This allows the finger to rest in a comfortable position. The final part of a kitchen knife id the handle, which has rivets for an easy grip.

Consideration When Choosing a Knife: When you are buying a knife, you have to have a clear idea about the functions that you will perform using it, and the level of expertise that you have. If you are dexterous at handling a knife, then you can purchase function-specific knives that you know you will be able to handle with ease. However, if you are purchasing for standard kitchen use, it is best if you look for more universal features in knives that can perform most functions with precision and ease. You can also choose between carbon steel and stainless steel knives or a Damascus or plain blade knives.

Author Bio:

Matt Kempen shops for kitchen knife online at Stark & Whyte online store.

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