Hello World! Welcome Friends! A good set of kitchen knives is often underestimated. You’ve invested your time and money into the rest of your home, so why not extend the same amount of attention to the tools you use every day?
High-quality kitchen knives are definitely an investment, but they will outlast any alternative and keep you safe for a lifetime. As well as this, proper knives will allow you to develop your skills in the kitchen and maintain your passion for cooking.
Knife Materials
Before we explore the various types of knives and the best selection for an online knife store, we should first examine the materials they are most commonly made of. Understanding this will allow you to take better care of your investment and the reason behind each knife’s careful design.
Stainless Steel
Stainless steel has an increased chromium content, which gives it its distinctive appearance. As well as this, the higher amounts of chromium result in increased resistance to corrosion – an issue that typically plagues lower quality kitchen knives.
Stainless steel requires the least maintenance and care out of all typical knife materials. Although it’s important to ensure the stainless steel is of the highest quality. The best way to ensure this is to discover the steel supplier. Legitimate, high-quality steel suppliers, like Sheffield Gauge Plate, are hard to find, but they are out there. Wherever you purchase your knives, we recommend asking for proof of the quality to guarantee their longevity.
Carbon Steel
All steel contains Carbon in a small percentage, but increasing the amount of Carbon in the alloy’s chemical composition alters its physical properties. For example, when the amounts of Carbon are increased, the steel becomes much harder, meaning it can also retain its edge for much longer periods.
Carbon steel is ideal for knives as it can be forged into a much thinner blade than typical steel due to its increased hardness values.
Unfortunately, when you increase the hardness of a material, the material becomes more brittle. Because of this, carbon steel knives are not recommended for use with very hard foods and are never to be used with shells, bones or frozen items.
Ceramic
Ceramic is a popular choice for kitchen knives. Yet, despite it being lightweight, super sharp and able to retain an edge, it is incredibly fragile. If dropped from a height, it will shatter, and it can be easily chipped or broken if not used correctly.
Ceramic knives take an incredibly long time to get used to as they are very different to traditional steel knives. In addition, they require a certain amount of attention that may be too much work for some.
Knife materials are a personal preference, so it may be worth trying a knife made of each material to see which you prefer. If you are unable to do this, we recommend stainless steel as the best all-rounder.
Types of Knives
Now we understand the differences between knife materials, let’s take a look at the different types of knives available and which ones you need.
Chef’s Knife
The chef’s knife will be your first port of call at all times. Whether you want to chop, slice, dice, or mince vegetables, fruits, meats or fish – the chef’s knife is the answer.
The most useful and versatile knife in all knife sets, the chef’s knife boasts a curved blade, a sharp tip and a stable heel. While you can purchase them in various sizes, we recommend an 8″ chef’s knife for household use.
Paring Knife
Think of a Paring knife as the chef’s younger sibling. Measuring on average between 3-4″, a Parer knife is used for small fruits, vegetables and meat when the chef’s knife is too large.
It’s ideal for more delicate food prepping, like trimming strawberries or chopping mushrooms, as well as in-hand cutting if that’s something you aim to do.
Bread Knife
So now you have a large knife for all the main foods, and a smaller one for more delicate tasks, the third most important knife is a bread knife.
A bread knife also referred to as a serrated knife, is perfect for use with fruits and vegetables that have a tough exterior while soft on the inside. While a chef’s knife would still do the job, a blade with a serrated edge is sharper in these circumstances. And, of course, it’s perfect for bread!
While you could continue to grow your knife collection to include a utility knife, a boning knife, a slicing knife, a fillet knife, and even kitchen shears, we recommend starting with these three basics. They are more than enough to cover all types of cuisine – especially in the home. Plus, it gives you a chance to get to know which materials and knife types you prefer!
Click the links below for any posts you have missed:
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Energy-Efficient Windows and Doors
Hiring a Professional Plumbing Company
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