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