Knives – How To Shop For The Best Kitchen Knives

Anne Clarke asked:

Kitchen knives can be the most utilized utensil in the kitchen. Just one high quality chef knife can make food preparation so much faster and more pleasurable. Brand names such as Wusthof and Henckels display German craftsmanship and reliability that have become American favorites as well as in other countries.

Before you decide which brand of kitchen knives to buy, learn a bit about the different kinds that are available.

For most people, there are very few things known about the differences between kitchen knives. Knowing before you shop what you need and which materials will best suit your needs will ensure you find the best buy.

Basically, there are two main schools of thought among kitchen knife makers: known simply as Eastern and Western.

Eastern style knives are those made from a harder steel. They are significantly thinner. Japanese steak knives are an excellent example of this style of utensils. Thanks to the thinness of these knives, they weigh less and the angles are more acute.

This is advantageous to many people because it means that these knives will hold an edge for a longer period of time. They will also be sharper, however they definitely require more maintenance. These types of knives are wonderful when you are cutting and you need to be accurate. This means that if you are doing something like making sushi or if you need to make any kinds of decorative cuts, these knives might be best.

On the other hand are Western knives. These utensils are different in that they are made from a softer kind of steel. These are usually a good deal easier to maintain than the Eastern knives. They are also thicker and have more obtuse angles. These knives may be a little less sharp, but they are more sturdy. Western style knives, for example, are good to use for chopping.

There are other types of knives, but they traditionally fall into subsets of these two main hardnesses of steel. The Japanese are also known to make knives that have a chisel grind and are made from sandwiched steels. In these steels, there is a hard steel for edge retention and a soft steel or iron to improve the toughness of the knife.

Perhaps the names Yanagi, Deba, and Usuba are familiar. These are all types of blades on may of the Eastern style knives. These kinds of knives require a good deal of maintenance, but are also known to cut very well. These are good knives to use for Eastern-style cooking.

You may have a choice to make before you buy knives. If you are on a budget, consider the cuisine you cook most often. If you will be doing a lot of cutting of thin slices or other kinds of decorative slicing, then perhaps Eastern knives are best for you.

On the other hand, if you are more interested in cutting quickly and not needing to constantly maintain the knives you purchase, perhaps it would be best to look for Western-style knives.

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Kitchen Knives and Cutlery

Eric K Kampel asked:

Kitchen knives and other cutlery are indispensable implements in every kitchen. With them food preparation and serving becomes more convenient; besides, you will surely have a wonderful dining experience.

Best Kitchen Knives for All Your Culinary and Food Service Needs

Among the vast range of cutlery items available, knives have a prominent position. As they come into frequent use in the kitchen, it is essential that you have good cutting knives. The best kitchen knives are found in makes of stainless steel, ceramic, carbon steel and more. Among them, plastic knives are the most preferred ones in food service stations, as they make the cutting and slicing process simpler, and reduce the risk of accidents. Knives are presently available in a variety of names including butter knife, bread knife, chef’s knife, utility knife and more, according to the purpose for which they are used.

Highlight Your Table Etiquette Using Necessary Cutleries

Almost all sort of kitchen cutlery including fork, spoon, tong and ladle are used while serving food. They are practical implements, but also bring an aesthetic value to your dining tables. Keeping all the required cutlery on the table is a part of etiquette. Today, different types of cutlery sets are available in single and bulk packs. Silver, stainless steel, vintage and plastic are the common types of cutlery sets. For picnics, buffets and outdoor parties, plastic cutleries would be a smart option. They add more convenience, as can be disposed after use.

Buy Quality Products from Wholesale Dealers

Today hotels, restaurants and other food service stations treasure a vast collection of kitchen knives and cutlery for daily use. When buying kitchen knives and other cutlery for your regular use in the kitchen, it is important to get quality products. Today’s best selling models are from the manufacturers, Georgia Pacific Dixie, Generations, Maryland Plastics, Boardwalk cutlery and Comet Waddington. You can buy their products at economical rates from wholesale dealers.

Along with excellent performance, kitchen knives and cutlery add more comfort and style to your kitchen, and give more value for your money.

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How to Choose the Right Kitchen Knives For Your Home

Penny Day asked:

Buyers’ guide to kitchen knives

Stylish kitchen knives that cut more than the mustard!

Kit out your kitchen with knives that are both practical and stylish with our comprehensive guide

Possibly the most essential and frequently used piece of equipment in any kitchen, a good knife can determine whether cooking becomes a pleasure or a chore. ‘A knife is one tool that has to perform well in your hands every single day,’ says Jay Patel, owner of The Japanese Knife Company, which supplies some of the most highly esteemed chefs and restaurants in the world. ‘Like a pen, an iron or a vacuum cleaner, if it doesn’t work well, it will cause immediate frustration.’ Purchase the right knife, however, and not only will you find food preparation is easier and quicker, but safer and more enjoyable, too. If it’s looked after properly, a quality knife will last a lifetime.

Buying a knife

Although it’s tempting to rush out and arm yourself with a full set, the majority of work you do in the kitchen will be with one or two knives. Professional chefs may buy a blade for a particular purpose, but when choosing knives for your own kitchen, it’s likely you won’t need a vast array. As Marcia Barrington, tutor of the Divertimenti cookery school’s most popular class, Knife Skills, advises, ‘Begin by buying one or two essential knives, then build your ideal set over a period of time as you find you need other blades for more specific tasks.’

When choosing knives, remember the following:
o Buy the best knife you can afford. You get what you pay for and a high-quality knife will last for years. Better to invest in a good knife and sharpener, than a whole block you don’t necessarily need.
o ‘A knife is a tool, not art, so choose function over form and buy a blade not a brand,’ says Jay Patel of The Japanese Knife Company.
o Hold a knife before buying it, to make sure the handle sits comfortably in your palm and that you’re comfortable with the weight. You don’t have to buy the same brand for every knife – many chefs use a whole variety of different manufacturers.
o A well-balanced knife means the handle and blade are almost the same weight, therefore the knife will rock easily. To test, hold it as you would on a board and rock it back and forth to see whether it feels comfortable. Ideally, you have to use your wrist less to achieve a rolling action while cutting. However, unless you’re a professional chef, you’re unlikely to get RSI, so, although it’s nice to have a balanced knife, it’s not absolutely essential.

Choosing your knives

When it comes to knife shape, straight, narrow blades are best for cutting raw or cooked flesh and are not suited to chopping, or cutting fast or with a traditional rolling action. Wider blades with a curved edge are ideal for preparing vegetables (it can rest against your knuckles as you chop) but they are unsuitable for paring or peeling.

A basic set of knives might include two or more of the following:
1. A 15-17cm cook’s knife is essential and the first knife to invest in. Initially, it may seem big, but with practice it will become your knife of choice. ‘This is the knife you’d choose if you were stuck on a desert island,’ says Camilla Schneideman, director of the Divertimenti cookery school. ‘Learn to use it properly and it will be an extension of your own arm’. A good all-round knife with a long, wide, general-purpose blade, it can be used for slicing, dicing, crushing, chopping and mincing. Additionally, you may want a bigger 25cm chef’s knife that will take your weight when cutting things like squash or swede.
2. A paring knife is the most commonly used blade in a domestic kitchen. At 7.5-10cm long, it’s a mini version of the chef’s knife used for slicing and dicing vegetables and delicate pastry cutting. Models with a hooked curve are handy for cutting zest from citrus fruit.
3. A serrated tomato knife is one item that can be cheap and disposable (less than