Jake Zertosky asked:




Kitchen knives can be purchased in upscale kitchen stores, in department stores, and in discount shops. There are some that are very high quality and hardly ever need to be sharpened and there are those that might be good for a while but need to replaced often. Almost every famous chef has a set of knives they market to the public.

There are two different types of kitchen knives. The first is the forged knife where the blade is made by pressing hot steel into a mold. The blade is then run through several machines or hammered out to take a specific shape. This type of blade costs much more money but they are balanced much better.

The other type of knife is a stamped knife which is made by cutting the blade from a single sheet of steel. After it is cut out the blade goes through a process where it is finished and sharpened. The stamped style of blade is thinner than the forged type and they tend to be a little unbalanced.

There are different styles of knives that must be in every kitchen. The first one is called the boning knife which is suitable for cutting the bone away from meat with a 5 to 6 inch blade. The narrow blade makes it easier to move and cut the meat from the bones. If the size of the bone is large then the knife should also be large.

A Chef. ‘s knife is a must have in the kitchen because you use it in so many various techniques. You can get a chef. ‘s knife in 6, 8, 10 or 12 inch lengths. If you have small hands do not expect to be able to control a 12 inch knife well. The smaller the hand the smaller the blade should be. Use a chef. ‘s knife to dice, mince, slice or chop.

A cleaver is a good knife to have in the kitchen if you frequently cut thick items or you need to chop through a bone. Cleavers resemble an axe with a thick blade that can reach 6 inches in length. Use a cleaver to pound food or to crush it and to chop.

It is advisable to always have a serrated knife handing to cut things that tend to have a hard outside and inside be soft like bread. The blade is notched or has teeth like wedges on the 5 to 10 inch blade. Other knives can be sharpened but a serrated knife can not so this is the one that must be purchased on a regular basis.

A carving knife is generally used to slice cooked meat. There are pointed tipped and round tipped carving knives. The blade is rigid and is usually around 8 inches long. The pointed tip is used to get around bone when carving. It most often comes with a carving fork that helps to keep food still while cutting with the knife.

Utility knives can be used for just about anything. The blade is usually around four to seven inches long and you can cut vegetables, apples and other fruit, garlic and herbs. On occasion you can find a utility knife with a serrated edge.

The smallest knife in the pack is the paring knife. This knife is used to cut small things like apple slices or small vegetables and more often to remove skin from potatoes or apples. Paring knife blades are slender and are 4 inches in length or less.

All of the above kitchen knives are a necessity in the kitchen and the expensive ones will work better for you and last a long time. They will balance well in your hand and you will have less accidents working with them. Make sure to purchase knives that feel like they belong in your hand and you will have a set that will last for many years.

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Steve Dolan asked:




A good set of knives is the foundation for any serious kitchen. It is simply not possible to be a serious cook, to produce superior meals that will impress and delight your friends, without a set of kitchen knives that work with you, not against you. If you use ill-suited knives, or just poor quality knives, you are only making things harder for you in the kitchen. If you are an aspiring cook, or an accomplished cook who is just simply tired of making things more difficult than they need to be, this article will help you put together a set of quality kitchen knives.

Your First Kitchen Knives: The Basics

The single most important knife in your kitchen, and the starting point for any collection, is the Chef’s knife, sometimes known as the Cook’s knife. As the name suggests, this is your general all-purpose knife, able to do everything from mincing to chopping to slicing and to dicing. The Chef’s knife has a gently slopping blade and is usually around 8 inches long. The next knife you should invest in is the little brother to the Chef’s knife, the paring knife. The paring knife is basically just a smaller version of the Chef’s knife. The paring knife is designed for more detailed or intricate jobs than the Chef’s knife. A paring knife usually measures around 4 inches long or shorter. The third knife you should purchase to complete your basic set of kitchen knives is a bread knife. The bread knife should ideally be about the same size as your Chef’s knife, but instead of a straight blade, the bread knife will have a serrated edge. A knife with a serrated edge resembles a saw blade, with the blade having a series of u-shaped cuts into it. The bread knife is obviously great for slicing bread. It is also useful however, for cutting food that would be squashed from the pressure of a straight blade.

After you have established your basic collection, the possible additions to your collection are endless. You could buy a myriad of larger knives such as cleavers (large rectangular knives designed for cutting through bones and joints) or smaller knives such as tomato knives, utility knives or even grapefruit knives.

Caring For Your Knives

Even if you have purchased only moderately priced knives, you should be interested in learning how to preserve your investment. Knives will become dull over time as they are used. Fortunately, you can take a number of easy steps to help prolong the life of your blades. The most important step is to never put your knives in the dishwasher; you kitchen knives should always be washed by hand with a mild detergent and then hand dried. The second step is to always use a cutting board; other surfaces can damage your knife blade. The third step is to have your blades sharpened by a professional. And finally, do not keep your knives in a draw with all your other junk – the knives should be keep out of contact with any other metal in a knife block.

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Kahea R asked:




When we talk about knives, we will see that there are several brands in the market producing different varieties. So, purchasing best knives may be a difficult task for you and you may get confused while looking for different items. In this article I am going to tell you some important facts in this regard. These facts may help you in purchasing right kind of knife that further fulfill all your cooking requirements.

Generally, kitchen knives are available in two types including forged and stamped utensils. When we talk about build and quality, we will observe that forged ones are best among all available types. Their high quality is just because of the manufacturing process used to build them. These varieties are handmade items that are crafted to highest quality with the help of high temperatures. However, their high quality also makes these items more expensive. Still people who are crazier about cooking love to purchase such tools. Many professional chefs also prefer to buy and use forged makes because of their sharpness and high quality.

If you take good care of your forged knives then you would see that these will serve you for long time. Moreover, you can also maintain its sharpness if you have a good knife sharpener. Remember, taking care of your knives is not a big deal and it’s not so much time consuming task. It is also a good option to sharp your tool before using for any cutting. This only takes some seconds. However, it is also a fact that many people simply forget to sharpen before cooking and cutting.

As already mentioned, that forged makes are expensive to purchase. So, those people who do not afford them can go with stamped sets. These makes are cheaper option as well, and are widely available.


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