Your kitchen knife must facilitate you to prepare food easier and quicker. It should come across the daily wear and tear and last for many years. You must read the below tips and knife terminology when buying the complete set of kitchen knives or buying any few of them. In the website http://www.therightknife.net, you can visit the kitchen knives page and find the different sets of kitchen knife brands available in the market with the detailed features of each knife brand along with its merits and demerits.
First you must know about the different types of kitchen knives available in the market.
To chop meat you need a knife that has strong and intense blade with a little curved edge. Cleaver knife type can be used to cut the bones of meat as it is strong enough. Filleting knife is the best option to remove bones from fish and also meat. This model has a long, flexible blade with a sharp point at the tip. You can also prefer Boning knife for removing bones from poultry and raw meat. You can replace filleting knife with boning knife and the only difference between the two models is that a boning knife is short and stiff.
Every kitchen must have cooks or chef’s knife that is preferred for chopping most of the items without much difficulty. It is available in different sizes and you can use this knife for slicing, cutting and dicing. To cut the roasted meat into small slices you can pick carving knife. The blade of this knife is very long and you can remove bone from the meat using pointed tip.
Sometimes when cutting the long edge of the bread the inner soft part of bread is broken into bits. Many of us would have faced this situation. You can avoid this by using bread Knife that has an elongated scalloped edge. For trimming veggies and meat chefs use the utility knife. The final model is the paring knife that has a small blade that is perfect for complicated tasks like mincing garlic, trimming herbs, peeling vegetables and fruits.
The blade of the knife is made with different materials like carbon steel, stainless steel, ceramic and Damascus. You can use stainless steel blade material for your regular use where it is made from low carbon steel that requires frequent sharpening to maintain the sharpness and it is dishwasher safe.
Carbon steel knife is designed with high carbon steel that is very sharp and highly durable. You must use carbon steel knife with greater care because of its sharp steel. It is recommended that this knife be cleaned using hand wash. This model is preferred by professional chefs.
In Damascus model low and high carbon steel are welded together repeatedly till it reaches large combined layers. The finished blade is engraved and then the pattern is made. Ceramic model is very sharp than all the other models and it has the retaining capability of sharpness ten times more than the first two models. You must also buy the right chopping boards and mats when buying your knife.