Every good cook requires a good knife. Before starting to assemble your ingredients, you will go for it. But what makes an excellent knife? The most significant thing is the blade. All blades today are made from chrome steel. The thicker the blade and the heavier, the better. The other important factor is the shaft of the blade should go right through the handle. A good blade desires regular sharpening and will last a lifetime.
Low or Poor quality knives have thin, pre-sharpened blades that are placed into a plastic handle. When you use them, they bend easily. When they are going blunt, you bin them.
Next, you will go for the size that suits you the best. This varies from person to person. Few people prefer small knives and some prefer big knives.
Go through your kitchen drawer at this time and find all those knives that are too blunt to slice a tomato. Push your thumb against the blade. If it bends, throw it away. If it doesn’t, sharpen the blade.
If you end up throwing all your knives away, you will need to get a new one. Do not be confused by the choice you have when you go shopping. There are consultant knives for pretty much every kitchen purpose. If you bone chickens often, you’ll want a boning knife.
But if you are going to have only 1 perfect knife, then the one to pick is a Chef’s Knife. It is worth spending the additional money to make certain you get the highest quality. It is generally quite a big knife, about a foot long. Even in its largeness, it comes in different sizes. These tend to be wider sizes, rather than longer sizes. Select the size that you find most comfortable.
The critical thing is the shape of the blade. A Chef’s Knife blade looks like a bayonet, or a slightly lopsided Gothic arch, even though it’s only sharp on one side. The top of the knife is pointy, and the base is awfully wide. The blade is smooth, not serrated, but it cuts through bread and tomatoes as easily as it cuts thru plants, meats, and cheeses. In truth, if you’ve got a good Chef’s Knife, you will not even need a bread knife or a carving knife.
The blunt side of the blade is quite thick, and that is significant too. It implies you can use the back of the knife to squash chicken breasts, for example, into schnitzels. Just open out your chicken escallop and beat it down to the thickness you would like. You can also use the back of the knife to tenderize frying steaks.
Price is a good pointer to quality. The pricier knife will have the better, thicker blade. And if you’re buying just one perfect knife, you can afford the better quality.
One final tip is to store your knife in a special wooden knife-holder. This will help keep the blade sharp for longer. Knives go blunt sooner if they are kept in the same draw with other cutlery.
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