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The best kitchen knives: how to make cooking easier?
The purchase of high-quality kitchen utensils and accessories can greatly facilitate the process of cooking, which can easily turn into torment without the right knife.
Due to the large selection of varieties and models in this segment, it is easy to get confused, so it is necessary to know exactly the purpose of each kitchen knife. In this article, we will talk about how to use knives in the kitchen and suggest several options from the Complex-Bar assortment.
Chef’s or utility knife
This is a multifunctional knife, a must-have tool in any kitchen. The universal knife is designed for coarse peeling and cutting of almost all possible products: from vegetables to meat and is also suitable for serving snacks quickly.
It is he who performs the bulk of the work in the average home kitchen. However, when more complex and filigree work is required, such as butchering fish fillets, special types of knives are needed that have unique anatomy.
You will find a wide selection of such knives in the Classic series from the Arcos brand, and if you are a lover of natural materials, then you will surely appreciate the chef’s knives in the recently released Nordica collection.
Chef’s knife
Such a versatile tool that some chefs make do with it exclusively. This knife is especially well suited for shredding because it is she who takes most of the time of professional chefs. The length of the blade can be 15-30 cm, but the size of 25 cm is considered the most optimal.
The chef’s knife has a long triangular curved blade that allows you to swing the tool when cutting, which greatly speeds up the cooking process.
The handle factor is very important here: it should fit perfectly in the hand, so each cook needs an individual approach. For lovers of flexibility, knives with a handle made of polypropylene are suitable. And for those who need hardness, knives of the Japanese brand Sekiryu, the Osaka series, are suitable.
bread knife
The main feature of this type of knife is a serrated (serrated) blade, with which you can easily cut a hard bread crust without damaging the flesh, and a rounded point.
When choosing a bread knife, you should pay attention to the length of the blade. It must be at least 25 cm. The longer the blade, the more useful it will be, however, especially large knives require a spacious workplace.
In this category, the unusual novelty from Kasumi is of particular interest, but the classic options are presented in a wide range by the brand Arcos and Prohotel.
Santoku
From the Japanese “santoku” is translated as “three virtues”. This means its suitability for three types of work: cutting, chopping, and shredding. This knife has a wide blade with a rounded butt and a straight edge. The center of gravity is shifted to the tip. Which allows you to apply less force when cutting.
The configuration features of the santoku make it more suitable for single, downward-cutting movements. He needs a sharper edge, so the rocking method used when working with greens is not very suitable for him.
When choosing a santoku knife. We advise you to pay attention to truly Japanese brands. For example, a brand with a deep history and a samurai past is Sekiryu.
vegetable peeler
The most important parameter for such knives is the length of the blade. It should not exceed 10 centimeters so that the knife remains light and allows you to quickly cope with small work. Such a blade is indispensable for removing a thin peel or cutting out “eyes”.
There are several varieties of cleaning knives: with a curved blade. Similar to a bird’s claw, or, for example, “Sheep foot”, reminiscent of the shape of a santoku. However, the most common and versatile is the classic version of the vegetable knife. Which looks like a smaller chef’s knife.
You will find flexible polypropylene handles in the unusual Color Proof collection from Arcos and, of course, do not forget about the wonderful wooden handles of the new Nordica collection.
kitchen hatchet
This is a powerful, massive knife with a square wide blade, up to eighteen centimeters long. Designed for complex tasks, such as chopping bones or frozen meat. Its peculiarity lies in the method of cutting that differs from other tools. It is necessary to move not along the product, as usual, but to lower it deeper.
A suitable and profitable solution for such a task would be a knife of the Kyoto series from Sekiryu. And for those who prefer European models, hatchets of the Universal collection from Arcos will do.
After choosing the right knife, it is important to pay attention to the subtleties in caring for them. The most commonly used blade material around the world is stainless steel. Which is also used to make the products in this selection.
It is preferable to wash the knives by hand in warm water using a non-abrasive detergent. Immediately after washing, it is recommended to wipe the knife dry to prevent the appearance of stains from the chlorine contained in the water.
If you still decide to clean the knives in the dishwasher, make sure that they do not come into contact. With each other or with other dishes, otherwise, there is a high risk of damage to the edge of the blades.
For the same reason, it is better not to store knives in drawers, but to use special magnetic stands. Timely sharpening with special devices (knife sharpeners, music, etc.) is extremely important: a blunt knife not only affects the cooking process and result but also increases the likelihood of injury to the user due to an increased risk of slipping because. With a blunt knife, the cook is forced to apply more effort when processing products.
We hope this article was useful for you because we have collected all the best from the Complex-Bar assortment.
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