Tips On Finding The Best Kitchen Knives
http://www.foodndrinks.net/articles/3237/1/Tips-On-Finding-The-Best-Kitchen-Knives/Page1.html
Raymond Weiss
My name is R.J. I'm a very passionate cook. My website Chef-Knives-Store.com specializes in the best knives at the best prices. My goal is to have you enjoy cooking as much as I do. By Raymond Weiss
Published on 06/11/2009
All knives are not created equal. Believe it or not, the best kitchen knives for you, may not be the best kitchen knife for someone else. Before investing in quality cutlery, this is what you need to know.
The purpose of this article is for you to be able to find the best combination of kitchen knives for all of your cooking needs.
Before I start to get specific, here is my theory on buying knives. I would rather own two great knives instead of 10 decent knives, as long as they can be used for 95% of kitchen tasks. Once you found a set of knives that works with you, move onto more specialized knifes.
The two basic knives that any chef will need are a chef's knife and a serrated knife. A chef's knife has a straight sharp edge, that is great for chopping, dicing, and slicing. A serrated knife has a jagged edge that is better use for cutting something soft like a tomato or a loaf of bread.
The most important factor no matter what type of knife you're buying is a forged blade instead of stamped. You can tell if a knife is forged is if the handle and blade blend together. If the handle and blade looks like a machine "stamped" them together, then you have a stamped knife.
Why is forged so much better? If you ever look at your surgeons or dentists equipment, how many pieces are put together by a machine? NONE! To have the most precise accuracy, a professional needs one piece for the best precision. Which means the handle and the blade must be molder together by hand.
If the knife is forged, the next thing you need to think about is size. The size of a knife will differ for most people not from the size of your hands but the size of your kitchen.
The larger the knife, the more efficient it can be. However, not every kitchen will fit a large knife. Say you only have one small space to shop, which can only fit a small cutting board, than choose a smaller knife. Here is a simple rule, if you were to place your knife down diagonally on your cutting board, you should have at least an inch on both sides, preferably more.
Last, the best kitchen knives last a lifetime. But ONLY if you take care of them. Sharpen per the knifes instructions frequently. Never put a quality knife in the dishwasher. Rust can ruin your knife over night.
When washing a knife immediately, dry it and put it back to avoid any injuries.
A quality set of knives is a great productivity booster. Tasks like chopping celery or cucumber can take a few seconds, compared to a minute with an old knife.
If you want to be a professional in the kitchen, a good place to start is by investing in some quality knives.
Before I start to get specific, here is my theory on buying knives. I would rather own two great knives instead of 10 decent knives, as long as they can be used for 95% of kitchen tasks. Once you found a set of knives that works with you, move onto more specialized knifes.
The two basic knives that any chef will need are a chef's knife and a serrated knife. A chef's knife has a straight sharp edge, that is great for chopping, dicing, and slicing. A serrated knife has a jagged edge that is better use for cutting something soft like a tomato or a loaf of bread.
The most important factor no matter what type of knife you're buying is a forged blade instead of stamped. You can tell if a knife is forged is if the handle and blade blend together. If the handle and blade looks like a machine "stamped" them together, then you have a stamped knife.
Why is forged so much better? If you ever look at your surgeons or dentists equipment, how many pieces are put together by a machine? NONE! To have the most precise accuracy, a professional needs one piece for the best precision. Which means the handle and the blade must be molder together by hand.
If the knife is forged, the next thing you need to think about is size. The size of a knife will differ for most people not from the size of your hands but the size of your kitchen.
The larger the knife, the more efficient it can be. However, not every kitchen will fit a large knife. Say you only have one small space to shop, which can only fit a small cutting board, than choose a smaller knife. Here is a simple rule, if you were to place your knife down diagonally on your cutting board, you should have at least an inch on both sides, preferably more.
Last, the best kitchen knives last a lifetime. But ONLY if you take care of them. Sharpen per the knifes instructions frequently. Never put a quality knife in the dishwasher. Rust can ruin your knife over night.
When washing a knife immediately, dry it and put it back to avoid any injuries.
A quality set of knives is a great productivity booster. Tasks like chopping celery or cucumber can take a few seconds, compared to a minute with an old knife.
If you want to be a professional in the kitchen, a good place to start is by investing in some quality knives.