Best steel for kitchen knives
Overview of a Kitchen Knife
Good kitchen knives are forged from the best steel and they are the home gadget used in the kitchen that makes food preparation quite easy and fast. Both professional and amateur cooks will agree with me on the importance of a good kitchen knife. Equipping your kitchen with the best steel for kitchen knives is not an option but a necessity.
Professional chefs take pride in their cutting techniques and this often impress people but the secret to their quick and graceful cutting lies on the little metal in their hands. Knives play a vital role in the achievement of any chef.
Therefore, to make a successful career as a chef or to prepare good food at home it is essential you choose a good kitchen knife.
There are different kinds of steel for kitchen knives available in the market as there are different purposes for each knife. You don’t want to use a knife meant to chop, for slicing or the one’s meant to dice vegetable to dice meat.
When sourcing for your knife, you should also watch out for inferior knives. Nobody wants to go for knives that lose their sharpness easily and become dull upon little usage.
The kitchen knives usually have different characteristics that make them better than the other available products. Knowing the right way of choosing the best knife for your kitchen is important for the success of your job.
Anatomy of a kitchen knife
The handle of a knife is the comfy part that holds the blade. This is the only friendly part of the knife that accommodates any error from the person holding it. The handle house the tang riveted into it.
While sourcing for a good kitchen knife, it is important you get a good feel of the handle before purchasing the knife. The handles are made with different kind of materials. The handle could be made of wood, stainless steel or plastic.
Wood handles are now out of fashion and they are not safe in terms of health concerns. Wood handles if not well-managed can house bacteria. Stainless handle is very good and durable except that they don’t provide good grip and can slip when wet.
Plastic handles are the order of the day. They are easy to clean and hold up well but can crack when exposed to high temperatures.
The tip of the knife is the pointed sharp edge of the knife that does most of the cutting. The shape of the tip varies in most knives. It could be straight, rounded or slant. This tip is also good for making incisions on pork chops of chicken breast. While handling the knife you have to be careful with the tip, it’s quite dangerous.
Knife cutting edge
The knife cutting edge is the most important part of the knife. It extends from the heel to the tip of the knife. The cutting edge is used to slice, cut or chop food items in various forms. The knife edges are in different grinds. The grinds include Granton edge, serrated edge, hollow edge and straight edges. A knife with a sharp cutting edge is more effective.
The tang is the steel of the knife that extends into the handle and used to provide balance for the knife. A good knife as its tang extends fully to the entire length of the handle.
The tang is placed between the handle and held together by a rivet. There are knives whose tang don’t extend fully in the handle and these provide balance and light weight for the knife. Full tang are best as they assure balance and durability.
The butt of the knife is the end of the knife handle and the opposite of the tip. For a full tang knife, the butt is where the tang ends. The butt is not totally useless as supposed.
The butt can be used in tendering or grind ingredients if it is stable. It’s best to go for knives with stable butt construction.
The spine is the top of the knife opposite the cutting edge. It is quite thicker than the cutting edge and gives strength to the knife.
This part of the knife as smooth, blunt edges, to allow users grip with thumbs or forefinger when pressure is needed to be applied on the knife. The spine also helps users have control when handling the knife.
The bolster is a protective piece of metal at the end of the steel blade. It is found between the heel and the handle. The bolster can only be found in forged knives.
The bolster works handily with the tang to give balance to the knife and control of the knife to the user. It also prevents the user hand from slipping across the blade.
Bolsters are one of those things you want to watch out for when buying a kitchen knife.
The heel is the rear portion of the blade, opposite end of the tip. This part of the knife is used to cut thick or coarse products where more force or pressure is required. It helps in making faster, efficient cut when necessary.
Types of kitchen knives
This write-up should give you an insight when purchasing knives. It is necessary you know what you want to use the knife for. Each knife is designed for a particular purpose. There are no knives without its usefulness.
Use this article to carefully understand the purpose of each steel in the kitchen knife before purchasing any knife so you won’t have to stock your kitchen with knives that can’t be useful for your kind of cooking.
Boning knife as the name implies is kitchen knives used to separate meat from a bone. This knife makes it easy to work with meats.
This knife as a narrow blade, that curves inward to give you precision control when removing meat from the bone. It ranges from 4 inches to 8 inches. A boning knife is sometimes used by experienced butchers for shaping, denuding, and seeming boning meats, lamb legs, and filleting fish.
The best part of a boning knife is the ability to help you make straight, precise cut without wandering.
Bird’s beak knife
Bird’s beak knives are curved pairing knives but with a shorter blade than a paring knife. It is otherwise called a tournée knife (tournée means to cut into football shape). It is 2 to 3 inches long.
This knife is commonly used for cutting and peeling of fruit and vegetables. It features upward curve on both the cutting edge and the top edge that makes peeling around a fruit easily.
Bird’s beak knife is a type of utility knife and should be present in every kitchen.
Read more at http://kitchenutilitypro.com/best-steel-for-kitchen-knives/