Knives are probably in the best state when they are kept in a mint condition wherein you have to use them in your day to day life. They are practical and play a very important role in your kitchen. Though a big headache can be choosing the perfect knife. A perfect knife is perfect due to a lot of reasons and one of them can be trying to know for what exact will we be using the knife. A proper use and care of the knife is important as it ensures the life of your knife is maintained.
Choosing the right knife for the job
This is a very simple thing. All it requires is your clarity in knowing what all jobs will you be doing with your knife. If the length of the knife is too big then you can have problems and at the same time if the knife’s length is too small, you will still have problems. A knife with a wrong edge will cause problems and also it will be difficult to cut through a lot of the material available at home.
TOP TEN TIPS FOR KNIFE
Serrated(Wavy) Edge: It appears as a rough edge blade which is often used for cutting food items like bread and other items like a tough crust with a soft inside. Catching the smooth surface and also cutting without smashing is actually the process.
Smooth(Straight) Edge: It is actually used for chopping things such as when making cuts for certain foods like fish. It may be however used for things like cutting and chopping off meat, vegetables and fruits and should be kept very sharp for the best cutting performances.
Granton(Grooved) Edge: This knife is best used to slice well cooked meat or even vegetables. It has something called a kullenschliff edge which helps keep the product slices to be away from sticking to the edge.
Paring knife- It’s a small (3-4” blade) knife that allows a user to do things like cutting, corning and trimming. Paring knife styles include a lot of things like Bird’s beak,chef’s, sheep’s foot, wavy edge and a clip point.
Utility knife: This one is a medium sized blade(4-7”) and used for things like tasks of peeling. It is however very small for a chef’s knife.
Boring Knife: This is a knife which is used for slicing the meat from the bones. A narrow knife would be better used for purposes such as getting the meat off from things like cartilage, ribs and chops. A wife knife can be the best when it comes to cutting chicken and pork meats and a curved boning knife can be used for a better angle around bones.
Chef’s knife: It is a very large blade mostly around 6-12” and often used to make cuts like a fast cut, chopping or materials and also slicing fruits and vegetables.
Carving Knife: This is another huge knife that has a blade which is 8-14” and its think, used for slicing off cooked meat. Also known as Whittling Knife mostly used for wood carving.
Bread Knife: It is a ridged and a very long blade which is absolutely the best for bread and other moist soft materials.
Cleavers: It’s a wide and a thick blade which is used for chopping through tough food items like the rinds and the bones.