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Go for the knife
A KNIFE is the most important item in the kitchen. The first question in choosing a knife is what type of knife should be bought? The second question should be what type of knife should one use. A good thumb rule is to buy the best knives you can afford, because they can easily last you a lifetime.
Buying a set will provide you with the general tools to start your collection and, often, contains a storage system in which you can keep them safe. .
Buying knives one at a time makes sense if:
You want to add a knife to your collection. Two people may frequently prepare meals together and find it easier to have two paring, utility or chef's knives.
You may need to replace a lost or stolen knife.
You want a particular knife. For example, a person with small hands may prefer a smaller chef knife than the one provided in the set. Most cutlery falls into one of these two categories - fine edge or never-needs-sharpening. Fine-edge knives are the classics of cutlery. The blade is also much sharper which allows for finer and more precise cuts. However, fine-edge knives do require some maintenance, such as steeling.
Never-needs-sharpening knives are a good choice for many people who cook for themselves and their families everyday. The blades are not able to make as precise a cut as fine-edge knives, but they will hold their edge through ordinary daily use. These knives are often a good choice for the value-conscious consumer.
The type of steel used in the blade is one of the most important considerations in buying a knife. Most of our kitchen knives are manufactured from a special blend of high carbon stainless steel that resists rust, stains and corrosion. A multitude of operations and techniques are used to shape blades and create a sharp edge.
A full tang - The tang is the portion of the metal that continues through the handle and to which the handle is attached. Best quality knives will have a full tang, which means that the portion of the blade that extends into the handle is visible on all sides of the handle.
A tapered edge - Knife blades are usually ground in one or two shapes: flat and hollow ground. Many knives use a tapered edge so they are easy to hone to a fine edge. Tapered-edge knives are also the easiest to sharpen.
The knife should feel solid and easy to handle. Chef knives should have enough clearance to allow a full rocking, chopping motion on a cutting surface without smashing your fingers between the knife handle and board. You may also look for a cambered edge to facilitate the rocking motion. Balance does not mean the blade and the handle weigh the same. It means your knife feels so comfortable it will become an extension of your hand.
Stamped or forged: Forging is the process of heating a single piece of metal and then hammering and grinding it into the shape of a blade. This usually involves high heat and tons of pressure. Stamped blades, on the other hand, are pressed out of solid sheet of metal. Forged knives are typically heavier when compared to stamped knives.
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