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Go for the knife
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Ever wondered why your good old knife refuses to cut some vegetables? Or why the market is flooded with knives of different kinds? Read on to find out...
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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 is 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. 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. 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.
The kind of knives needed in the kitchen depends on the nature of the job. Knives are made differently for different functions. You could slice a roast with a paring knife, but it will be much easier and you'll do a better job if you use the right knife. With three multi-purpose knives, you can perform almost every cutting job, while other types have more specialised uses.
The chef knife
The chef knife has a triangular blade from 6 inches to 10 inches long (with the most popular being 8 inches). French chef knives have thinner, longer blades that help to slice thick food items, while German-style chef's knives will be wider across the blade and shorter in length for better chopping.
The chef knife often seems too large to novices, but with some practice it becomes the knife of choice because it is efficient for large or multiple jobs.
Use this knife to chop, slice and mince; the side of the blade can be used for crushing garlic and some spices. The chef knife is best used in a rocking motion for chopping.
Another knife to consider in this genre is the Chinese knife. While it may look like a cleaver, the Chinese knife is thin, well balanced and made for chopping and mincing vegetables. It is often called `the Chinese chef's knife'.
The paring knife
The paring knife has a blade of about 2 ½ inches to 4 inches that is only about 3/4inches wide at its widest point. It can be used to peel vegetables and fruit, trim meats, and cut pastry dough - any job that requires some delicate cutting work.
The serrated knife
The long serrated knife is often called a bread knife because it is particularly good for slicing breads that require a back and forth sawing motion. Beyond breads, the serrated knife can be good for tomatoes and peaches and other fruits that have a skin that can bruise easily. The serrated knife must be sharpened professionally, and should not be used on a sharpening steel. However, the properly cared for serrated knife should not become dull because it is rarely drawn across a cutting board or other surfaces.
PRADEEP KHOSLA
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