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The perfect kitchen knife. What is he?
A quality kitchen knife is a must for every home. But how not to get lost among the many models and buy a product that will meet the basic requirements? Okho will tell you about the nuances that you should pay attention to when choosing a knife.
One of the parameters that directly affects the pungency is the material from which it is made. A stainless steel product does not require delicate maintenance, but it must be sharpened frequently. The kitchen accessory made of carbon (carbon steel) cuts well and stays sharp for a long time. But it needs careful handling, as it quickly rusts. Professional chefs often opt for carbon knives with increased hardness. For home use, a strength of 50-60 HRC is sufficient.
A knife with a fragile base will quickly become unusable. A similar item made of forged steel will last for many years. The blade should have a uniform appearance: no scratches, dents or chips. If there are waves or notches on the cutting edge, then the device is of poor quality.
A knife with a metal handle is considered reliable. It does not crack or loosen and is dishwasher safe. If the point is attached to the handle with rivets, then they should be smooth. But the main thing is that the blade runs along the entire base.
Products with laser sharpening are popular. The ease of use is affected by the weight of the knife and how it fits in the palm of your hand. Men most often buy a steel knife 25 cm long, women -14-16 cm. A hand that is too heavy will quickly get tired from a kitchen accessory that is too heavy.
Pay special attention to the manufacturer. The best brands are Sabatier, Zolinger, Tojiro, Del Ben, Evercut, Victorinox, Opinel, Kasumi, Morakniv, Kanetsugu and KAI. And this is not the whole list of worthy manufacturers.
Read also: Experts advise what is better to choose - Roman shades or blinds
One of the parameters that directly affects the pungency is the material from which it is made. A stainless steel product does not require delicate maintenance, but it must be sharpened frequently. The kitchen accessory made of carbon (carbon steel) cuts well and stays sharp for a long time. But it needs careful handling, as it quickly rusts. Professional chefs often opt for carbon knives with increased hardness. For home use, a strength of 50-60 HRC is sufficient.
A knife with a fragile base will quickly become unusable. A similar item made of forged steel will last for many years. The blade should have a uniform appearance: no scratches, dents or chips. If there are waves or notches on the cutting edge, then the device is of poor quality.
A knife with a metal handle is considered reliable. It does not crack or loosen and is dishwasher safe. If the point is attached to the handle with rivets, then they should be smooth. But the main thing is that the blade runs along the entire base.
Products with laser sharpening are popular. The ease of use is affected by the weight of the knife and how it fits in the palm of your hand. Men most often buy a steel knife 25 cm long, women -14-16 cm. A hand that is too heavy will quickly get tired from a kitchen accessory that is too heavy.
Pay special attention to the manufacturer. The best brands are Sabatier, Zolinger, Tojiro, Del Ben, Evercut, Victorinox, Opinel, Kasumi, Morakniv, Kanetsugu and KAI. And this is not the whole list of worthy manufacturers.
Read also: Experts advise what is better to choose - Roman shades or blinds
Photo © x-gear.com.ua
Photo © x-gear.com.ua