A knife is probably one very important tool in the kitchen. At home cooks and chefs alike will never disagree with this fact. Every household doesn’t only have one knife but several of them. Most chefs have in their possession about seven to 15 sorts of knives or maybe more. There are several factors to consider when investing in a knife, the features, the size and the make. Choosing a cutlery to be used depends after the person who is proceeding to use it. These people may choose among the chef’s knife, paring knife, serrated knife, regular cutlery, or whatever that they are comfortable to use with. But the concern of each one of them boils down into one, the proper way of using the knife.
The life span of a knife will depend on its quality. A brand new knife can last at least ten years. German-made knives usually last longer and are made to perfection. Japan hand-made imarku professional 8 inch chef’s knife may last for 25 years. Invest on durability, stability and the best that can be afforded. Generally speaking, it is a good idea to invest on two or three quality knives that are actually used rather than waste some money on a set of cheap knives that will only stay in the drawer. The knife that can handle almost all the important task in the kitchen is definitely a good choice and investment. An 8-inch chef’s knife, a paring knife and a serrated bread knife are the most essential and practical selections. A chef’s knife is flexible enough to do almost all the knife’s purpose. A flexible paring knife with a 2. 5 to 4 inches blade- range is essential for coring and old vegetables. The serrated bread knife can even be used for foods that are smooth as in tomatoes, and other fruits.
Below are a few methods for proper care of cutlery:
> Always keep knives clean and dried out. Never wash them in a dish-washing machine but rather wash with soap immediately after use and wipe to be dried.
> Don’t store knives together with other kitchen tools and gadgets. Store them in a knife block or a wall magnet system to be able to separate them from one another and keep their edges sharp. Avoid dropping them.
> Don’t use them as can-opener or in cracking ice.
> Always check for their sharpness. You can either use a whetstone and mineral oil, knife natural stone, whetstone and steel, a gemstone steel or bring them to a professional sharpener. Professional sharpener can also correct the blades of the knives.
> When honing the blade, use a steel sharpener and wash after sharpening to remove the steel dusts on the knife.
> Within keeping the knives sparkly, rub with a fabric damped with alcohol or a piece of ” lemon ” peel. But always bear in mind to wash before use.
If possible, purchase cutlery personally. Hands-on purchasing allows conducting a personal test if it fits your hand for a secure and comfortable grip and a blade that is strong and wide enough to prevent knuckles from impressive in to the cutting board. Right now there should be a feel of balance on the leading and back weight. Most of these are personal preferences that only you and you alone can decide so you can enjoy the longest cutlery life.