Cutting tools – knives are necessary for preparation of any dish. With their help undress crude meat and fish before thermal treatment, clean vegetables, fruit and cut ready-made products. To choose good knife, it is necessary to know the main signs of the high-quality cutting tool.
1. Define quality lezviyaglavny in knife is an its cutting surface. That work in kitchen did not irritate, choose sharp and strong tool. Edges for knives are made of multilayered shod steel, stainless steel and ceramics. At quality metal uniform color and the line of sharpening of edge without jags. Look at knives with laser sharpening – they are not rebated when using. Check way of such processing: if on the cutting surface opaque risks are visible – safely buy this knife. Products from ceramics sharp and too do not demand sharpening, but they brittle and break when falling. If you are not confused by the high price, get knife with edge from shod steel. At these products ideal sharpness, durability and durable service.
2. Choose material ruchkidlya kitchen knife the convenient easy handle which is made of various materials is important: tree, metal and plastic. The metal handle is durable and hygienic, but the hand quickly is tired of such knife – it is heavy. The wooden handle strong and easy, but gets out of shape at operation and begins to slide in hand. The exception is made by gift models of tools where for production use expensive types of wood. Pick up for work in kitchen knife with the plastic handle: it is convenient to hold it, it is easy to look after it, and it is more durable than wooden.
3. Pay attention to quality of assembly of the Part of knife: the edge and the handle have to adjoin carefully to each other. If they unite to the help of rivets, the edge has to fill all space of the handle. Attentively examine rivets: about them there should not be cracks and chips. Surely before purchase take knife in hand. If the attracted model has packing which cannot be opened, without having damaged – before you fake.
4. Choose different knives It is impossible to get one utility knife. For convenience of work with products of different form and the size there are set of knives: meat, vegetable, for cheese, bread and other products. At first pick up for kitchen of 4 main knives: big, average, small and grain. The big knife with length of edge of 30-45 cm is irreplaceable for cutting of meat and fish. The knife of average length (30 cm) is also capable will crush products, and small (20 cm) is convenient when cutting fruit. Choose qualitative grain knife – it will not break crispy dense crust and will beautifully cut the soft middle. Take into consideration that this knife is suitable for cutting of watermelon and melon.