Good knives – your assistants in kitchen. The quality of cutting of products, so, and quality of those dishes which you cook depends on them. One knife, even sharp and convenient, it will be required not to manage – to you the whole set of knives of different length and form that them it was possible to cut various products. In normal kitchen one standard set of 3-4 knives is enough.
For cutting of meat and large vegetables the chief knife with the convenient ergonomic handle, wide edge 15-17 cm long and sharp tip is used. One more knife for cutting with long, up to 20 cm, rather narrow edge, bread, fruit knife, for cleaning of vegetables, working knife of the small size, it is convenient to them to work with the small volume of products usually is included in the package. There are still special cheese, fruit knives, etc., but they are got if necessary. The design of knife is simple, it consists of edge and the handle, but there is set of nuances which can make it convenient. The handle of knife can be made of tree, plastic or metal. The most short-lived material – plastic, in the conditions of kitchen it can be melted off from contact with hot surface or crumble from time. Wooden handles are stronger, metal are strong too, but are rather heavy. And convenient cast knives which have edge and the handle of monolitna are considered as the best, they are durable and easily wash. Edges of knives make of stainless steel, characteristics of the knife also depend on its quality. Edges from steel of poor quality quickly are in a stupor, bend and even break, get out of shape because they are often sharpened. It is better if edge integral and halves of the handle fasten to it from two parties, such knives are stronger, than in what the edge is inserted into the integral handle. The form of knife blade should be chosen taking into account for what the knife is necessary. For cutting of meat, bread and vegetables the wide edge, is more convenient for small needs – narrow, in set there has to be knife and with edge of average width. The price of knife depends on its quality, but it is possible to get good knife from branded producer and at quite democratic price. Now knives from high-strength ceramics, despite the high cost are issued, they become more and more popular both at professional cooks, and in life. Durability of this material several times exceeds even high-quality stainless steel, they are durable and do not demand constant sharpening, keeping the cutting properties invariable within 6-7 years. That they served longer, it is necessary to store them on special support which many producers include in structure of sets of ceramic kitchen knives at once. Ceramic knives are not afraid of corrosion, but can break, having fallen to tile. But it concerns generally those knives which are manufactured in China with violation of technology. The Japanese and European producers of qualitative ceramic knives even have allowed sellers of the products to carry out crash tests for buyers and to drop knives on ceramic tile.