Knives are a favorite of chefs. However, these are tools we are not used to investing in. However, not many knives are needed. Just a standard knife that is well maintained and will last for years.
Whether you are a chef or not. Some knives are also needed: for vegetables, trade, cutters, and serrations.
To help you make our choices and make choices, we must distinguish between the different types of knives available first:
The General
This utility knife typically has a blade of 165 to 300 mm and a handle of about 50 mm. The range of food will be wide. If your budget is limited. And all you need to do is buy a knife. That would be a great option.
Damascus Chef’s Knife
Damascus Chef Knife is part of the denomination “knife for everything”. This type of knife is used to cut vegetables, meat, and fish.
Santoko Knife:
Like the previous knife. They are usually light and have pits that prevent food from getting stuck in the blades. However, these two knives differ in functionality. In the chef’s knife, they use pendulum motion, while in Santoko. The food is crushed in a more spicy way by lifting the blade.
Craft Knife
Smaller and lighter than a chef’s knife. This is mainly for small food cuts. A budget of ten euros (such as Victorinox 182260) will suffice for this type of knife for cutting or trimming fine shapes if you already have a real chef’s knife.
Serrated Knife:
Shopping used to cut bread is a must. In general, the price is still cheap: when in use, you will get a very good product for about 30 euros (eg Opinel N ° 116), whether it is plastic or wood.
The Bonner: This purchase is for meat lovers. The blade is narrow so it can easily slip between the bones for the bone. Calculate a budget of fifty euros.
We have defined the following criteria for selection:
Materials used:
Some knives, like our selection of knives, are made of steel, and others are made of ceramic. Lightweight and cheap before they were cut and steel. However, it cannot be accelerated. This makes it unsuitable for long-term use.
Ease to use:
The more ergonomic the knife, the better. The more knives you hold in your hand, the better. And lets you cut and trim easily. It is also important that the knife is suitable for this purpose. If you only cut vegetables. For example, you do not need a 30 cm blade.
Blade length:
depending on the use of your knife. In the standard version, you will find blades 14 to 30 cm long for utility knives. A 20 to 24-cm blade is best. The shape is also important (flat, round blade, etc.).
Production mode:
more or less ancient technique. Fake knives are heated on a sharp, hard blade, but today the industrial technique where the blade is cut into pellets prevails. If you want the best knife. Choose knives with blades and handles: Knives are harder. And distribute the weight better.
Handle:
Steel straight design but also synthetic materials like plastic or wood are cheap and lightweight. Wooden handles are generally better and more comfortable to hold. But more difficult to maintain
Balance:
The balance between the weight of the handle and the blade is an important factor for ease of use. Good balance will allow you to cut without much effort. The knife does not need to be tilted to one side. This will help you to avoid stress while cutting. And to move faster
Knife Sharpening:
There are several ways to sharpen knives (on stone, sharpeners, electric sharpeners, etc.) The method of sharpening should be chosen according to the type of knife. Steel blade your sharpening experience and desired results
Read More: 3 Top Damascus Steel Knife Set
