Each housewife in the kitchen should have several knives. Sharp and used according to purpose, they shorten the working time when preparing dishes. Some experimenters prove that with the right knife, the cooking time of many dishes can be reduced by at least 50%.From this follows the conclusion that the knives should not be saved - better quality, though somewhat more expensive.
The basic set should consist of 6 knives. For cutting bread, sausage, meat, fish, vegetables and fruits, as well as scissors for poultry. If you like to shine with your culinary skills before the guests, you may still need small knives for decorative cutting of vegetables and fruits.
On what to pay special attention, choosing kitchen knives?
Blade
Usually we have to choose between knives forged or rolled. The difference between them lies in the way of hardening of stainless steel. The best forged knives are forged - they are much more expensive than rolled ones, on average - by 40-50%.Slightly heavier, thanks to this they are easier to cut. These knives are used by professional chefs.
If you do not prepare meals for a large number of people and do not cook all day, then you can safely choose the rolled knives. When choosing them, pay close attention to the thickness of the blade. If it is less than 2-3 mm - it is a pity to spend money on it. It's not worth it. Such models are of insufficient quality and inconvenient in operation. They very quickly lose their sharpness, as a result of which they quickly fly into the trash can.
The hardness of steel is also important, its index should be at least 53-57.You will not find detailed information on every package with knives, but it certainly can be provided to you by a seller in a good home appliance store. So do not be shy - ask.
Handle
The shape and quality of the handle are just as important as the blade of the knife. It can be made of plastic, wood and metal, it is important convenience of capture. A knife with a good handle should not slip out of a wet or oily hand.
The shape of the handle can be made with grooves for the fingers. Knives intended for cutting on the board must have a so-called beard, that is, a projection at the junction of the handle with the blade. It protects your fingers from cuts and allows, for example, during the grinding of vegetables not to tear off the knife from the board.
Sharpening of knives
In order to straighten the blade in the process of work, use the musat. This device looks like a thick rod on its handle. Experienced chefs believe that a thorough grinding should be done every few weeks, but you can correct the cutting edge with the mousse as many times as necessary.
And experts warn against using a ubiquitous knife sharpener at home, which is a box with a pair of metal wheels. This device can seriously damage the blades of your knives.