Looking back, knives were first used countless years ago as essential tools firstly made of rock and flint. It was through technology that’s evolved blades created from copper, bronze, steel, ceramics and titanium along with the flint’s practicality as an effective cutting instrument. These have inspired the production of a really wide selection of different modern blade patterns and styles that we know of today.
Generally, we see different versions of a knife following culture and origin, but however, the knife’s serviceable characteristic made it the best tool that spends amount of time in the hands of cooks and chefs. Several types of chef knives provide different efficiency and accuracy in cutting different varieties of food, but little did we all know, the biggest problem in nearly all home kitchens is dull knives. A lot people see it the biggest hindrance in cooking.
Just about every friend’s kitchen I visit, I see different varieties of knives but hardly any are sharp. The only kitchens I’ve experienced where you can find sharp knives are those of meat butlers who are selling meat and those where nobody cooks and where in fact the knives and cutlery are kept inside the drawers. If most of one’s chef knives are dull and that you don’t sharpen them on a regular basis, even on high-end cutlery, your knives are most likely dull.
Myth says a sharp knife is safer than a dull knife. This is because using dull knife requires excessive force to cut the meals that may slip off food and cause injury to the user. A sharp knife cuts food finely requiring a little force, so cutting gets much easier plus a good control of the knife, and the user is more likely to be safe. Since chef knives become dull time after time, it’s only necessary to take best care of them by regular sharpening. Besides it’s one of the ways we are able to make our knives useful and long-lasting.
One more thing about knives myth says is it should have the full tang. This probably works for durable knives obliged to cut coarse leather and firewood, however not for chef knives which are generally only made for delicate cutting of soft ingredients for food. On the contrary, it will give you problems getting full tang knives because it is rare for high end chef knives, as well as stainless knives with the full tang. Simply speaking, know the kinds of knives you’re in many need of so that you don’t fall on marketing hypes.
One more thing that is both true and false is that knife sets are a better deal than individual knives. Although you obtain more metal in a collection compared to buying same pieces individually, large sets usually can be found in a high number or knives that you will not use. On the other hand, you can use the other metals when your useful ones get dull, dirty, or broken. So either you purchase reasonably limited pair of knives, cutlery and accessories, or get individual pieces of leading quality Chef’s knife, small paring knife, carving knife and bread knife, both can be viewed best deals.
Having professional group of knives, cutlery, graters, and mandolins in your kitchen, I don’t think you will ever have a problem dealing with them. That’s if you spend most of your life in the kitchen.
Browse a wide selection of knives and cutlery at Your Smart Kitchen.Your online source for quality cutlery with ultra-sharp edges, superior construction, the best corrosion-resistance and stunning design. Devoted to Fissler and Paderno Knives. Register for the Chef Wannabee Newsletter [http://www.chefwannabee.com/] for details and big discounts. Maria Antoniet Fornillos