Why you can not give a knife and what to choose in your kitchen

The average person spends a significant part of their life in the kitchen. This means that he needs to somehow save his time during cooking and use only convenient and high-quality tools. And find out, Which steel is better for a knife?Our editorial staff will help you today. "Site".



But let’s start with the fact that generally go through the very basics and understand what types of knives you can find in the kitchen. An ordinary “universal” knife, bought in the 90s of the last century, is good. But it is much better to use a really high-quality and convenient tool.

Types of kitchen knives The main three knives for all time consists of cook-knife. vegetable-cleaner and breadknife.

Chef's knife. - a real estate wagon in the kitchen. If the chef has enough experience and does not like to spend time sharpening the other knives, then this knife will simply replace all the others. It works with products 90% of the time. And the selection of a good model of such a knife can take a lot of time and money.

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Vegetable cleaning knife It is also an important tool for creating your culinary masterpieces. The small size and blade up to 8 centimeters allow you to conveniently place it in your hand and clean almost any vegetables and fruits from the skin. Lightness and good sharpening are mandatory.

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Bread knife It's important, but it's not very common in our kitchens. Perhaps because our bread doesn’t crumble as much as it does in Western countries, because we use slightly different flour and recipes. A long blade, similar to a file, will cut even the most bun with a minimum of crumbs. And it is also convenient for them to spread jam on the surface of bakery products.

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There are several types of materials for a wagon knife. We invite you to talk about them in more detail.

1. Ceramic knives. Ceramics have proven themselves well around the world. In fact, it is a pressed powder that is burned in special ovens, giving it hardness. The positive quality of a ceramic knife is its sharpening. He will hold it for a very long time, remaining sharp. It's also obviously not going to rust.
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   But its weakness is, unfortunately, its strength. After the first fall on the floor, the ceramic knife will probably break. If even a small bone falls during the cut, a blade chip is possible. No glass kitchen boards, they are too hard. What's more, pros or cons, it's up to you.
   
   
2. Single-layer steel knives. In our country this is the most popular option. And the most affordable. The price will vary depending on the quality of the steel. For home fit well, the optimal hardness of the material AUS-8.
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   It is these knives that eventually lose in size, because they need to be sharpened often, each time removing a little from the cutting edge. So be prepared to learn how to sharpen knives, because single-layer rather mediocrely hold sharpening.
   
   
3. Titanium knives. This segment is not yet very popular with us, and in general around the world. However, there are several interesting properties of such knives. For example, biological neutrality: titanium does not react with products, which means that the processing process will remain as clean as possible. Titan does not rust, which is convenient for obvious reasons. And titanium is lightweight.
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   The bad thing is that titanium is very expensive, and if you add the cost of work, the availability of such a product is low. Titan quickly loses sharpening even relative to steel. These disadvantages, unfortunately, stop the production of titanium knives in terms of availability.
   
   
4. Multi-layer knives. This is the most beautiful, but at the same time the most expensive option on the market. Indeed, their blade is forged from many layers, creating a very beautiful pattern. One can argue for a long time about the cutting abilities of such knives, but, unfortunately, objective reality shows that such knives are not for mass production.
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   They are expensive because of the complexity of the work. They rust because of their structure. And they are not always good at sharpening, and hardness leaves much to be desired. But they look chic, and rich people or media chefs like to be with such knives in public. The aesthetics were not canceled.