Sunday, April 26, 2015
Know the Basics Before You to a Cookware Store to Buy Kitchen Cutting Knives
Before we go into details, it is important to note that there is no standard rule that makes a knife which one person may find good automatically good for the other. This is because there are many factors that come into play here. For instance, the weight of the knife; women with smaller hands may not feel very comfortable working along with one. Similarly there is also the question of size and shape.
Some people prefer working with kitchen cutting knives with rounded edges were as others might like the square. So what you like is entirely your choice. Though there are some factors that differentiate a quality kitchen knife from and ordinary one. Before we look at all these factors, let us first understand the anatomy of a kitchen knife.
Basics of Kitchen Cutting Knives
As you can see from the image below the points 'A and B' are known as the tip of a kitchen cutting knife which can be used for piercing through food and for cutting small delicate food material. Point 'C' is known as the edge of the knife and it is the main cutting area. Point D also known as the heel of the knife is used for cutting through materials that require more force. Point 'E' also known as the spine of the knife is the topmost area which is generally heavy to give the right balance and weight.
The tang of the kitchen knife that extends well into the handle is indicated by the word 'J'. The handle can either be plastic, wood, composite or even steel.
Now that you are familiar with all these terminologies, let us have a look at the various materials that can be used to make a kitchen cutlery knife. This will give you an insight of which material to choose when you go about buying a kitchen knife.
Let us now compare kitchen knives based on the blade material used to make kithen knives and find out which knife material is the best.