2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21
On how many knives each housewife has in the kitchen, not only the success of beautifully cut dishes, but also the comfort of cooking depends.
First rule: there should be a lot of knives. Each of them has its own functions.
Three required sizes:
- large kitchen knife - its length is 45-48 cm;
- medium - 37-40cm;
- small – 27-30 cm.
In each of these cases, the blade has a cutting edge that is rounded to the very tip.
Fifteen names a kitchen knife knows
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Kitchen knives Japan Universal - the most popular, having different sizes and edges: straight, wavy.
- For cutting - a long kitchen knife with a narrow blade with a smooth cutting edge. Its purpose: a beautiful even cut of ham, hot and cold meat and fish.
- For breads and cakes - use a long, wide blade with a right-angled tip to get neat pieces of pastry without creasing.
- Cheese - in fact, it can be presented in several versions: for hard and for soft type of cheese. For the first, spatula knives withseveral slots. The soft version is best cut with a special straight blade with holes or indentations and a raised handle.
- For cutting tomatoes - the forked edge of a straight and long knife helps not only to divide the vegetable into even slices without crushing, but also beautifully arrange the ready-to-eat product on a plate.
- Saw - especially popular with fish lovers. A kitchen knife with a complex pattern of teeth of different lengths is able to cut through a frozen product.
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kitchen knife For meat - this professional kitchen knife has a curved shape with a flared blade to the point, allowing you to gracefully cut any, even very sinewy and tough food.
- Hatchet - useful if the hostess prefers to buy meat without cutting. They can work with meat not along the cut, but deep into.
- Vegetable - comfortable handle; a short and straight blade with a pointed tip is used for cleaning food, the long size of this option is for slicing.
- Cleaver - wide and rectangular, easily copes with any dense vegetables, great for shredding cabbage and butchering raw meat.
- File - created specifically to separate the skin from the fish fillet. Its narrow, long and highly flexible blade makes this chef's work a gem.
- Japanese - kitchen knives Japan gave the world along with the love of sushi. Their wide blades, rounded on the back, do an excellent job with cooking dishes from the Land of the Rising Sun, as well as withginger, mushrooms, meat and fish.
- Knife for cutting meat from bones - wide at the base with a sharp narrowing to the very edge, with a curved cutting edge without teeth. This shape makes it easy to get close to even the most inaccessible places hiding fragrant meat on the bone. These are the best kitchen knives for working with raw and cooked food.
- Decorator - creates masterpieces at the dinner table. Its shape and cutting surface create ornate wavy patterns on tomatoes, cucumbers, carrots, radishes and more.
- Pizza Slicer - Rotating wheel on handle cuts soft dough with ease.
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