How to Select Quality Kitchen Knives?
If you have questions about how to choose the best knife for your kitchen, then welcome. Next is the question what do you mean by a knife? The knife that is fashionable, as well as durable, is a quality knife. And you also want to purchase it at a reasonable price, don't you?
When you’ll go shopping, you’ll find different brands and styles for different purposes. But consider some facts before you pick one and bring it in your home. Below are some tips that’ll help you select the best one for you.
Tips for Kitchen Knives
- Know your purpose. Knives vary in size shape and different knives will serve you a variety of needs. So the first step is to decide. For what purpose you’re buying one. You’ve different options
- Multi-purpose utility knife
- Chef’s knife mainly for dicing, mincing, chopping, and cutting
- Paring knife for vegetable peeling, cutting and trimming
- Bread knife for slicing bread, cake, soft fruits.
- Filleting knife for filleting fishes.
- Carving for slicing small pieces from a roast.
- Cleavers are mainly for chopping meat and sometimes also small herbs.
If you need various types at a time, then buy a set instead of buying each type separately. A set of knives that contains all of these varieties will be cheaper.
- Check, of which material the handles are made. Usually, it’s of toughed resins like strong materials. Or maybe of plastic or wood. Bone handles are old fashioned and are more likely to go brittle after some time. Even there are chances it crumbles your hand. So it’s wise to avoid them.
- Now check the blade, both the material and sharpness. Ceramic blades are mostly of scalpel quality and have a longer rust-free life. But this knife can be fragile and thereby can easily break.
Nowadays most of the cheap knives are usually of stainless steel. These are cheap. But these can go blunt after a few uses and so you may need to sharpen it often.
Rather look for non-stainless steel if you can afford an expensive one. Good materials are often in the form of carbon steel. They obtain sharp edge very quickly and you can do it at home. Buy care should be taken so that they won’t rust. Choose forged blades instead of stamped ones as forged blades are stronger.
If you have a fixed budget, you can go for stainless steel or ceramic those are relatively cheaper. But before finally bringing one home, you should view it with caution.
- Check the weight of the knife. Choose lightweight if you are going to use it for lightweight ingredients. It’ll give you both speed and precision. But applying for solid ingredients like nuts, palm sugar, choose a heavy one.
- Observe the width and thickness of the cutting edge. Smoothness and toughly polished without pitting is the sign of a good knife. From the tip of the blade to the hilt, equal sharpness should be present. Otherwise heavy cuttings like carrots will be difficult with this.
Caution- serrated chef’s knife can be dangerous if you are not an expert. They tend more to slip than cut. They are more likely for sawing rather than slicing. So avoid them for cutting vegetables and meat.
- Hold each one in your hand with which you work in the kitchen. Check, whether it’s comfortable when you gripped it and it sets in your hand rightly.
- Look for any sign of welding or joining. Check the hilt area of knife particularly. Having steel joints is a sign of those are weak and tend to bend or break easily. Therefore, it’s wise to avoid them.
You should focus more on the quality rather than on the brand. At the same time, you must remember, how long your knife is going to last depends on how you’re going to use this. So don’t treat it badly! No matter How good quality your knife may have, if you leave it dirty and wet, it won’t serve you long, for sure.