A sharp knife is the most important tool in
the kitchen for preparing fresh food.
Choosing the right knife and knowing how to
use it properly will enable you to create
a wide variety of healthy and nutritious dishes
- safely and efficiently.
Knives come in a variety of shapes and sizes
depending on the job they are designed to
do.
A chef's knife - like this one - is a versatile
tool that can do many jobs including slicing,
chopping, and dicing.
If you can only afford one knife, a chef's
knife is a good choice.
Chef's knives come in a variety of lengths.
A shorter blade is easier to control.
A longer blade is better for cutting larger
food items.
Choose a length that you are comfortable with
and is long enough to cut the food's you normally
eat.
In addition to length, you want to consider
4 other features - the material used to make
the knife, how it's constructed, the angle
of the knife, the cutting edge, and how comfortable
it feels in your hand.
Let's look at materials used to make knives.
Most knives are made of metal, often stainless
steel, because it resists corrosion and stays
sharp.
An alternative to metal that is gaining popularity
is the ceramic knife.
These knives are made from zirconium oxide
, a material that is harder than steel so
ceramic knives stay sharp longer than metal
knives.
The main drawback with ceramic knives is that
they are brittle.
They may chip if used to cut hard objects
like bone and may break if dropped on a hard
surface.
The next feature to consider is how the knife
is constructed - either forged or stamped.
Forged knives are made from one piece of metal
that is heated and hammered into shape.
They can be identified by the presence of
a bolster which adds strength and makes the
knife safer to handle.
Stamped knives are cut from a metal sheet
by a machine that works like a cookie cutter.
Stamped knives have no bolster.
They are also usually thinner, lighter, and
more affordable.
But they do bend more easily.
The angle of the cutting edge is another factor
to consider when choosing a knife.
Blade angles are classified as either western
or Asian.
Western knives have a wide blade angle.
They are not quite as sharp as Asian knives
but they stay sharp longer.
The more acute angle of an Asian knife blade
is sharper, but dulls more quickly and needs
sharpening more often.
Finally, consider the knife handle.
Handles vary in size and shape.
Choose one that is comfortable and feels secure
in your hand.
Be sure that it provides room for your knuckles
when cutting.
Knives vary widely in price and since knives
are used often and a good one will last a
long time, get the best knife your budget
will allow.
Do some research such a reading reviews from
rebuttal sources to help you make a wise choice.
