Why are knifes worshipped In kitchen ? well knifes are chefs best friend and in a broader sense in the chefs world “a man without a knife is a man without life”, one way of looking at it is knifes are the most important and essential tools in a living and breathing kitchen, it is not only important to learn how to use a knifes properly but also to properly maintain them, you cannot expect a machine to work fluid if the gears are not oiled on a regular intervals of time, now the question has to be asked why is it important to learn how to use and maintain a knife ? well equipping yourself with the knowledge of knife skills will not only improve the presentation of your food to make it more appetizing, but in many cases the food will taste better. For example, take a butter sauce, Beurre Blanc, the homemade version of this sauce tends to become sour and acidic since the shallots are not finely chopped to release their sugars. You will also find that choosing the best quality knives that you can afford will turn out to be a blue-chip investment: you cannot lose, because you will find preparing and cooking foods of all kinds much easier and quicker, with that being said let us now look some of the most important factors that you must consider when it comes to choosing a knife
There are considerable differences in kitchen knives, for example in the types and grades of steel from corrosive and rigid to stainless and elastic. Over the centuries, different kinds of knife blades and tools have been improved and refined over the years so that modern day chefs can have a wide range of tools at their disposal which assist in fabrication different foods and preparation methods, and cater to the needs of different cuisines.
With so many knifes to choose from, it can be a little complicated to know where you have to being when it comes to making the right choice, but before you even come to making a decision of choosing a knife you must know about different kinds of knives, A good knife is a highly effective tool, perfected through centuries. Each part of the knife has properties designed to deal with the wide range of textures and tasks found in the kitchen. Understanding the role that each part plays is crucial to using a knife correctly. One knife cannot efficiently cut every ingredient. For example, the most important parts of a large knife are the bolster and the heel (which is ideal for heavy chopping and cleaving), while a small knife with a fine point and tip to the blade is the best tool for more intricate work.is it important to use the correct knife for the correct purpose? It may sound obvious but, within reason, it is. A carving knife won’t work as a cleaver and, if it does, you probably are using too much force which damages the blade. A chef’s knife is a wonderful multitasker, but for delicate work such as de-seeding peppers and coring tomatoes, a small paring knife is better.
Your effort for picking up the perfect knifes can be eased by choosing a knife set but just in case you already have the basic knife collection, here is how our knife wish list would go.
A proper chef’s knife is where the most epic knife collection begins. These very handy and are classically shaped knives will make all your basic food preparation tasks a child’s play, like slicing and chopping fresh ingredients
This knife is profoundly used for multitasking it’s a versatile knife, a utility knife is mostly used for small slicing tasks like cleaning and cutting vegetables, slicing herbs and mincing shallots. The slightly longer blade is convenient, when you don’t want the heft of a chef’s knife but a paring knife is just too small to be comfortable, this is saves the day.
Crushing a fluffy bread loaf with a non-serrated knife is a crime. For it is supposed to be slicing through bread and not tearing it, a bread knife is need. The large serrations bite through the crispy crusts and leaves the soft crumb inside intact without tearing it.
they are very sharp knives and used for cutting steak, these are often observed to be serrated blades with wooden handles.
A fillet knife has a flexible blade which is used to cut delicate fish and meat preparation.
The boning knife is narrow has a flexible blade with a fine tapered tip which makes it much easier to work around bones causing minimal damage to the surrounding meat.
The precision and exactness will only come with practice. While using knives, remember that you are responsible for your own safety and that of everyone else’s working in the kitchen, but do not let this discourage you from the thrill of brandishing a precision tool with efficiency and skill
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