How to choose a Knife

 

To choose according to the classification of handle and blade connection

Forged knife:The blade and handle metal part are forged by one piece steel.This makes the blade and handle connection very strong,the blade does not brake from handle.But usually the price is very high.Such as our series Ibiza

Welded knife:The blade and handle of casted metal part is welded together,which greatly reduced the price,but good welding technology is necessary to guarantee the blade not to be broken from handle.Such as our series Melodia.

Injection knife:The blade is injected with handle,which makes the blade to be fixed strongly with handle and the blade can not take off from the handle.Such as our series New Classic.

Inserted knife:The blade is inserted into handle by strong power.This will make the knife price much cheaper,but the blade could be taken out from the handle if the power is over 250kg.Such as our series Grip.

To choose according to Stainless steel

 

Damascus steel:

Damascus are composite steel with layers ranging up to 67 layers. Only the middle layer is the material that really makes the knife, others layers generally choose ordinary medium and low carbon steel .The hardness can reach HRC 60-62 degree.

Such as our series Damaskus.

 

German stainless steel Din 1.4116

It is made in German and contains about 0.5% carbon and chromium 15%, plus contains molybdenum 0.5%, vanadium 0.1%, so that its strength, wear resistance and ductility greatly enhanced, hardness is usually up to HRC56-58, is a very excellent high-end stainless steel, the current European and American high-end kitchen tool brands choose this material.

Such as our series Melodia.

5Cr15MOV

A Chinese stainless steel that is similar in quality to German stainless steel Din 1.4116,which contains 0.5% carbon,15% chromium,0.55 molybdenum and 0.1% vanadium,but made in China.After heat treatment the hardness is HRC56-58 degree.The quality is similar,but the price is much lower.Such as our series Francesa.

3Cr13

Carbon content is about 0.3%, and chromium content is about 13%.After heat treatment the hardness is HRC52-54 degree, and the damage resistance and other aspects of performance is not very outstanding, but it is the most commonly used materials for economical kitchen knives.

To choose according to the purpose of the knife

Chef Knife
Also called a cook’s knife, this is the most important item in a knife set.
The knife typically a broad blade tapering upward to a point, allowing the knife to rock back and forward for fast mincing. It’s about 6 to 12 inches long. A greater length usually translates to faster,easier slicing, but if you have small hands a shorter knife would be easier to control.

A chef knife can be forged or stamped. Most chef’s knives are unserrated, but some brands have also started to make serrated ones.
The knife can be used for almost every task in the kitchen. It cuts tofu, chops squashes, dices tomatoes, and slices steaks. That is why it is the must-have item in every kitchen knife set collection,small or big.The most popular used for a family is 20cm chef knife.

Utility Knife

Usually between 10 to 14 cm in length, the utility knife is most of the time treated as a mini chef’s knife. It can come straight or serrated, and is good for cutting vegetables and meat that are too small for chef’s knife.

Utility knives often come with a scalloped edge for flexibility in cutting. It works perfectly for cutting soft as well as hard veggies, from tomatoes to squash. It is also very useful when you want to prepare lettuces, cabbage, and sandwich meat.the most popular utility knife for a family is 12cm.

Santoku Knife

The santoku knife is a Japanese version of the Western-style chefs knife.Santoku means”three virtues” which are slicing dicing and mincing.

A Santoku is usually shorter and thinner than a chef’s knife. Due to a flat blade, it doesn’t rock on the cutting board. This makes it a lesser choice when you want to mince herbs, but a better one for skinny slices ot veggies.

Santoku’s are sometimes made with a hollow edge, which allows them to cut through meat and other sticky materials faster, with more precision, and minimal tearing.

The knife is an all-rounder and can do almost everything a typical chef’s knife can.In fact, it’s used in place of the chef’s knife by some cooks, especially those with tender hands and prefer a smaller,lighter blade.

The most popular santoku knife for a family is 17cm.

Kitchen Shears

Basically a pair of scissors. Except that since they re for various uses in the kitchen, from snipping herbs, cutting veggies to sectioning chicken and even outdoor work, the shears usually come with extremely strong and sharp blades.

Some shears that are designed specifically for fast cutting of green onion or other herbs may have more than one blade. However, the blades on those shears are usually thinner, weaker, and take more effort to sharpen than ordinary shears.

The most popular shears for a family are 20cm.

Boning Knife

The boning knife, as you probably have figured, is used for separating meat from bone, making filet fish, and cutting up meat. It is also a well-loved item by vegetarian -a small one can be used place of a paring knife for peeling and trimming veggies.

Boning knives are typically about 3 to 8 inches in length, with slightly varying widths of blades. The blades can be flexi, semi-flexi, or stiff, with stiff blades being the most popular among home cooks due to the enhanced precision in the cut.

The most popular bonning knife for a family is 16cm.

Bread Knife

Bread knives are used for cutting bread, cakes, and sometimes meat, poultry, and seafood. They are designed in a way that allows you to saw through the bread without pushing down or squishing it.

Made to cut large chunks of bread, most of these knives are 7 to 10 inches long. The blades are usually narrow and always serrated, with big“teeth”along it.

The most popular bread knife for a family is 20cm.

Cleaver Knife

The cleaver is usually the bulkiest and weighted knife in the kitchen.

A typical cleaver has a thick spine and a very strong blade, which allows it to cut through bones and meat in a chopping motion It’s also very useful for chopping hard and thick materials such as squash or pumpkin.

The wide, heavy blade makes it ideal for pulverizing cooked or uncooked meat, poultry and fish, and crushing garlic.

the most popular cleaver for a family is 17cm.

Paring Knife

If you love making garnishes for your foods and drinks, the paring knife is a must-have.

A parer usually comes with a thin 3-4 inches blade and a very pointy tip. It can be used for cutting and peeling fruits, veggies, and trimming excess fat with precision and ease.

The most common styles of paring knives include the spear point, sheep’s foot, and birds beak,named after the shape of the point.

The most popular knife for a family is 9cm.

Steak Knife

Sometimes used as table knives, steak knives are small knives that are used for not only cutting meat and fish, but also cutting salads, other(mainly cooked)foods, and spreading butter.

The most popular steak knife is 12cm.

Nakiri Bocho

The Nakiri bocho is a Japanese style knife used mostly for cutting vegetables. It features a thin and wide blade and squared off tips.

As it is designed for chopping veggies, the knife has a straight blade that can cut through long items (think eggplants, carrots)as well as make super thin slices out of cucumber, bitter gourd, tomatoes and the likes.

The most popular nakiri knife for a family is 20cm.

Slicer knife

A knife used to cut slices of cooked or smoked meat,poultry and fish.

The most popular slicer for a family is 20cm.

 

 

How to care and maintenance your knife.

All of our knives are made of stainless steel,but remember Stainless steel doesn’t mean it does n’ t rust or corrode, but it’s just more corrosion resistant than chrome-free alloys corrosion performance

is much stronger.

We all use kitchen knives but we don’t all use them properly. The proper use of and care for a kitchen knife are important components to a knife’s longevity. When used and maintained properly, a kitchen knife is a safe, effective tool. It’s when we get careless with maintenance and handling that we run into problems.

1. Always keep your kitchen knives sharp. Obvious advice from a knife sharpener company, we know,

however, it’s our #1 tip for a reason: a dull knife is a dangerous knife. It makes you work harder. It makes you press down on what you’re cutting or slicing with far more force than you should ever use. This leads to accidents and cuts. Keep your kitchen knives sharp and your fingers safe!

2. Use the appropriate knife for the job. A basic guideline is to use your chefs knife for any food item

larger than a tomato and your paring knife for anything smaller than one.

3. Never place knives at the edge of counter tops or tables.
4. Never leave knives in soapy water in the sink. This is a bad habit that easily leads to accidents.
5. Placing a damp cloth under the cutting board will prevent the board from slipping.
6. Using glass or granite cutting boards can damage blades. Instead use wood, bamboo, or plastic cutting boards.
7. When cutting or slicing food, hold the item firmly with your non-cutting hand. Make sure your fingers are curled inward so they aren’t in a dangerous position when the blade comes down.
8. Store knives properly. Some practical ways to store knives include: knife kits, racks, or on magnetized holders. Keep storage areas as clean as knives.
9. Don’t put knives in the dishwasher. The force of the water pushes knives against shelves and against

other utensils, which can dull knife-edges. Also, the mixture of hot water and the chemicals in the

dishwasher soap can leave stains on your cutlery.

10. If you cut yourself while using a knife, immediately run the cut under cold water. Once the bleeding

stops, bandage the wound. If the cut is too deep and continues to bleed, apply pressure. If the bleeding still doesn’t stop, seek medical attention.

Written By Columbus Ark España SL