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How To Select The Best Knife
Raise your hands if your knife is not as sharp as it looks.
A chef’s knife is like a tango partner – it feels graceful and comfortable in your hand. It makes dicing, mincing, slicing, and chopping more precise, effortless, and pleasurable.
And when it comes to cutting, you won’t get very far without a slim-sharp knife. Therefore, you can’t run a kitchen without blades – that’s a fact.
Quick question: what can a good knife do for you?
Knives are the most useful kitchen tools you will ever own. The heft and shape of the handle you pick, which grows more familiar over time, and the blade’s condition reflects how and what you cook. And using someone else’s knife is like wearing someone else’s sneakers: extremely uncomfortable and odd.
Furthermore, a young cook’s training begins with a sharp knife. It is his most essential and first piece of equipment for as long as he has the stove. He gets trained to keep the blades clean, protected, and sharp, so he can count on them to perform well.
So what’s the best knife on the market? And is there any difference between a carving knife and a chef’s knife? In a bid to clear these ambiguities, we’ve made an authentic guide for you.
Don’t know how to choose a good knife? We got you covered!
Where To Find Your Match
The first step to discovering a knife that works well for you is to browse a cookware store or cutlery with a vast assortment of sample knives that you can hold and test with your bare hands.
It’s impossible to find a perfect match off a pegboard. Talk to somebody who can guide you through the process. Please prefer to seek help from a salesperson who can find you a knife that fits.
Another critical shopping hack: Have an open mind. Play with numerous knives without looking at their price and focus on the shape, size, and weight of the blade you prefer.
Regardless of where you buy your knife, ask for a return-policy because there’s a chance the blade won’t satisfy while you use it to cut actual ingredients.
How To Test A Knife
It takes more than touch and feels about testing a knife’s capability. If possible in the store, try implementing some of these knife-testing tricks:
- Carve a melon
- Mince parsley
- Cut carrots into narrow strips
- Slice a winter squash
- Dice an onion
Every Knife Has a Purpose
Ask yourself: is it necessary to use the correct knife for the spot-on purpose? It may sound evident, but, within reason, it is!
A carving knife will never split ingredients, and even if it does, you’ll have to apply more force, which in return will damage the blade. On the contrary, a chef’s knife is an excellent multitasker, but for sensitive cutting like coring tomatoes and deseeding peppers, a handy and small paring knife is more suitable.
The Three Must-Have Knives
For a moment, let’s shut-out the buying process and focus on the four must-have knives – because these will not just improve your cutting skills but also create ease for you.
1. Paring Knife – also known as a Vegetable Knife
This tiny knife copes with delicate or small jobs like seeding chilies, coring fruit, deveining prawns, and trimming sprouts. You will use this knife most commonly when you’re cutting without a cutting board. It’s also one of those knives that you’ll end up throwing away, so don’t spend a fortune on it.
2. Tomato Knife
It is an excellent choice for peeling citrus fruits and for general vegetable prepping and thinly slicing tomatoes. A tomato stiletto has a serrated edge, which means it grips as it cuts, and you’ll never have to sharpen it.
3. A Cook/Chef’s Knife
This massive multi-purpose kitchen knife will tackle a bunch of prepping jobs, from hard veg and meat; finely chopping nuts and herbs, as well as accurately cutting vegetables. The handle easily fits in your hand and doesn’t feel imbalanced at all. So spend a little money on this one, and you’ll cherish it for years.
What To Look For In A Knife
From the blade’s slant to the bottom of the handle, you will discover a reflection of the knife designer’s vision. So here are some critical aspects to consider when buying a supreme-quality knife.
You’ll need to try multiple knives to find a preferable knife mass. One school of thought believes a heavy chef’s knife cuts faster because it strikes with more force. Another believes that a lighter knife flows freely and lets you cut ingredients more precisely.
Bottom line: pick a panache that feels right to you.
Among most home cooks, an 8-inch knife seems to be the perfect choice because of its diversity. Additionally, a 10-inch blade can cut with more volume but may feel daunting.
A 6-inch knife can provide an element of nimbleness but falls short when slicing through large ingredients, such as a watermelon.
Do you slice or chop more?
It comes down to a few factors: Are you planning on buying multiple knives? But if you’re buying one – for what purpose you will be using it?
A narrower blade is best suited for slicing, while a broader knife is reliable for chopping. Also, curved edges rocked to dice softer foods quickly, but they are not ideal for heavy cutting.
Naturally, you have to wash and dry your knives after use. If you’ve invested in high-quality knives, you won’t have to sharpen them either. You can also test a blade, new or old, by slicing through a piece of paper. If you get a clean-cut, congratulations, the knife is sharp!
The balance lies in the palm of the holder and can get determined in two ways: While you hold a knife, directing the tip away from your torso, it should not require a lot of tension to keep it straight. Plus, it should be easy to sustain an even keel.
You can’t run a kitchen without a knife, which begs the need to purchase a knife that creates ease for your cooking rather than infuriating you.
Choosing the best knife isn’t a downhill task; it requires a little patience and many eyes. Just keep our guide in mind, and everything will come naturally. Good luck!