K for KNIVES

One of the kitchen tools that really fascinate me is to have the right fancy knife for the right food. Now, this does not mean, throw away the ones you already have. The key is to use exactly what you have in your kitchen right now, you can always purchase new things along the way. Read on to know more about some the different types of knives you could add on to your range of
knives that can help elevate your kitchen tools to the next level.

SOME ESSENTIAL TIPS-

  • Choose knives that have full tangs, meaning the blade runs all the way through the metal. They’ll be
    more sturdy and more reliable.
  • Knife blades are available in a wide variety of materials, including ceramic, carbon steel, high carbon
    steel, stainless steel, and high carbon stainless steel.
  • The harder the material, the stronger the edge will be and the longer it will remain sharp.

TYPES OF KNIVES-
1. Santoku knives- are light and small with a straight edge. They’re best for chopping,
slicing, and mincing vegetables and meats.
2. Fillet knives- are flexible and can be used to fillet and prepare fish.
3. Usuba knives – have thin blades for cutting firm vegetables and other foods with precision.
4. Cleaver knives- have large, heavy blades for splitting or “cleaving” meat and bone.
Now, to have the right Cutting Board is equally essential kitchen tool that goes hand in hand
with the knives. And why having a good cutting board is important and which one should I
buy ?

1. WOODEN CUTTING BOARDS-
Wood protects the knife blade by separating and closing after
contact. However, bamboo is similar to wood but is also eco-friendly.

2.PLASTIC CUTTING BOARD-
is stain-resistant, but be careful that it doesn’t chip and leave bits of
plastic in your food. Remember to clean your cutting board thoroughly after each use with hot, soapy water to avoid
bacteria transference. Happy Chopping.

 


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