The right, versatile knife is capable ofreplace the kitchen with different types of special tools designed for cutting. It is usually purchased for many years, so saving on it is not recommended.
One for all
Knives are an integral attribute of any kitchen.Of course, special equipment is indispensable when you need to chop bones or cut frozen foods. But for the simplest operations it is possible to use a single knife for all cases. Equally successfully coping with the cutting of fish, meat, cutting vegetables, it can even replace the standard three cooking.
Universal knife does not necessarily have tobelong to a famous brand. Often, a knife made by the hands of a master who has invested a soul in his product can surpass the products of famous brands by their performance characteristics. Therefore, it is hardly worth chasing fashion, brand and price. The main thing is to like the knife and be easy to use.
Types of universal knives
These kitchen tools differ in many ways.parameters. They can be of different lengths and blade shapes, and the blades are ceramic, titanium or stainless steel. For the manufacture of the handle using both metal and wood or high-quality plastic.
Consumer appreciation of toolsfor the kitchen of Japanese production. For example, each knife universal Hatamoto Color undergoes additional cryogenic processing, which increases its flexibility and uniformity of the structure. Comfort when working with this tool provides a smooth back side of the handle, and a grainy inner surface helps to keep the tool even in a wet or oiled hand, which eliminates injury.
Japanese knife santoku (manufacturer Gipfel)able to cut and chop and chop. Its name translated from Japanese means “three kinds of use”. The invention in the form of recesses on the working part of the blade does not allow the slices of the product to stick at the time of cutting. This tool copes with the cutting of meat, fish, mushrooms, vegetables. Santoku is quite affordable and at the same time very comfortable modern universal knives (the photo can be seen below).
What to look for when choosing
A good kitchen knife has certain options.and characteristics, which should pay particular attention when choosing a tool. The quality of the cut depends on the material from which the blade is made. It should be high quality stainless steel. Various additives (chromium, molybdenum, silicon, etc.) affect its hardness and anti-corrosion properties. Parameters such as hardness and fragility of the blade must be balanced. It is important that the blade does not blunt for a long time.
When choosing you need to pay attention to the absence of inclusions and divorces on the blade (this does not apply to Damascus steel).
Particular attention should be paid to the handle.Made of wood, it is, on the one hand, comfortable, but on the other - not very practical, because wood is not a very resistant material, and with long-term use it can form cracks, which will eventually accumulate dirt. In addition, due to frequent contact with water, poorly treated wood begins to lose its shape.
More practical handles of high quality plastic. True, they do not always look quite aesthetically pleasing and presentable.
But the knife is more durable, the handle of which is made of stainless steel. A feature of such tools is a more significant weight compared to others.
Believed to be the best all-purpose knifeshould be sharp, have a small weight and keep a long sharpening. These parameters correspond to tools with a blade of zirconium ceramics. Their only drawback is increased fragility.
Knife sharpening
To the acquired universal knife justifiedall expectations, close attention should be paid to sharpening it. It can be bilateral or unilateral. The first option is the most popular, especially if the knife is intended for use at home.
Of great importance is the characteristic of the blade.A cutting edge with a hardness of up to 60 units will require the use of diamond sharpening tools for sharpening. Choosing a universal knife, it is necessary to take into account.
