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Selecting the Right Knife Set
For your kitchen or restuarant
Knives come either hand forged, cold pressed or stamped, or
laser.
You can purchase cutlery individually or in sets or a knife block. A basic set may consist
of a variety of starter pieces: a paring knife, a chef's knife, a utility knife, a carving
knife and a bread knife. Some sets may also include a pair of scissors or sharpening
steel. You should buy these knives along with a wooden knife block (usually part of the
bundle in a set). This is a safe way to hold all your kitchen knives or professional
knife set.
Hand forged knives are considered to be top of the line. It's one of the oldest
methods of construction using hand crafted skills. They produce the strongest and
sharpest knives. They will include a bolster and tang. The bolster is the
center piece between the blade and the handle. It provides support, balance and
protection for your fingers. The tang is the portion of the knife that is inside
your handle. A Full tang means that the knife runs throughout the length of the
handle. Full tang knives are the safest, most secure and reduces the chances that
the handle will separate from the sharp blade.
Cold pressed or Stamped knives are machine made blades. They usually do not include
a metal bolster and their quality and sharpness is inferior to that of the hand forged
knives.
Laser knives are computer designed and have a serrated edge. They are usually knives
labeled as "never needs sharpening". They cannot be sharpened or the
integrity of the serrated edges will be compromised. Serrated knives cannot be
sharpened and will need to be replaced after they get dull.
Purchasing a knife set requires that you touch and feel them. Weigh them in your
hands an feel comfortable with them. Become one with your new knife and you can rule your
kitchen.
Ceramic knives have also become very vogue lately. This is opposed to the standard
stainless steel knives. We'll discuss them a bit more next time.
Coming up Next... Caring for your knife set. How to use your
kitchen knives for year and years withouth damage... |
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