Currently, the global market for kitchen utensils are very saturated: household electrical appliances, dishes, various tools, and accessories. However, knives in this variety do not lose their key role, and they can be called the real masters of the kitchen.
The kitchen and the knife are inseparable in our view. A knife is a tool for the primary processing of food, we give it a shape, and most importantly, it creates taste. A simple example to confirm: the more crushed the product in the dish, the less its taste is felt in the finished meal.
Depending on the preferences of cooking, knives of one form or another are more often used in the kitchen, which is most suitable for working with certain products. We will not be able to cut fish and vegetables, meat and greens, bread and lemon with the same convenience with the same knife. Some knives are preferred if they stay sharp for a long time or are more comfortable in the hand.
Damascus kitchen knives
Here in the Damascus kitchen knives with ceramic, and composite blades appeared, and occupied their niche on the “big shelf”. By origin, knives can be attributed to Eastern or Western production traditions. The most interesting thing is what determines the price of knives, why, despite their external similarity, do they have such different properties and price tags? Behind the variety is a classification system for Damascus kitchen knives, let's try to figure it out
The material from which knife blades are made determines the most essential characteristics for use: the ability to maintain the sharpness of the cutting edge, the availability of re-sharpening, and corrosion resistance. According to the material of the blade, knives can be divided into steel, stainless and non-metal.
Carbon tool steel
Carbon tool steel (about 0.8% carbon content) was most commonly used until the 20th century as the classic material for making Damascus kitchen knives. It is available in processing, easy to form, has good hardness, is ductile enough not to chip, and at the same time retains the sharpness of the cutting edge for a long time.
There is one condition for its use in the kitchen - black carbon steel knives must be kept clean and wiped with vegetable oil after work, to avoid rust on their surface. Dark coating on the blade is allowed. Before use, such knives need to be sanded a little on cork, felt, or a dense vegetable. You can independently harden such knives to increase elasticity, wear resistance, or vice versa, and release the metal with slow cooling for the sharpest sharpening.
Stainless steel in the kitchen
Stainless steel in the kitchen has one indisputable advantage - corrosion resistance. It was the neutrality to the food environment that made stainless steel such a popular material for making kitchen utensils and knives in the 20th century. The material does not absorb food odors, does not require any maintenance, and also retains sharpness well. Stainless steel takes a little longer to sharpen and is more brittle than black tool steel, but you don't need to chop nails in the kitchen. What else do you need for a universal cooking tool?
Knives with blades made
Knives with blades made of zirconium powder and other sintered copolymers are collectively referred to as ceramic. These materials are even more inert to the chemical composition of products, they do not corrode at all, and they are lighter and harder than steel. Ceramic knives retain the sharpness of the cutting edge for a long time, but they cannot be re-sharpened by hand; a special diamond power tool is required. They are also most prone to chipping when touching dishes and metal.
These knives can not be called a professional chef's tool
These knives can not be called a professional chef's tool, but in the home kitchen, they are quite appropriate. The Damascus kitchen knife set is the most common on the market. The blades of such knives are often made of stainless steel, and the wedge-shaped pointed shape with an average length (18-22 cm) and width meets a wide range of needs: cut meat, fish, vegetables, fruits, bread, cut out small pieces. It may not be very convenient to cut various products, but you can use one knife, and without overpayment - it is quite suitable for a budget home kitchen. In addition, such a knife can be taken with you to nature to prepare a picnic.
The chef's knife
The chef's knife is similar in blade shape to a universal one, but the blade is slightly larger (20-25 cm) and thicker, sharpening with a wider descent. Differs in two traditions: European or Damascus type. The blade of the European chef's knife is more tapered towards the point, while the Damascus type has a more trapezoid-like edge with the point facing down.
The Damascus tradition
The Damascus tradition also includes Santoku, Deba, and Nakiri kitchen knives. The chef knife allows you to cut, chop and chop - almost everything that is required in the kitchen for cooking meat, fish, poultry, vegetables, and a neat serving of cheese, herbs, bread, and fruits. The knife for vegetables differs in its small size. Its thin-walled blade 15-20 cm long with a straight or concave edge is necessarily sharpened.
It is convenient for them to clean and cut small and medium-sized fruits, and cut unnecessary parts with a point. A knife with special qualifications will be a great addition to any kitchen. The material and design of a kitchen knife determine its price. damascus1 recommends careful and conscious selection of each knife in the kitchen.
