It is better, of course, to choose a knife not from a picture in a digital medium, but naturally. After all, weight, dimensions, and the handle to the touch are of great importance when choosing. This applies to the choice of knives and kitchen, and blades for other purposes: hunting, working, combat. By the weight of the blade, one can judge the quality of the steel, and, when checking it for ringing, in a minute, draw a conclusion about the suitability of the knife for a specific task.
1. Depending on the task
we select the material of the blade. If the task of a knife is to cut various meats, and fish, especially in fresh-frozen form, then this is one option. If the task is to peel potatoes and cut bread, and butter, then this will be a completely different version of the knife.
So, now we analyze how to choose kitchen knives. Where to start, if we choose a knife naturally to the touch, is already clear, then we will try to give more practical meaning to the material and consider the topic from the perspective of a buyer of a modern online store. How to make the right choice if there is no way to come to an offline store to see the products with your own eyes? So many offers on the internet and beautiful picture
In e-commerce, the store itself practically decides what service it can provide for its customers: reveal all the characteristics of the product; post truthful reviews; undertake a free return obligation; arrange free courier delivery... So to say, which side you turn to the client will be the result.
2. See in advance the terms of payment
delivery, and return of goods in the online store. Do not be too lazy to read reviews and evaluate their reliability, consider the guarantees of the seller company. If there are online managers, you can call, write to the chat, find out how the representatives react to the appeal, and how they solve technical issues.
In the case of purchasing an expensive professional kitchen knife on the Internet, which may have to work for many years, the moment on the handle must be agreed upon in advance: what if it does not fit at all and does not lie in a specific hand? The handle on knives for pros can be removable, and replaceable. If the knife is designed for many years of service, this will be a good plus. In addition, you need to keep in mind that some knives have one-sided sharpening for the left or right hand.
3. To get a correct idea of the dimensions and weight of the knife
you need to study in the description all its technical characteristics, where the weight and length should be indicated, then, take a knife with the closest dimensions that are at hand, attach a ruler to it and compare the dimensions of the blade, and handles. You can weigh your existing knife to match the weight. If the chef has to work with a knife for a long time, its weight will matter and it must, at a minimum, correspond to the owner's build.
Large knives, such as Cai Dao, weigh 0.5 - 1 kg. Here you also need to take into account the material of the handle: naturally, a wooden and plastic handle is lighter than a cast metal one. We approach the most important selection criterion purpose of, career guidance of the selected product, and, again, we return to the material of the blade and the hand that will wield it: male, or female. A female chef is unlikely to want to engage in regular sharpening and maintenance of her main knife, and if she wants, it is not a fact that she can do it correctly, besides, it will require additional efforts.
4. For a woman
You need to select a Damascus Handmade Chef knife that is as easy to maintain as possible, with a stainless steel blade with a hardness of HRC 55-57 units and a sharpening rating of no more than #5000. For a professional male cook, you can choose knives with a blade made of carbon steel, Damascus, damask steel, which are more demanding on the quality of sharpening and storage conditions: you need to keep them lubricated with vegetable oil, and before use, you should lightly grind the blade on a cork or slice of radish, potatoes. Sharpening can be selected in denominations up to #8000.
Hack No. 5 The relationship between the shape, length of the blade, and the functional purpose of a kitchen knife can be determined from this table:
6. When choosing a chef's knife
we take into account the difference between the European and Japanese types. Differences in shape are due to the cutting technique: Japanese chef's knives have an almost straight cutting edge with the expectation of chopped-vertical movements during cutting; the edge of the Europeans is more arched for horizontal cutting movements with support on the front of the blade.
We hope that now the choice of a kitchen knife will be more conscious and practical, even according to the descriptions in the online store. The main thing is to first make the right choice of the store itself, whose employees will be able to explain all the incomprehensible points.
