My favorite kitchen helper No 1 is my chef's knife. No other kitchen utensil I have more in the hand than my chef's knife. It is MY most faithful companion - we two belong together. Because a sharp knife is everything when cooking! No utensil is more important in the kitchen than a good, sharp knife.
It makes work easier, makes cooking more efficient and brings much more pleasure. In addition, a sharp knife is safer and the risk of injury is not so great. A blunt knife is a dangerous knife, it is said! The unnecessary force used to cut with a blunt knife increases the risk of slipping and injuring yourself. Check below to know more about the cooking knife.
No knife is as versatile as the chef's knife. That is why professional kitchens in this world are also called "chef's knives". The chef's knife is a utility knife and my most important companion in the kitchen, and therefore my favorite No.1 kitchen utensil.
It comes in many different blade lengths and has a slight curvature at the cutting edge of the blade. The weight balance between the handle and the blade allow you to rhythmically and efficiently tilt when cutting. It is the knife that can be used for a variety of purposes and that is most commonly used in cooking.
Whether for cutting, chopping, fileting or carving, you can use it universally. Cooking Detective recommends the Chef’s knife as one of the best useful kitchen gadget and shares other Kitchen Knife for cooking.
The Santoku is the Japanese version of the chef's knife or chef's knife. Santoku translates as "Three Benefits". A Santoku has a much wider blade than the chef's knife and is not quite as sharp. The blade is thinner and sharper in comparison, but just as multifunctional use as the chef's knife.
Meanwhile, you get from all German manufacturers Santokus. It is in my view simply a matter of taste and handling, whether you want to use a chef's knife or a Santoku as a utility knife.
The Spick and Garniermesser is the chef's knife as a miniature edition. Usually 10 inches long with a slender blade. It is excellently suited for all filigree and fine work in the kitchen because it is very versatile.
Its strength lies in the cleaning and cutting of, for example, herbs, onions and vegetables. But it is also great for cutting and pitting fruit. My most frequent knife change takes place between the chef's knife and the spick and garnish knife.
The name is a program, so to speak. The meat knife is best made to carve and dissect pre-cooked chicken or meat. You're probably wondering why you cannot take the chef's knife or santoku for that? Sure you can. The meat knife is just thinner again and cuts much finer. The fibers of the meat are not torn and the juice remains in the meat.
Even with this knife, the name already says everything. The bread knife has a so-called serrated edge in the blade that copes with every crust. It does not matter which bread you like to eat.
Whether hard or soft, the bread knife is just perfect for slicing bread. But you can also use it to cut crispy roasts and even "beat" the rind of bacon with it ;-). The serrated edge does not require regrinding. Meaning, if it's dull, it's dull and has to go.
But before you set out to buy a knife or knives, think again how your current cooking habits are. Do you really need the complete set of knives or a knife or two? I think, rather fewer knives in the kitchen but good for them. If you do not have a forged knife of very good quality in your kitchen, I would recommend you to buy at least one knife.
Marina Pal is a renowned author and social media enthusiast.