A knife is one of the most important tools in any kitchen. The fact is that chefs and home cooks alike agree with this statement. Each household has more than one knife. The majority of chefs own 7 to 15 different knives, or even more. You should consider several things when buying a knife. These include the brand, the model, and its features. It is up to the user to choose which knife they will use. You can select from the following: chef's knives, paring knives, serrated knives, regular blades, etc. Each of their concerns boils down to one thing: the right way to use a knife. See london knife sharpening services to get more info.
A knife's life depends on the quality of its blade. Quality knives should last at least ten years. German-made knives last longer, and they are often made with perfection. Japanese-handmade knives will last 25 years. Spend your money on the highest quality knives that you can afford. In general it's better to buy two or three knives of high quality that can be used than a cheap set. It is wise to invest in a knife that will handle all of the major tasks you need to do. A chef's 8" knife, a paring and serrated bread knives are all practical options. Chef's knives are flexible and can be used for almost any purpose. Paring knives with blades ranging from 2.5 inches to 4 inch are essential when coring or peeling veggies. You can use the serrated bread blade for soft food such as tomato and other fruit.
These are a few tips on how to properly care for knives.
Knives should always be kept clean and dry. After using, do not put them into the dishwashing machine. Wash with soap immediately and then wipe it dry.
Do not store knives with kitchen gadgets or other tools. They can be stored in a magnetized wall block, or even a separate knife storage system. Keep them from falling.
Use them only to crack ice or open cans.
You should always check their sharpness. If you want to sharpen them yourself, use either a mineral oil and whetstone, or a steel and whetstone, or diamond steel. The blades can be corrected by a professional sharpener.
After sharpening, wash the blade to remove any steel dust.
To keep the knives shining, use a lemon peel or an alcohol-soaked towel to rub. Always wash knives thoroughly before each use.
Purchase knives in person. You can test it out personally to see if the blade is wide and sturdy enough for your knuckles not to hit into the board. It should have a balanced feel on both the front and rear weight. You can only decide on your personal preference.