Kitchen knife
While the first knife appeared more than 25,000 years ago, over the centuries it has become an indispensable tool for mankind. In its early days, it was made of stone or bone and was used for hunting and survival. Today, its use has not really changed. Its blade is often made of steel and thanks to its sharp edge, it has become an everyday essential whether for cooking, cutting food, hunting or surviving in the wild.
There is thus a wide range of knives: hunting knife, survival knife, kitchen knife, table knife, etc. Today, we will focus on its certainly most common use: in the kitchen or at the table.
How to choose your kitchen knife?
Know that the word "kitchen knife" refers to a set of different types of knives used in culinary arts. Each of these different knives has a specific function of its own: meat knife, slicing knife, boning knife, Japanese knife, peeling knife, etc.
At the table, the knife also exists in several varieties: the bread knife, the cheese knife, etc. Less sharp and more design-oriented aesthetically, the table knife is used daily in every household.
The design of the kitchen knife and the table knife has changed a great deal over time. The distinctive feature of a kitchen knife is its blade, generally designed with a single cutting edge. This differentiates it from others.
Whether you are a cooking enthusiast, a professional chef, or simply looking for good table knives, know that it is essential to choose your knife carefully in order to be fully satisfied with it. Here are the key criteria to help you in your choice:
The choice of blade
The choice of blade material is essential, as it will define the longevity of your knife.
There are several types of materials for manufacturing the blade, but it is important to distinguish those that are solid, easy to handle and easy to maintain. Great chefs particularly recommend knives with stainless steel blades. Known for being very strong and sharp, these blades are rust-resistant and require less maintenance. You can also choose ceramic or stainless steel blades for more aesthetic appeal and better value for money.
The choice of handle
The handle of a kitchen knife is another criterion not to be taken lightly. Avoid cheap handles, as they detach easily from the blade.
A compressed wood handle is ideal for a good grip. Easy to maintain, it offers comfort and a better hold.
You can also choose a polypropylene plastic handle. It is hygienic and very robust. Culinary professionals recommend them! Finally, for safety, whatever material it is made from, the most important thing is to opt for a non-slip handle to avoid accidents.
The use of the knife
Slicing, mincing, boning meat or fish, chopping food — each kitchen task corresponds to a specific knife. So choose according to its use. And don't forget to store them in a safe place out of reach of children.
