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Jun 22, 2016 514

4 Best Knives For Your Kitchen

Knives are the best accessories in the kitchen. Masaharu Morimoto, a Japanese chef who is best known as Iron Chef says it correctly that a kitchen without a knife is not a kitchen. A good cooking is dependent of how good you chopped what you are cooking.

Are you thinking of adding a new collection of knives to your kitchen? There are several factors that you would take into consideration before deciding which knife suit you the most. It is entirely dependent on your work and usage.

There are four types of knives that a house owner needs to have in kitchen and there are as under|:

Paring knife

The paring knife has a short blade, which is perfect for the peeling and other tasks. It is considered as best for slicing and mincing items that are smaller in size. You can chop garlic, shallots, strawberries and much more. It is amazing for peeling fruit or vegetables, deveining shrimp, or creating delicate garnishes.

While using the paring knife, one needs to know that these knives are smaller in size and less in weight one needs to avoid using these knives to cut very hard vegetables, such as carrots, celery root, or parsnips.

Serrated Knife

These knives have blades like saws. This is extensively designed to cut bread. But other than bread, you can perform multiple tasks with them. Here are a few more ways you can put that knife to work!

1.Tomatoes : it cuts tender tomatoes into pieces.

2.Chocolate: their shape makes them perfect for cutting chocolate that we need to into smaller pieces

3.Melon: This is an amazing tool to shave away the outer ring before cutting it into pieces.

4.Cake: It cuts the cake into perfect pieces.

Cleaver

From slicing a piece of lamb to cutting the chicken leg piece into two, cleavers are the best. Every kitchen should have the knives and cleavers. These are actually in rectangular shapes and has the very heavy blade.

Boning Knife

As the name suggests, the boning knife is used to peel the meat or flesh from the bone. Boning knives are thin, sharp, flexible knives. This knife adjusts between the bone and the flesh and fat of the meat.

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