Best Kitchen Knives
What You Should Know about Kitchen Knives
If you want to buy a kitchen knife, it is important that you know what you need and what knife is best for your needs. Here are some things to consider when buying the best kitchen knives.
Thickness of a kitchen knife
The cutting properties of a kitchen knife are to a large extent determined by the thickness of the knife. The thicker a kitchen knife is the more resistance it generates when cutting.
This is determined by the thickness of the cutting edge (also known as the fold) and the shape of the entire blade. With blades with a high back (top of the blade), the thickness of the cutting edge is rapidly increased when the blade is sharpened.
A thin knife is difficult and requires steel with high resistance to deformation (= hardness). The thinnest knives are therefore relatively expensive and are often made of non-stainless steel.
Forged or not forged?
Traditionally a lot of people agree that kitchen knives are to be forged. This is NOT TRUE.
Forging was once the way of steel suitable for making knives. Now bring the steel manufacturers have steel on the market that has the desired structure and composition.
Another aspect is that some parts of a knife to be forged, a knife to be made in one piece. Other manufacturers weld the other hand kitchen knives from different parts together. This is needed provided that it is done properly, no inferior quality to be delivered.
The hardness of a knife (resistance to permanent deformation) is an indication of the speed at which bone is a knife. The hardness of kitchen knives is usually expressed in HRC.
In general, the higher the hardness, the longer the blade remains in focus. However, the steel may also be more susceptible to chipping of the cutting edge (the steel is more brittle), and for the formation of rust.
Hardness of a kitchen knife and handle
When choosing a kitchen knife you should pay attention to the construction of the handle.
Would you like your knives to frequently go in the dishwasher? Then choose knives with a molded plastic handle or welded stainless steel handle.
However, you know you should be careful with your best kitchen knives so nice wooden handles or riveted handles are not a problem.
Each blade should be sharpened occasionally. A sharp knife is easy to keep by a whetstone. Gently grind with a ceramic sharpening rod. Very fine ceramic sharpening rods are better.