10 Lazy Man’s Guide To use a knife
A knife is a multipurpose friendly companion in our daily life. It can reduce tonnes of workload just at one blink. All you have to do is just knowing some simple tips and it will be your best friend in the kitchen. But, If you are not well aware of the safety guidelines of using a kitchen knife, It can cause you serious injury.
A good knife feels solid and compact with no gaps between the handle and the sharp blade.
There are five basic types of knives:
1. Chef’s Knives: It’s the largest knife in the kitchen with 8” to 10” blade. The grip of the knife has to be tight with the full tang and wear resistance.
2. Paring Knives: It can be used in the kitchen for both peeling and slicing fruits, more veggies and so on.
3. Utility Knives: I use these for slicing meat. It’s also called ‘Sandwich Knife’. It’s longer than paring knives but smaller than Chef’s knives.
4. Boning Knives: It has a flexible curved knife to cut around meat and bone. Generally 4 to 5 inches long.
(Here’s a recommendation guide related to this knife you can read: myfilletknife.com/best-boning-knife)
5. Bread Knives: Bread knives can be pointy and curved, but it’s a must to be serrated. Experts suggest it be serrated for the better cutting experience. 10” knives are good for cutting whole loaves and 6” knives for slicing sandwich buns.
Knife Materials: High Carbon Stainless Steel is the most appropriate material so far for kitchen knives. These knives don’t stain and hold a sharp edge longer than usual. Ceramic knives sometimes considered too sharp for daily use.
» Recommended guide about Ceramic Knife www.myfilletknife.com/best-ceramic-knives «
It needs a cutting board in usage and you have to be an expert to sharpen these knives. Both wood and metal handle can be used for holding knives. Wood deteriorates quickly and is observed to have less gripping property. Washing knives with a dishwasher is a more viable option.
Sharpening a knife: Sharpening a knife is really necessary, otherwise, it can make food items slid off and even cut your fingers badly. It’s an easy task to be true. Just hold the gripping bar at 20 degrees to any steel bar and slide it from top to bottom. Keep sliding as if you were slicing the metal. You can easily detect a properly sharpened knife by the pointy shiny tip of the blade.
Using a knife:
1. Chop slowly and carefully.
2. Hold the grip properly.
3. Cut keeping things away from your body.
4. Always make sure your hands are dry.
5. Curl your fingers under on while holding fruits or vegetables.
6. Keep the kids and pets at a safe distance from the kitchen while you are working with knives.
7. Use your dominant hand to hold the knives.
8. Cut in a swingy rocking motion.
9. You want to keep your hand moving while cutting, not your wrists.
Caring Your Knife:
1. Keep it free from damp.
2. Stick it to a block or magnet rack.
3. Wash your knives by hand or use a dishwasher.
4. Don’t forget to wash the handle.