The start of a perfectly cooked meal is the being properly sliced into pieces. Proper shape of food items determines its boiling and compatible mixing with other ingredients while mixing. No matter how perfect you are while adding spices or salt in your cooking, imperfection in cutting takes a toll. People who are skilled in using kitchen knives, have this advantage and one step ahead in winning people’s heart with their culinary charisma.
Kitchen knife skills are a must to have for self-satisfaction in the kitchen. Skill comes with repeatedly focused work cycles. You can easily achieve kitchen knife skills by knowing what to practice and how to practice.
Most of us use the center of the blade to cut items. It makes cutting delicate stuff, like: carrot slices or chicken breasts tougher. Just try to use the tip of the knife. Don’t forget to come back and thank me later.
Curl your fingertips under your knuckles and then hold the food with them. It gives a better grip while making sure your fingertips not prone to any chance of getting cut.
This method is quite obvious but a bit necessary to practice. Hold the grip at the joining point of the blade and the handle. Then use your wrist as a fulcrum to move the knife up and down. This method is a gem for chopping.
Home cooks like we often tend to hold the knife by its handle. But experts say it’s safer hold the grip a bit higher. They call it “Choking Up”. Your hand should straddle your finger guards where the blade of the kitchen knife meets the handle. It gives a better posture for cutting works like chopping, slicing and so on.
Dicing is a cutting method where no regular shape or size of food items is necessary. Just put 3/4 cubes on the cutting board and continue cutting to make sure you cut as many slices as you can.
Chiffonade is a cutting method which is used for cutting herbs and greens. Just cut out the roots at first. Then position leaves parallel. Don’t cut vertically, it will cause bruises. Very crucial for garnishing any meal.
Insert the tip of the knife. Then cut the upper joint. After that, peel out the outer part in a circular motion.
Start by cutting out each end (Topping and Tailing). Then use Wrist-Fulcrum method to cut the food item in regular shape. Then stack them in a regular shape and cut again. The pieces should be larger than 2/3 inches.
Garlic and onions are minced mainly. Put the pieces lengthwise and then cut. After that, Rotate the pieces 90 degrees and chop again.
Julienning is a bit sophisticated yet worth learning cutting practice. Put the food item in the cutting board and cut by 1/8 inches (One rivet to another distance), then cut another 1/8 inches after rotating 90 degrees.
A Knife is a cutting instrument mainly used in household and kitchen purposes. Though it is considered as a useful instrument but improper use of the knife can cause injuries to body parts. Children like to imitate what they see so, they will try it for themselves someday with or without your presence. There are some basic rules for using a knife properly. So everyone should know and practice them for the safety of their children.
These are only some basic rules for the parents. The main necessity is proper attention and real power to enhance safety measures around your home. By following the above rules you can easily teach your children about the use of a knife properly.
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.
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.
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. 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.
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.
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.
Everyone wants to use good knives. Therefore, it’s important to go for knives that are easy to handle, strong, durable and long lasting.here; we will talk about a few things that should be kept in mind when buying knives.
Before you buy a knife, make sure you decide on the type of knife you need. Based on your cooking habits and styles you can choose one knife. Knives come in different sizes and shapes.
How much steel has been used in the knife you are going to buy? You should look at the hilt for any signs of welding or joining. If you can see this sign, don’t buy that knife, as the welded knife won’t be strong enough. Ideally, it’s a good idea to opt for knives that are made from steel.
For precision and speed, you can go for a lightweight chopper. On the other hand, the heavier ones can be used for cutting solid stuff, such as fresh ginger and nuts. So, make sure you choose the right chopper.
The chopper should have a balance. The handle or the blade shouldn’t be too heavy. If the knife is not balanced, you will find it harder to work with it.
You should consider the material that was used to make the handle. Often, the handle is wood, toughened resins or plastic. You may also find some old knives with handles made of bone. You shouldn’t buy them as the bone will become brittle with the passage of time. Make sure the handle is made from hardwood or some other high-density stuff.
What is the blade made of? Ideally, make sure the blade of your chopper is made from ceramic as you can sharpen it to scalpel quality. Aside from this, ceramic choppers hold their sharpness for several months. However, the downside to ceramic is that these knives are fragile. On the other hand, high-end choppers are quite expensive.
If you want your chopper to last longer, we recommend that you go for a chopper made of steel. Also, you should invest in a good sharpening stone as well. For instance, you can opt for a steel knife as it has a quality cutting edge. However, once it becomes blunt, you will have to spend a good deal of time making it sharp once again.
For storing your chopper, you can use a knife block. Some choppers come with their quality storage boxes. However, most chefs just wrap their choppers in an apron and put it in the right cabinet in the kitchen.
So, these are some tips from professional chefs to help you buy the right knives for your kitchen needs. It’s recommended that you shop around before selecting the right type of choppers. The right choice will make the kitchen chores a lot easier for you. As a result, you can save a lot of precious time.
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Kitchen knives are an extremely important investment when it comes to your kitchen and cooking. That’s why you must have the best kitchen knives possible, so you aren’t left with dull and lifeless knives. You must also have a sharpener for your knives, to prolong the quality of the knives so you aren’t constantly buying new ones!
For long days in the kitchen, a knife set is a perfect investment for yourself and your family to save time and overall, money. A kitchen knife is meant to slice through the thinnest and toughest of all ingredients – including cheese, vegetables and meat. A good set is extremely important if you work in the kitchen often, and a good set will make it easier (and more fun) to cook wonderful dinners for yourself and your family.
By far, the kitchen knives with the best reviews are the Chicago Cutlery Insignia 18-count set. This set has a 4.5-star review average at Kohl’s, and it’s easy to tell why. Reviewers say that the knives are sharp, of a good weight, and stylish for your kitchen! No more shredding your meat into pieces; instead, these knives slice straight through even the toughest meats and vegetables. This set also comes with a built-in sharpener – an expense that you would normally pay for separately!
If you can’t afford to shell out the money on a truly great set, there are backups that don’t break the bank! The Cuisinart C77SS-17P Artistic Collection 17-piece set is a great choice as a backup. This set has an average of 4.5-star reviews on Overstock.com! The only problem with this set – the knives are extremely sharp! One reviewer cut his finger on the first use, as he didn’t expect the knives to be so sharp! Unfortunately, it doesn’t seem that this set comes with a built-in sharpener, so that’s an extra expense you’ll have to pay for!
So if the knife set you have chosen doesn’t come with a built-in sharpener, you’ll be paying a little extra to extend the longevity of your knives by buying a specific knife sharpener system. There’s a great handheld sharpener that you can get from Crate and Barrel – perfect to put on a wedding or birthday registry! With all 5-star reviews on the Crate and Barrel website, the Wusthof Classic Ikon Handheld Sharpener is a perfect pick! No longer be a slave to your dull knives – give them a longer life with a great sharpener!
From my research, it seems the best kitchen knife comes from the Chicago Cutlery Insignia set. Not only can you appreciate the ease and comfort of the knives you work with, but this set comes with a sharpener. Although the set itself is more expensive, buying a sharpener separately can be equally, or more, expensive.
The best kitchen knives are out there – you just have to find and use them!
You’ve caught a beautiful fish that will make a perfect meal. After gutting the fish, you must cleanly remove the flesh from the head, bones, and skin. The tool for this task is a fillet knife. A fillet knife has a blade that is about seven inches long or about 18 cm. Its thin tapering blade is very flexible and ideal for separating the fillet or meat from the bones and skin. However, those bones will quickly dull the blade. You need to know how to sharpen a fillet knife to get the best use from it.
A fillet knife has a very flexible steel blade due to the high carbon content. Because of this flexibility, sharping the blade is more challenging. The bending of the blade can make it difficult to get to the tip. A dull blade will tear the meat or leave skin or bone behind.
What you will need to get the best edge:
Here are the instructions you will need so you will know how to sharpen a fillet knife and always have a good tool close at hand.
While holding the fillet knife in your dominant hand, position the blade against the whetstone at about a 10 or 20-degree angle. The angle of the blade will affect the sharpness. The edge should be pointing away from you. With long even strokes, push the knife away from you while keeping it at the same angle, being sure to drag the entire edge, including the tip, down across the stone. You should be able to hear the stone taking some steel from the blade with a quite grinding sound.Repeat this motion several times, occasionally stopping to test the sharpness. A piece of clear plastic wrap will slice easily with a properly sharpened blade.
Do not pull it back toward you on the stone. This will possibly ruin the edge.
Once you are satisfied that you have sharpened the fillet knife enough, take the honing steel in your other hand and pull the blade of the fillet knife along the length of the rod. Let the entire edge of the blade pass along the honing steel. When you have brought it near the handle, switch to the other side, alternating to the opposite side of the blade as well, repeating the motion. Do this several times to get a nice clean edge.If you don’t feel comfortable drawing the fillet knife toward you, you can use the same motion pushing the knife away from you.
Follow these simple instructions on how to sharpen your fillet knife and you will always have a clean, sharp edge. Having the right tool for the job always make the job easier and more efficient.
Knives are some of the most valued possessions in our homes. They help us in everyday cuttings. Regular knives are more common than fillet knives. A non-chef may not understand the difference between various types of knives, but it is necessary to know them.
There are lots of amazing knives designed for different purposes, and fillet knives are some of my favorite types because I’m a fisherman and I use them almost every day.
What is fillet knife? It is a kitchen knife used to prepare and fillet fish. It provides good control and helps in filleting. They help us cut through fish and other kinds of meat.
Both normal and fillet knives are composed of a blade fixed into a handle, though each of them is designed differently, and they perform different tasks.
Fillet knives are meant to remove bones or a cut of meat. They are usually used for fish and other delicate meat. The normal knife is used for cuttings in the kitchen and protection, but it can do the filleting properly.
On the other hand, it is not appropriate to use a filleting knife to do other cutting tasks such as boning because it might slip and cut the user.
Both types of knives serve different purposes, and it’s not advisable to use any type for the purpose that it’s not designed to handle.
Though even normal knives can be flexible, it is more common for fillet knives to be more flexible than normal knives. The flexibility of these knives helps for its more precise cutting of fish and other meat. It makes it perfect cutting delicate meat. It maneuvers through meat so that it makes it easy to remove skin.
Normal knives are not as flexible because what they are designed to do isn’t as delicate as filleting fish. Both types of knives need to be sharp and comfortable to use, but there are areas that they vary, and flexibility is one of them.
Filleting knives are thinner and usually smaller than normal knives. They are designed to be thin because of the nature of their function. It is easier to fillet fish and remove skin more carefully with a thinner knife, and that is what these knives do best.
Normal knives are thicker and larger than fillet knives. What a fillet knife does, a normal knife can’t do better and vice versa. The difference in design is what makes the difference in size and thickness.
When it comes to safety, all knives need to be handled with extra caution. However, normal knife looks safer than fillet knife. The design of a fillet knife makes it look less safe than a normal knife. Its blade is sharper and more pointed and slices through meat with ease, which makes it the kind of knife you’d want to use with a lot of care.
However, it is worth noting that both types of knives are designed with your safety in mind, and therefore you don’t have to worry about it.
Normal knives are different from electric fillet knives in various ways. From the way they are constructed to the way they function, both of these types of knives have little similarities and a lot of differences.
Price and Cost
One of the most obvious differences between these two types of knives is in their prices and cost of use or maintenance. The normal knife is cheaper than electric fillet knife, especially if you are not a brand conscious person.
An electric fillet knife is more expensive than a normal knife because of the way it works and the way it is constructed and the complexity involved in maintaining it. You will even spend some amount of money or time in repairs and maintenance of an electric fillet knife. Electric fillet knife also consumes electricity while normal knife doesn’t.
Mode of Operation
The regular knife is used manually while electric fillet knife uses electricity to and guided by the hand. That makes electric knife easier to use than a normal knife. You can do much cutting with electric fillet knife before you feel the strain on your hands, unlike normal knife that uses your energy to cut through things.
Amount of Cutting
A normal knife is usually used for small portions of slicing or cutting while on the other hand the electric fillet knife is used for a large pile of cutting or slicing works. Electric fillet knife can be used for cutting, slicing, or filleting larger fish such as salmon or tuna, which would take edges for a normal knife to complete. Electric fillet knife does such large cutting works fast and perfectly.
Fillet knives are cute to look at, and they offer more precise cutting than normal knives. However, you have to know how to choose the best if you want to enjoy filleting. Read along to find out how to select the best.
Most fillet knife blades are made of stainless steel, and it is the best material for the blades. You still need to be keen of the stainless steel since it comes in different standards. You should look for knives with blades made of strong materials and that have non-corrosive properties.
Fillet knives are better when they have flexible blades because it makes them function better. Flexible blades make the cutting process much easier. Flexibility is determined by the thickness of the blade. The thicker the blade, the less flexible it will be.
The handle of a knife plays a very important role in reducing the effort needed to make clean cuts. A comfortable handle is the one that has a strong grip so that it ensures easy cutting and prevents slipping accidents when you are cutting something.
Now that we all know what a fillet knife is, you can make your selection without worrying about anything. With a good fillet knife, your will enjoy every cutting experience. It makes more precise cutting for a better result and less wastage.