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Are Japanese Kitchen Knives Better than the Rest?

by Jhone Linkan Writer

For a person that spends a lot of time in the kitchen, the kitchen knife is an essential tool that is encountered daily. These come in all different shapes, sizes and prices. This means that it can be a little intimidating to go shopping for knives if you don’t really know what you are looking for. Once you find the right knives, however, your job becomes much easier in the kitchen. 

The best kitchen knives are sharp, durable, comfortable to use and extremely consistent. It is very difficult to achieve these results if you are a kitchen knife maker, but it seems that many Japanese knife companies have figured out the secret. It is common knowledge that Japanese knives are the best kitchen knives in the business. If you want to make sure that you are buying the best, then you cannot go wrong with a set of good quality Japanese knives. Japanese Kitchen Knives

If you are a casual cook, it is important that you do not overspend on your knives. The essential knives that you want to have for your kitchen are the chef’s knife, a slicer, a utility knife, and a paring knife. Chef’s knives usually do the bulk of the work. When it comes to Japanese chef knives, the most popular knives are the Santoku and Gyuto knives. The utility knives are just a smaller version of the chef’s knife. Slicers are great for cutting cooked meat, and paring knives are used to peel and core fruits. If you are a casual cook, then this is pretty much all you need.

Getting high quality essential knives is very important, and you will find that a lot of your knife work will become more efficient once you make the switch. You will probably hear a bunch of lingo as you venture in your quest to find the perfect knives, so read the next few sentences carefully if you don’t want to be lost. Forged knives are made from a single piece of molten steel, and they are cut and hammered to the desired shape. Stamped knives are “stamped” out with automated machines. Forged knives tend to be higher quality and more expensive than stamped knives. A knife’s bolster is a thick band of steel that connects with the handle. Next, the edge of the knife is what actually does the work, and this is the sharp part of the knife. The handle is what you hold in your hand, and it covers what is called the tang. The heel of the knife is the part of the edge closest to the handle, and this cuts through large, thick items. Finally, the tip of the knife is used to cut very delicate food items and also for piercing.

As you can see, there are a lot of parameters to consider when it comes to buying the right set of kitchen knives. With the right information, you can be sure that you will find the ones that suit you best....read more


About Jhone Linkan Junior   Writer

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Joined APSense since, August 3rd, 2013, From Buena Park, United States.

Created on Dec 31st 1969 19:00. Viewed 0 times.

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