Kitchen knives

How to buy a good kitchen knife?

Choosing a good quality kitchen knife is not an easy and simple matter. However, there are a few things to keep in mind when buying a knife. A good kitchen knife should be sharp, durable, properly balanced, solidly made and fit well in the hand. Thanks to this, we will be sure that the knife will serve us for many years and work with it will not cause any difficulties. It is best if it is made of good quality steel (stainless or carbon), which will ensure its durability and keep it sharp for a long time. An important parameter that affects the sharpness of the knife is the hardness of the steel it is made of (the harder it is, the better, it will not dull and it will stay sharp longer). The hardness of the steel is determined in HRC degrees on the Rockwell scale, the higher the value, the more durable the blade will be. A good knife should be made of steel with an optimal hardness of 56 - 60 HRC. The knife should also lie well in the hand, the handle should be ergonomic and the size should match the size of the knife (the larger and more massive the knife, the larger the handle). This will ensure a firm grip and maximum comfort of use, the hand and wrist will not be overloaded even when performing long and tedious kitchen tasks. It is best if the handle is made of good quality material: wood, plastic or metal. It is worth investing in a good kitchen knife of one of the well-known and reputable brands. This gives us a guarantee and certainty that the knife will serve us for many years. Perfect and reliable knives are those made in Japan or Germany/Solingen.

Which kitchen knives to buy?

Depending on our needs, we should invest in a basic or advanced set of kitchen knives.
The basic set will include a knife for peeling vegetables, a bread knife and a universal chef's knife. With their help, we can cut vegetables and fruits, bread (bread, rolls, baguettes) as well as meat and fish.
If we are more interested in the art of cooking, we can expand our set of knives with more advanced models, such as: (for cutting ham, cold cuts, cheese, tomatoes), filleting knife, santoku knife (Japanese chef's knife) and nakiri knife (Japanese vegetable knife).
Knife sets should be carefully made and of high quality. The best will be knives from well-known and reputable manufacturers that provide us with quality guarantees. They will facilitate the preparation of meals and provide comfort of use. This will allow you to open up to new possibilities and show your creativity. With their help, we can easily cope with slicing, slicing, dicing, shredding, peeling or decorating. We can also easily shred and chop or portion meat and fish.

Are the knives dishwasher safe?

Knives are the products most often used in the kitchen and when choosing them, we are guided primarily by quality, so we should take special care of them. Proper care and maintenance of knives means longer life, greater pleasure from use and guarantees that they will serve us for many years.
Knives such as chef's knives, santoku knives, utility knives or paring knives require proper care from us. Despite the fact that some manufacturers allow washing knives in dishwashers, this should not be done due to the high temperature in it, the use of harsh detergents, increased humidity or the possibility of damage by hitting other objects placed there. Therefore, we should not wash knives in the dishwasher. Sharp detergents and high temperature can cause discoloration or progressive corrosion of the blade (even made of stainless steel) and cause hardening of the cutting surface, i.e. simply dulling the knives. There may also be damage, which over time will become more visible, more durable and make it difficult to use. The handle may also be damaged in the dishwasher, it is especially not recommended to wash knives with wooden handles in the dishwasher because the structure of the wood may be damaged (water soaks into the wood and it swells and then cracks). Also knives with plastic or metal handles should not be washed in the dishwasher; they may tarnish over time, have a weakened structure and be more susceptible to mechanical damage. After use, it is recommended to completely remove food residues as soon as possible because the acids contained in them can damage the steel and rust spots may appear on the surface of the knife. Hand washing should be done under warm water, using a soft sponge and washing-up liquid. After washing, wipe the knife dry, preferably with a soft cloth.