Not everyone knows and uses special types of cutting knives. There are knives for vegetables, cheese, bread. And there are special knives for cutting meat, fish and poultry - for each case its own. In order not to look like a layman, coming to the store for this tool, it is better to know in advance about their varieties and destinations.
Forms of cutting knives
Let's start with the cutting knives for meat. They come in several forms:
- for the separation of meat from bone - a special knife with a stiff knife;
- for processing fillets - the so-called cutting loin knife, has an elongated cutting piece, a very flexible blade;
- for frozen meat and bones - with such a good knife-hatchet manages.
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There are also cutting knives for fish. Its blade has an elongated shape - from 10 to 23 cm, so that it would be convenient to handle fish of any size. With the help of a knife for cutting fish, you can cut it into chunks, separate the fillets from the ridge, and remove the skin.
The smaller the fish, the thinner and shorter the blade of the knife. Ideally, it is better to have a set of knives for cooking dishes from different fish. If this is not possible, you can use a universal tool with a blade length of 19 cm.
Material for the manufacture of cutting knives
Any cutting knife should be made of stainless steel. Since steel can vary significantly in quality, it is necessary to orientate with a well-known manufacturer of kitchen accessories when buying. For example, the cutting knives of Kizlyar and KERSHAW have proved quite successful.
The most popular steel for knives today is Damascus steel. It is corrosion resistant, durable, durable, like all products made from it. The knives from Damascus steel have an even and thin blade, easily coping with large fleshy pieces, gently cutting them and separating the bones from the meat.
Other important points
In addition to a strong blade in the cutting knife, a convenient grip is important. If it is slippery, meat or fish will be very difficult to cut. The knife during the work should not slip out of the hand, so the grip with it should be strong.
Earlier, handles were made of wood, but today there are more often knives with a rubber or plastic handle. They are more practical and durable - they have an excellent grip on the hand, they do not absorb odors, they do not deform from moisture.
Also pay attention to the presence of scabbards and sharpener . If the knife is used not in the kitchen, but in the field, it is extremely convenient to have these accessories at hand.