Gunter Wilhelm’s expert guide to buying a kitchen knife or knife set

0

Gunter wilhelm aims to introduce the most popular types of kitchen knives and the tasks for which they are designed. You will learn what to include and what not to include in your knife set. There are over a dozen different kitchen knives. Some are versatile, while others are dedicated to a specific use.

The 14 knives on this list are the most popular for everyday kitchen and food serving tasks. They are the heart of all professional and household kitchen knife sets. Maybe you’ve recently bought a set of knives and realized you don’t know what each one is for. Maybe you’ve had a set of knives for a while and you’re starting to wonder how the ones you never use could make your life easier. Either way, understanding the different types of kitchen knives and how to use them can open up a whole new world. Take a knife and a cutting board, and let’s start cutting!

Chef’s knife
A chef’s knife is a must have for any chef, cook or cooking enthusiast. It is typically 8-10 inches long. This is the ultimate all-purpose kitchen knife, although there are a few tasks for which it is not the best choice. For example, don’t use it for peeling small products because it’s too big to be precise. While you can perform most cutting tasks in the kitchen with a good chef’s knife, a blade designed specifically for this purpose can make cutting easier and more precise.

Santoku knife
The Santoku knife is a Japanese version of the Western-style chef’s knife. The main difference is that it is slightly shorter and thinner. Some cooks use it in place of the chef’s knife when they need a smaller, lighter blade. With a straighter blade, the Santoku knife has small indentations that make it easier to slide food. This knife is very versatile, ideal for chopping, dicing and slicing ingredients, or for slicing cheese.

Engraving knife
The carving knife is a bit more specialized than the chef’s knife or the Santoku knife. Its main objective is to cut dense meats. If you’re cooking a large piece of meat like roast beef, pork, or turkey, a carving knife will come in handy. Compared to more versatile knives, the carving knife is narrower, which gives it more precision, and can be longer, which helps it slice larger pieces

Bread knife
The bread knife is used for cutting bread, cakes and sometimes seafood. It is long with jagged edges. Its design allows you to saw the bread without crushing it by pushing too hard on the knife. Designed to cut not only bread but also other large pieces of food, the bread knife belongs to the widest range of kitchen knives. It can be anywhere from 7 to 10 inches long.

Utility knife
The utility knife is smaller than the chef’s knife but not as small as the paring knife. It is typically used for cutting foods that are too small for a chef’s knife, such as vegetables and small to medium sized pieces of meat. A serrated utility knife is handy for slicing sandwiches, while a straight-bladed utility knife is useful for peeling produce, although sometimes it’s best to leave the peeling knife on.

Boning knife
Boning knife, as the name suggests, is used for separating meat from bone, filleting fish and slicing meat. A smaller boning knife can also be used in place of a paring knife for peeling and chopping vegetables. Typically, 6 to 10 inches long, a boning knife has a narrow, flexible blade that tapers into a sharp end. It can cut connective tissue and hard joints that other knives struggle with.

Peeling knife
The paring knife is proof that you should never judge a knife by its size. This small cutlery has a very fine but very sharp blade. He expertly peels, chops, slices, chops and removes seeds. This is my go-to for slicing fruit or chopping hot peppers.

Steak knife
Also called a table knife, the steak knife is less useful for cooking than for eating. It should always be put on the table with any good steak dinner.

Kitchen scissors
More like scissors than a knife, kitchen shears are used to cut grape herbs, chop salad leaves, and open the packaging of processed foods.

Sharpener
Every good knife collection needs a knife sharpener, and there are several types. You can buy sharpening stones, which are like small metal bricks with coarse to fine grain. The edge of the blade is held at an angle and used to lower the stone until it becomes sharper.

A popular type of whetstone is the whetstone. It takes skill and practice, but gives extremely sharp edges. If you’re looking for the more affordable option, consider a manual pencil sharpener. These have small slits that you pass your knife through. Electric knife sharpeners are also an option, although the manuals do the job very well.

Sharpen steel
A lapping steel is like a long metal rod used to correct the sharpness of a blade before and after each use.

Bird beak knife
This type of paring knife has a short blade that is curved like a bird’s beak. Its use may not be obvious at first glance, but its shape is advantageous for round ingredients or for creating round shapes. I use it to remove citrus peels when making desserts or drinks.

Meat cleaver
Usually the largest and heaviest knife in the kitchen, the meat grinder has many functions. It is tall and has a rectangular blade, which allows it to cut through bones, meat, and hard, thick materials such as squash or pumpkin in a chopping motion.

Nakiri knife
The Nakiri knife is a Japanese style knife mainly used for cutting vegetables. Its straight blade that is both long and wide allows it to easily halve long vegetables, such as eggplants or carrots.

Read the original text

On Gunter wilhelm

Gunter Wilhelm® was born with the mission to design, manufacture and market an exceptional brand of high quality knives and kitchen utensils at an affordable price. After interviewing hundreds of chefs in the New York City metropolitan on the characteristics they would like to have, the challenge was clear. These chefs wanted a more balanced and heavier knife, with a pointed heel and smooth corners. They wanted a balance between form and function; a knife to match the art of their signature dishes.

Press contact:

Adi malek
201-569-6866
https://gunterwilhelm.com

THE SOURCE Gunter wilhelm


Source link

Leave A Reply

Your email address will not be published.