For cooks, having good kitchenware is a kind of happiness. Many people are therefore very particular about choosing them, whether it be pots, pans, spatulas, and many more. However, they neglect and do not pay much attention to choosing kitchen knives, because they think that any kind of knife can be use, as long as it is sharp. But in fact, if we are careful in choosing knives and use the right type of knife for the ingredients, we will find that cooking is more fun than we thought. A good knife also affects the appearance, look of the food, texture, and taste, and also helps reduce stress in cooking.
Today, สมัคร ufabet will introduce you to knives use for cutting each type of ingredient, including knives that should be kept in the kitchen, along with tips on maintenance, sharpening knives to keep them sharp!
Multipurpose knife: Multipurpose knives come in many sizes, from 5-6 centimeters to 15-30 centimeters. This multipurpose knife has a wide blade and is slightly curve. It can be use for a variety of things, including chopping, slicing, cutting, slicing, mincing, etc. In cases where you want to have just one kitchen knife that is complete, but most of the time it is more suitable for chopping vegetables, fruits, and meat.
Paring Knife: Fruit knife is design specifically for peeling fruits or vegetables. It is not suitable for cutting or slicing. The knife has a thin shape, small size, and a short blade. The length is only about 9-11 centimeters.
Meat slicing knife: Slicing knife is use for slicing meat, pork, chicken, ham. The blade is narrower than a utility knife. The length is about 8-15 inches. It is very sharp and has a pointed tip. It can be use to insert meat to slice from bones.
Fish fillet knife: A fillet knife is similar to a boning knife. But the blade of a fillet knife is thinner and narrower. It has a sharpness that can cut fine meat without breaking it. The popular length to have in the kitchen is around 6-11 inches. Or you can buy a longer size for very large fish.
Butcher knife: This type of knife is probably well-known in many households, the cleaver. Which has a large, sharp, and thick, square blade. It is used to chop meat, minced pork, mince meat, or even cut joints or bones. Such as the joint betwe the body and the shin, or cartilage or rib bones.
Knives that are not maintain or cleaned properly will easily rust and may also lose their sharpness. Therefore, you should maintain and clean your knives properly as follows:
- After using the knife, wipe off any residue from the blade. With a clean cloth, then wash it with a sponge and dishwashing liquid.
- Once the knife is clean, it should be dri immediately. Do not store or leave the knife wet, as this will cause rust on the blade.
- For knives that are not use often, they should be clean regularly. And check for rust to preserve the knives and keep them ready for use at all times.
- Sharpening knives is another way to maintain knives. Especially for work in hotel kitchens, knives must be sharpen every time after use to keep them sharp and ready to use at all times. A dull knife will cause ingredients to lose their shape and also create annoyance and annoyance while cooking.
When choosing a knife, in addition to looking at our usage. We should also look at the materials and equipment used to make the knife. We should look at knives made from carbon steel, stainless steel, or ceramics that are not too expensive. If they are made from carbon steel, they should not be wet or expos to chemicals. If they are made from stainless steel, sharp the knife often to use the knife’s full efficiency.