Carbon Steel and Other Kitchen Knives
Guide to Kitchen Knives
When you are searching for a great kitchen knife set, you want to take under consideration cost, the material of the knives, the kinds of knives that come with the set, and the maintanence of the knives. Cost is something that cannot be helped, to paraphrase, your budget is your position. remember that a high quality knife set will last for longer, maybe ten years, while a more cost effective knife set will need replacement after maybe two years. A set will cost between fifty US dollars, and up to a thousand dollars or more for a top of the line set. kitchen knives are typically made from one of the 4 following materials : chrome steel, carbon steel, laminated ( fusion of carbon steel and stainless steel ), and ceramic. The carbon steel knife is 99% iron, and 1% carbon. These knives are susceptible to rusting, though, and are higher maintenance than immaculate steel knives. They're normally sharper though, than stainless-steel, though also more bittle. Famous top producers of carbon steel kitchen knives are Sabatier, Kikuichi, and Forshner but these knives are being distcontinued and less common. Hardness on the C scale for Carbon Steel knives is between 60 and 62. stainless-steel contains around 11% chromium, and is very well known as a material used for cutlery manufacturing. Type 420 and 440 chrome steel is used for cutley, 440 being harder. 440 has a hardness on the C scale of fifty five. Inside 440, there are 3 grades of steel utilized in cutlery. Going from more less carbon, and softer, they are definitely a, B, and C. The famous stainless steel manufacturers include global and Kasumi among the japanese makers, and european makers like Wusthof. Laminated knive blades will try to make a balance of the properties of carbon steel, and stainless steep by having a sandwitch of the knife materials. Ceramic knives are even sharper than ordinary knives, but they are more crisp. Kyocera and Yoshi knives are among the ceramic knives available on the market. cook's knife - This is the most important knife in the knife set and may be used for most general kitchen jobs. hatchet - this is used to chop and pound food. This is a heavy knife. Bread knife- this is a special knife that's useful to chop tomatos, and bread without squashing it. Filet knife - used to filet fish with a thin and flexible blade. Paring knife - used to chop or peel little fruits and vegetables. Steak knife - either serrated or straight, these are used on the table for serving steak. Maintaining carbon steel knives is more time consuming than chrome steel. After cleaning carbon steel knives, it is recommended to cover them with some plant oil, gently, to stop oxidization. Avoid putting knives in the dishwashing machine, with a high variability in temperatures and powerful detergents, the steel blade and even the handle can get affected. The sharpness of the blade may decrease if the knife is dropped in the dishwasher. when you are done using the knife, clean it right away so that the standard of the blade is maintained. Once the knife is clean, it should be stored in a knife block made from polyurethane, or wood. Make sure to employ a cutting board of the same material to protect the blade. Knives can be sharpened with a sharpening steel which looks like a circular rod, or a block of stone called a sharpening stone. Modern electric sharpeners are safe to use on quality knives. When using an electric sharpener, confirm not to grind away too much of the knife. You need to sharpen your knives every three to {{six months.
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