Ultimate User Guide To Kitchen Knives

Knives are necessary to cut vegetables, meat, fish or fruits.  The sharper the blade, the easier the task, but there are many different types.  It is important to consider the grip of the hand and the size of the blade so as to not hurt your hand while using it for several minutes in a row.  Many knives come with ergonomic handles which combine the great looks of stainless steel, but the most important thing is a sharp edge.


Why Use A Stainless Steel Knife?

Stainless  means it doesn't rust or corrode, which is why these knives have been staples in kitchen drawers for decades.  The term stainless is used to describe any steel that contains more than 11% chromium (the chrome in stainless), making a stainless steel chef's knife safe for sanitary use and easy to clean.

They are also typically very durable so they can be used with almost no risk of breaking over time, which is what makes them the perfect choice for professional kitchens.  Their durability also minimizes how often you need to sharpen your knife, making a set of stainless steel knives ideal.

Stainless Steel vs. Carbon Knives

The stainless components used to make stainless metal have been heat treated for increased durability and toughness. The resulting metal has a fine grained structure with enhanced mechanical properties, making it ideal for knife blades as well as surgical tools and instrumentation. Stainless steel’s  high chromium content also makes it highly resistant to corrosion and oxidation to keep your chef's knife in top condition.

Carbon Steel

High carbon steel is less expensive than stainless, but also more likely to rust. It's also heavier, which can be beneficial for larger choppers, but not ideal if you're looking for a lightweight knife that will glide through tomatoes with ease. The main difference between high carbon stainless steels is that they are not subjected to annealing (heat) treatments during the production process. 

Stainless Steel Is Quite Easy To Sharpen With Most Whetstones.

Stainless steel and carbon metal can both be sharpened easily and will take an edge well. Carbon metal is usually more expensive and harder to maintain than stainless steel because it needs cleaner maintenance. Stainless steel, on the other hand, does not need as much care but isn't as hard or sharp as high quality carbon blades which are some of the sharpest knives.

What Are The Different Types Of Knives? 

There are many different types of stainless steel chef's knives such as:  utility knives, boning knives, steak knives, cheese knives, bread knives and the paring knife. 

Utility knife: 

This type of stainless steel kitchen knife is the most common type used in stainless cutlery. A utility knife has a blade that is usually 5-7 inches long, which is slightly smaller than an 8-inch chef's knife.  A stainless steel utility knife has a sturdy blade that is great for cutting vegetables and meats, while being small enough to still be able to handle delicate tasks such as fileting fish, deveining shrimp or removing the ribs of celery. This knife is probably the most versatile chef's knife because of its ability to mince, dice, and slice.

Boning knives:
They are typically 6-9 inches long with thin blades designed specifically to work around bones and joints when cleaning poultry and fish.  The narrow blades make it easier to guide through the body cavity without puncturing or tearing. The boning knife is what you need for the more precise cuts.
Steak knives:

Stainless steel steak knives are knives that have a blade length of 4-5 inches and the blades usually cut on the push and pull stroke.  This kitchen knife is different from other types because it has a serrated edge to ensure punctures through breads, tough meats and even to chop onions.   

Cheese Knife: 

This stainless steel kitchen knife is also known as a cheese slicer and is typically used for slicing soft cheeses such as brie or camembert because of their low melting points. A stainless steel cheese knife comes with either a plain edge or wavy edge, but both types tend to be longer in length than other stainless steel utensils at 8-12 inches.

Bread Knife:

Stainless steel bread knives (or stainless steel serrated knives) are stainless kitchen knives which have a long, narrow and pointed blade designed to easily slice bread without squashing the loaf or tearing it. Stainless steel bread knives usually come with 8-13 inch blades and can be found with either straight edges or scalloped edges (wavy). Sometimes these knives feature a serrated blade to make the blade easier to slice.

Paring knife:

Paring knives, like other types of knives, have a short thin blade that is typically 3-4 inches in length, so it can also be used as a carving knife. A stainless steel paring knife can also be referred to as an utility knife because its small straight edge allows for such delicate work as deveining shrimps and removing the core from strawberries.

Santoku Knife:

This knife is traditionally a Japanese knife that has evolved over the years and now sometimes features a rectangular blade.

Why Every Kitchen Should Have A Meat Cleaver.

A meat cleaver is ideal for anyone who wants to take their food preparation to the next level. This stainless steel kitchen knife can be found in the hands of every top chef out there, and it's easy to see why. A good stainless steel kitchen knife like the ones available here at www.sokopm.com will make prepping meats easy and fast, without ruining them in the process. A meat cleaver can be used to cut through poultry bones, as it is more than capable of applying the right kind of force and pressure needed to split them cleanly. You can also use a meat cleaver to slice meats and chop tomatoes - this kitchen knife works on almost anything you put in its path!

A clear advantage of having a meat cleaver around the house is the ability to do more with less. Since these knives are so versatile, they will last for decades if properly cared for. Whether you're looking for one that has an all-black design or one with elaborate engravings, our site has what you need at affordable prices. There are many styles available that come in different sizes, weights, blade shapes and materials - since a meat cleaver comes in a limitless amount of design options, you will be able to find one that best suits your needs.

A lot of people ask us which is better: a chopping cleaver or a splitting cleaver? It all depends on what you want out of the knife and the kind of work it will be doing. Chopping cleavers have more rounded blades with smooth edges, while splitting cleavers feature pointed front edges for precision cutting.

Hand Forged Kitchen Knives



The beautiful thing about hand forged kitchen knives is that they have a look and feel that compares to no other. Like grinding your own wheat for bread or baking from scratch, hand forged knives  give you a sense of accomplishment and pride in the process; honestly for food preparation, it’s a must have. That being said, there are quite a few learning curves before becoming adept at using these knives.

Pros:

The main benefit of using hand forged knives is the quality of the blade. The blade will stay sharp for a longer period than if it were made another way (like stamped or molded). Hand forging also ensures that every knife is completely unique; each one may vary slightly in size, appearance and weight. This can be helpful when cooking certain dishes because you'll get to know your particular chef's knife like an extension of your own arm.  This will make it easier to cook because you'll know exactly where each knife should be held and how much pressure to apply.

Cons:

The major drawback of hand forged knives is price; you could be paying anywhere from $250 - $1000 for a full set that includes all your favorites. Another drawback is that while these knives are generally high quality, they don't typically hold their sharpness as long as others (like stamped or stainless steel). While this isn't always true, you should still expect to sharpen them on a regular basis to keep them at peak performance. 

It's important to take good care of your hand-forged knives so they stay sharp and do their job well for years to come. For example, never put them in the dishwasher as this will dull it’s blade over time and not thoroughly clean it. 

What Kitchen Knife Skills Should You Hone?

There are a lot of things that go into being able to make delicious dishes: you need to be passionate about what you're creating, dedicated to your process and willing to try new techniques. However, there is one quality that many professional chefs will agree is important; practice.  While everyone's experience will be different, the fact remains that practicing your craft over and over again (and using the best chef's knife you can ) will allow you to perfect each technique. It often takes chefs years before they reach their desired level of skill which makes it clear how important repetition is in learning this kind of stuff.  So if you want to be the best cook that you can be, here are some kitchen knife skills to practice for an amateur.

Peeling Vegetables

For most of us, we don't buy our vegetables already peeled and it's something that many people neglect to remove at home either because they aren't aware it needs doing or because they don't know how. Luckily, peeling a vegetable is one of the easiest tasks out there so anyone can get started but it deserves a bit of clarification before we go further.  There are two types of skin: the protective exterior and the tougher inner layer which is also called peel or rind depending on where it's located on your ingredient. The first type is not always edible but the second is usually discarded.  Though you might not always need to peel your vegetables, it's best practice to do so if you can because the process will make cooking easier and cleaner.

Chopping 

One of the most common kitchen jobs is chopping. There are a great number of kitchen knife skills that every cook should have in their repertoire if they want to make a meal that everyone can enjoy. Chopping vegetables is one of the most common tasks associated with being a chef or an aspiring student so it's important to know the proper technique to achieve good results. The size and shape of your ingredients will play a role in how you cut them so be sure to have these options available when prepping for your dish.  As far as techniques go, there are three main ways to chop vegetables:

  • 1. The claw grip with kitchen knives is an important skill for amateurs to learn.  This popular cooking technique will help you get a better hold on your utensils and increase your control while helping you get through food preparations efficiently. 
  • 2. A cooking essential, the tunnel grip with a good chef's knife is the perfect way to increase your control without needing extra strength.  This is one of the most popular techniques among professional chefs thanks to how it allows you to hold your utensils firmly but without tiring out your hand.
  • 3. The mincing technique with chef's knives is a cooking skill that will be needed to prepare many dishes.  Since mincing isn't always easy to do by hand (especially when the task involves larger items), you need to know how this technique works and adjust your approach accordingly.  

Conclusion

Wrapping things up, stainless steel knives are the right choice for most kitchens, but it mostly comes down to personal preference. They are really affordable, while at the same time giving the quality consumers expect. When you want to prepare food like a professional chef, without a 5-star restaurant budget, check out the affordable products sokopm.com has to offer. These beautiful kitchen knives  are not only practical but high quality because they stack up favorably to their higher priced counterparts. 

Choose The Right Chef's Knife.

Choosing the right kitchen knife is something we all should consider because we could be buying knives that make work harder and promote discomfort or get one that makes cooking easier and helps us enjoy this activity more. So no matter what knife you choose, make sure it has a sharp edge!