Types of knives and their difference. Secrets of choosing kitchen knives: standard set and special types

A kitchen knife is one of the most important tools in any cook's arsenal. It is on this subject that both the speed of work and the safety of the cook depend. A good knife should have several qualities at once: be comfortable and sharp, not dull for a long time or sharpen without problems. There are many products on the market from different manufacturers, which differ in cost, appearance and materials of manufacture. How not to get confused a wide range And what to look for when choosing a suitable model?

Types of kitchen knives

Depending on the purpose, kitchen knives can be divided into several types. One of the most popular tools that every kitchen has is utility knife. Its blade length is usually 12-15 cm. Due to its convenient size, this model can be used for cutting almost any product.


vegetable knife with a small blade up to 10 cm long can also be found in the arsenal of every hostess. As a rule, it is used to peel potatoes, onions, apples and other vegetables and fruits.


Another popular model is chef knife, which is often called chef's or French. It has a long (from 15 to 30 cm) and wide (from 2 to 4 cm) blade, which does an excellent job of cutting meat and fish, chopping fruits, herbs and vegetables, including large ones such as cabbage or pumpkin. Due to the impressive dimensions and tangible mass, this model is mainly preferred by men.


A utility knife, a vegetable knife and a chef's knife form a "chef's trio". Having such a kit in the kitchen, the hostess can easily cope with most operations. If you are not a supporter of minimalism, you can replenish the arsenal with other models.

For cutting bread, pastries, tomatoes use special serrated knives. Their cutting edge is not even, but is equipped with sawtooth or wavy teeth, which are usually located only on one side of the blade. Thanks to this shape, the knife cuts the product at several angles at once, while the cook does not have to exert effort or put pressure on the tool.

Such sharpening has its own characteristics: the cutting edge remains sharp for a long time, but if it becomes dull, it will not work to sharpen the serrated blade at home. In addition, the serrated blade leaves "torn" edges, so it is not suitable for cutting sausages. To prevent the holes between the teeth from becoming clogged with food residues, such a knife will have to be carefully looked after.


One of the most common serrated sharpening tools is bread knife. Thanks to a long wide blade with wavy teeth, it accurately cuts both a dense crust and a soft middle - the loaf does not wrinkle or crumble.


Serrated cutting edge and another model - tomato knife. The blade of this tool is narrow and not too long - about 10 cm. Thin teeth easily cut the peel of the vegetable without squeezing the pulp and causing the juice to flow out. It is convenient to use a similar model not only for tomatoes, but also for cutting citrus fruits, kiwi and other vegetables and fruits with a dense skin and a delicate core.


Another type of tool with serrated sharpening is steak knife. one half cutting edge he has a smooth one, and the other is serrated. Thanks to this shape, the knife easily cuts meat fibers, regardless of the degree of roasting of the piece.

For filleting pork, beef, poultry and fish, a special meat knife or boning knife. Its narrow blade, about 15 cm long, has a sharp tip - with this tool you can easily separate bones, remove veins, cut off thin and even pieces of fillet.


Another kitchen tool needed for working with meat is hatchet knife. This massive model with a thick and wide blade is designed for chopping bones or cutting frozen pieces.


Beautifully cut sausage, ham, smoked fish and other delicacies will help the hostess slicer or slicing knife with a long (up to 30 cm) blade.

To serve a flawless platter of the thinnest slices of maasdam, emmental, parmesan, edam and dor blue, you will need special cheese knives. They may look different. The model for hard cheeses resembles a spatula with a slot in the center, while the product for soft cheeses has a thin metal string as a blade. They also produce universal cheese knives. Their cutting edge is serrated, and the blade has big holes, preventing the slices from sticking to the metal or wrinkling. The tip of such a tool forks and is slightly bent upwards - with the help of this kind of “fork”, it is convenient to put pieces of cheese on a plate.


There are other special models, for example, fish scale scraper or Pizza knife, which has a rotating toothed disk instead of a blade.

Blade materials

The properties of a kitchen knife directly depend on what material the blade is made of: its hardness, wear resistance and ability to keep sharpening. The most common blades are made of steel, which can be stainless, carbon or high carbon.

Knives with blades carbon steel(Carbon steel) are attractively priced, retain their sharpness for a long time and cut well even when blunt. Their disadvantages include the fact that when in contact with this metal, some products acquire a characteristic "iron" taste, as well as susceptibility to corrosion. To maintain a neat appearance of such a knife, it should be washed and wiped dry immediately after use.

On instruments from of stainless steel (Stainless steel) do not stain and rust, but they require regular sharpening. If a stainless steel knife has a serrated serrated blade, then it will not work to sharpen it - you will have to change it to a new one.


Knives with blades high carbon steel(High carbon steel) are distinguished by high hardness, sharpness and do not rust, but are more expensive than more "simple" counterparts.

Premium products include models made of multilayer damascus steel with a characteristic wavy pattern on the surface. It appears due to the combination of hard and soft, corrosion-resistant types of metal in the blade. These knives are different. high quality, hold sharpening for a long time, but are quite expensive.

In addition to steel, kitchen knives with ceramic blades. These products do not lose their sharpness over time, are not subject to rust and do not give food an extraneous aftertaste.


The main disadvantage of ceramics: high brittleness. Such a tool is primarily intended for cutting soft foods - if you try to cut even a small chicken bone with it, the blade may break. For the same reason, ceramic knives are not recommended for use on glass cutting boards.

Handle materials

A comfortable and high-quality handle is as important for a knife as the blade. It should comfortably lie in the palm of your hand, be strong and durable. There are tools on the market with handles made of different materials: wood, plastic or metal.

Models with metal handles durable, have a long service life, are not afraid of moisture and mechanical damage. The main disadvantage of such a product is a rather tangible weight.


wooden handle pleasant to the touch, does not weigh down the knife and does not slip in the hand, but requires careful care. Over time, the tree may crack, absorb moisture or grease. To extend the life of such a tool, it will have to be thoroughly washed and wiped off.

Unpretentious, lightweight and durable models with plastic handles. To prevent slipping and make the knife more comfortable, manufacturers often place it on top of the plastic rubber cover. Such tools also have their own peculiarity: in some models it is not visible how deep the blade goes into the handle. If the canvas does not reach its end, but is fixed at the edge, the knife can quickly loosen and become unusable.

Criterias of choice

When planning the purchase of a kitchen knife, consider several factors at once. First, decide which model you need -

The ham knife allows you to quickly and accurately cut ham and ham (blade length - up to 25 cm).

non-standard appearance has a tomato knife. The length of the blade with a dissected blade can reach 15 cm. It allows you to cut not only tomatoes, but also other fruits and vegetables, which are characterized by the presence of a hard skin and tender pulp.

The santoku knife is a traditional Japanese version of the chef's knife. A wide blade (20 cm) and a universal cutting edge ensure accurate cutting of raw fish, which is used to make traditional fish. Japanese cuisine sushi and sashimi. This knife is no less successfully used in the preparation of European cuisine for cutting food, cutting fresh herbs and fragrant spices.

Features of care

long term operation kitchen knives ensures compliance with the basic rules of use. Metal knives are designed for more rough work. They can be used to cut frozen pieces of poultry or meat. While ceramic cutting tools used for thin and almost jewelry cutting of various products and their spectacular serving on the table.

To ceramic knife lasted a long time, it should not be used for hard foods. Wash ceramic tools needed in warm water using traditional detergents, they are strictly forbidden to be placed in dishwasher.

Metal knives are less whimsical in operation and maintenance. In order for a steel blade to serve for a long time, it must be washed and wiped dry after use. Don't forget to sharpen your knives.

The modern variety of knives can confuse anyone. Fighting for the sales market, manufacturers use for the manufacture of each individual part of the knife different varieties steel, powder metallurgy, plasma and arc welding in combination with a variety of heat treatment of metal, impact-resistant and heat-resistant types of plastics and modern ergonomic design handles, control of blade sharpening by laser devices and individual balancing of the weight of knives of various purposes. In addition, of course, knives are as diverse as the products they cut.

If you love convenience in the kitchen and will use our advice, then you can easily choose a few knives for yourself that will be your faithful helpers every day and for a very long time. Undoubtedly, they will have to differ from each other in size, blade shape and type of cutting edge. Let's take a look at the most popular and necessary knives, but, first of all, let's debunk a few stereotypical beliefs that seriously interfere with the right choice:

N.V.: In the practice of manufacturing plants, it has developed so that the blade size is most often indicated in inches. We remind you that 1 inch = 2.54 centimeters. In addition, the dimensions of the blades are given by us very conditionally, since each manufacturer has his own opinion about model range knives.

1. Sandwich knife 3” (~8 cm).

A small, peculiarly shaped knife is indispensable when you need to spread butter on a sandwich.

Processed cheeses, soft cottage cheese, pates, jam - everything that needs to be spread on bread is conveniently done with a short, wide and soft blade of this knife.

2. Potato peeler (potato) 3” (~7.5 cm).

This small knife has a concave blade and a lowered point, which makes it especially convenient if you are peeling potatoes - they can easily remove the skin, pick out eyes, cracks and other defects.

With this knife it is convenient to go for mushrooms, and then cut off the legs from the caps and cut out the wormholes.

With a little practice, you can cut them decorative ornaments from vegetables and fruits for the festive table.

3. Knife for cleaning vegetables (parer, peeling) 3.5” (~9 cm).

Another small knife, but with a short straight blade. It is convenient for them to remove the peel from any fruit and vegetable. One of the most needed knives in the kitchen.

4. Steak knife 4.5” or 5” (~13 cm).

Despite the name “steak”, this is a completely versatile knife, and even more so, because of the wavy edge, it has a much longer cutting edge than ordinary knives and, other things being equal, it keeps sharpening longer.

With this knife it is very convenient to set the table for real food, and not for decoration, as is done with pompous serving with beautiful but blunt cupronickel knives.

It is very convenient for them to cut a piece of meat or poultry, fish, sausage or cabbage rolls on a plate. The wavy edge will gently hook the hard crust of the fried cutlet, and you will not crush it, but cut it neatly and appetizingly.

Extra bonus! It is because of the smooth serrator (wavy edge) that this knife is especially convenient for cutting small vegetables or fruits with different density- which have a hard skin and a soft middle: tomato, cucumber, orange, lemon, etc.

This knife is suitable to cut sausage, cheese, butter, lemon. Lightweight, multifunctional, indispensable for serving food for every day.

5. Utility knife (universal) 4.5” or 5” (~13 cm).

This is the most popular knife in any kitchen, the name speaks for itself - it is needed every minute when cooking.

It is convenient for them to clean and cut small vegetables or fruits: onions, radishes, peppers, apples. Prepare breakfast - this knife is needed to cut sausage, cheese, butter, lemon. Lightweight, versatile, irreplaceable.

6. Cheese knife (cheese) 5” (~15 cm).

This knife will be enough for you to cut most types of cheese. A light knife with a smoothly wavy cutting edge does not jam the cheese and easily copes with a hard crust.

Large holes (air pockets) are made so that when cutting, the metal of the blade does not stick in the cheese and it does not wrinkle.

The tip of the knife with a forked fork makes it easy to transfer to a plate.

This knife, according to its characteristics, is also very convenient for cutting tomatoes.

7. Fillet knife 6” (~15 cm).

Not wide, the so-called "boning" knife among professionals is very convenient for separating veins from meat, and meat from bones. It is indispensable, for example, when cutting a lamb saddle, or when you need to cut along the spine along the ribs, although it is quite versatile in length and shape and is often used to cut any medium-sized products.

8. Chef's knife (slicer) 6 ”(~ 15 cm).

Forged knife with a 15 cm blade is versatile in use. The most popular knife among those who want to buy the most versatile tool for all occasions.

The blade of the chef's knife is wider and longer than that of the standard 12 cm "utility" knife that is usually included in sets, and therefore can be used for cleaning, chopping, cutting very a large assortment products. You can chop everything from garlic to chicken!

With a chef's knife, it is convenient to chop any vegetables or herbs, cut sausage and cheese, cut boiled or raw meat or fish into portions.

The knife is perfectly balanced and fits perfectly in both male and female hands.

9. Knife for thin cutting (boner) 7” (~20 cm).

A good forged knife for thin slicing is a real pleasure to cook, even if you have to butcher fish. It is absolutely indispensable in the preparation of Japanese fish dishes.

This knife has a wide blade at the handle, but instantly turns into a long thin and flexible strip of sharp metal.

This knife is simply indispensable where you need to use its flexibility: first of all, when cutting fish, when you need the knife to slide along the skin. With the help of a well-sharpened thin knife, it is easy to remove the film from the meat fillet or to flatten it. It is convenient to work along the costal bones with a flexible knife.

10. Bread knife (bread) 8” (~20 cm.)

At first it seems that you can do without a bread knife, but after one use you get used to it and it becomes clear that this is a very convenient and important forged knife.

Please note that this would be a knife with a long wavy or serrated (serrated) blade. The teeth cling to the product and do not allow the knife to slip through the hard bread crust. Using a bread knife, you will cut, and not knead, knead bread and other products with a hard crust and a soft middle (pies, kulebyaki, Easter cakes).

11. Chopping knife (slicer) 8” or 8” (~20 cm).

One of the most important knives in the kitchen with a long, not wide, but thick enough blade is used for cutting and chopping large vegetables (cabbage, beets, zucchini, onions), for cutting large pieces of raw or boiled meat, chicken or large fish. It is convenient for them to cut ham or sausage of large diameter, to cut large heads of cheese.

Also used for cutting hot roasts.

12. Chef's carving knife (chief's) 8 ”(~ 20 cm).

Every work with products in the kitchen requires a different size tool. Dangerous and uncomfortable big knife cut a radish, and cut a small watermelon.

The forged chef's carving knife is designed to work with large products and is a must-have in any kitchen. It is produced with a heavy handle, thick, wide and long blade. They are good for cutting large hard vegetables and fruits such as pumpkin, celery or watermelon. It is convenient for them to butcher the chicken, big fish or cut thick pieces of meat. The wide side of the blade makes it easy to crush the garlic.

A forged chef's carving knife can be used as a spatula to transfer cuts to a pan or pan.

13. Knife super-chef (chief's) 9 ”(~ 25 cm).

The Super Chef knife is always made with a heavy handle, thick, wide and long blade with a central point. All this makes it easy to chop cabbage, cut large hard vegetables and fruits such as pumpkin, celery or watermelon. It is convenient for them to carve chicken or large fish, cut thick pieces of meat or open lobsters. Great for cutting cartilage. With the butt of a knife, you can break the shell of crabs or beat off meat, and with the wide side of the blade it is convenient to crush garlic.

The Super Chef Knife can be used as a spatula to transfer cuts to a pan or pot.

Working with such a knife requires the appropriate size of the table and cutting boards.

14. Kitchen hatchet (cleaver) 6 "-7" (~ 15-18 cm).

The chef's hatchet is used for chopping unfrozen meat, joints and joints, as well as salted pork, small-boned poultry, and opening lobsters. It is convenient to chop greens with a chef's hatchet, but the name "hatchet" does not mean that this kitchen knife can chop meat with thick and strong bones or trees in the forest. For these tasks, there are butcher's axes, billhooks and saws for cutting meat, as well as cutting decks are required.

A chef's hatchet must have a thick and wide blade. Its center of gravity is shifted forward and this makes it possible to apply less effort when cutting. The hatchet can be used as a spatula for transferring cuts to a pan or grill.

15. Asian chef's knife (santoku) 8” (~20 cm).
Quite a rare knife in our kitchen. The tip is always lowered and the knife resembles a hatchet. The center of gravity of the knife is shifted forward, due to this, less force is applied during cutting.

16. Decorative knife (decorating) 4.5” (~11.5 cm).
Knife with a shaped blade for decorative cutting of vegetables and fruits, as well as frozen butter and dough.

17. Knife for thin cutting with a wavy blade (hollow edge) 9 ”(~ 23 cm).
Used for cutting thin slices of pies, cakes or biscuits. The blade has a scalloped wave shape and recesses on the side surface. Thanks to this, thin layers of the product do not stick to the blade and do not crumble.

18. Knife for professional cutting of thin layers (slicer) 12” (~30.5 cm).
It has a very thin, narrow and straight blade with a rounded end. It is constantly used for cutting shawarma or the thinnest fillet pieces of sturgeon or ham.

19. Shoulder blade (spatula) 8” (~20 cm).
It is no longer a knife, but is often produced in the same style as knives. Wide blunt blade with a rounded end. Used to lift cupcakes or cakes and flip pancakes and omelettes.

20. Meat fork (carving fork) 7” (~18 cm).

The fork is primarily used for handling large pieces of hot meat.

To try the readiness of the chicken in the oven or to get a piece of boiled meat from the broth, you will need just such a fork.

Holding hot meat, cutting off portioned pieces from it, or carving a Christmas turkey and transferring it to a dish - only with such a fork you can do it quickly and safely. An ordinary fork will not work: you will either burn yourself or cut crookedly.

Buy yourself a meat fork for both home and summer cottage, and the problem of removing the kebab from the skewer or turning the chicken thigh on the barbecue will disappear once and for all.

21. kitchen scissors(kitchen scissors).

Great kitchen tool for cutting poultry or fish. Cut off fins, cut thick tendons or thin chicken bones with these spring-loaded pruner-like scissors.

An essential tool in any kitchen.

PS

• It's time for buyers to stop being deluded and dream of "self-sharpening" knives. In this industry, unfortunately, miracles do not happen and there are no knives that would "sharpen" themselves on cabbage or bread. This successful marketing ploy was advertised on TV 20 years ago and steadily settled in the head of housewives who dream of "infinitely sharp" knives.


• There is also no "laser sharpening". Sharpening with a fine notch (popularly called "laser" and "serrated" by professionals) is done by an ordinary sharpening machine with a curly cutter. The laser does not sharpen anything. Just good knives sharpening on automatic grinding machine with laser control of the sharpening angle. And the ability to “cut” the product, when the knife has long been completely blunt, is very well played up by commercials demonstrating how an ordinary kitchen knife with a serrated edge can cut shoes in half, saw plywood and even wire (made of soft aluminum or tin). Only then it will be impossible to cut off a tomato or a thin slice of sausage with this knife.


• Feel free to pass by super-expensive Damascus steel knives. Real Damascus steel (or its analogue bulat) was produced in the Middle Ages in the Middle East. The secret of its manufacture was irretrievably lost several centuries ago. Modern "Damascus" is a steel made of forged strips and twisted steel bars with different carbon content. The patterned blade may look like an old original, but the steel cannot be "Damascus". Although the modern "Damascus" method of making blades makes them very strong, hard and, at the same time, flexible. But be sure to keep in mind that, in a tribute to fashion, manufacturers began to apply a pattern “damask-like” on cheap blades as well.


• "Solingen" is not the name of the plant and not the steel grade. This is a city in Germany, where swords, swords, rapiers, chain mail, manicure sets, as well as cutlery and knives have traditionally been produced for several centuries in a row. By itself, this word is not a guarantee of quality. By the way, the oldest manufacturers from the city of Solingen have long had production sites in Turkey and China, and many new manufacturers from other cities have registered their company with a legal address in the city of Solingen in order to fully use the widely advertised name of the city to increase sales. Asians shamelessly use the promoted brand, and if you see knives with the words “SOLINGEN Germany” on the blade and on the box, do not doubt that this is China, most likely base and handicraft.

Kinds kitchen knives, purpose and classification

Every housewife, and every owner, without exception, has at least two or three different kitchen knives in the kitchen, and this is normal. But the whole problem is that most people use the knives in the kitchen for other purposes, but when it is most convenient, without even thinking about their correct use. But the time has come to change something, and therefore, further on, we will tell you about everything related to knives, about their varieties, types, classifications, and much more. Well, let's start with the main ...

Types of kitchen knives by purpose

There is such a knife in almost every second kitchen, which is not surprising. Thanks to its aesthetic and comfortable shape, it can be used in the main part of the cook's work. Typically, the length of its blade ranges from 12 to 15 centimeters, and the blade is sharpened in a two-sided way.

The smallest of all existing ones, it is used exclusively for cutting and peeling vegetables, although in most kitchens it is not used at all for its intended purpose. Its blade never exceeds 10 centimeters.

Its blade is always made in the form of a saw (toothed), the length can be different. It is convenient only for slicing only for slicing bakery products.

This type of knife is convenient because it can be used to easily cut meat and fish products. And all thanks to a thin and long blade. Usually used by masters in the preparation of such dishes as sushi.

The beauty of this variety is in the shape of the blade and the knife itself. The unique shape of the blade with a sharpened gradually rounded point, and a reverse rounding at the base, make it easy to separate the veins from meat and bones, and just as easily cut any bird or fish.

Such blades are rarely found on the shelves of ordinary stores, although they are quite a handy cook's tool. They are somewhat reminiscent of an ordinary hatchet, but only have a narrower steel sheet. The shape allows you to quickly and thinly cut any vegetables and fruits without lifting the knife from the cutting board.

A long knife (blade up to 30 cm), with a narrow blade and a blade pointed towards the bottom. Purpose - cooking characteristic Japanese traditional dishes. It is very rare in our country, despite its unique effectiveness.

This kind of knives is popular in our area only last years. At its core, this is a Japanese chef's knife, resembling a hatchet in appearance, but only with a curved and lowered blade tip. Thanks to the center of gravity shifted to the tip, it makes it easy to chop different types of products.

The classic "Chef", with a heavy handle, is perfectly balanced, but has a traditional point, slightly raised to the top. With such a knife, it is not difficult to cut any product, whether it is a vegetable, meat, fish or fruit, even into fairly thin slices.

Should be in the kitchen of every self-respecting person. It is easy for them to chop bones, fish, and meat. Not capable of a neat cut.

Classifications of knife blades

On the this moment There are three classifications of the blade, and each type is good in its own way. So, for example:

A standard (regular) blade is usually a double-edged blade that can be easily sharpened after dulling even at home and even without the use of any modern technologies. True, in the case of expensive knives from well-known manufacturers, it is worth using proven sharpening methods, for example, using water-based Japanese whetstones.

A blade with notches on the sidewalls - this can mainly be seen only on knives of the most famous manufacturers and only belonging to exclusive (expensive) series. The whole point of the grooves on the blade is that they do not allow food to stick to the side of the blade, as is the case when slicing cheese, sausage, or even fruits and vegetables. Such a blade can also be sharpened at home, but only with a specialized tool.

Serrated blade - knives are equipped with such a blade, the purpose of which is to cut solid foods, or batteries with a crust (for example, a bread knife). Such a blade is able to keep its original sharpness for a very long time. His main disadvantage- the impossibility of sharpening at home.

Blade with one-sided sharpening - used in knives of a certain type, although manufacturers can also use knives in exclusive series. One-sided sharpening is very convenient, in particular when it comes to thin cutting.

Types of knives by blade material and hardness level

Single-ply steel ("Standard" grade) - These are usually standard inexpensive type knives, though. Depending on the uniqueness of the series and the manufacturer, the price range can vary greatly. Typically, the hardness of such steel reaches a level of 52-60 HRC . These blades dull quickly, but are easy to sharpen.

Laminated steel are blades with a blade hardness of 60-63 HRC. The main feature is the multi-layer forging of steel, thanks to which the knives have both springiness (protecting against mechanical damage) and good rigidity.

Ceramic knives (hardness up to 87 HRC ) - in fact, we are talking about zirconium ceramics. Knives made from it are hard and weakly blunt, but they are fragile - falling on a hard surface or hitting it can cause the knife to break (break).

Keramotitanium knives - and these are ceramic knives of a new generation. Them main feature, this is a titanium coating, thanks to which the sharpening lasts even longer, and the blade itself is practically immune to corrosion and food acids.

Types of knife steel and their differences

Single-layer knives - made of single-layer steel, which we wrote about above, have standard characteristics, quickly become dull and easy to sharpen, and are several times cheaper than Damascus steel knives.

Damascus (multi-layer) knives are knives with a unique pattern on steel, created on the principle of using expensive hard steel in the center of the blade, and using softer (springy) steel on the sides. The most popular are knives made of 67-layer Damascus steel, but they are also the most expensive.

Damascus steel - knives from it are becoming more popular every year, although the technology of its production has been known for quite a long time. Damascus steel is soft, but carbon-reinforced steel is used in the knives, which protects the blade from physical damage.

: for all occasions…

Of course, get all kinds of knives, equipping personal kitchen, it’s not so simple - it’s a costly business, and a stupid one, because not every knife will be used and many will simply stand idle, leaving an imprint on the wallet. But if it’s already unbearable to get good knives, then for a start, it’s worth trying to get a good chef’s troika.

This is a set of knives for all occasions - usually a utility knife, a vegetable knife, and a chef's knife are included in the kit. This is enough for cooking the simplest dishes, and for cooking exclusive culinary masterpieces.

By the way, good. Yes, and at an affordable price, you can get in " Store-Company ”, where cool elite troikas, and unpretentious troikas from the most famous manufacturers, and even ceramic cook sets from leading European manufacturers are presented.

The versatile kitchen knife set includes a medium, small and chef's knife. Japanese knives and products made of Damascus forged steel are considered to be of high quality.

Kitchen knives are the main tool that no housewife can do without. They can make cooking easier or turn it into hard work. It all depends on how responsibly you approached their purchase, and whether you chose the right one for a particular job. No wonder all connoisseurs of culinary art, from the chef of the restaurant to the hospitable housewife, have their favorites among the knives.

Choice Basics

If for you all kitchen knives are “on the same face”, it is better to purchase standard set or several universal models. What products and what is more convenient to cut, you will figure it out over time.

This advice is also suitable for those who are calm about cooking and do not pretend to be the laurels of famous chefs. A few good knives with different blades will be enough for the job. But the kitchen will not turn into an armory, hung with axes, lancets and frightening-looking knives of all stripes. In a family where one mistress dominates the kitchen, in any case, it will be enough to have 3-5 knives for constant use.

Standard set

Most cooking operations are successfully carried out by the so-called kitchen trio. It includes knives of different sizes:

1. a chef's knife (45 cm) will do a great job with meat;
2. medium knife with a wide blade (35-40 cm), will show itself well in preparing snacks, slicing cheese and sausages;
3. small (25-30 cm) is suitable for cleaning vegetables.

Such a set of kitchen knives will perfectly cope with daily tasks, so the equipment new kitchen the right tools it is worth starting with the purchase of a trio. These same knives will be used more often than others, so it's best to keep them close at hand - in a special stand-deck or on a wall magnet. Put the rest in drawers so as not to litter the kitchen.

blade material

The most main part any knife, be it a chef's version or a meat hatchet, is its blade. Traditionally, it is made of stainless steel, but with the addition of certain alloying elements, it can also have different characteristics.

stainless steel

• Molybdenum and silicon, as well as high manganese content, make steel more ductile. Even a very thin blade made of such an alloy is difficult to break.
• Knives made of iron with the addition of vanadium, after sharpening, retain their sharpness for a long time - it is almost impossible to dull them or leave notches on the blade.

The only drawback of almost all stainless steels is that they will have to be sharpened every month and a half.

Carbon steel

They have greater hardness, and hence brittleness. But on such blades it is easy to achieve excellent sharpness of the cutting edge. In the absence of chromium in the alloy, in the conditions of the kitchen, the knife may noticeably darken. But it won't cause any problems. A thin film of patina does not allow the canvas to rust further and, according to reviews, looks very noble.

Examine the blade in the light - quality knife characterized by absolute smoothness and uniformity of color. Roughness, specks or traces of discoloration on the surface of the steel sheet indicate the low quality of the metal.

Ceramics

Standing apart in this rating are those that cut no worse than steel. But they do not require frequent sharpening, while maintaining their sharpness. long years. Otherwise, no one would buy them, since it is difficult to sharpen ceramics at home.

Their only drawback is fragility. If you drop the knife on a hard surface, you run the risk of breaking it naturally. If you still really want to buy a ceramic knife, give preference to a model with a black blade - it is stronger than white ceramics.

Damascus steel

The best is definitely a forged kitchen knife. . Damascus steel is especially highly valued among the chefs of the world. Like hundreds of years ago, it has no equal in strength and durability. After industrial sharpening, the knife will no longer require any special care. Year after year, it will flawlessly cut everything it needs, in even slices and without any effort.

Kitchen knives made of Damascus steel are not afraid of either acids or alkalis, do not deteriorate from improper storage and don't break. The cost of knives is simply prohibitive, but such elite items are bought for life. Despite the name preserved for centuries, modern production the Japanese mastered this technology best of all. That is why the rating of leading manufacturers forged knives today led by Japanese companies Samura, Hattori, Kasumi, and Tojiro. Europeans in this sense, judging by the reviews, are still far behind.

Handle: materials and size

For ease of use of the knife, the handles are made of different materials:

1. Plastic. Not so long ago, he testified that the knife belonged to budget models. But now plastic handles expensive specimens from the collections of famous brands are also equipped.
2. Wood. The well-finished wooden handle feels light and pleasant in the hand. Such a knife should be protected from prolonged contact with moisture, and provided with timely care so that the wood does not dry out or accumulate odors and food particles.
3. Wood composite is a cross between natural wood and plastic.
4. Metal is a practically indestructible material, although it is too heavy for hand tool. However, in some cases, a heavy handle helps to balance the weight of the chef knife blade or. But in a large set, a metal handle will be unequally convenient for all items in the set.
5. Solid rubber - excellent and modern version for lining the shank, but only if its surface is guaranteed not to slip in the hand.

Pay attention to the size of the handle. For cutting knives, it needs to be longer, but a kitchen hatchet will be more convenient with a short handle.

Types and shapes of kitchen knives

There are many knives of “narrow specialization” on sale: for pates and sandwich masses, for pizza or tomatoes, hatchets for meat and others. buy everything existing species knives for home use do not make sense. Firstly, most of them are not needed so often that they cannot be replaced by station wagons. Secondly, in in large numbers unsuited professional tools It's easy to get confused, and you need to store them somewhere.

It is much better to buy a few basic knives that you often use in everyday life. We present a wide, but far from complete list of models that may be useful to you:

Chef's knife, he's a chef's knife

The most popular in the world, it can be used to cut almost any product: from jerky to crispy vegetables. The narrow and sharp blade of the chef's knife, 15-30 cm long, is quite even, thanks to which it is convenient for them to move in any direction. It works by itself, saving you energy. And rounded carts allow you to master the signature high-speed cutting of the chef.

The right chef's knife has a long handle of 18-22 cm and is well balanced, so it will be comfortable for everyone to work with it.

The German companies Zwilling and Wusthof are leading in the ranking of the best chef's knives. Products of the Spanish brand Arcos and Swiss Victorinox will cost a little less. The latter, according to reviews, are no less reliable than local watches and banks. And for a wide range of customers, Brazilian Tramontina knives and French Opinel knives are available.

Slicing knife

It looks like a chef's, but noticeably shorter. Refers to universal tools, as it is easy to cut most basic foods, both raw and cooked. The main manufacturers of knives in this category have also added budget models from the American brand Tupperware.

Bread kitchen knives: serrated

They entered our everyday life not so long ago, but they have already earned good feedback and the love of fans of homemade bread. The smooth serrated saw blade gently cuts fresh pastries and fruits with tender pulp under a dense peel.

Choose the length of the blade not only according to the purpose of the knife, but also according to own hand. For a woman with small hands more short knife it will be more convenient than for a strong man - it is easier for him to work with a long "boss".

Special knives

Unlike generic products, these knives are designed for a specific job. Hatchet, professional carving knives, traditional national utensils. AT different countries around the world, their groups of instruments are popular. Our chefs and housewives often use the following:

sirloin

It is easy to recognize by the narrow long blade of 18 cm, slightly upturned at the end. It is very flexible, which makes the knife absolutely manageable. Any complex movements that need to be performed to remove the fillet of fish or meat, the blade will repeat flawlessly.

chopping

More adapted to the separation of meat pulp from the bones. At his blade unusual shape- with a slight thickening at the handle and a noticeable round transition at the end. Such a knife does not tear meat fibers, but it cuts them off.

Hatchet for kebab

In the countries of Asia and the Caucasus, they are called differently and may differ slightly in the shape of the blade. You need to buy such hatchets only in pairs, as they are used for chopping meat into small minced meat. They work with both hands. Basically, in manual cabin there is nothing complicated, but this procedure is tedious and requires skill. Best of all, men manage paired kitchen axes.

For cutting fish

Here you will need not just a knife, but a real unit, similar in principle to a pruner. True, with such a tool you can only prepare the carcass of the fish for further cutting by cutting off the tail, fins and biting especially large bones.

Peeler

So the people called the original knife with a floating blade for vegetables and fruits. The metal plate fixed in the paws has a long hole with sharply sharpened inner edges. They, like a razor, cut off the thin skin from any vegetable. But this knife is also used for cutting transparent vegetable slices from potatoes, zucchini or carrots. For those who prefer to peel potatoes the old fashioned way, a vegetable knife with a shortened blade will be more familiar.

kitchen hatchet

A huge knife designed for chopping can also be used for cutting some types of food. But the movements with the hatchet will still need to be made vertically chopping. Which manufacturer do you prefer? The best hatchets are made by the Japanese. However, inexpensive hatchets from the USA of the Thomas brand invariably receive positive reviews housewives. European manufacturers are better at knives with an edge (carts) curving towards the tip.

Curly knives

There is beauty in the kitchen too. After all, elegantly decorated dishes look much more appetizing than just a set of cut products. To cut out fantasy figures, flowers and other from fruits and vegetables original jewelry, will need special set kitchen knives for carving.

Unusual tools with curly blades are rarely sold in complete sets. More often these are small sets of 2-3 elements. So if you seriously decide to try yourself as a vegetable sculptor, you will have to collect your own collection piece by piece (noisettes, sickles, engravers, etc.).

You should not look for good knives on the market - only the most affordable, but short-lived sets and universal singles are sold there. At the same time, a cheap knife does not have to break so that it becomes impossible to use it. Poor sharpening, lack of balance between the handle and the blade, or just an unfortunate combination of knife parameters will make it difficult to move when cutting any food.

Even the most ordinary kitchen knife is better to buy in a specialized store, where it has the necessary certificates and quality is guaranteed.

Let it cost more than the Chinese counterpart from the market, but it will last much longer. And you will not want to replace it with something better in a year or two.

When buying, pay attention to the appearance of the knife - it can tell a lot about:

• The longest knife will last, the blade and handle of which are a single metal element. Decorative overlays made of wood or plastic provide the convenience of working with a knife, but long term its service is guaranteed only by a full shank.