The question of what they represent best kitchen knives, is directly related to the topic of their purpose and other important factors. After all, there are many varieties and manufacturers, offering products at a high or medium price. It is necessary to choose what from the proposed range is suitable for a specific situation, and what should be left to other buyers.
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Features of kitchen knives
There are already many items for cutting food, but knives still occupy a leading position. They are often needed in the kitchen, especially if different dishes are prepared there. And it is not for nothing that many housewives, if possible, prefer to buy a chef's knife for these purposes, suitable for chopping and cutting the overwhelming majority of products Houses.
Some products with a narrow purpose are used less often, so it is enough to select them so that the quality and brand do their job. But the chef must have his own optimal cutting item, comfortable in the hand and not requiring frequent sharpening. But the choice depends on the purpose and characteristics of the products most often cut.
Popular varieties include the following:
- European. It has such a name because kitchens the area, the blade and handle of the product are adapted to it. The blade itself is wide and usually has a length of 15 to 30 cm. The spine and the back of the handle should be at the same level, this ensures comfort for the hand during work, the fingers do not touch the surface of the cutting board. The degree of hardness of the blade is usually from 55 to 58 HRC, and the correct sharpening is done at an angle of 20 degrees. It is distinguished by its hardness and durability, it will help if you need to cut hard or soft products, but it often needs to be sharpened. The side of the blade is usually used to crush small products, such as garlic, and the spine can be used for beating meat products.
- Japanese. Common variations are gyuto and santoku. They are similar to the European type, but adapted to the traditional Japanese vision of cuisine and techniques.
- Chinese. Due to its rectangular shape it resembles a cleaver, but this is not quite true.
Please note! The localization was not invented just like that, it assumes an adaptive model of the blade and handle for the peculiarities of traditions and products.
What steel makes the best kitchen knives for home use
To figure out how to choose kitchen knife for Houses, on what steel In this case, it is worth paying attention to the varieties of this metal used for cutting food products.
- Stainless steel. This is the standard choice of many people and cooks for home use. This material requires frequent sharpening (about once a month), but is otherwise not picky.
- Carbon steel. It is rarely used for household purposes, more often they are looked at by chefs who are professionals in their field. This type of product has an advantage in terms of cutting hardness and durability of sharpening, but it does not withstand strong mechanical pressure, is prone to corrosion. It reacts to an acidic environment - a patina appears on the surface, it does not have a negative effect on quality, in some ways it even makes it better.
- Ceramics. More suitable as an addition to the main set. It is fragile and difficult to sharpen, but sharpening is required extremely rarely.
If the manufacturer is China, it does not mean that this option is not suitable, there are also quality products. You just need to know reliable manufacturers.
The Best Chinese Kitchen Knives and Their Advantages
Not all Chinese companies are of low quality and "disposable". Although there is a lot of talk about the fact that large companies only develop projects in their own country, and the products themselves are made in China using these technologies and then transported around the world. In fact, there are models that have a right to exist, they are rectangular knives, somewhat similar to a cleaver.
Some of them are sold as "Cai Dao cleavers", distinguished by their multifunctionality due to their form factor. This is the ability to:
- slice;
- grind (including mince);
- crush (garlic);
- make slices;
- beat the meat;
- grind spices (with the back of the handle).
That is, it differs greatly from the European and Japanese types: in width, tip with blade, absence of blade and method of use. It is a fairly durable product that does not require frequent sharpening if the work performed is mainly not difficult (not chopping bones or cartilage).
Criteria for choosing quality knives
Before buying, the question always arises as to what which brand of kitchen knives are the best, and which of them stay sharp for a long time? The answer will be a list of criteria for selection, having defined them, the buyer will be able to buy the most correct option.
How to make a choice?
- Purpose – here you need to understand which region’s cuisine is mostly used for cooking.
- The method of cutting preferred by the chef - slicing, chopping or rocking movements. The shape of the blade depends on this factor - long narrow, wide medium length or arched, respectively;
- Ergonomics during cutting – the center of gravity is not shifted, the weight is not too heavy or light, the length is moderate, the form factor is appropriate for the situation.
That is, everything depends on the preferences of the cook himself, his palm (after all, the knife should sit securely in it, not slip out, not be a burden), cutting habits and cooking techniques.
Rating of the best manufacturers of kitchen knives
Steel kitchen knives make up rating of the best, they were selected based on high quality and other indicators, as well as high demand. Reviews also played a role, ratings on the Internet and the number of purchases.
Hattori
A Japanese company that creates knives as works of art, high demands are placed on them in production. After all, the management has long adopted a policy of uncompromising quality.
Sabatier Lion
A company that produces French rated steel knives, which have a wide range, providing a large number of products according to different parameters. This concerns universal models, cutting sets and other categories.
Global
A Japanese organization that has existed for many years, producing not only knives, but also sharpeners, stands of different models, configurations, colors and styles. Offers users and customers quality products that have stood the test of time.
Tramontina
The online store, popular in certain circles, does not specialize in the narrow production of kitchen knives. But it has several varieties of high quality, ergonomic and convenient for cutting. There are products sold with original stands.
Samura
A Japanese online store with a stylish website and a large number of customers offers a large selection of goods. There are photos and descriptions of universal knives, sets and models created for narrow use.
Zwilling JAHenckels, SOLINGEN
This is an official online store, generously offering customers dishes, scissors, accessories. Among them are kitchen knives made of durable metal, long-lasting and cutting reliably.
BergHOFF
The company, which has been operating in Ukraine for over 20 years, sells kitchenware, accessories and dishes. The manufacturer assures the consumer of skillful work, deep checking of all stages of product creation. Everything is controlled by qualified specialists.
Becker
Russian company producing tableware and other accessories. The company often offers to take advantage of the opportunity and try your luck in the promotion.
Peterhof
A popular seller of kitchenware, its products remain of high quality even if the prices have fallen below the rest. Knives are presented in a wide range, you just need to choose.
Fissman
A site with inexpensive but high-quality products, where a buyer of any income can afford a high-quality product. The assortment includes many parameters, materials and colors that suit buyers. You just need to wait for delivery to the destination - home, office or local, nearest post office.
So, kitchen knives are selected according to several principles, without these factors there is a high risk of acquiring an unnecessary thing that can only irritate and interfere with work. And negative emotions, as we know, have a bad effect on food, especially if this happens during processing and cooking.
