By Did you know that there is a knife designed for every task and that it is not advisable to leave them in water for a long time? The first knives made were of stone or bone, and then first leaves and later of iron. The knife went from being considered a self-defense object to be of public use and occupied a place in the kitchen and at the table. Its processing material reflects the good taste and even the social level of its owners since the beginning of time. A good knife has a strong blade and is always well sharpened to facilitate its use and the effectiveness of the work to be performed.
Chef
Its leaf is quite broad and its point is pronounced. It is mainly used for cuts in slices and to chop meats.
Draper
The blade is toothed and looks like a small saw. With this one, you can cut any type of puff pastry or bread.
Peeler
It is the smallest one. Its blade is pointy and it is ideal for cutting onions, apples, potatoes, carrots and other fruits and vegetables.
File
Its blade is long, flexible and pointed and it perfect for fine fillets.
Lace
It is the most common in all kitchens and is characterized mainly by its thin and firm leaf, and by its slightly pronounced point.
To Carve
Its blade is even longer and thinner than that of the lace knife.
Tips
- After the use, wash the knife immediately and do not leave it immersed in water for a long time, especially if it is salty, as the components of this gradually affect the metal.
- When washing, use a neutral or low alkaline detergent and avoid chlorine products because it will affect the edge of the sheet and will take away the natural brightness as well. Before storing, dry the knife with a cloth.
- Avoid knives whose handle is made of wood. This material is highly porous so it absorbs and retains more water and microbes.
Tips to Sharpen a Knife
Knives play a number of roles in the kitchen. For this reason, it is indispensable to take care of them and maintain them with good edge for proper cuts.
To sharpen the knives, wet the sharpening stone on the rough side and pass the knife the same number of times on both sides of the cutting edge with an angle not exceeding 30°. Then, turn the stone over, moisten it again and repeat the process. After this, pass both sides of the knife edge through the blade twice as many times. Finally, wipe the knife with a cloth. This process should be repeated once every two weeks.
