A Simple Guide To Buying Kitchen Knives & How To Use Them

How To Choose A Good Kitchen Knife?

  • Handle

The handle of the knife determines the durability and feel of the knife. First, the handles of YOUSUNLONG brand Damascus steel knives are made of natural wood gifted by nature, which are healthier than chemical handles. Second, the handles are ergonomically designed to improve grip comfort and allow you to hold it for a long time. Third, both the handle and the blade are polished to make the knife durable and less prone to breakage. Finally, the handle of the knife has been lengthened. All of its counterparts are slightly shorter, the YOUSUNLONG brand Damascus knife is longer, It is more adaptable to wider palms and gives you unparalleled comfort.

  • Edge

The YOUSUNLONG brand Damascus knives have a 15 degree hand sharpened edge on each side to maximise sharpness and edge retention, ensuring precise slices every time. Damascus steel has a HRC value of 60± after vacuum deep cooling heat treatment, which is extremely sharp and can effortlessly cut paper in two in the air, you feel smooth in the process of using the knife. Therefore, you should pay attention to its blade check when selecting knife.

  • Spine

Generally speaking, the thickness of the spine of a quality kitchen knife is designed to be reasonable. The spine of YOUSUNLONG brand Damascus knife is just about 2-3mm thick, which is the thickness of a coin, making it less likely to break and easier to use. In addition, the spine of YOUSUNLONG brand Damascus knife is perfectly perpendicular to the handle, it helps you to keep it stable during quick and long knife shakes or cuts.

  • Overall Balance

The overall balance of the knife is also important, which allows you to use the knife with a more reasonable point of force and more energy-efficient for long periods of time. YOUSUNLONG brand Damascus knife is just satisfies the point.

What Are The Types Of Kitchen Knives?

Slicing, carving or cutting? Let’s help you pick the right knife for the job.

1. Chef’s Knife

The chef’s knife has a wide blade with a curved part of the edge. A chef’s knife is a multi-purpose knife designed to perform well at many differing kitchen tasks. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

2. Santoku Knife

Commonly compared with the chef’s knife, the Santoku knife is a lot shorter, the tip part of the knife is relatively round. A Santoku knife is a Japanese style knife that literally means “Three Virtues”. In view of its uses, the three virtues of a Santoku knife are “meat, fish, and vegetables” however it is also popularly referring to the three main functions of a knife, “chopping, slicing, and dicing”.

3. Carving Knife

Carving knife has narrow, thin blades and pointy tips. The narrow blades, which are narrower than a chef’s knife, are meant to reduce the amount of resistance as you move them back and forth. Thus, you can use it to carve evenly thin slices from large fish, roasts, hams, or turkeys.

4. Fillet knife

A fillet knife is specifically designed to give you the lightweight handling and control you desire when cleaning fish. The blade tends to be very flexible yet durable to ensure that the meat separates from the bone and skin easily.

5. Sashimi Knife

The Sashimi knife has a long, thin, narrow blade that is specifically designed for slicing raw fish. It is is to achieve a clean cut when preparing sashimi slices that are smooth, glossy, and even maximizes taste.

6. Sujihiki knife

A Sujihiki knife is a western-style Japanese knife used for cutting and slicing boneless meats. Unlike other Japanese knives, it features a double-bevel slicing, and it is long and narrow, allows you to slice through fish and other meat with as little friction as possible.

7. Sakimaru Knife

The Sakimaru knife is a stylish variation of the Yanagiba knife and Takohiki knife. The Sakimaru, however, differs by its tip, which looks similar to that of a Katana – the traditional Japanese samurai sword. It is used for clean and precise sushi and sashimi cuts. A great Sakimaru knife can make you feel especially proud in the kitchen.

8. Meat Cleaver

A meat cleaver is one of the sharpest knives. It sliced through meat effortlessly and removed fat in one long slice without tearing, which allows the meat to retain its original flavour.

9. Butcher Knife

Preparing meat is a common task in the kitchen, the butcher knife with a long and robust blade can handle varying measurements of meat parts, helping you to process large amounts of meat in considerably little time.

10. Bread Knife

The bread knife has a long blade with a serrated edge. It is used to cut bread or other foods that are hard on the outside and soft on the inside. The serrated blades of bread knives are able to cut soft bread and cake without crushing it.

11. Paring Knife

The typical paring knife has a short, sturdy blade, from 2 to 4 inches in length, which a straight or curved cutting edge. They are light-weight and easy to hold in the hand while working with delicate fruits.

How Do Take Care Of Kitchen Knives?

  1. To wipe clean after the use of kitchen knives, keeping dry.
  2. Not often used kitchen knives can be oiled to avoid rusting.
  3. To select the right knife, special knives for special use.

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