Types of Kitchen Knives
Kitchen knives come in a variety of shapes and types, and cooks battle over what continent or country produces the best blades. Enthusiasts may embrace European, American or Japanese knives as their favorite cutting tools, sometimes dismissing their colleagues' choices.
Even the best way to make a knife is debated among chefs and everyday cooks. Two words--forged or stamped--can set off heated discussions on the merits of each.
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Types
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There are basically two types of knives--forged or stamped.
A stamped knife is either literally stamped or cut from steel, usually carbon stainless steel. Cut into the shape of a knife, the stamped version is then heated twice, with the first treatment starting between 1,400 to 1,900 degrees Fahrenheit. This leaves the blade brittle, but hard. The knife is then put through a second heating of around 400 to 700 degrees Fahrenheit to make the blade more durable.
A forged knife is made from heated steel and then its blade is shaped. A forged knife is usually heavier than a stamped knife and many cooks believe it is also more durable.
Other, less used, types of blades include titanium, ceramic and even plastic.
Titanium is a light metal that is more flexible than steel but is not considered by chefs to be suitable for heavy-duty kitchen work.
Ceramic knives do not corrode and are very light and hard. Their blades, however, are very brittle and require special sharpening tools.
There are plastic blades on the market, as well. These types of knives are mainly used to slice vegetables, but are rarely used on meat as they are too fragile.
Geography
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When it comes to a knife's origins, chefs and home-cooks alike have their geographical preferences.
For years, German knives were considered the ultimate blade. With its heavy heft, a German knife is easily used to slice through meats or vegetables. German makers also incorporate a "full tang," which means the blade runs through the handle. This moves the center of gravity back toward the handle, giving the knife a heavier feel.
Japanese knives have made massive inroads into the culinary cutlery field. Japanese blades are often made from harder steel and are thinner than German blades. Although needing more frequent sharpening than the German blades, Japanese knives weigh less and will probably outlast their European counterparts.
Most cooks prefer these two versions of knives. There are, however, several American knife producers that utilize either forging or stamped products. One company is Warther Knives, found in Dover, Ohio. Its blades are tempered and hand-ground.
Producing knives since 1948 and based in Waverly, Iowa, Rada Manufacturing Co. is also American-owned. Its carbon stainless steel knives feature aluminum handles.
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Chef's Knife
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A chef's knife is the most basic. Found in a variety of sizes, this knife is used to slice meats, fruits, vegetables and cheeses.
Since chef's knives come in different sizes, when choosing one you should hold the knife by its handle and see how it feels. Many knives come in lengths from eight to 12 inches, so it is important to literally get a grip on it to make sure you will feel comfortable chopping with it.
Serrated
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Cutting fresh bread can sometimes be difficult. A regular blade will often crush the bread or roll before finally slicing it apart. The solution is a serrated knife, which is a handy addition to any kitchen.
A serrated blade acts like a wood saw, cutting through the crust and bread with short cuts. This type of blade is also excellent for slicing a fresh tomato.
Paring Knife
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A paring knife is a small knife, used for more intense work such as peeling, coring or cutting fruits and vegetables.
Usually about four inches long, a paring knife should be kept extremely sharp due to the closeness of the blade to your hands--a dull blade may not slice through the skin of whatever you are slicing and thus slip, leading you to cut yourself.
Other Common Knives
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Great supplemental knives for the kitchen include a cleaver, which with its heavy, thick blade easily chops through meats and bones. Turning the blade on its side makes crushing garlic cloves simple.
A boning knife is slightly larger than a paring knife. It has a blade tapering to a point. This knife can be used to debone a whole chicken or cut out bones in other meats.
Used for preparing seafood, an oyster knife penetrates oyster or clam shells and then is used to slice the tendons. For shrimp, use a deveining knife; its small, thin blade makes removing the shrimp's vein quick and easy.
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