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20 Jan 2017

If you are a victim of faulty knife earlier than probably you are aware of the fact that choosing the best all around kitchen knife is not an easy task.

Also if your requirement is durability and efficiency altogether then May God Help You!

Well, if some brand is marketing their knives as highly durable and efficient then my friend it is ingenious to avoid that company as no metal in this mighty worlds is equally efficient and durable.

Even the Japanese knives that are considered as the best knives all around the world have issues. So, how to find the worthy knife for your kitchen and how to identify the best all around kitchen knife?

Making out the efficiency of a knife becomes easier if you consider the material, manufacturing process, thickness of the edge and the design of the handle.

Below I am giving you a detailed account on all of the points.

   

The Signs Of The Best All Around Kitchen Knife:

·         Material:

The composing material of the knife is your primary look out, for that, you do not have to be a chemistry expert. All the material details will be labeled by the manufacturer.

Now, if your knife is composed of high-carbon steel that the knife will be tougher than any other knife because the amount of carbon in the steel make the knife stronger hence it can cut through bones easily.

Honing will be a little hard because of the hard steel. The high carbon stainless steel is tough and durable at the same time because of their rust resistant ability and the stainless steel made knives are less durable because of the low amount of carbon in them. Also, the edge retention ability will be lower than its carbon counterparts.

·         Manufacturing Process:

There are two types of processes through which knives are manufactured. First one is the stamped in which a cold-rolled steel is cut and heat treated to form the shape of the knife and second is the forged process in which knives are made in extremely detailed and multilayered method, where the knives are directly pounded at high temperature. The forged knives are heavier and thicker than the stamped knives hence better also.

·         Thickness of the edge of the knives:

The thickness of the edges of the knives matters a lot as it governs the hardworking ability of the knife. The flatter edges are capable of cutting tough food items whereas the thick blades can cut tough food items but the edges will bend easily.

The European or German knives are ground 20 degrees on both of the sides of the edges hence form a 40-degree edge, on the other hand, the Japanese knives from 20 degrees.

So, naturally, German knives have thick edges than the Japanese knives, as a result, needless honing.

·         Design of the blade:

In choosing the best all around kitchen knife the last thing that will matter the most is the design of the handle of the knife.  A well-balanced handle with the comfortable edge is suitable for cutting tough food items and while working for a longer period.

The ergonomically designed handles are much more easy to use than normal handles.



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