Views: 280 Author: Vickey Publish Time: 2023-11-22 Origin: Site
Although kitchen knives are the most useful piece of equipment in all household, few people have better understanding of them. It's e common that you use it everyday but don't know how to maintain it. When it comes to kitchen knives, there's a lot to know; understanding these details can help you utilize them correctly and efficiently.
Here are ten interesting facts about kitchen knives to make sure you know everything there is to know about your reliable kitchen companion.
Managing the cutting of onions is usually a stressful task because it frequently results in tears. But if you have the sharpest knife on hand, cutting them doesn't have to be as difficult!
This is made possible by the release of lachrymatory-factor synthase, an enzyme that was previously unknown, into the atmosphere after the slicing of an onion. Tears then become a reflex because this turns into propanethial S-oxide, which irritates eyes when it comes into contact with them. Sharper knives can prevent this by minimizing damage to an onion's cell walls, allowing you to chop through onions as much as you like without getting upset!
Always chop onions from root to stem to prevent additional enzymes that cause tears. Since onion cells are arranged in lengthwise clusters along the onion, cutting along these bundles will cause less cell disruption and therefore fewer tears!
Although it may seem paradoxical, using knives with sharper blades is actually safer than using ones with duller ones. This is mostly because the knife performs as you would anticipate, enabling you to finish the task swiftly and precisely. When your blades are dull, you may need to use more pressure to cut the way you want to, or you may need to make repeated cuts because the blade will not cut as you would like. If you go on doing this for any extended period of time, it becomes a risky habit that could result in an unexpected injury. Simply put, ensure that all of the knives in your kitchen are sharp.
After slicing all the ingredients, people typically use the knife to sweep the chopped pieces onto a plate, frying pan, or other container. Most people use this method, sometimes called corralling. But carrying ingredients around on your cutting board with your knives will only harm it; either way, the blade will become dull or will develop little cracks that will eventually become larger ones. The reason for this is that the blade edge curls as it drags across the chopping board's surface. This kind of repeated use will eventually cause more harm.
The best course of action is to avoid using your knives at all when sweeping your ingredients, because doing so reduces the chance of breaking the blade. Instead, scoop the ingredients using a dough scraper, pastry card, or spatula. However, if you have previously used your knife in this manner, look for any potential damage and make sure you don't use it to corral ingredients again.
A well-crafted tool, a kitchen knife, is composed of premium materials and parts that, with proper maintenance, should last a lifetime. Dishwashers retain dishes in a hot, humid atmosphere for long periods of time, using harsh chemicals and bleaches to remove stains and food crumbs. High temperatures and chemicals are not friendly for knife, especially for wooden handle knife. The temperature and water will cause damage to the wooden part. For wooden handle knife, the best way is to wash by hand. For other material handle, they can be used in dishwasher but it would be better not to do so.
You may already be aware that running blades through your dishwasher isn't good for it. This is accurate, but it's also bad for your dishwasher because a knife's sharp edge can pierce the plastic covering of wireframe dishwashing baskets or cut through plastic racking. The best thing you can do for your dishwasher and your knife, is never combine them together .
When cooking, it's always more convenient to keep kitchenware out in the open than to quickly wash and store it. While there are valid reasons for some people to do this, such as soaking materials that are challenging to remove, submerging some equipment, like a knife, in water for an extended period of time may cause more harm than good. Clean metal objects prone to rusting, such as knives, right away instead of leaving them to soak, as this will accelerate the rusting process.
If the handle is soaked for an extended period of time, it may swell similarly to dishwashers. Additionally, this may lead to the growth of bacteria in composite or wooden handles, which could result in cross-contamination.
It is quite simple to purchase knife sets that include a wide variety of knives that you are unlikely to use when purchasing knives. Should you wish to purchase a single knife, it should be capable of handling a wide variety of activities; however, a set of knives can accommodate various duties by having varying sizes and forms. Seek out knives that go well with the other blades you already have. For example, a shorter petty knife would be a fantastic partner for a longer chef knife. You could wish to use a thicker, heavier cleaver in conjunction with your lighter, more agile santoku.
Consider blade lengths, forms, and thicknesses when purchasing a new knife set. Select a variety of types and shapes based on the foods you enjoy cooking. What would we recommend to someone who is just starting out? Purchase a stronger cleaver in between these sizes, as well as an 18–21 cm chefs knife, a 12–15 cm tiny knife, and so on. You will have a great deal of options with this set when combined.
Because of their jagged blades, most people handle serrated knives like a saw. Sharpened serrated knives will, however, cut through your ingredients in a single, clean slice; DO NOT saw it violentl, it will result in ripped crusts, uneven cuts, and an abundance of crumbs.
The most frequent error made by inexperienced cooks is believing there is just one proper way to use a knife. This could include chopping everything with a single knife or slicing your components all the same, which would spoil your meal prep. With the variety of cutting methods available, you want to be sure to select the one that will best suit your needs and facilitate the cooking process for your wrists.
The finger-on-spine approach, the hammer-grip, and the pinch-grip are the three basic ways to hold a knife. The pinch-grip involves using your thumb and index finger to hold the blade while the other three fingers grab the handle. Hammer grip refers to holding the knife handle with your closed fist, thumb tucked over your index and middle finger, just like you would with a hammer. The finger-on-spine technique closely resembles the hammer grip, with the only difference being that your index finger rests on the knife's spine and your wrist is slightly turned upward.
If you wish to increase your cutting performance and quickness, we recommend pinch-grip. To start with, the knife is under your greater control. Securing it with the thumb and index finger reduces the likelihood of it sliding to either side. Secondly, it allows you to regulate your technique more precisely by moving your hand further up the length of the knife.
Not all cutting boards are created equal, even though they are the ideal companion for your knife. This is due to the fact that certain board materials, such as marble, glass, and steel, may do more harm to your knife than good when it comes to slicing through your ingredients. The best cutting boards are those constructed of rubber, plastic, or end-grain wood because their durability will hold up well against your knife and preserve its sharp edge.
Not every knife will work for you, just as not every cuisine is appropriate for everyone. This is the case due to the fact that knives come in a variety of lengths, widths, and even weights that could create an obstacle to their use. Attempting to cut with a knife that isn't a good fit for you could result in misaligned ingredient slices or even mishaps. The knife that has good balance and weight and feels comfortable in your hands is your favorite.
Pick a knife with a good curve at the tip and more weight towards the handle if you favor European dishes like pastas, soups, and stews. If you enjoy Asian food and stir fry, get a cleaver that is heavy enough and has a thick spine for cutting. Select a blade with a longer length and a straighter edge for slicing ingredients if you enjoy Japanese cooking.
