Experienced housewives and professional chefs know how to have various knives at hand. Each of them is intended for a specific type of work. And even if you don't even consider it necessary to buy a whole set of professional knives for each type of cutting, you just need to have several instances. After all, for cutting of vegetables, meat or bread should be individual tools. This rule is dictated by elementary hygiene standards.
Peculiarities
It is very difficult to give a single description of all existing types of knives for cutting vegetables and fruits. They differ in shape, size and direct destination. This is their main feature.
In addition, any vegetable or fruit knife must have the following parameters.
- Small size. A large bulky object will be very uncomfortable to cut a small fruit. An exception here is only large vegetables (pumpkin, zucchini). Also, short knives become unsuitable for cutting watermelon or melon.
- A sharp thin blade. This requirement applies to almost all knives for vegetables. These products have no such dense structure, like meat, and we do not cut them frozen.
Therefore, the thin blade helps to quickly and beautifully cut fruit.
Materials
Like any other knife, this kitchen helper consists of two parts - blade and handles. At the same time, the materials and the first, and the second component can be completely different. Manufacturers offer various options and combinations of materials in one product.
Blade material
Traditionally, a manual knife for cutting vegetables was made of metal. Zinc or stainless steel is used as raw materials. Today ceramic models became very popular. They have their own advantages and disadvantages.
Ceramics does not have such flexibility like metal. It will be convenient to make straight cuts (when cutting onion, potatoes, apples). If you need to maneuver when cutting or cut off a rough skin with vegetable incorrect form, it is better to use the metallic. From the advantages of ceramics, it is possible to note the sharpness of the blade, antibacterial properties. It does not absorb smells and on the surface is minimal risk of reproduction of bacteria.
But many mistresses, trying ceramic knives, still return to the usual metal tools. It is also explained by the fact that the probability of a breakdown of the subject with blows is high.
They are afraid of a sharp drop temperature.
How to use
The service life of any kitchen object depends largely on how they used.
This concept includes the following parameters.
- Frequency of use. Obviously, in the family where there are 2-3 children, they prepare much more often than in the kitchen bachelor. Therefore, with frequent use, it is advisable to purchase several items at once for a different type of work with vegetables. Each of them will serve you longer than one, if you produce all the work only by them.
- Use the destination. This type of knives has thin and sharp blades and is not suitable for rough work. When cutting frozen or simply very solid products, it quickly fills and will be unusable.
- It is important to keep the knife when working. Especially this rule concerns ceramic models. If you work on the break, the blade plane may be alleged. This is connected with low flexibility of the material. But the metal knife should be used correctly. Do not hit, and do not press it with strength.
- It is better to cut products on a wooden or plastic cutting board. A sharp blade can quickly fade from contact with such solid surfaces as glass and marble. Today manufacturers offer purchases and flexible silicone cutting boards. They are very comfortable, after cutting, you can bend the edges and move vegetables to the container without any problems.
- If you want to surprise guests not only the taste of your dishes, but also beauty, then purchase special knives. For example, a knife for removing the core will help to save apples and pears from the bones, and the appearance will remain attractive.
- Beautiful cutting is obtained using curly knives. Their blades can be wavy, have teeth or another drawing on the blades. With their help, you can create real masterpieces from simple vegetables and fruits. Evaluate such creativity and kids. They with great pleasure will eat a beautiful fruit slice than the one that is cut in the usual way.
Care and storage
Kitchen knives should be stored in a separate place. At the same time, you should not forget about the safety technique, if there are small children in the house. They should not have access to these dangerous subjects.
You can put knives into a special compartment in the organizer for kitchen accessories. It is desirable that the blades (especially metallic) knives do not come into contact with each other. Another option can be a magnetic board, to which it will be attached to the entire set of knives you have.
But this option is not suitable for ceramic instances.
The universal option will be a special stand. It has separate holes for each subject. The blade is placed in one of the offices, and the handle sticks on top. This is the most secure and convenient storage method. The whole set will be freely access, it will not interfere. Minimized and risk of cutting cuts, as to get the subject, you take it by the handle. It is also important that the blades will not come into contact, which means they will not appear scratches and jar.
Wash knives need after each use.
And metal, and ceramic instances need to carefully wipe with a towel before putting in place for storage.
Views
There are many types of knives for vegetables. They differ in the form, size, purpose and materials. But at the same time, they can be divided into several groups.
- For cleaning. They can also be divided into several subspecies. The first externally reminds the razor machine, only the blades are longer. It is worth noting that they are located in parallel to each other and very thin and sharp. With such a tool, you can easily clean carrots, beets and other round root roots. But not all hostesses it is convenient to clean the potatoes because of its irregular shape. Often the potato knife has the form of the usual, only with a shorter blade.
Today, it is often possible to see vegetables, in which the blades are located at both ends. One is used for cleaning, others can be cut curly slots. In the middle of the same item is equipped with a small plastic grater. Most often it is used for lemon zest. Therefore, it can be argued that this is a product 3 in 1.
There is a more classic knife model for cleaning. In English, he is called Peeling Knife. It has a rather short blade, up to 10 cm. At the same time, it is bent, which facilitates the process of removing the skins with vegetables and fruits.
Currently, electrical vegetables can be found. They greatly simplify the whole process.
Do you need such an assistant or you will rather be a classic model, it depends on how often you are cooking.
- Universal. Such a knife is always useful in the kitchen. It has a medium in length of the blade, sharpened on both sides. This aspect makes it universal for use, both for left-handers and for the right hand. The knife has a thin sharp blade, so they are very easy to cut and soft, and more solid fruits. It is worth noting that for such vegetables like a tomato, it is better to use instances with small cloths.
They will easily cut the skin and will cut the flesh, and not to squeeze it.
- Santok. This Japanese knife won the hearts not only housewives, but also professional chefs. In addition to external appeal, it has excellent characteristics. The blade and handle are perfectly balanced, so it is very convenient to work. The weight of the blade makes most of the work for you, practically no effort to make efforts. Another undoubted advantage is universality.
He can with the same success can be cut and mango and chicken fillet.
- For cutting cavity. Everyone knows how difficult it is to cut the core of the apple or pear with a regular cook knife. Then these small helpers come to the revenue. They have a cylindrical shape with pointed edges. You will need only to attach to the tail of the apple and press down. As a result, the entire core remains inside the cylinder. It can also be used to create beautiful compositions on the festive table. Currently, not every mistress in the kitchen can see such a knife. In the kitchens of the same catering points, it has long been appreciated and used, since the cooking time has great importance.
This type can be attributed to the knife for stuffing. It has the same form, but screws into a vegetable, removing the cavity. The cut fragment is obtained in the form of a spiral.
- Slicer. They can be represented as a single subject, as well as a set of devices (multi-slider). Externally can resemble a grater. Some models are equipped with a container for collecting a chopped product. These devices provide truly unlimited possibilities for working with vegetables. With their help, you can nourish vegetables to feed on the table. Very quickly and without much effort to cut fruit with cubes. There are also separate elements with which you will run or apply potatoes and other vegetables with slices.
How to choose
Before you go to the store behind a knife, decide on the parameters, Which are important when choosing.
- Purpose. Will this knife be used precisely for cutting or you need a vegetable appearance.
- The size. With this parameter you can decide directly in the store. Hold the goods in your hands, imagine how you can operate in your kitchen. Choose the model that seemed most convenient.
- Material. The choice will have to do between ceramic and metal blades.
Knives for vegetables and fruits have a different shape and size. They are indispensable in the kitchen and greatly facilitate the cooking process.
Choose the one that fits you, and cook with pleasure.
About how to sharpen a knife for vegetables, you can find out, looking at the video a little lower.