2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Everyone has this kitchen utensil. It is difficult to cook or cut anything without it. But in order for the knives to serve for a long time in faith and truth, it is necessary to remember the rules for their storage and use
Every chef knows that knives are the most important tools in cooking, so they require special treatment. There are some common mistakes made when storing knives:
1. Choosing the cheapest knives
Choosing quality knives is not easy because the choice is so wide. Buying cheap knives is tempting, but, unfortunately, it is rare when they are of high quality and reliable. If knives are needed not for professional work, but for home cooking, you can do without super-expensive and professional knives. It is advisable to opt for knives of an average price.
2. Wrong choice of knives
The choice of knives for home cooking should be done with great care. Knives are made from different metals, have different characteristics, advantages and disadvantages. A knife made of high quality carbon steel is sharper than a knife made of stainless steel. But the latter has a longer service life. When choosing a knife, pay attention to whether it is comfortable to hold it in your hands, the size of the handle and the blade. For example, a knife with a larger, wider blade is suitable for cutting meat.
3. Improper storage
Many people store kitchen knives in a desk drawer. This is practical, but it is better to store them in separate, special knife blocks so that you do not get hurt when taking out the knife. The most correct and safest way to store knives is on a magnetic strip attached to the wall.
4. Incorrect transportation
When going on a picnic, you must definitely take a knife with you and more than one. But you need to know how to transport them correctly, so as not to injure yourself with a highly sharpened blade and not break the knives themselves.
It is useful to use special cases for transporting knives. If they are not at hand, then you can transport the knives in a case or in a roll of napkins, or wrap them in a kitchen towel, securing them with an elastic band.
5. Washing knives in the dishwasher
Those who have a dishwasher probably want to wash knives in it along with other dishes, spoons and forks. But there are several reasons why this should not be done:
* It is important that the kitchen knives do not come into contact with other utensils.
* The rattling of knives will be heard throughout the operation of the machine, wherever they lie.
* The knives may tarnish or damage the silverware by coming into contact with it.
* High temperatures in the dishwasher will deform the handles and weaken the blade-to-handle connection.
* The knives can cut through the plastic cover of the machine.
6. Using one knife for cooking
Many people use one or two knives in their kitchens to prepare all kinds of food. However, it is useful to have several knives at once for different purposes:
* We use a universal knife (chef) constantly for cutting vegetables, meat, herbs. But it will not work for all products.
* Vegetables must be peeled and cut with a special narrow knife for cleaning vegetables.
* Not only bread is cut with a serrated knife, but also tomatoes, peppers, cucumbers for a beautiful vegetable plate.
* The boning knife is suitable for meat, fish, poultry as it bends around bones and cartilage.
7. Glass cutting boards
Beautiful cutting glass boards are not recommended. They lend themselves well to cleaning and disinfection. But cutting food on a glass surface is extremely inconvenient because the knife slides over it. As a result, the knife itself may break, or the person may injure his own hand. In addition, the glass board is fragile - if you accidentally drop it, you risk injuring not only your hands.
8. Too sharp sharpening of knives
There are no special rules for sharpening knives. However, using a knife that is too sharp is no more dangerous than using a blunt knife. Test your knives:
* One person holds a piece of paper by weight, and the other cuts it. If the knife is sharpened normally, the paper is easily cut.
* Take a tomato and try to cut it. If you can't cut right away, it's time to sharpen the knife.
Regular use of the knife requires the same regular sharpening.
9. Incorrect position of the knife when cutting food
When cutting food, people hold the knife in different ways - as it is convenient for someone: someone holds the handle, others grab the blade with their hand, and this is unsafe - you can cut yourself if the knife is sharply sharpened. Do not stretch your index finger along the blade of the knife. It is important to make sure that the fingertips that hold the sliced food are bent and hidden, not stretched out. This will keep them from falling under the knife blade.
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