The kitchen knife is the most important tool for every cook. A cook without a knife is like a photographer without a camera. The most commonly used and essential Damascus best knives. This large knife can be used for chopping, slicing, mincing and all other applications.
Types of Damascus Best Knives
- Cutting knife: This is a small knife used for delicate tasks such as peeling or cutting small ornaments. It is similar to a chef's knife in that it has a flat-edged blade, but is smaller.
- Serrated knife: Serrated knives have grooves that form a small edge, allowing you to cut without difficulty. This is useful for cutting soft bread and other foods without crushing them.
- Kitchen knives: A kitchen knife has a large blade and an almost rectangular shape. The Chinese call it a chopper and use it for everything. Knives are good for cutting bones. The large surface area of the blade also makes it suitable for crushing garlic or picking up chopped food. The knife blade is especially strong and thick to withstand the repetitive force of cutting bones and meat.
Knives sharpeners
- In the kitchen, it is safer to use a sharp knife than a blunt one.
- If a knife is not sharp enough, it can slip off food or cause muscle strain by exerting too much force.
- Most cooks use a long, hand-held sharpening stick.
- Electric knife sharpeners are also available.
- Choose a reliable, high-quality electric knife sharpener.
- As they can ruin a good knife. Make sure to sharpen your knives every time you use them.
Steel Knives
- They are surprisingly lightweight and have excellent shape and balance.
- The edge of the blade is very sharp and the strength and edge retention approach that of a very high-quality kitchen knife, 62-64HRC.
- It is known for sharpness, easy resharpening and virtually no downsides.
- American kitchen knives have a fine edge, which makes them by far the best cutting tools.
- Western kitchen knives.
- On the other hand, they are made of softer steel with a Rockwell hardness of 54-56 HRC.
- As a result, western knives are hard, heavy.
- Have thicker blades and stand up to repeated use.
- However, the low hardness also means that they are easily sharpened. 56HRC blades are easy to dent and 64HRC blades are easy to break.
- Dings and chips will also cause the blade to dull with continued use. The more expensive models go up to 67HRC.
How to sharpen the blade
The average cutting edge of a Western kitchen knife is about 40-50 degrees, but Damascus Best Knives are sharpened to a thinner angle of fewer than 30 degrees, so the cutting edge angle is very sharp. Some knives are sharpened at 6 to 8 degrees, which is an even smaller angle than that of a normal razor.
Design of Knives
- By combining the traditions of both countries, we have created knives that are well designed and functional.
- While the traditional Japanese style was single-handed. With a rounded handle and no marks on the handle.
- And therefore limited to certain cutting tasks, we now see Damascus Best Knives with a Western-style handle and double-sided blade.
- Unlike traditional Japanese and Western kitchen knives, these ergonomic, sharp and durable knives are versatile enough to be used for a variety of cutting tasks.
Which brand of kitchen knife should I buy?
- It is worth investing in high-quality knives.
- Damascus Best Knives are popular among professional chefs.
- They are manufactured with the same technology as Samurai swords.
- The metal is folded 100 times to make the blade from a single sheet.
- A good knife is like a trusted friend that will last a lifetime, so choose the one that suits you and use it with care.
Abstract
Do not be fooled by the sky-high prices for knives on the market. Look at the products of our suppliers and be surprised what you can be proud of in your kitchen. Damascus Best Knives are of the highest quality.
