Kitchen knives of all kinds require special care or a little care to keep them in working order. If they aren’t spicy, they’re unsafe and a lot of time wasted in the kitchen. It’s nice to own a quality kitchen knife set as they require less maintenance than cheap discount knives. If you own discount knives, they are still safe to use in your kitchen if they are cared for and kept sharp, just like the expensive cutlery.

As a general rule, when using cutlery in the Messerkurs kitchen, you should ensure that the blade never comes into contact with any hard surface. Hard surfaces are countertops made of stone, ceramic or metal. They will only degrade the performance of your kitchen cutlery, and that goes for the most expensive cutlery to the cheapest. Ceramic and stainless steel cutlery also dull very quickly when it comes into contact with a hard surface.

Kitchen knives are kitchen tools used for cutting meat, vegetables, and other foods. At times one is tempted to use a kitchen knife as a screwdriver or as a prying tool and even as a chisel. Sometimes people use a knife handle as a hammer. The official recommendation is: just don’t do it. The main reason is that it is dangerous for you. Secondly, you damage the knife so much that it becomes useless in the kitchen.

Kitchen cutlery needs to be stored securely in a place that is not gritty or sandy. Damp places can lead to premature oxidation. Be aware of this when using your cutlery outdoors when fishing or camping. It is important to keep your knives clean and dry and to dry them immediately if they get wet.

The washing instructions for kitchen knives are mostly done in mild soapy water that is hot. Do not air dry or drip dry. Do not put your cutlery in the dishwasher and the main reason for this is that the dishwasher uses moist heat to dry dishes which rusts knives very quickly. Hand washing and hand drying quickly is the best method.

Wooden handles swell when they get wet. Don’t leave them in the water for a long time. Additional care can be applied by rubbing mineral oil into the wooden handles to maintain their shine. It’s also recommended to use lemon oil and some good furniture polish to preserve your wooden handles occasionally to prolong their life.

Stainless steel cutlery resists the moisture and acids it comes in contact with during normal use. Keep in mind this does not mean it is rust free. When purchasing stainless steel, look for polished and finely ground surfaces as these are the best corrosion-resistant surfaces.

The best way to store your kitchen knives is with a wooden knife block. Never place wet cutlery in a wooden knife block, as wood will absorb the water and then there is a risk that mold will enter and cause damage. Cutting tools are stored in a drawer compartment and are sleeved to prevent them from whipping around, creating chips and dulling the blades. It is important to store all cutlery properly to ensure longevity.

Quick Facts – What are these kitchen knives for?

A cutlery set is certainly a staple in any kitchen, but it’s not just for looks. Each knife is designed to cut, carve or peel a variety of fruits, vegetables and meats, whether you’re preparing dinner for the family or breakfast for house guests.

You can get by with a simple set of knives, but by understanding the purpose of each knife, you can make your cooking experience a lot more enjoyable and stress-free (cooking should be fun, and enjoyment means ease and convenience).

Knives are one of the most important tools in your kitchen. Typical options include a boning knife, paring knife, utility knife, chef’s knife, and serrated knife, but which one is which and how can they help you?

Let’s start with the chef’s knife. The knife got its name for a reason – it’s a favorite of chefs for its versatility. The chef’s knife ranges from 6 to 12 inches in length and 1 to 1-1/2 inches in width. It can cut, chop and mince vegetables or slice through thick cuts of meat. If you are unsure which knife to use, the chef’s knife is most likely up to the task. However, there are other knives that can do certain jobs more efficiently.

The paring knife competes with the chef’s knife among the all-purpose knives. The paring knife is smaller, between 2-1/2—4 inches long, and offers more control than the chef’s knife. In addition , the peeled tip is great for removing seeds from fruits and vegetables, deveining shrimp, removing corn from the cob, and finely chopping side dishes. The paring knife can do a lot, but everything that has to do with meat is best left to a chef’s knife.

The utility knife suffers from middle-child syndrome. Ranging in length between a paring Messer selber bauen and a chef’s knife, the utility knife – as the name suggests – tries to do it all, but is second best to the paring knife or chef’s knife for most tasks. However, the utility knife is a viable substitute for the paring and chef’s knife. It can cut and chop soft fruits and vegetables and has no problem slicing melons or grapefruits. It’s important to note that the utility knife cannot offer the control of a paring knife or the strength of a chef’s knife. Depending on the foods you typically prepare, these qualities may not matter, and the utility knife would be a perfect fit.

Next station in the cutlery set: the boning knife. This knife is 4 to 8 inches long with a narrow blade that allows the user to remove bones from meat, fish or poultry. Boning knives curve inward to give the user precise control when removing bones. Tip to the wise: when slicing bones from thicker meat, make sure the boning knife has a stiff blade; for fish and poultry it should have a more flexible blade.

There may have been many great things since bread sliced, but the greatest thing before bread sliced was the serrated bread knife. It was first presented at the 1893 Columbia World’s Fair in Chicago. Thanks to the bread knife’s deep grooves along the blade, which can range from 6 to 10 inches, it can slice through bread without crushing and tearing it. The bread knife is also great for slicing through harder surfaces like watermelon.

Finally, the meat cleaver. After its fame in a variety of horror films, the cleaver has returned to what it does best with its heavy, wide blade: cutting through flesh and bone with one swift stroke. The meat cleaver is often used for big jobs, like cutting large chunks of raw meat that prove too much for the chef’s knife.

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