How to choose the right kitchen knife. How to choose a hunting knife: what to look for first

Now let's focus on how to choose a knife. As a matter of fact, this topic consists of two large sections - how to choose good knife, and how to choose a knife specifically for self-defense.

How to choose a good knife is the beginning, basic knowledge. Which, by the way, is not very practical to use before reading the next article. An article about choosing a knife for self-defense is in a separate article “How to choose a knife for self-defense.”

Choosing a good knife

Choosing a good knife depends on several parameters. Among them are the material of the blade, the material of the handle, and the features of fixing the knife. This section was written based on materials from http://quappe.narod.ru/steel.html.

What are the requirements for a knife? The knife must cut. Sometimes it’s convenient to pierce something with a blade or pick it out. The knife should NOT: chop, saw, work with a poker and jack - this is not its area of ​​application. Accordingly, we expect good cutting properties from a knife (ease of cutting, sharpness and “not dull for a long time”), and strength.

What makes a knife cut? The knife cuts due to its geometry. Not due to sharpness and good steel, but due to the shape of the blade, sharpening angle and other characteristics that ensure easy penetration and destruction of the material being cut. Respectively, blade geometry- this is the first thing you need to pay attention to.

The thinner the knife, the better it cuts, all other things being equal. It is generally accepted that a thin blade with a cross-section of thin isosceles triangle(wedge). The closer the cross-section of the blade is to such a figure, the better the knife will cut bread, vegetables and everything else. However, the strength of such a blade is low, and when cutting hard materials or chopping something, a knife with such a blade section will dull quite quickly.

Therefore, quite often a slightly different section is used - a wedge with an inlet. It looks like the same wedge, but the cutting edge is sharpened at a more obtuse angle, about 30-40 degrees. This solution allows you to increase the thickness cutting edge and increase its strength, while maintaining the good cutting properties of the blade.

The sharpening angle depends on the quality of the steel: the more brittle the steel, the more obtuse the sharpening angle should be. The quality of steel depends on two conditions: hardening and chemical composition. It is almost impossible to check the hardening of a knife when purchasing it. But the steel grade...

Steel grades in the process of selecting a good knife

steel grade- her chemical composition- is responsible for such characteristics of the knife as stainless steel, flexibility, strength, softness and rigidity. Accordingly, knowing the main grades of steel, you can predict the general behavior of the knife:

Of the domestic steels, the most common for knives is considered steel 65Х13. The letter "ha" means chrome and indicates that the steel is stainless. This steel is most often used to make medical scalpels and other instruments, which is why this steel is often significantly referred to as “surgical” or “medical grade.” This is a fairly soft steel, a knife made from it is easy to sharpen, but also quickly dulls. The only thing undeniable dignity This steel really never rusts. In general, we can say that this is a steel for an inexpensive working knife.
The closest analogue of the domestic 65X13 can be considered the American 425mod steel.

Steel 65G is a “rusting” spring-spring steel, popular for both mass-produced and homemade knives. Most so-called “throwing knives” are made from it, and quite rarely, cutting knives. Steel rusts heavily, has the unpleasant property of bursting under load, or being heavily tempered (or under-hardened) and bending very easily. In the factory, they often try to neutralize the tendency to rust by applying various polymer coatings to the blade or by oxidizing/blueing, but any coating will eventually wear off and in any case does not provide 100% protection against corrosion.

Steel 40Х12- very soft steel. Cheap domestic kitchen knives and souvenir blades are made from it. Steel is difficult to harden, so the products are very easy to bend, and the knives quickly become dull. However, such knives are acceptable in the kitchen, since they do not rust under any conditions, are very easy to sharpen and do not require additional care. The foreign analogue of this steel is considered popular 420 steel. Almost all Chinese knives are made from it. Good producers To ensure the normal qualities of such steel, knives are made thicker - which leads to some problems when cutting. Knives made from 420 steel are not always marked accordingly. If there is no inscription on a knife from an unknown manufacturer, or it simply says “Inox”, “Stainless”, “Stainless Steel”, “Rostfrei” (actually the word “stainless steel” in various languages), “Super-steel” and so on, then most likely This is exactly 420 steel with all the ensuing consequences.

Steel 95Х18- good domestic stainless steel. From reputable manufacturers it has high hardness, while being flexible and quite durable. A knife made of this material is not as easy to sharpen well as a regular kitchen knife, but the blade will keep its sharpness for quite a long time. With prolonged contact with moisture, and especially with salt, slight corrosion may occur. With all this, one of the the best steels domestic knifemaking, which works with both large manufacturers and respected private craftsmen. The imported analogue is considered steel 440B.

Steel 50Х14МФ uses a series large manufacturers. With high-quality heat treatment, it produces hard and durable blades that hold an edge well. In general, it is a good all-purpose steel, although it can occasionally corrode during prolonged contact with moisture; its properties are close to domestic steel 65X13.

So, when choosing a knife for self-defense, you need to pay attention to the grade of steel. If the brand is unknown to you, then it’s better to go home and Google it than to regret it later.

Another important component of a knife is the handle. Here everyone chooses for themselves, for their needs and their own hands. You can’t choose a knife based on a picture or just by looking at a display case - you must hold the knife in your hands, try what it will be like to work with it in warm gloves, if this is not kitchen knife. It is important that there is no sharp corners and numerous recesses, they can crush your hand when working. Decorated handles of gift knives very often turn out to be inconvenient precisely because of the abundance of protrusions, as well as handles that are round in cross-section, due to which the knife can rotate in the hand.

Method of fixing the knife blade

The method of fixing the knife, or rather, method of attaching the blade to the handle, is also important. Especially if you choose a folding knife. General recommendation: check how well the knife blade is secured in the handle by shaking the blade. If you feel that the blade “walks” under your hand, or the handle is somehow not right, then it is better not to take this knife.

When choosing a knife, you should definitely think about how and where you will wear it. A clumsy person should have a comfortable sheath that securely holds the knife - there is nothing more offensive than losing your favorite knife. When buying a folding one, you should try putting it in your pocket, attaching it to your belt, trying to remove it, quickly take it out - check how comfortable the knife is not only to use, but also to carry.

The general consensus is that thick, heavy folding knives with protruding parts are not comfortable to carry in your pocket. Nowadays, most folding knifes are made lightweight, relatively “flat” and with a special clip that allows you to attach the knife to a belt or pocket. Treat this springy part with distrust: carrying a knife on an unreliable “clothespin” is the easiest way to lose it. The clip should not be too thick, hard or too soft, otherwise it will not hold the knife or, on the contrary, will hold it too tightly.

Choosing a kitchen knife for professional chefs is a whole science with its own terminology, secrets and rules - after all, for them, a knife is almost an extension of the hand. We, ordinary people, do not need to understand all the intricacies of this science and have a full set of tools, but everyone can learn to distinguish good kitchen knives from bad ones and correctly create their own “chef’s troika.”

Briefly about the main thing

If you don’t want to dive into a short course on choosing knives and you just need one high-quality multi-purpose knife, then we offer the following solutions:

• Best choice for men: the so-called "chef's knife" (chef's knife, French knife) from of stainless steel 20-25 cm long (universal length is 21 cm or 8 inches). This tool can do 80% of all work: cut, cut, chop, shred, beat. Manufacturers: the most expensive and best - old brands Wusthof and Zwilling J.A. Henckels (pictured below), medium price category- "Victorinox" and "Arcos", from the budget ones - quite decent "Tramontina" (pictured below) and "Opinel".

• Best choice for woman: in overwhelming numbers female hands Universal “kitchen bars” 13-16 cm long (or 5-6 inches) fit best. This knife is a cross between a classic chef's knife and a slicer, and it does an excellent job with most types of work.

Manufacturers: top ones - the same Wusthof, Zwilling J.A. Henckels, as well as F.Dick, Shun, etc., the mid-price category - "Victorinox" and "Arcos", from the budget - quite decent kitchen knives "Tramontina", Trupperware or "Opinel" made of carbon steel (pictured below is model no. 102 with a blade 10 cm long).

Opinel, model no. 102, 10 cm

• Set of basic knives “kitchen three”: A kitchen or chef's troika is a set of three knives that are most often used at home. Typically this is:

1. Chef's knife for general use - since this is the most important knife in the kitchen, we will consider the question of how to choose the right quality copy below in more detail;
2. Serrator for cutting bread, as well as puff pastries, vegetables, fruits 20-26 cm long - the knife has a serrated blade and is a bit like a saw. It cuts bread perfectly without allowing it to wrinkle, and delicately cuts the skin of tomatoes and other fruits and vegetables with thin skins. It’s not worth spending a lot of money on buying such a knife; the main thing is to find one that has teeth serrated blade were not too big or too small. The average size For example, this Victorinox model has teeth, but finding more affordable analogues is not difficult.

1. A knife for peeling vegetables, chopping garlic and other “small” work, 8-10 cm (3-4 inches) long – spending a lot of money on buying this knife also doesn’t make sense, so take the one that you like in appearance and price.

Some more useful information

How to choose the right chef’s knife that can serve you for many years, read in the next chapter or watch in the video clip of authoritative enthusiast and specialist Andrei Kozlovsky.

8 Tips You Need to Know Before Buying a Chef's Knife

First let's formulate General requirements for good kitchen knives:

• The blade remains sharp for a long time;
• The knife cuts food easily and quickly;
• The handle fits comfortably in the hand and does not slip.

How can you understand which kitchen knife meets this requirement and which one does not? Here are 8 tips for choosing a versatile chef's tool.

1. Evaluate your old knife

The concept of a “good knife” is partly subjective, because while one person may like a knife, another person may find the same tool unsuitable for their cutting style. Therefore, first you need to understand and formulate for yourself what you like and don’t like about the old instrument.

• Disadvantages may be the following: too heavy/light weight, too long/short blade, the blade quickly dulls or rusts, the spine rubs your finger when cutting for a long time, the handle or the cut itself is not very comfortable, for example, the knife does not completely cut food when chopping, etc. .d.

2. Select the type of steel

The ability of a knife to remain sharp for a long time depends on the type and quality of steel from which the blade is made. Kitchen knives are made from the most different types steel, but most often it is:

1. Stainless Steel is the most common material and is more suitable for the modern average user. Stainless steel dulls quickly (stainless steel kitchen knives are usually sharpened once every 1-1.5 months), but does not require special care;
2. Carbon steel (Carbon knife) - this alloy cuts better due to its hardness, the blade remains sharp for a long time, but at the same time it is more fragile, quickly rusts, reacts to acids and becomes covered with a patina, so it requires special care and careful handling. But many professional chefs prefer this type of steel. On next photo you can see what a new carbon steel knife looks like and a darkened knife covered with patina, which, by the way, does not affect the quality of the cut in any way, but on the contrary makes the blade more hygienic and, in our opinion, more noble in appearance.

• Should you buy ceramic knives? In our opinion, this is just an addition to the basic set of steel knives - although they remain sharp for a long time, their blades are too fragile, and if they do become dull, it will be almost impossible to sharpen them at home. However, it makes sense to buy inexpensive ceramic knives that can be replaced periodically.

3. How to inspect blades

• So that you can chop well, cutting vegetables/fruits to the end, and also in order to save the main part of the cutting edge when chopping bones, choose a knife with an open heel, that is, when the blade is sharpened from the tip to the very heel of the bolster. On the other hand, most chef knives come with a closed heel and for many it does not bother them. The photo below shows two types of chef's knife - with a closed and open heel.

with open bolster heel

with closed bolster heel

• The thicker the blade, the better it is;
• The blade of a good chef should be smooth, and in high-quality stainless steel knives it should be completely mirror-like;
• Pay attention to the quality of processing of the butt - it should be smooth so that your finger does not become calloused during long cutting.

4. Handle inspection

• The highest quality tools are forged from a single piece of steel that runs through the entire knife - from the tip to the end of the handle. Thus, part of the steel is inside the handle between two plates. This fragment is called a full shank. If the steel does not go all the way to the handle, then it is called a half shank. Tools with a full shank are better balanced, this is truly an indicator of quality, but they are significantly more expensive.

• The handle of the knife must be solid, tightly welded, strong - there should not be the slightest gaps or traces of welding at the joints of the parts. A poorly welded handle will become loose over time, and cutting the knife will become less effective due to a decrease in the force of pressure on it; in addition, dirt will begin to collect at the joints of the handle.
• Also keep in mind that the material should not be slippery or become slippery due to oil getting on the handle.
• As for the material of the linings, today the most commonly used materials are plastic, wood or rubber. Perhaps plastic, a composite of plastic and wood, and hard rubber are the best options.

5. Balance test

If you're looking to buy a new, high-quality knife, try using your old chef's example (if you have one) to figure out what kind of knife balance you want—one with a heavier handle, one with a heavier blade, or one with a balanced blade and handle. It is believed that a balanced knife is more convenient to use, and yet this is a very individual indicator. And, unfortunately, a balanced knife is not so easy to find even among expensive items. To test the knife, you need to place the knife with a bolster on your finger as shown in the photo below and try to “catch” the balance. If the knife does not fall off, then most likely it is a great specimen. (be careful, keep in mind that an inexpensive knife will fall right away).

6. How long should the blade be?

• The larger the cook's hand, the larger size blades he can afford, and vice versa than smaller hand- the smaller the tool should be, although this, of course, is not a rule, but rather a recommendation for non-professional cooks;
• Small kitchen knives are safer, but larger ones can cut more food at once;
• Keep in mind that most often the blade length European knives measured in inches. Chefs are typically 8, 10, and 12 inches long.

7. Japanese or European?

Chef's knives are divided into three groups: Japanese, European (Western) and knives made in Japan, but adapted for the “European”. In this photo you can see the difference between the hybrid (Misono) and the typical Euro-chef from Henckels.

• At home, it is preferable to have a European (Western) type chef, since chopping vegetables or, for example, cutting up chicken is much more convenient for them due to the rounded shape of the cutting edge and the blade sharpened on both sides.
• Traditional Japanese knives are more suitable for true connoisseurs of knife art and hobbyists Japanese cuisine. The classic “Japanese” has a one-sided blade sharpening, a very thick spine, the shape of the cutting edge is almost straight, and it can only be sharpened on water stones. The main way to work with it is vertical movements, that is, practically chopping. In general, this instrument cannot be called a generalist.
• But another category of Japanese knives, that is, Western-style hybrid knives, have gained popularity all over the world and are valued for their very high quality steel, which holds an edge for a long time. But they have one big disadvantage - they are still very demanding in terms of care. The most famous Japanese knives are made by Misono (pictured above) and Shun.

If the topic of Japanese knives interests you, we suggest watching a video review of a European chef and a Japanese hybrid in a Western style.

Unlike many cooking tools found on modern kitchen, knives will always be needed on it. Moreover, thrifty housewives want to own a really good set of kitchen utensils that meet their basic requirements - knives should be sharp, easy to maintain, durable, wear-resistant, and easy to use.

In our rating of the best kitchen knives, they will be able to find sets that fully meet their wishes: the top list includes proven sets that received the largest number of positive feedback buyers and excellent ratings from professional chefs.

The best kitchen knives made of metal alloys

5th place. “Kitchen Troika”: high-quality knives from Russian Gennady Prokopenkov

A set of three most necessary knives for the kitchen, made by professional metalworker Gennady Prokopenkov. It included a small vegetable knife, a root knife (the so-called “ladies man”) and a large chef’s knife. This unique collection is handcrafted using steel for the blade and wood for the handle. The main advantage of knives is the easy sharpening procedure.

✅ Advantages of the set:

• It includes the most necessary knives in the kitchen;
• Made by hand so it's different high quality manufacturing;
• Quickly and easily corrected with musat.

❌ Disadvantages:

• High price of the collection: at the time of writing – 38,000 rubles;

📝 Note

Musat is a kitchen tool that looks like a file. Used for straightening, not sharpening knives. Suitable for blades with a medium degree of hardness, for which it is easier and faster to straighten the geometry of the cutting edge than to re-sharpen.

4th place. "Grand Prix II, WUSTHOF": proven German quality

The Germans' steel manufacturing technology has always been at its best, which is why they make only excellent quality steel kitchen knives. The WUSTHOF company is known to many, and the proposed “Grand Prix II” set is one of the best from the company. Suitable for both novice housewives and professional chefs.

✅ Advantages of the set:

• The blades are made of high quality carbon steel using time-tested technologies;
• Sharp blades;
• No corrosion;
• Smooth handles without gaps are made of rough plastic: the knives will not slip in your hands;

❌ Disadvantages:

• Fairly high cost;
• Due to the fame of the company, there are many fakes.

3rd place. "F. DICK 1905": a functional German classic

Good quality knives from another world-famous German manufacturer. In the proposed set you can find a stylish and ergonomic stand with four knives: a santoku, knives for slicing vegetables and bread, and a chef’s knife. The steel from which the blades are made contains impurities of molybdenum and vanadium, so the knives will rarely need to be sharpened.

✅ Advantages of the set:

• Versatility;
• Workmanship;
• Knife blades do not rust;
• Comfortable and non-slip handles.

❌ Disadvantages:

• Only a high price.

📝 Note

The Santoku, which literally means “the three necessary things” in Japanese, is a Japanese adaptation of the European kitchen knife, based on the French carving knife. It is shorter than conventional blades, perfectly balanced and has an extremely sharp tip edge, which allows for precise and fast cutting of small foods and pieces of meat.

2nd place. "Tojiro Flash": masterpieces of Japanese knife art

Second place went to Japanese products from the famous company “Tojiro”. The Flash set includes several utility knives that will be a great help for any chef. The blades of the knives will last a long time, as they are made of Damascus, the handles are grippy and comfortable, and the factory sharpening is beyond praise.

✅ Advantages of the set:

• The knives cut just perfectly;
• Beautiful and graceful shape;
• Versatility;

❌ Disadvantages:

• Very spicy, which is a drawback for some;
• Expensive sharpening accessories.

1 place. "Samura 67 Damascus": the best adaptation of Japanese technologies to the needs of Western buyers

One of the company’s slogans, “we are obsessed with knives,” already says a lot about the product of this company. The creators of blades for battle in the kitchen combined in their creations the reliability and durability of European models with the efficiency and functionality of Japanese kitchen knives. The Samura 67 Damascus set consists of three knives:

1. Chef's knife: for cutting large pieces of fish and meat;
2. Universal: for cutting vegetables and small pieces of meat;
3. Vegetable: a small blade designed for cutting and peeling fruits and vegetables.

The Damascus steel of the blades does not rust, the comfortable shape of the handles will make it easier to work with knives, and the sharp edge of the blade can cut through nails, at least that’s what the company’s advertising slogan says.

✅ Advantages of the set:

• Strength;
• Ergonomic design;
• Beautiful appearance of knives;
• The handles do not absorb food odors.

❌ Disadvantages:

• The porous structure of the handle “collects” dirt and food particles: take a long time to wash;
• Price.

+ Pros:

• Excessive strength;
• Wear resistance;
• Good cutting qualities;
• Prevalence;
• Easy to sharpen.

- Minuses:

• The appearance of corrosion;
• Oxidability;
• Products receive a metallic taste;
• The cutting edge becomes dull quickly.

The best ceramic kitchen knives

5th place. "Checkered Chef Ceramic Kitchen Knife Set": versatility and ease of use

The Chef Ceramic Kitchen Knife cuts food smoothly, easily and effortlessly, making work with them quick and effortless. Beginning chefs will appreciate this ease of use, while established chefs will appreciate the variety of the set: it includes 3, 4, 5, and 6-inch knives with a stylish holder, plus bonus scissors.

✅ Advantages of the set:

• Comfortable grip of the handles;
• Really sharp blades made of zirconium oxide;
• Acceptable price;
• Rarely requires sharpening.
• Beautiful appearance.

❌ Disadvantages:

• For sharpening, it is recommended to use a special diamond-coated sharpening tool: it is expensive.

4th place. "MoiChef 8-Piece Premium Ceramic Knife Set": each color for its own purpose!

The set includes four knives, each sharpened (literally and figuratively) for its own tasks. To prevent owners from confusing them due to the identical shape of the handles, the creators decided to paint each handle in specific color which will help you choose the right one the right blade When changing tools quickly: busy housewives or professional chefs will appreciate the usefulness of this idea.

✅ Advantages of the set:

• Ceramic blades are made of quality zirconium;
• Color-coded handles for easy, quick replacement of knives;
• Ergonomic design;
• Razor sharp.

❌ Disadvantages:

• Expensive sharpening of a dull blade.

3rd place. "The Kyocera Universal Ceramic Knife Set": a reliable assistant for cooking in the home kitchen

All four knives from the set cope with their functions with a bang: the Sentoku quickly cuts meat or fish into pieces, utility knife a medium-sized knife will help you finely chop vegetables or cut fruits into neat slices or slices, and the blade of a small knife will instantly deal with the skin of small vegetables. The blades are practically indestructible: as they say, buy it and forget it.

✅ Advantages of the set:

• Filigree precision when cutting;
• Not subject to corrosion;
• The kit includes its own electronic sharpening machine;
• Easy to clean by hand.

Flaws:

• IN dishwasher It’s better not to put it down: there is a possibility of the blade breaking;
• Can only be sharpened using your own sharpening machine.

2nd place. "DALSTRONG Ceramic Knives Set - Infinity Blades": durable and wear-resistant kitchen knives

The Dalstrong Infinity Blade series knives are considered to be some of the most durable ceramic knives available. modern market kitchen utensils. During testing, the knives withstood a 200-ton load and did not break. If you find ceramic blades too fragile, try using the knives in this set, which are made from the finest zirconium raw materials.

✅ Advantages of the set:

• The homogeneous and dense structure of the blade can withstand the heaviest loads;
• 30% sharper than competitive knife blades;
• Comes with a 100% money back guarantee if the blade breaks.

❌ Disadvantages:

• Not found.

1 place. "Oliver & Kline Best Ceramic Knife Set": convenience, beauty, price and functionality

These ceramic knives have been the best kitchen knives for several years in a row, according to many professional chefs. This is because they are easier to clean and cut food, plus they stay sharp for a long time, and the problem of sharpening ceramic knives is the main disadvantage of this type of blade. Appearance You will like it not only because of the beauty of its design: it is ergonomic and promotes more efficient use, because the handle will not slip in your hand. Effective and stylish packaging makes the set one of best options as a gift for cooking lovers.

✅ Advantages of the set:

• Blade sharpness;
• Wear resistance;
• Ergonomics;
• Beautiful packaging.

❌ Disadvantages:

• Not found.

General advantages and disadvantages of metal knives for the kitchen

+ Pros:

• Harder than metal;
• Cuts better than metal blades;
• Maintains blade sharpness longer;
• Not subject to corrosion;
• Easy to wash by hand;
• Lungs;
• There is no metallic taste in the products.

- Minuses:

• Complex sharpening procedure;
• Do not tolerate washing in dishwashers;
• Do not withstand blows well;
• May break under excessive fracture loads.

Metal or ceramics - which kitchen knives are better?

It's quite difficult to choose: good qualities Available for both metal and ceramic knives. Most will opt for the usual steel knives, claiming that they are less hassle when sharpening. In addition, they should not be handled as carefully as ceramic products. But top models of ceramic knives are much cheaper than their steel counterparts, cut more delicately and do not leave a metallic taste. What is more important: ease of use or quality, service life or sharpness - it’s up to you to decide.

Cold, steely, indifferent - and refined, rich, expensive. An attribute of a real man and a symbol of culinary art in the hands of women. A stylish gift, an object of pride and admiration.

We are, of course, talking about knives - companions of humanity throughout its history. Bronze daggers of the Scythians, swords of European infantrymen, famous samurai swords - the knife has always been present in the culture of all nations for centuries, when buying high-quality edged weapons was a matter of prime necessity. And today knives have not lost their popularity. It’s not difficult to verify this by typing a phrase in the search bar, for example, “knives for sale” - the abundance of offers will not leave you indifferent.

You might be surprised – a whole online store of knives? However nothing nothing unusual this is not the case, because the knives sold through the network are very diverse: souvenir and hunting, sports and household.

What models can be purchased at a knife store?

1. Knives, the sale of which is simply necessary for lovers of truly masculine hobbies - hunting. Their versatility knows no bounds. These knives are used as tools for skinning and cutting trees. They are indispensable for preparing dinner in warm company in a forest hunting hut. Therefore, the requirements for hunting knives are quite high - steel hardness, blade sharpness, flexibility, comfortable handle. Of course, every hunter has his own knife, which he carefully selects and carefully stores. The online knife store will help you purchase hunting knife, the most suitable one for you.

2. Do you know that perhaps another Olympic sport will appear soon - throwing knives? However, such competitions are already very popular, some amateurs even make knives themselves, so selling throwing knives is a simply necessary service. A logical question arises: if you cannot buy edged weapons, then how does the online knife store sell such models? The fact is that throwing knives usually do not have a handle; it is replaced by a cord wrap, and the law allows this option. The balance of the blade and handle is the most important requirement for throwing knives, the key to your success and victories in this exciting sport.

3. Another very popular area is tourist knives. What kind of knife should a tourist have? First of all, convenient and functional, capable of becoming an indispensable assistant on any trip. After all, such a knife will not only cut and chop, but will also be used in different quality. A small folding blade, as well as a set of necessary tools, from scissors to a corkscrew, a camping knife will provide a way out of the most unforeseen situations.

4. Extreme sports are becoming increasingly popular. Diving, spearfishing, mountaineering, parachuting, rafting - all these activities require special equipment, part of which is knives. Such knives are designed to ensure the comfort and safety of their owner. The strength of the blade in the handle, the hardness of the steel, light weight, small size, the ability to quickly remove from the sheath are necessary qualities of sports knives.

5. If one day you decide to formalize everything Required documents and buy edged weapons, you are unlikely to choose the most peaceful of all knives - kitchen. The Internet is literally replete with advertisements like “kitchen knives for sale.” And this is not surprising: every housewife knows that there should be at least 3 knives for different products. And there are so many requirements for blade sharpness, hygiene, and reliability! Truly, choosing a kitchen knife is much more difficult than it seems, and this should only be done in professional stores.

6. The most sophisticated, stylish and graceful - of course, souvenir weapons. Gift knives are not easy popular service, this is a sign of subtle taste and high status of any weapons store. Replicas of combat knives, national models, decorative dirks and daggers, and many other products are an excellent gift for any man. The online knife store also offers a large selection of exclusive models trimmed with leather, wood and precious metals- a wonderful gift for a business partner.

How to choose a good knife

An ideal knife should have the following qualities:

• help in everyday situations;
• excellent cutting;
• does not require frequent care;
• has an affordable price.

When choosing a knife, pay attention to the weight and size of the blade. Typically, experts recommend taking a knife with a blade length of 9 centimeters, as it will cope with all the tasks.

Also look at the weight of the knife. Some people like it heavy, some like it light. Generally, it is advisable to buy a knife that weighs more than 100g so you can use it easily.

• You might be interested in this -

What steel to choose for a knife?

If you do not want to clean your knives too often, then you should choose stainless steel, in other words, steel with a chromium content of at least 12%.

The hardness of the steel should be about 60 on the Rockwell scale. Do not take less, since the knife must be used in different situations and perform many different functions.

Also, when choosing a knife, look at its handle. You need to choose one that will make it easy for you to perform different tasks. It is best to choose a modern material, rather than leather or wood.

How to choose a kitchen knife?

Essential basic kit for any kitchen should include:

• Utility Knife (13 cm / 5 inches) - this type knives are multifunctional and are used for cutting various types products.
• Chef's Knife (20 - 23cm / 7.8 - 9 inches) - used for chopping meat or simple slicing, for chopping, as well as cutting products into cubes.
• Paring knife (vegetables, 8 cm / 3 inches) - Most often used for cleaning small items food (peeling vegetables, potatoes, etc.).
• Bread knife (serrated) - used for pie, bread, tomatoes and fruit.
• Cleaver – needed for meat or greens.
• Filling knife – used to separate fish fillets.
• Slicing knife – used for cutting thin and perfectly even slices of meat.
• Grindstone, sharpening tool, etc.

What should you look for?

First of all, look at the strength of the steel, as well as its location. There may be signs of welding or joining in the knife handle area. Conventional knives have thin and fragile handles, which are usually covered with plastic.

Take the knife in your hands and determine its weight; you should be comfortable working with it. Heavy knives require more effort to cut food and perform other functions.

The handle of the knife should be quite solid and also well attached. There should be no signs of gaps, welding or various connections.

Select a knife – this means purchasing an excellent universal tool, a wonderful gift, a reliable friend and assistant.

How to choose a knife - video

Instructions

Determine the quality of the blade The main thing in a knife is its cutting surface. To avoid annoying kitchen work, choose a sharp and durable tool. Knife blades are made of multi-layer forged steel, stainless steel and ceramic. High-quality metal has a uniform color and a sharpening line of the blade without jagged edges. Look at knives with laser sharpening - they do not become dull when used. Check the method of this processing: if matte marks are visible on the cutting surface, don’t hesitate to buy this knife. Ceramic products are sharp and also do not require sharpening, but they are fragile and break when dropped. If you don't mind the high price, buy a knife with a forged steel blade. These products have ideal sharpness, strength and long service life.

Choose handle material For a kitchen knife, a comfortable, lightweight handle is important, which is made from various materials: wood, metal and plastic. The metal handle is durable and hygienic, but such a knife quickly tires your hand - it is heavy. The wooden handle is strong and light, but loses its shape during use and begins to slip in the hand. The exception is gift models of instruments, where expensive types of wood are used for production. Choose a knife with a handle for working in the kitchen: it is comfortable to hold, easy to use, and it is more durable than a wooden one.

Pay attention to the build quality. Knife parts: the blade and handle must fit carefully to each other. If they are connected using rivets, the blade should fill the entire space of the handle. Carefully inspect the rivets themselves: there should be no cracks or chips around them. Be sure to hold the knife in your hand before purchasing. If the model you like has packaging that cannot be opened without damaging it, this is a fake.

Choose different knives It is impossible to purchase one universal knife. For ease of use of products different shapes There are many knives and sizes: meat, vegetable, cheese, bread and other products. First, select 4 main knives for the kitchen: large, medium, small and bread. A large knife with a blade length of 30-45 cm is indispensable for cutting meat and fish. A medium-length knife (30 cm) is also capable of chopping food, and a small one (20 cm) is convenient for cutting fruit. Choose a high-quality bread knife - it will not break the crispy, dense crust and will beautifully cut the soft center. Please note that this knife is also suitable for slicing melons.

note

Do not buy knives at market stalls - such sales are typical for low-grade goods.

Helpful advice

Buy sharpened knives - process the cutting edge under the right angle impossible on your own.

There are several tips on how to choose a quality kitchen appliance. They will help you buy a truly worthy product. There are manufacturers whose instrument quality is impeccable.

Instructions

Having a hatchet in the house for cutting meat and chopping bones allows you to carry out all these operations quickly and efficiently. This tool will be useful not only in the kitchen, but also on the go. When choosing a hatchet, you should first of all pay attention to its price. The more expensive one has high quality steel, therefore, it will not need sharpening as often. The quality of the metal can be checked in a simple way: you need to click on the hatchet with your fingernail and listen to the sound made. If it is voiced, then this product is made of a decent alloy; if it is deaf, you need to look for another instrument.

Next, you need to carefully inspect the blade. It is better if it is wide and thick enough. With such a tool, the center of gravity is shifted forward and it will be much easier to work with. With the same effort, cutting meat or fish will be easier and faster than with a hatchet that has a thin, elegant blade.

The next detail you need to pay attention to is the handle. Plastic ones are considered more durable. It is advisable that its surface is not too smooth: it will slip in wet palms. It is comfortable to work with a hatchet with wooden handle. It is very convenient, but with frequent use of the tool it wears out quite quickly. Steel handles are durable, but inconvenient due to their massiveness.

The shape of the handle is also important. When choosing a hatchet, you need to take it in your hand and make sure that it is comfortable to hold. The handle should not be too massive, otherwise the tool will be uncomfortable to work with. A long handle will result in more effort than required when cutting food. You should also pay attention to how the handle is attached. In a high-quality product, the rivets are almost invisible, and the hatchet itself looks like a monolith. A detail such as an “eye” for hanging the tool is not necessary, but makes it more convenient to use.

One of the best tools– Germanic. These are hatchets from Zwilling J.A. Henckels and Wusthof. The most successful series of these products is considered to be “TWIN Four Star”. Experienced chefs took part in its development, and the hatchets turned out to be as convenient and reliable as possible. The design of the products is well thought out, they are equipped with high-quality propylene handles and are impeccably balanced. Such a hatchet will please its owner for many years. High-quality products are produced by Japanese manufacturers. The most unreliable hatchets are made in China.

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For cooking to turn into an art, it is necessary to use tools that provide comfortable cutting and preservation of vitamins. They should also be durable and easy to sharpen.

Instructions

The basic set of every kitchen is a traditional three knives with different blade lengths of approximately 40, 30 and 20 cm. In addition to them, you can buy a bread knife, which has teeth that help cut any pastry, from fresh and soft to old and stale. You can also buy other equipment: for cleaning fish (it prevents scales from scattering) and vegetables (the skin is removed in a thin layer), cutting cheese and sausage into small slices, dividing pizza into pieces. Such equipment is specialized and therefore suitable for one specific operation.

The material for making blades is usually steel with anti-corrosion additives. To make sure of its quality - after all, fakes that are found at every step may not contain molybdenum, nickel, chromium, which protect steel from rusting - you need to apply something sour to the metal, for example, lemon. If a stain remains, this product is not recommended for purchase. Sometimes the blade is coated with Teflon - this avoids the presence of an unpleasant sour taste in the product, and also makes the product easier to clean. The new ceramic knife is actually made from zirconium dioxide. It is good because it practically does not require sharpening and does not oxidize food, but its use requires caution. It is forbidden to drop a ceramic knife - it can break into pieces and should not be used to cut metal surface- this is fraught with the appearance of nicks on the edge, and rare sharpening can only be carried out in special workshops.

The handle can be plastic, wood or metal. The first one is light, washes well, but is very short-lived, since cracks often appear on it and it breaks. Wood absorbs fats and other food particles, so it is not hygienic, but it is stronger, and if the blade passes through the entire handle and is fastened with rivets, it is reliable. Metal is the purest material, but it is too heavy for large-sized products. Products for regular use should not have heavy weight.

Another selection parameter is the width of the blade - the cutting process with a smaller one will be the easiest, but the result may have torn, unaesthetic edges. Wide knife not very convenient, but the resulting slices will not crumble and will have clear outlines. Transverse notches on the knife mean it has been laser sharpened - in the future, such a product will never become dull, but will only become even sharper. Sharpness is a sign of the quality of a knife, since a manufacturing company that values ​​its reputation will not release dull products onto the market.

In order not to come across a fake, you need to buy knives at a hardware or specialized store. Products lying on trays on the street are most likely made in China and look more like souvenirs than kitchen utensils. The price of a knife may depend on the type of steel: sheet or forged. The first one is factory-made from metal sheets, from which identical blades are cut. The second one is more durable, but it also costs more, since it is forged by hand.

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Ceramic knives, as well as ceramic-coated frying pans, are gaining popularity. They are made using a special technology that allows you to create a very sharp blade that does not require frequent sharpening. But you need to choose such a knife carefully, beware of fakes.

Instructions

Ceramic knife blades are made from zirconium powder, which is pressed, fired in special ovens and turned into a high-strength ceramic material. The knives turn out to be very sharp, their strength depends on how long they were fired in the oven - if you keep them for less than a day, they turn out to be fragile, which makes them different Chinese fakes. Therefore, it is important to know how to choose the right knives, given the fact that real durable ceramic knives have a high cost.

It is very difficult to distinguish a fake from a real knife only by the blade: they look the same, they need to be checked for strength, which is often impossible when purchasing. But you can detect a fake in another way: in cheap knives, the blade is attached to the handle with ordinary superglue, which after a while stops working, causing the blade to pop out. Carefully consider the mounting method: if the blade is well welded to the handle, most likely it itself is also made according to the right technology. Don't be fooled by the "Made in China" labels: real knives are also made in China.

Evaluate the price of the product: good ceramic knives cannot be cheap. A set of knives from famous companies Frank Moller, Kelli, Bergner costs about 3-4 thousand rubles. Do not buy sets whose price is less than a thousand rubles. There are knives with black ones that cost significantly more. This is not only a matter of design, such blades are considered professional, they are sharper and more durable, but they also have a corresponding price. They are bought mainly for restaurants. This doesn't mean that white knives aren't good enough - they're great for the conditions.

Pay attention to the handle of the knife. As a rule, they are made of plastic, but there are also wooden models. Plastic is easy to clean, but looks cheaper, although the quality is not inferior to wood. Wooden handles are less durable, the wood can crack, and bacteria can grow in it. But in general, this is a matter of taste and compliance with the interior of the kitchen.

Choose the size and shape of the knife according to your needs. Some products are intended for fruits and vegetables, others for bread, and others for meat. Remember that ceramic knives You should not cut hard foods, such as bones, and you should not use them to open jars.

Last but not least, pay attention to the design of the knives. There are many options, the blades can have different shades, the handles come in different shapes and colors. Often the set includes special vegetable cutters or pizza knives, but such sets are more expensive.

Why does it become important where, and most importantly, how knives are stored in the house?

A kitchen carving knife is not cutlery, but a device for cooking, and one that has certain requirements. The knife should be:

· Acute;

· Made from good metal;

· No signs of rust;

· Stored in a safe place;

· Be accessible during food preparation.

That is why it is unacceptable to store a knife in a table drawer; being among spoons and forks, it becomes accessible to children. From kitchen cabinet Even 2-year-old children can easily reach objects that are dangerous to them. Therefore, special equipment is required to store knives. Knife stands become such a special device. They are installed on the table, directly in the food preparation area, near the sink or next to the stove, and allow you to quickly use any required knife if necessary.

What types of stands are there?

Nowadays, you can choose absolutely any kind of knife stands; stores offer options in the form of a cube with slots, in the form of a fan with narrow holes, a box filled with sticks (rods), and others. Some craftsmen even offer the option of knife stands, which you can make yourself using dry spaghetti.

Wooden, plastic and even glass - everything can be found on sale, but before you make a purchase, make sure that the stand you choose has:

1. Stable design.

2. The knives do not come into contact with the walls and bottom of the stand.

3. Knives can dry quickly and will not be stored wet.

4. Optimal sizes, it does not take up much space in the kitchen.

5. No additional effort is required to insert and remove the knife.

When choosing stands for knives, focus on the material of the product; it is better to prefer natural ones, eco-friendly products, made from various woods such as noble beech, pine or cedar. Well-treated wood will fit perfectly into any kitchen interior design. If the kitchen is predominantly made of plastic, then you may prefer an option made of plastic; in this case, you need to make sure that a wet knife will not slide in the stand.

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