5 indispensable kitchen knives

Do you know what the Difference between a chef knife and a santaku? ¿O How to keep your sharp knives Like the first day? Here we tell you everything you need to know to become an expert in kitchen knives.

About this kitchen knife guide

Have the kitchen knives appropriate can change the cooking experience. A good knife makes cutting easier and faster, and safer.

In this guide, we will demystify the world of kitchen knives, from the essential types that can not be missing in your drawer to How to take care of a knife To accompany you for years.

Forget about fighting with tomatoes or destroying bread. With the right information, you can choose the perfect tools for each task and use them as a professional.

Spoiler: You do not need to spend a fortune to have quality knives.

The 5 types of kitchen knives you need yes or yes

Although there are dozens of specialized kitchen knivesthe reality is that with a small set of basic kitchen knives you can solve 90% of the tasks.

These are the five basic but fantastic knives that facilitate the way of cooking.

Chef knife: the SUV

If you could only have one knife, it would have to be this. He Chef knife It is the most versatile of all. Your blade is wide and curve, it usually measures Between 15 y 30 cmis perfect for chop, slice and cut Almost anything, from vegetables to meats. Its design allows comfortable balancing on the cutting table, doing the most efficient work.

It is ideal to prepare the vegetables of a good lentil stew or to chop the ingredients of a sauce.

Santoku knife: the Japanese alternative

He cuchillo Santoku It is the Japanese equivalent to the chef knife. Its name means “three virtues”, referring to its ability to cut meat, fish and vegetables.

Your blade is more straight and widewith a rounded tip. Many models have small notches (alveoli) that create airbags so that food does not stick, ideal for cutting potatoes or cucumbers into thin slices.

Bread knife: the cortexes specialist

This is unmistakable for its long and teeth. He Bread knife It is designed for food with a hard cortex and a soft interior without crushing them.

It is the anonymous hero when cutting a freshly baked focaccia or a crunchy rustic bread. It also works wonderfully to cut tomatoes and fruits of delicate skin.

Mondador or Puntilla Knife: The Precise

Small but thug. He Mondador knife (or lace) has a short and pointed sheet, usually less than 10 cm.

It is the perfect tool for precision work as peel fruits and vegetablesremove seeds, break up chiles or make decorations. It is like an extension of your fingers, allowing total control over small cuts.

Fileting knife: the flexible

With its long, thin and flexible sheet, the fillet knife He is the specialist in meat and fish. It allows to separate the meat from the bone with ease or take out clean and precise fish fillets. Its flexibility adapts to food contours, minimizing waste.

How to choose your first kitchen knife game

Buying knives can be overwhelming. Here are some key tips to make the best decision without feeling that you need a mortgage loan:

• Quality on quantity: It is better to have three good quality knives than a twenty set that do not cut. A chef knife, a young man and one of bread are an excellent starting point.
• The material imports: He High carbon stainless steel It is an excellent option because it is lasting, resistant to corrosion and easy to sharpen. Ceramic knives are very sharp but also more fragile.
• Try them if you can: Comfort is personal. If you have the opportunity, hold the knife. You should feel balanced in your hand, neither very heavy nor very light. The mango must be comfortable and non -slip.
• Complete spike construction: The best kitchen knives have a “complete spike” construction (full tang), which means that the metal blade extends throughout the handle. This gives them greater durability and balance.

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Maintenance and care of kitchen knives: the secret to last a lifetime

A good knife is an investment. With a little care, your kitchen knives can last decades. Here we explain how to keep them in perfect condition.

How to sharpen kitchen knives at home

A sharp knife is a safe knife. A knife without a edge requires more strength, which increases the risk of compasing and causing an accident. There are two main tools to keep the edge:

1. La Chaira: Do not sharpen, but “settle” or straighten the edge. It is ideal for daily maintenance. The knife should be passed through the chaira at an angle of 15-20 degrees, a few times on each side, before each use.
2. The sharpening stone: This is sharpening, since it eliminates small metal particles to create a new edge. It is recommended to use it a couple of times a year, depending on the use. It requires some practice, but the results are spectacular.

Correct cleaning and storage

• Never in the dishwasher: Extreme heat and aggressive detergents can damage both the leaf and the handle. In addition, blows with other utensils can mellar the edge.
• Hand washing and drying immediately: The best practice is to wash the knives with warm water and soap just after using them, and dry them completely with a cloth to avoid oxidation.
• SAFE STORAGE: Avoid saving loose knives in a drawer. A Wood blocka Magnetic bar On the wall or individual covers they are the best options to protect the edge and your hands.

Basic cutting techniques for beginners

Mastering some basic cuts will not only make your dishes more professionals, but will also help you cook more uniformly. Good salads are always a good opportunity to practice.

• The right grip: Hold the handle firmly with three fingers, and pinch the base of the leaf with the thumb and index. This will give you maximum control.
• The guide hand (the claw): Fold the fingers of the hand that holds the food inwards, as if you will form a claw. The fingertips must be removed, and the knuckles are the ones that guide the knife leaf. Thus you protect your fingers!
• The balancing movement: Use the chef knife tip as a pivot on the table and perform a downward and forward balancing movement to cut.