When I was growing up, my mom and dad had such a jumbled set of different Messer Workshop knives it was unbelievable. There really was absolutely no rhyme or reason for it. When you opened the kitchen knife drawer, you really didn’t know what you might find. It just didn’t seem to matter. I’m sure a big part of that was that they just couldn’t afford to buy kitchen utensils. Also, both my mom and dad were great cooks while raising 5 kids. And my brothers. My sister and I all learned to cook too. ( with the same set of knives) How did we do that with such inferior cutlery? Ha! The word cutlery makes me laugh. It probably wasn’t even in our vocabulary back then. I think we just made do with what we had, like a lot of other people. Also, owning fine cutlery just wasn’t popular.

Well, like everything else in the world, things change. You don’t see people smoking that much. Whole milk is almost passe . And you have high cholesterol. And having a good kitchen knife or kitchen knife set is common today. Certainly, the Ginsu knife infomercials had as much to do with how people viewed kitchen knives as with anything else. I’m sure you can remember some of the almost hilarious phrases like “how much would you pay… not answer” or “but wait, there’s more to come” That’s certainly just a small part of how we think about kitchen knives and use.

As various cooking shows became popular (including shows from the “Food Network”), owning different types of kitchen knives also became popular. Surely at each show, while taking you through the various meals prepared, the chef would explain the type of knife used and why. This opened up a whole new world of not only cooking but also using kitchen knives. This was huge for helping people discover “different” types of kitchen knives. More than ever there are specialist shops that specialize in selling only kitchen accessories. Many of them have an extensive range of kitchen cutlery. All malls have at least one of these types of stores. This supported the idea of owning good cutlery.

We learned that you actually had a separate knife for slicing bread. A boning knife. A paring knife. A slicing knife. And the ever-popular ” chef’s knife” When it comes to a chef ‘s knife , you really don’t know where to start and where to stop. There are many, many ways. But we probably all own one. Whole sets of kitchen knives, used with a block of wood and stored right on the countertop, are also popular. They also have sets of steak knives available. That’s ridiculous. When mom and dad served steak back then, finding a knife was a tough job for everyone .

Not all kitchen knives are the same

Kitchen knives are a tool (yes, they can be classified as a tool, just ask any chef) that is often taken for granted. Working with an unsharpened knife or a poor quality kitchen knife is no fun – and dangerous. “Tools” like this do not cut food as hard as they saw or tear food apart, and this is dangerous and can lead to accidents. If you ever have the opportunity to work with a quality kitchen knife then you will realize the benefits and how easy it really can be to prepare a meal. So why aren’t all kitchen knives the same?

First, let’s say that it’s doubtful you’re going to find a good quality kitchen knife at the dollar store. But it’s not always necessary to buy a good kitchen knife from a specialty store, but it’s a good start. This is a good way to learn about the types of knives and their functions. Online research is also helpful and can save time and travel. Quality comes first. Pricing should also be considered. I also think what kind of cooking and eating everyone prepares in their own kitchen is important.

What is a good kitchen knife made of? The parts of kitchen knives are assembled without the slightest gap at the junction. This is particularly important for hygienic reasons. Neither the blade nor the handle show bumps or burrs. Note that the blade has a finely ground surface – a sure sign of quality workmanship. ( chromed and shiny mean nothing) Retaining the cutting edge is important to increase the time between sharpening. A good knife will retain its sharpness over a longer period of time. The chemical composition of the steel is an important factor.

For example, chromium content affects stain resistance, but this can affect other desirable factors such as hardness. The finer the surface of the blade is ground or polished, the more rust resistant it is. Quality kitchen knives are properly balanced; they are comfortable to hold. A balanced weight distribution makes working with the knife easier. The handle and bolster are designed to provide a secure grip that won’t slip your hand. An ergonomically designed handle and the right weight allow for years of safe and comfortable use.

And of course there is the price factor. Finally, one of the reasons most people end up using a bad kitchen Messerbaukurs is the price. Good kitchen knives can be expensive. Today it is very easy to get the best product at the best possible price. And in the long run, you’ll save money by not having to replace knives that no longer cut or sharpen properly.

I like working with a chef’s knife because it’s a “tool” that serves many functions and isn’t necessarily good at one thing. For the person who can’t afford a really expensive knife or knife set, or just doesn’t work in the kitchen that often, I think a chef’s knife is a good choice. This might be a good starting point for you, but I think it’s important to know what kind of chef you are or aspire to become. When you rely on it, choosing the best kitchen knife becomes easier.

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