kitchen knives and the utensils are for the cooks and chefs something as
important as own prescriptions. In each work he is necessary that the cook
is capable with the manipulation, taken care of and perfect use of his
equipment. Therefore it is necessary to include that the success of its work
depends to a great extent on the knowledge of the knives that manipulate
The technology follows of unstoppable form growing more and plus every day.
Continuously new kitchen knives, more perfect tools and machines and
outposts are created. Some of these machines will learn to use reading them
at great length their manual; other simpler and manual tools do not require
of much explanation but he is necessary that it acquires of a good ability
for his perfect use, practicing habitually with them.
The utensils and kitchen knives are so that it can make his works of
comfortable and competent form. It is very important to choose correctly his
equipment in each situation and moment. The set of the knives and tools of
kitchen is used of constant form and generally he is quite expensive, these
are sufficient reasons so that the tools must perfectly be transported and
be maintained, of this form they continued working correctly for you.
knives to cut vegetables
kitchen knife is the basic tool of a cook. Its form, size and leaf vary
according to for which it was created.
- Knife of fine and flexible leaf is the best one to trinchar meats.
- A knife of heavy and rigid leaf is adapted to divide.
It must think at great length about the election of his basic game of knives
because on that election the success of its professional future will depend
to a large extent
Our present knives are the descendants of the utensils that the man used
does a million years. Made with bone, wood or stone, those knives were very
different from those from nowadays, although still two characteristics last
from their origins, and these are: the existence of a surface sharpened in a
solid and hard material that supports it.
of jamon. Characterized by his narrow one and it releases leaf
The discovery and use of the iron happened 4,000 years ago. This allowed
that the man acquired the ability to mold metals and, with skill, obtained
the first modern knives, although these were very rustic, of enough
fragility and they oxidized very fast.
At the moment the knives make in stainless steel, which is mixed in greater
or smaller measurement, with carbon and other alloys. And depending on the
used material to make the knife, this one will also acquire advantages and
some disadvantages. For example:
favor: it acquires and it maintains a easy one sharpened
against: one oxidizes very quickly with the humidity.
favor: very resistant to the corrosion and of great duration
against: difficult to sharpen and difficult to maintain sharpened it.
Stainless steel of high carbon
favor: it acquires and it maintains sharpened better than the one of
stainless steel. It supports very well any temperature. The corrosion
against: resists very well it requires of a care special to maintain it
suitably, as far as cleaning and sharpened. He is very expensive.
stainless steel with steel alloy
favor: of great beauty
against: very hard and almost impossible to sharpen.
favor: always sharpened. Easy to clean and never it is corroded
against: extremely expensive and easy to break itself
knives. Ideals to pit and to cut all type of meats
The Rockwell scale it indicates the
hardness of some materials. The more elevated it is the number reached in
the hard scale the more is the material.
the knives that use the cooks are in levels 54 -57 of the Rockwell scale.
And shairas or steel they are in the levels 64-67. It is important to have
this in account because to obtain a good one sharpened, either is due to
conduct a battle of material rubbing against the more a hard one (or what is
the same, with an elevated value the more in the Rockwell scale) that the
knife that we try to sharpen.
knives. Of different sizes and forms to adapt itself to all the necessities.
and equipment to the cooks
The knive of chef (chef´s knife)
he is the practitioner of all more because, by its size and design, he is
the one that adapts better to multiple functions: to divide, to cut, to
crush (if we used its flat blade), etc. The leaf of chef´s knife has a
length of about 20-25 cm. The handle is very compensated and allows a
perfect and safe subjection. The leaf of this knife of kitchen is wide in
its base and narrows in end.
knive of to pit (boning knife) it has a thin leaf and pointed
with a length of 12cm. it is used to clear the bones to him to all type of
meats, including birds, and also to pit fish. It has a size that allows him
to introduce itself easily by narrow grooves; its handle great and robust is
compared with the leaf to be able to exert great force in its manipulation.
The knive for vegetables (paring knife) he is small, with a
narrow and pointed leaf of about 7 cm in length. It is the used knife to
make small works in the kitchen like pelar, dividing, to clear vegetables,
or all type of artistic and delicate works.
knive trowel of spatula. (palette knife) it is used to raise
foods, to mix and to grease all type of soft mixtures, and also to scrape
and to manipulate flat meals like pancakes or crepes. Palette knife has a
long blade and flexible with a cleared end and it does not have sharp edges
of cook designed to mix foods and to manipulate soft foods.
The fork of carving (carving fork) it has two long ends and a
handle of good proportions. This one is used to assure the meat when we are
cutting it. Also he is very practitioner to turn and to raise meats. He is
quite resistant and very able to hold heavy loads.
The peeler is used, as its name indicates, to peeler fruits and
vegetables. The leaf of the peelers has a groove that for of blade. This one
I could be fixed or movable
parisienne scoop is a small glass with a leaf of average sphere
and one is used to do small balls with our vegetables, fruits or
mantequillas. To this small and practical instrument also cutter of balls or
spoon for melon denominates themselves to him.
The steel is used to maintain sharpened the edge of our knives well.
In English also honing can be called. Shaira is an essential tool that
always must have next to its game of knives. When shaira decides to buy one
is very important that it acquires harder than the knives that wish to
maintain sharpened. (Considering the Rockwell scale).
can be of different sizes and forms. An essential element for the
maintenance of its knives
The stone is the piece most important to sharpen our knives. Unlike
shaira, that is used simply to maintain the sharpened one
In order to cut and to divide foods we will always use tables to cut
(cutting board). These are, generally, of wood or nylon. In many
countries the legislation it only allows, for the industrial use, sinténticas
tables of nylon that, in many cases and a next future, all, it will have to
be of different colors according to the product or food that you wish to
manipulate. For example:
¨ Red colour for red meats (calf, lamb, pig, etc.)
¨ Blue colour only for fish and seafoods
¨ Green colour for vegetables and fruits.¨ Color marrón para carnes cocinadas.
¨ White colour for bread and baker's shop.
¨ Yellow colour for birds.
never cuts in another type of surface (ceramic, stone or metal), since it
would seriously damage the leaves of its knives
of fish, axes and scissors. All the necessary one to prepare a good plate of
transport of knives
knives and tools must very carefully of being kept and being transported for
their perfect maintenance and our own security, without forgetting the
security the others. For it there is great amount of products available in
the market, for example:
·The blocks to store the knives (wooden blade block)
·The magnetic tapes for knives (magnetic knife rack)
·The boxes of transport the knives (knife box) that is solid or
provisions for knives (knife roll) that are flexible.
briefcase for the correct transport of the knives and all the necessary
material for a professional of the kitchen
The kitchen knives must of being washed
and curings immediately after their use. For it it must use antigreasy
detergents, clean with tempered water and dry with a smooth cloth. Maintain
his knives affluent sharpened because, in opposite case, they worked for you
of very deficient form causing that their work is complicated
By: Miguel Lobato.
you want you can see our various and care selection of kitchen knives, butcher knives
and domestic knives in our web:
knives and utensils. Aceros de Hispania