The 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 habitually.
Set of kitchen knives
Kitchen 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.
Knives of jamon. Characterized by his narrow one and it releases leaf
To favor: it acquires and it maintains a easy one sharpened
In against: one oxidizes very quickly with the humidity.
To favor: very resistant to the corrosion and of great duration
In against: difficult to sharpen and difficult to maintain sharpened it.
To favor: it acquires and it maintains sharpened better than the one of stainless steel. It supports very well any temperature. The corrosion
In against: resists very well it requires of a care special to maintain it suitably, as far as cleaning and sharpened. He is very expensive.
Super stainless steel with steel alloy
To favor: of great beauty
In against: very hard and almost impossible to sharpen.
To favor: always sharpened. Easy to clean and never it is corroded
against: extremely expensive and easy to break itself
Butcher knives. Ideals to pit and to cut all type of meats
The Rockwell scale.
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.
Kitchen knives. Of different sizes and forms to adapt itself to all the necessities.
Knives and equipment to the cooks
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 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
Spatulas of cook designed to mix foods and to manipulate soft foods.
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.
Chairas can be of different sizes and forms. An essential element for the maintenance of its knives
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:
It never cuts in another type of surface (ceramic, stone or metal), since it would seriously damage the leaves of its knives
Knives of fish, axes and scissors. All the necessary one to prepare a good plate of fish.
The transport of knives
The 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:
Rigid briefcase for the correct transport of the knives and all the necessary material for a professional of the kitchen
By: Miguel Lobato.
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