Basic Kitchen Knives
Posted on December 17, 2009
Filed Under kitchen cutlery | Leave a Comment
There are basic kitchen knives that are commonly used in both home and/or commercial kitchens, each with their own blade length, shape, and knife handle materials that are specifically made for different ways to cut and preparing food (e.g. fruit, vegetables, meat):
- Cleaver
- Bread knife
- Boning
- Chef’s knife
- Carving knife
- Paring knife
KITCHEN KNIFE BLADE MATERIALS:
- Carbon steel – This is an alloy of iron and carbon, is commonly used in knives and contains approximately 1.0% carbon. The advantages of this type of blade composite is that it’s inexpensive, holds its edge, it is normally easier to resharpen than most stainless steels, and over time, the carbon steel will acquire a patina of oxidation, which will prevent corrosion. The disadvantages of a carbon steel blade is that it is subject to rust and stains, it must be cleaned, dried, and lubricated after each use and when new, the blade may impart a metallic or “iron” flavor to acidic foods.
- Stainless steel – This is an alloy of iron that contains approximately 10–15% chromium and nickel and molybdenum with a small amount of carbon. Typical stainless steel knives are a low-end stainless steel alloy often used in flatware. They consist of low-carbon stainless alloys and are considerably softer than carbon steel with more expensive grades. They must be more frequently sharpened, but most are highly resistant to corrosion. Because they do not hold their edge well, they are often made with a serrated edge, which slows dulling thus enabling them to cut adequately even when dull.
- High carbon stainless steel – This type of blade is comprised of higher quality alloys with a certain amount of carbon. It combines the best attributes of carbon steel and ordinary stainless steel so that it will not discolor or stain and maintains a sharp edge.
- Laminated blades – This blade has multiple layered materials of brittle and hard steel alloys. A laminated blade’s edge is typically harder than that of stainless steel knives, which allows for a better grind and an increase in the knife’s cutting abilities.
- Titanium – Titanium is lighter and less wear resistant, however, although it is more flexible than steel, it does not take a very good edge. It is usually expensive and is not well suited to cutlery.
- Ceramic – Ceramic knives are very hard, sharp, light, will not impart any taste to food, and will not corrode. The disadvantage is that they require special sharpening tools. This type of blade is very brittle and will chip if struck against hard objects or sharpened improperly, however, they are prone to snapping into improperly used to pry apart foods or other materials.
- Plastic – These blades are mainly used to cut through vegetables without causing discoloration. They are not sharp enough to cut deeply into flesh, but can cut or scratch your skin. Some plastic knives are self-sharpening, so they may actually become so sharp that they usually come with a protective sheath.
HANDLE MATERIALS:
The handles of kitchen knives can be made from various materials that have advantages and disadvantages.
- Wood – Provides a good grip and are considered to be the most attractive, however, wood requires a thorough cleaning and the occasional treatment of mineral oil. Though the wood is varnished, it will, over time wear off, causing it to crack or warp. For that reason, they are not dish washer safe.
- Plastic – Plastic is easy to care for, is lighter, and does not absorb microorganisms. However, it may become brittle over time, which can result in cracking.
- Composite – This type of handle is comprised of laminated wood composites that are infused with plastic resin. This is primarily DymondWood by Rutland Plywood Corporation; the same product is sold under brand names such as Pakkawood, Staminawood, Dymondwood, and Colorwood. Composite handled knives are durable, easy to clean, and are impervious to bacteria.
- Stainless steel – This all-metal type of handle is the most durable and sanitary, however, it is slippery in the hand when wet. Because of that, many premium knife manufacturers make their handles with ridges, bumps, or indentations to provide a better grip. For some users, the disadvantage is its weight, which affects the knife’s balance.
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