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Knives and cutting boards

Knives and cutting boards

Not a single food processor can replace the main attribute for a hostess or an experienced chef - a knife. In order for it to serve for a long time, and most importantly, it must be chosen with high quality with special care.

good kitchen kniveswedge-shaped blade with a thin blade for smooth and easy cutting, with a sharpness that lasts for months, with a perfect cut and high strength. Products do not have to be cut, but gently cut into even pieces of the required size.

The center of gravity is between the blade and the handle, which has smooth edges, soknifefits comfortably in the hand does not rub or slip.

Knife material

Many types of material are suitable for the manufacture of knives, but the most popularof steel:

  • stainless steel is unpretentious, but such products will often have to be sharpened;
  • carbon steel retains its sharpness for a long time, the blade is strong and hard, cuts well, but requires delicate care;
  • high-strength carbon (carbon) are suitable for a home with a hardness of 50-60 HRC; for a professional kitchen, products of higher hardness are used.

The feature that unites knives made of this material is durability. Ceramic-metal cutting products are also quite common. They differ from steel knives in the purpose of application. They will not be able to cut a solid product, but it can easily cope with the rest, as it is distinguished by its hardness and sharpness of sharpening. To the virtuesceramic knifelight weight and surface resistance to oxidation can be attributed. The disadvantages are the fragility of cermets.

Variety by purpose

One knife cannot be used in the kitchenfor different types of products. It's a matter of hygiene and comfort. There are knives for:

  • bread with a long blade with teeth;
  • standard lengths up to 40 cm with a sharp end and a rounded blade;
  • fish, with notches on the cutting part;
  • vegetables, short with a sharp blade, as well as a knife for the core;
  • cheese - wide and long;
  • bones with a strong blade capable of breaking bone matter;
  • meat - a hatchet with a very wide blade;
  • dough - a corrugated wheel with notches.

Cutting boards

Cutting boards are inseparable companions of knives. According to the material of manufacture there are:

  • woodencan be made of oak, acacia, bamboo and rubber, which are hard, durable materials that do not give in to scratches and do not dull the blades, and also do not deform when in contact with moisture and do not absorb odors. Pine and birch are softer woods, but also effective in use, though not as durable;
  • plastic- elastic and dense material does not wear out, does not wear out, is chemically safe, has a light weight and is unpretentious in care, however, with a strong impact it can crack or crumble, therefore it is not recommended to chop meat on it;
  • glass durable and easy to clean, but heavy weight. Products do not slide on the board, and the knife does not leave characteristic scratches.
The chain of winemaking shops and the company Private label offers for sale all the above-mentioned products of the highest quality at affordable prices in the form of an independent unit, as well as in a set of kitchen knives and a cutting board. In addition, there is the possibilitybuy a sharpenerfor knives, including electric.