Are you using the right knife? – Introduction
Just about everyone who starts seriously working with cook’s knives for the first time is amazed at the variety of different knives that exist on the market. A look at our product range will show that there are currently (August 2014) 468 items under the heading “cutlery”!
That means 468 different products, divided into 12 different knife ranges. Pretty overwhelming, isn’t it?
How on earth do I keep on top of so many products, and how should I go about finding the right knife for me?
Firstly, you need to be aware of the following:
Not every knife is equally suitable for every (cutting) task. There are differences even within the same category of knife (e.g. cook’s knife): for example, we produce cook’s knives with different blade lengths and widths, and different handle sizes, that perfectly complement and balance out each other. Not only does the blade length need to be right, but also the handle shape is very important: one person will find the handle of a Classic Ikon knife sits better in the hand, while another will feel more comfortable with the handle of our xline knives. And this quite apart from the visual impact the different series make, which of course also plays a part in the final choice.
If for no other reason than this, we recommend you visit one of our retailers for advice when buying a knife. Once you have held the different knife ranges in your hand, you will know which knife you feel comfortable with, and which series best fits your hand.
In addition to the different series, of course, there are also the different blade types.
There are a great many to choose from: blades with a smooth cutting edge, blades with a hollow edge, blades with serrated edges (convex, concave and double serrated), straight blades, curved blades, narrow blades, extra-wide blades, flexible blades, blades with holes – the list goes on.
What on earth does anyone need all those for? Which knife is the right one for what?
It is precisely this question that our new series of articles addresses. We will be offering you some insights into which types of knife are best suited to which cutting tasks. We’ve outlined the following topics:
• Small cutting tasks: paring, cleaning, trimming
• Large cuts: carving, portioning
• Fish: chopping, filleting
• Herbs: cutting, dicing, chopping
• Small vegetables
• Large vegetables
• Meat and poultry on the bone
• Crusts and firm foods
• Hard and soft cheeses
• Filleting meat and poultry and preparing fruit
• Different types of bread
• Sticky, gooey foods
• Exotic knives for special applications
If there are any other topics you would like to see, please feel free to send in questions and suggestions. After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking! Until next week, then, when we shall be showing you the best knives for small cutting tasks.