The array of kitchen knives available is pretty awesome. From light paring knives to heavy cleavers, it is easier than ever for today’s wielder to learn the cutting edge techniques, and become better cooks.This fun infographic from our friends at Fix.com explains it all.
The array of kitchen knives available is pretty awesome. From light paring knives to heavy cleavers, it is easier than ever for today’s wielder to learn the cutting edge techniques, and become better cooks.
The structure of the knife consists of a metal blade, with a tang protruding off the back end. A handle is fitted to the tang for grip. From the front of the knife to the back we have the tip (the pointy front), following along the sharp edge you round the heel of the blade, and move up the bolster, which is the rear edge of the blade that creates space between the handle and the edge. Then you hit the handle, and return along the spine of the blade to the tip.
A chefs knife is the most commonly used style of kitchen blade in the west. The chefs knife is about eight inches long, and was originally designed for cutting beef. It has since come to be the most popular blade style for most ingredients. This is because of its versatility. The blade is about 1.5 inches wide, which allows for some good chopping action, while the long edge makes slicing a breeze.
The best knives are forged. That means the steel is heated up and bashed into shape (think old-school blacksmith). More economical blades are cold cut from sheets of steel, then tempered with heat before being sharpened and polished.
However great or measly your knife collection is, tending to and practicing with the knives you already have is the only way you will ever get to the next level.
Content originally published on Fix.com opens in a new tab, a lifestyle blog devoted to bringing you expert content to make your life easier.
Instead of advocating the purchase of a whetstone and learning how to properly use the damn thing, we’ll make it easy on you: Just take your knives to a professional sharpener. Many hardware stores and grocery stores (Whole Foods is one) offer this service.
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- Dice, Chop, Slice: A Guide To Knives
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- Dice, Chop, Slice: A Guide To Knives
The array of kitchen knives available is pretty awesome. From light paring knives to heavy cleavers, it is easier than ever for today’s wielder to learn the cutting edge techniques, and become better cooks.This fun infographic from our friends at Fix.com explains it all.
The array of kitchen knives available is pretty awesome. From light paring knives to heavy cleavers, it is easier than ever for today’s wielder to learn the cutting edge techniques, and become better cooks.
The structure of the knife consists of a metal blade, with a tang protruding off the back end. A handle is fitted to the tang for grip. From the front of the knife to the back we have the tip (the pointy front), following along the sharp edge you round the heel of the blade, and move up the bolster, which is the rear edge of the blade that creates space between the handle and the edge. Then you hit the handle, and return along the spine of the blade to the tip.
A chefs knife is the most commonly used style of kitchen blade in the west. The chefs knife is about eight inches long, and was originally designed for cutting beef. It has since come to be the most popular blade style for most ingredients. This is because of its versatility. The blade is about 1.5 inches wide, which allows for some good chopping action, while the long edge makes slicing a breeze.
The best knives are forged. That means the steel is heated up and bashed into shape (think old-school blacksmith). More economical blades are cold cut from sheets of steel, then tempered with heat before being sharpened and polished.
However great or measly your knife collection is, tending to and practicing with the knives you already have is the only way you will ever get to the next level.
Content originally published on Fix.com opens in a new tab, a lifestyle blog devoted to bringing you expert content to make your life easier.
Drop your dull knives and tools at one of our 6 local retail partners and well take care of the rest. Youll have your items back in 4 days or less, looking and cutting better than new!
The Best Way To Sharpen & Clean Knives (And The Worst) | Epicurious 101
FAQ
How much does it cost to get your knife sharpened?
Does Ace Hardware sharpen knives?
Is it worth getting knives sharpened?
How do you get a knife sharpened?
Where can I find a professional knife sharpening service?
The great news: finding a professional to sharpen your knives is pretty easy. Many grocery stores—including Whole Foods —offer knife sharpening services, so you can leave it to the pros while you shop. You could also have your knives sharpened through a mail-in service; Janssen likes Knife Aid.
Where can I sharpen my knives?
You could also have your knives sharpened through a mail-in service; Janssen likes Knife Aid. It’s worth checking with the supplier you got the knife from, too: Some companies offer “tune ups” with a verified purchase.
When should you sharpen a knife?
The rule of thumb for sharpening is simple, says Vaske: “When the user notices a decline in the ability to slice through food effortlessly, it’s likely time to sharpen the knife.” What’s the Difference Between Sharpening and Honing Knives?
How much does it cost to sharpen a knife?
Professionally-sharpened knives hold their edge longer, explains Rick Martinez, BA ‘s digital associate food editor, so it’s worth the $10-$20 price per knife. You’ll want to bring your knives into the sharpener two to three times per year, depending on how often you cook with them.