Everyone who is at least a little familiar with the needlework or simply tried to fix something or make himself, perfectly knows that you won't do a bad tool. And this is true not only in terms of wood carving, sewing or burning: the most common daily work in the kitchen requires the economy of the order in its "working instruments" and maintaining their good condition. The leader and the "first violin" among the kitchen tools - a cutting knife. Therefore, tips on how to choose kitchen knives will probably use everyone.

A good set of knives is not only a good acquisition for yourself, but also an invaluable gift for the one who will only acquire their own home. And although superstitions are connected with the gift of these items, you can believe: this is the part of the kitchen utensils, which everyone will be happy. Especially if this is the production of a proven manufacturer, from high-quality steel. After all, such a gift will serve as your owner for many years.

Choose a good knife is not as easy as it may seem. You will be surprised by a variety of forms, materials and manufacturers, and the price variation can put in a real deadlock. In this article, we will consider in detail what kinds and forms are knives; What kind of kitchen kit is needed and whether popular European brands are worthwhile.

1. Form and purpose

If you are a fan of minimalism and infrequently cook yourself, you can do with one tool. Which knife is to choose for the kitchen, determine your preferences: it is important that it is from high-quality steel and lying well in his hand. But in the kitchen of the true culinary knife, and each of them serves a separate goal. Here the tools for cutting meat, birds, vegetables, bread and cheese - as well as all sorts of stands and suspensions for knives, tools for their editing and sharpening. And even if you don't use different types of cutting tools now - it's not a fact that later you will not appreciate all the advantages of the full arsenal! Therefore, we offer a small review, what they can be knives and for what are used.

" These are three knives of a simple convenient form, with a direct blade of medium width. Usually their dimensions (in length) are approximately such: from 45 cm (large), about 35 cm (medium) and about 25 cm (small). They are used for cutting fish, vegetables, sausages and any other products with a dense structure. They are quite universal and may well satisfy the usual needs. In particular, cheese, bread and meat can also be chopped by them. But skillful cookies still prefer to supplement their set of many more special knives.

« Serrated sharpening" This is a tool with a wavy blade resembling a saw. They usually cut crumbling produced: bread, cupcakes, other baking, soft cheeses. The size and shape of the blade can be different, but usually it is long (40-50 cm) and not very wide.

Ham knife - also has a wave-like edge, but is distinguished by a narrower and sharp blade. Used for figure cutting meat delicacies.

", or " French", or simply " Chef" This is a tool with a wide, pointed to the tip of the blade of up to 35 cm. Good is considered to be such a "chef's knife", which has a long handle, and therefore well balanced. Suitable for cutting and cutting any products, except for those cases when thin work is required. Those who are content with one cutting tool can safely choose just such.

Knife for cleaning vegetables and fruits. It has a short, narrow and sharp blade. They purify potatoes, apples, carrots from the peel. Many, however, believe that a special tool is better coping with this work - a potato-potato.

Meat and fish knives. Different with a thin and long blade.

There are several types of highly specialized cutting tools: for example, a special tool for mushrooms, with a short wide blade; Knives for cutting meat with bones (wide blade with a special sharpening angle). But it is worth buying only if you seriously enjoy cooking. And if you cook infrequently and you do not need to surprise guests with elegant cutting of vegetables and delicacies, it is quite possible to keep 2-3 universal cutting tools in the kitchen.

2. Material

The most popular material for the blade, like the Millennium Back, Steel remains. Modern kitchen appliances are usually high carbon stainless steel. The usual stainless steel is also used in the production of kitchen accessories, like carbon (carboxyous) steel. Each of the materials is good in its own way, but they have their own minuses:

• Carbon steel: long saves sharpening, but it is very oxidized (the blade fills and covens with spots).
• Normal stainless steel: retains a wonderful appearance for a long time, but is a soft material, and therefore the tool is quickly stupid.
• High carbon stainless steel alloy: long holds sharpening and remains sparkling. But such knives are expensive.

As for the composition of the alloy, the best blades are made of stainless steel with the addition of chromium. Also good improves quality doping, especially with the addition of molybdenum or vanadium. Respeter Manufacturer always indicates a package or in a booklet information about the blade material.

If the manufacturer of the knife is unknown to you, and you are unsure as steel, carefully inspect the blade. Any pits, splashes or dark areas - a sign of low-quality steel.

In addition to steel, there are ceramic and plastic knives.

From plastic make mainly knives for soft products: cakes, cupcakes, puff salads. These devices occupy a completely small niche, and we will not devote a separate chapter.

Another thing is ceramic knives. This is a fashionable innovation that has recently entered our lives.

The material of their blades is not the ceramics from the burned clay that we use at home. This is zirconium dioxide with various additives. He is called "ceramic" due to technology: the blade is baked at high temperatures a few days. Plus a ceramic tool - in the exceptional hardness of the blade. It will not have to sharpen it for several years. Cons - in fragility. If special additives are not introduced into the material of the blade, or it baked less than the technology requires, it is easy to smash it when the floor tile has been hit. That is why the ceramic knife can not cut meat with large bones or open nuts. But for cutting lettuce, cutting meat and fish products, it is extremely convenient. Ceramic knife can be washed in a dishwasher, and this will not affect its properties.

Handles knives are distinguished by a large variety. The most popular - metal, plastic and wood.

Wooden handles not only look stylish, but also very pleasant tactile. But if you bought such knives, you have to observe a number of rules: do not leave them for a long time raw and not wash in the dishwasher. Otherwise, the handle will darken, cracks or covers stains.

Plastic handle is often used for low-cost kitchen utensils, and no reason: she is well hiding that part of the blade that enters the handle. Ideally, his "tail" should reach almost the end of the handle, but some manufacturers shorten it for the sake of steel savings. As a result, the blade can easily break out and falling out.

All-metal kitchen knives are usually more expensive, and therefore it is the prerogative of well-known brands. But such a blade is not exactly threatened to fall out of the handle.

Meet I. combined options: For example, in elite Japanese cutting tools, the handle can be made of high-quality wood covered with teflon.

In general, the choice of handle material - the question is rather designer: knives, whole made of metal, perfectly fit into the kitchen "Hai-tech", and with a wooden handle - where ethnic or rustic style prevails.

Much more important hand shape. It must be "hand" (the knife should not seem heavy or inconvenient) and be proportional to good balance.

3. Steel processing

On the quality of any steel product affects not only the composition of the alloy, but also how this steel was treated.

The knife blades are manufactured either by rolling method (most of the most tools of the middle and lower price segment are made), or with forging (more expensive models). Companies producing exclusive kitchen accessories use manual forging and manual sharpening products.

4. Sharpening

There are three types of sharpening blades: "under the left hand", "under the right hand" and universal. It is easy to distinguish them: look at the location of the shiny strip on the edge of the blade. If it goes from two sides, then this knife is universal. If on the right or left, then this is a tool, respectively, for right-handed and left-handers. One-sided sharpening is usually found in Japanese knives. And the Russian man is familiar with the universal.

A sign of a good tool is a uniform and straight strip of sharpening, without jar and dark splashes.

"Laser sharpening" is a fashionable novelty, which you will probably tell you in the store. How exactly the knives with a laser? In fact, the light beam does not sharpen, but hardening. Separate blades are subjected to processing. As a result, it is tempered by "stripes" - processed (solid) and untreated (soft) sections alternate, which gives the knife self-folding effect. Such a blade is easy to recognize, because it is visible small transverse strips.

Note that the steel knife, even the most expensive, easy to sharpen at home, using any tools (sharpeners, bars, emery). And the ceramic tools for this is better to give in the hands of professionals - either to acquire a professional diamond sharpener.

5. Manufacturer

There are several popular manufacturers of knives that are known to connoisseurs with their excellent quality and design. It is both products of companies producing only cutting tools and kitchenware suppliers of home products as a whole. Brand knives have one weighty plus: acquiring them, you can be sure of the quality of metal, sharpness sharpening and durability of the tool. The minus remains a high price, which contains an indispensable "markup to the brand."

Let's give the example rating of branded kitchen knifewhich we accounted for materials from one of the thematic forums. I do not pretend to absolute truth, since opinions can be the most different, and therefore any "hit parade" is always subjective.

1. Hattori. Japanese knives, known for their uncompromising quality, hand forging each product and high-quality blade material.
2. SAMURA, JAPAN. Motherland Samurai is famous for high-class knives, cutting with surgical accuracy. SAMURA is one of the Japanese brands specializing in the production of knives and characterized by the wonderful ratio of "price / quality".
3. ZWilling is a company from Germany, producing various kitchen utensils. German goods are known for their excellent quality and impeccable minimalistic design. Zwilling cutting tools are made in the best German traditions.
4. Tramontina is a Brazilian manufacturer who is well known in Russia. According to the quality of steel and ability to keep sharpening, these knives are not inferior to German and Japanese; It is noticeable cheaper.
5. Hatamoto (Japan) is a brand producing high-class ceramic knives. Such a tool will preserve sharpening at least three years.
6. Zepter. Brand of kitchenware with real German quality. According to some reports, the company is located in China. But strict control of all stages of production provides an excellent outcome product. Zepter as a brand of German knives is well known in Russia.
7. Taller: English manufacturer kitchen accessories and stainless steel dishes. These knives can often be seen in retail stores. Their quality will delight any culinary, and the price (compared to Japanese and German) is noticeably lower. All Taller products are famous for their "technocratic" design.
8. VICTORINOX knives are produced in Germany, like most high-quality kitchen accessories. They are less known in Russia, but are comfortable, stylish and high quality.
9. Frosts is a German company specializing exclusively on knives. In its assortment, dozens of tools for cutting a variety of products. Design - in modern style.
10. Apollo - cutting tools from ceramics, as well as dishes and other kitchenware. Good value for money.

Unfortunately, any famous brand gives rise to those who wish to give up a cheap for expensive - Simply put, many expensive knives fake. Therefore, if you decide to buy such a tool, go to the proven dealer - do not buy goods of doubtful online stores and private traders.

6. Accessories

Selecting the kit of cutting tools, it is worth thinking about how you will store your Arsenal. High-quality knives are better not to store in drawers of a table or cabinets, because we often get the devices "without looking" from there, and therefore it's high risk cut. The best place Storage is the one that closes the blade and leaves the handle in sight.

If there is enough space on the kitchen countertop, choose a stand stand. It is better not to a certain number of knives, and universal: suddenly you will have several more tools.

If your kitchen is very compact, select a suspension storage option. Convenient option - magnetic holder.

So that the home cook tools have always been sharp, you can buy to them in the Musat set (tool for editing) or a special sharpener for knives.

Brief summary

Two popular class knives that can be seen in modern stores - steel and ceramic. The first are characterized by simplicity of sharpening and unpretentious (you can drop to the floor; cut on any surface; chop your bone and ice cream meat). The second longer retain the sharpness, but at the same time the brittle blade.

The number of knives in the kitchen and the form depends only on your preference. If cooking is not your hobby, you can easily hurt two - three. But culinary artist can have in its arsenal to a dozen tools.

How to choose high-quality kitchen knives? To make the right choice, consider such factors as:

• Blades Alloy Material: Composition; quality.
• The shape and material of the handle.
• Balanced and convenience of the tool.
• The view and quality of sharpening.
• Country-manufacturer and brand.

Decide in advance for yourself, where you will keep your knives and what you will point them.

Even if you equip your kitchen at the latest technology, filling it with blenders, combines, fryers, pancakes and other smart devices, to do without the most ordinary kitchen knife you will not succeed. It is the knife rightfully considered the king of the kitchen. And how the virtuoso possession of professional chefs is fascinating! In this action there is something truly magical! It is unlikely that a banal pressing on the buttons can bring someone to the same delight. However, even without chefs, learn how to choose knives for the kitchen and how many of them should be in the "home arsenal" will not be completely superfluous. After all, so often "for complete happiness" in the kitchen is not enough exactly a good knife: this does not cut anything, that is too big, and this one is sharp, that and in the hands of it is scary. Together with the hypermarket of dishes and kitchen knives, we will select the perfect tool for you at an affordable price.

Kitchen knife - one of the required kitchen attributes

The main types of kitchen knives

Before proceeding directly to the selection and purchase of kitchen knives, you should decide which knives are needed in the kitchen and how many of them should be. All sorts of kitchen sets today are on sale more than abuse, but it hardly makes sense to litter space, acquiring a separate knife for each type of products (Believe me, they really exist!). It is better to choose universal models that are comfortable both for the preparation of various dishes and for their design. In the kitchen, you can easily do with four-five knives of various configurations.

• Chef's knife

Chef's knife is the most versatile and most common kitchen knife in the world. In the US, he is also referred to as French, despite his German roots. It has a common smooth blade with a width from 2 to 4 media length from 15 to 30 cm. The length of the handle is 18-22 cm. It can be made of various materials, differ in shape and weighing, but its main characteristics are always unchanged. Wide blade and successful balance of blades and handles makes a chef's knife indispensable in the process of preparing products for the preparation of various dishes.

The chef's knife looks solid, but not suitable for all culinary manipulations

• Big kitchen trio

There is such a concept as "Kitchen Trio": three knives with long wide blades that can be used for almost all types of kitchen work, and first of all for cutting products with a dense structure. The main thing in Trio is considered a large cook knife, the blade length of which is at least 45 cm, which allows them to make the maximum of kitchen manipulations, ranging from cutting meat products and ending with grinding vegetables for salads. The average knife in Trio has a blade of 35-40 cm long, and "small" - 25-30. In principle, they have the same functions as the "elder brother", is simply sometimes much more convenient and more relevant to wrapping a short knife. Yes, and some manipulations are simply impossible to perform long blades for the simple reason that they require a special tranquility and small painstaking work.

"Big Kitchen Trio" can satisfy the basic needs of the owners, but for difficult situations this may not be enough

• Knife for bread

Bread is the whole head, so he deserves not only a special relationship, but also a separate knife. The bread knife is easy to distinguish from the "sharp fellow": its long blade has the same width over the entire length, and the tip is usually cut off and not pointed. A steeot sharpening blade with teeth along the cutting edge will not give the knife to slip with a solid bread crust and allow even freshly baked bread with smooth pieces. Thanks to the long blade with bread knife, it is convenient to cut big loaves, pies and carava. Bread knife is usually used for cutting cakes. It can also come in handy for cleaning and cutting large fruits with delicate pulp and rigid skin, such as pineapple.

The bread knife will give the opportunity to cut thin slices so that they do not crumble and do not break

• Knife for vegetables and fruits

The favorite tool of housewives is a knife for cleaning vegetables and fruits with a short blade and a handle (and the blade is often shorter handles), a pointed tip and straight cutting surface. Although many for these purposes are much more convenient to use another kind of cleaning knives - with a blade between two holders and a hole "in the body". Such knives are especially convenient to handle potatoes, beets, carrots.

Knife for vegetables and fruits should have not only a sharp blade, but also a comfortable handle

• Meat and fish knives

The fillet knife is not exactly confused with any other, because it is the narrowest and long. This knife allows you to cut thin and smooth pieces of meat or fish. Thanks to the long narrow blade, the incision will be uniform and neat, and the product will not adhere to the surface of the knife or frighten. It is easy to cope with even the most rigid and housing meat will help a special knife for meat. There is a knife and for separating meat from the bones: externally, it looks like a fillet, but somewhat shorter than the latter and with a very rounded edge of the blade.

Special fillet knives cut meat thin slices

• Knife for cutting

It is possible to cut the sausage with a conventional knife to the sandwich, but if guests were drawn on the threshold or, not bring the Lord, "Favorite" Berta Moiseevna's mother-in-law complained with the next unscheduled visit of "courtesy", without a special knife for cutting with a straight wave-like cutting edge could not do. With it, in the blink of an eye, you can prepare a variety of cold snacks, quickly and gently cutting with thin pieces of sausage, ham, buoyhenine, balcock, smoked fish, cheese and other yum.

Thin filigree cutting can be obtained using such a knife.

If you wish, you can replenish your arsenal with a confectionery knife, a knife for oil, potatoes, cheese, mushrooms, tomatoes or bizarre knives for carving - artistic cutting products. But why such fanaticism, if it is possible to do with a standard set. Moreover, as practice shows, the wonderful knives are sooner or later turn out to be in a box on the upper shelf in the far corner of the pantry.

How to choose "Right" Kitchen knife

With the types of knives, they figured out a little. It's time to talk about and about quality, because it is precisely that reliability, durability, convenience and simplicity in the use of a knife depends on it. Purchase kitchen knives is better not in the market, but in corporate stores or specialized outletsthat implement the original certified product. What moments should pay special attention when choosing a kitchen knife?

• Blade

The main thing that should be able to do any knife is to cut well, and this directly depends on the quality of the blade. Most an important indicator - The quality of steel, more precisely - her brand. Housing cook knives are usually made of stainless steel with the addition of chromium, which gives the stainless steel hardness and increases its anti-corrosion properties. In most corporate knives, in addition to chromium, in stainless steel contains normalized carbon, manganese, molybdenum, vanadium and silicon. Manganese allows you to increase wear resistance, molybdenum protects the knife from fragility, products with vanadium are distinguished by a very sharp blade. Before buying, carefully inspect the knife blade - the steel should be homogeneous, without any inclusions and divorces. Women's kitchen knives today are considered the best. They are strong, reliable, durable, do not require frequent sharpening.

Each hostess has its favorite knife to which she values

• Sharpecker

Another important indicator is the quality of the cutting surface of the knife. It should not be any dents and scraping. Ideally, a continuous thin shiny line should go from the handle to the tip of the knife. For maximum comfort, preference should be given to knives with double-sided sharpening. Increasingly, the matery sellers lure buyers with knives with "laser sharpening". It is impossible to call such marking the next trick of marketers, since the laser is really applied, although not for sharpening, but for quenching the blade. After the laser processing, the knife is not only not fascinated, but also sacrifted during operation. You can distinguish the "laser knife" from the usual risks, located perpendicular to the cutting surface of the knife, along the blade.

Modern knives produced using advanced technologies and have excellent specifications

• Lever

A comfortable handle is no less important than a sharp blade. Even the perfectly sharpened knife will be uncomfortable if he has a bad handle. To date, the handles for kitchen knives are made of wood, plastic or metal.

Traditional wooden handles are quite convenient, however, with active use over time they are erased, losing their original appearance, cracks appear in the tree, in which fat and dirt accumulates. Knives with wooden handles require careful relationship, it is undesirable to wash in a dishwasher or leave the sink for a long time.

The handle made of high-quality plastic will last much longer than the wooden counterpart. However, a very unpleasant surprise can be held in a plastic handle: in contrast to the wooden, it completely hides the part of the steel web, which does not allow you to check the depth of it in the handle. Unfair manufacturers often save on steel, consciously shortening the canvas. Ideally, the steel canvas must reach almost to the edge of the handle. If it comes only to half, during operation it can break out, break out or just fall.

Not everyone loves knives with a metal handle, although they are easy enough to use

The most durable - metal handles: the moisture and temperature drops are not afraid, they do not crack, do not break, do not break down. Almost the only drawback of knives with metal handles is a relatively large weight of the product.

Ceramic kitchen knives

Relatively recently, so-called ceramic knives made from zirconium dioxide began to appear on our kitchens. The blades of ceramic knives can be "white" and "black". Black blades have a big hardening, so they are much stronger, and accordingly, and more expensive. Ceramic knives do not need sharpening. Even after several years of regular use, the blade will cut as new. In this case, the zirconium dioxide blade is easier than steel almost twice! Their main drawbacks are high cost and damage when hitting solid surfaces and objects.

Recently, you can find ceramic kitchen knives in the kitchens

Not all kitchen knives are the same - often a fashionable brand can be stated on the sale of low-quality knives at a high price, while you can easily find a set of better quality knives for less money, but less than the famous brand.

Since the kitchen knives will become an investment that is used daily for all your culinary ideas, it is simply necessary to choose good quality knives - such that will be durable, durable, comfortable in use and strong. In this article you will find out what you need to search when you are going to buy high-quality kitchen knives.

Steps

Before you go to the store for knives, think what type of knife is needed in your kitchen. Now kitchen knives have a variety of shapes and sizes, they can be used for all kinds of needs, and the number of knives that you need depends on style, habits and your culinary talents.

• A good basic set of knives for the average kitchen should include:
  • Universal knife (13 cm / 5 inches) - used for a number of products; Often when choosing the first knife is guided by the fact that it is multifunctional.
  • Chef knife (20 - 23cm / 7.8 - 9 inches) - used for grinding, cutting cubes, cutting meat and simple cutting.
  • A knife for vegetables or a knife for cleaning (8 cm / 3 inches) - used for cleaning, cutting and cutting minor food items that you hold in your hands (for example, cleaning fine potatoes).
  • Bread knife (toothed) - used for bread, cake, fruit and tomatoes.
  • Tesz - used for meat, and the reduced version of the Tesacian - for grinding greenery, etc. Buy only when you need to cut very large pieces of meat.
  • The knife for flue - helps to separate the fillet of the fish. Buy only when you are really going to separate fillets from fish, because Often, most people buy ready-made fillets.
  • A knife for cutting - used to produce thin and smooth fried meat slices, birds, etc.
  • Singing tool, grinding stone for knives or electric knife sharpening machine.
• Quite often you can buy a set of knives, which already includes a lot or all of this list; Often it will cost cheaper than buying knives separately. However, to choose a good set of knives, follow the same rules. In addition, the risk when buying an inexpensive or packaged set of knives is that you may not like to touch some knives complete, because of what, as a consequence, dislike for a specific brand. On the other hand, testing only one knife, you can easily change it to the knife of another company if he did not come up.

1. Buying a set of knives, hold each of the knives in your hand. If you are going to use this kitchen-stylethen she should be comfortably and well located in his hand. Keep in mind that if a certain knife is convenient for one person, it does not necessarily mean that it will be convenient for you, so take advantage of this useful advice And you independently try the knife.

   Look at how strong steel is and where it is located. Look at any signs of compound or welding, especially in the area of \u200b\u200bthe knife handle. This is a weak point of the knife, it should be remembered that weak knives are most likely to be afraid or broken at this connection point. The best knives are made from a solid piece of manual forging (although they rarely meet and are extremely expensive), while cheap knives are usually thin, with a fragile handle and completely covered in plastic.

   Feel the weight of the knife. A light knife for cutting is good due to speed and accuracy, while a heavy knife requires much more effort to use, especially for grinding large number light ingredients. However, for solid products, such as nuts, ginger root, palm sugar and so on, a heavy knife is just perfect.

   Check the balance of the knife. High-quality knives are usually well balanced and have approximately the same weight, both blades and handles. Ancient way Checking the balance of the knife is to place your finger in place where the blade and handle are connected, holding the knife horizontally, sharp face down. A high-quality, well-balanced knife will save equilibrium at this point and will not fall from the finger. "Naturally, during this test you must be extremely attentive! Only knives from very expensive high-quality manufacturers comply with all the balancing parameters, the rest of the knives simply fall from your finger. "

   • The main reason why it is worth paying attention to the balance of the knife, is that a well-balanced knife makes any cutting actions easier and you spend less effort. Essentially, this is the point of the lever - as the balance of the swing - and it must be in a certain place, or the knife will be unbalanced. If you repeatedly use a knife for a large number of ingredients, a balanced knife gives a much smaller load on the hand.

2. Look at the knife handle. It should be solid, easily laundering and well attached. In most knives, this is the hardest part of the knife, in which, as in the pipeline, the voltage when pressed is transmitted from the handle to the blade. If it is thin, hidden (for example, covered with plastic) or a welding seam can be clearly seamlessly visible, then this is not a very good sign. If you see any gap, it is not only to increase the weakness of the knife, but can also become a "trap" for small portions of food and the development site of bacteria.

   Consider from what material the handle is made. Pens are often made from wood, plastic, hardened resin and other durable materials. Old-fashioned knives with a bone handle are not good choicebecause During the time, the bone becomes fragile. A few cases are known when an antique bone or wooden knife handle scattered in the hand of the owner, traumating it. A loose or soft wood or other low-grade materials are not recommended as knobs knobs.

   Consider the blade myself and find out what he is made. Perhaps, best Material For the blade, the knife is ceramics, as it can be sharpened to the level of the scalpel, it does not lose its sharpness for a long time and does not rust. The key disadvantage of this type of knife is its emergency fragility and light bulk - and, moreover, good knives are often too expensive. Cheap ceramic knives should be considered with great care.

3. Support your knives in good, fulfilled. In order for the quality of the knives at the height, do not regret money and buy a steel or stone sharpening. Steel sharpening will support the cutting part of the blade in good condition, but it does not hide it if it fastened without use. Stone sharpening will restore the blade or improve the existing cutting part of the blade.

   • Sharpening from diamond steel can cost much more, but will give a very thin blade. Such sharpening is rapidly sharpened with the blade, so so that knives can become curved or take the shape of a sickle if caution during sharpening. Very often, people with sharpening sharpen only the middle of the blade, which often happens when you very quickly sharpen the blade (sharpen in this way, as if it may look something impressive). Take sharpening and spend slowly and evenly along the entire length of the blade, so it will become evenly thin and sharp.
   • Do not use a knife on stone, glass, steel or ceramic cutting boards or surfaces. This can damage the knife and cause the appearance of small knife fragments in food, as well as, more likely, the knife slipping from this surface and injury. Cutting board made of wood or solid plastic remains the best option. The boards should be cleaned regularly and, in addition to regular cleaning, if the plastic board, it must be soaked in a bleaching solution (10 to 1) once a week with a frequent use.
   • Most injuries due to knives are caused by the fact that the knives fumbled, and not the fact that the knives were sharpened. This is explained by the fact that when the knife is stupid, you apply more effort, pressing on it, which increases the likelihood that it will slip.

4. Pay for the quality of the knife, and not for the name of its manufacturer. Of course, your goal is to buy a high-quality knife cheaply. The brand fame in this case does not mean anything.

   • Try to prevent anyone else to use your knives, of course, if this is your personal set. Ultimately, most knife-called knives caused by non-stupidity, due to the fact that someone used a knife "unfamiliar" to him.

5. Keep knives carefully. Box for knives is good, as you can wrap the knives with a cloth or put them in a handbag, as for a wrench or other tools. Some knives are sold in their own storage box, but many cooks simply turn the knives into an old apron (making sure that no knife concerns each other), with the help of ties in apron, the knives can be reliably packaged in the nodule so that it does not reveal. Magnetic strips for knives are also not so ideal, but quite acceptable where there are no children. In addition, they must be installed where they will not be able to disconnect and fall ..

   • Free storage of them in the toolbox or drawer for dishes is not recommended.

6. Come on shopping in search of your knives. The Internet can become an excellent way to find knives at a good price from high-quality brands, and many good-natured wholesalers have sites for direct sales, which you can buy reliable knives at a very good price. But, at least, visit the stores to understand which knives you want to buy on the network, or make sure that the site exists good program Return of the goods in case you do not like knives upon receipt. Knives are, in fact, investment, since a good set can serve you for many years (from 20 to 30 years or more), so it is better to choose one set that will work for a long time and work well for you, and also make the cooking process much Easier and more pleasant.

   • Most cheap knives, especially imported, are made of low-quality stainless steel. There are many types of stainless steel, and each of them has its own use. From surgical stainless steel you can make a magnificent scalpel, but it will never get a decent kitchen knife. They tend to quickly stand up, and their re-sharpening takes a lot of time. The more you are draining them, the harder to maintain them sharp. On their blades, as a rule, unevenness appear, which interfere with the grimace. Many of these tiny micro-fragments of metal can break down and get into food. Many claim that the knives of the brand 440 are flawless, but they are usually much softer.
   • There is no such concept as "a knife, which does not require sharpening." They just can not stand. It is not "a knife that does not require sharpening", but "a knife, which cannot be hooked." How many people do you know who own a 20-year-old sharp knife?
   • Buying a set of knives with your partner or family may be harder. In the perfect world, everyone should have their own set of knives, but since it is not always economically profitable, then choose knives that match the golden middle and find a compromise.
   • IN modern world Most of our food already enters us sliced, so today the need for a wide variety of knives is actually less than it was before. However, there are many people who are interested in developing their culinary abilities, so they are encouraged for them to buy high-quality knives that will greatly facilitate the task.

   Warnings

   • Dumb knife is the most dangerous type of knife. It takes too much effort to cut anything, and often one movement goes deeper and more often.
   • Do not use kitchen knives to perform other household tasks, such as cutting the rope or opening packages. Purchase a pocket knife or scissors for these purposes. It is necessary to avoid the blur of the blade.
   • When carrying knives, they advise tightly wrapping the blade into the cloth (for example, in a towel) and carry a knife for the handle on your part, with a knife tip down, and a sharp edge, respectively, reversed. Otherwise - in its packaging or bag also on your part. Thus, if the knife falls or someone crashes into you, it will protect both people and a knife, especially if the knife can bother off the floor. However, do not leave the knife in the fabric when you are in the kitchen with other people, and at the same time you do not have a working surface, which is necessary in case someone takes the cloth, not knowing that the knife is in it. In some cuisines, it is considered a good tone when you warn you wear a knife, then everyone behave more carefully until you take it and do not put it.
   • Never wash the knives in the dishwasher, since the cleaning powder can be grinding and fasten the knife, and in some cases it also lead to corrosion rivets. It can also split wooden handles, after which they are most likely to become brittle. Always wash the kitchen knives manually immediately after use, dry them and put back in the rack or box.
   • Always carefully contact the knives and do not direct them in your side or the side of other people nearby. Never hurry and do not run when you keep a knife.

Not so often we have to buy a kitchen knife or the more a set of knives. New flat, in the country, as a gift, accidentally thrown into the garbage chute Old, advertising superior with eternal sharpening ...

what else? Yes, just old tired. But it is not necessary to buy what will have to, look at a beautiful handle and an unusual bright color of the blade. If we get rubles for a hundred rubles in the nearest market and it will break on the first tomatoes - not scary, one hundred rubles is not money. But if the case goes to the spent to a thousand, or even a few thousand rubles - it is worth familiar with the recommendations below.

FirstlyIf you buy not as a gift, but yourself - do not pay attention to kits for kitchen knives, and even in a special wooden stand. If you need a lot of knives for different purposes, pick them up to your liking and your requirements, and do not trust you an unknown package. Surely in the same store you will find the right one, but separately.

Secondly, I remind one important rule, about which sellers and manufacturers are trying not to mention anything. On the contrary, proudly reports about the "versatility" of its wonderful product.

"The rule is: any universal thing is worse than special. That's what it means (I will give classic example versatility): Standard tourist set of saws, shovels, knife and actually ax on a single cuticle - the thing is very good and useful, but it is in the campaign to save on weight and that all this occupy smaller place. But for everything you have to pay, and drank in this device is inconvenient and saw worse than a normal separate saw, shovel - digging worse than a separate shovel, the knife - cuts worse ... and so on. " - Peter samples

The same applies to the universal kitchen knife, which, of course, it will be too much to cut bread, and ice cream steak, and a cake, and raw potatoes, and cheese - but will do it worse than special bumps, frost, cheese, cheese, Cake and so on.

Correct solution - It is these knives and buy, albeit in the amount it will be noticeably more expensive. However, you should not be like a cook from a good restaurant, a famously juggling dozen knives for different species Products. For example, a special knife blade for cheese, honestly, explicitly excess. Using a couple of times and abandon the distant corner.

List types of knives that really should have in each kitchen:

1. Knife saw for bread with a wide blade

2. Thin knife for meat

3. Fish knife

4. Knife for cleaning vegetables

5. Another 2 "ordinary" knives, on everything about everything, with a different length of the blade - from the short to the long one.

Short is good, for example, to cut the edge from the cardboard package of milk, it is convenient to cut the cake of "Prague" long to cut or any other. And in general, such knives are often actually universal. For the preparation of a spacious breakfast, lunch is normal.
This is quite enough. You can even less. But you still need to think about the blade material and handles.

Blade

The knife should be made of good quality stainless steel. This is obvious, has long been proven, but how to check? We are not talking about a speck of rust, to such an impudence to issue a simple iron for the "stainless steel", the manufacturers still do not reach. But something to know about the quality of steel can be right in the store. Raise on the blade. Evaporation on it will show irregularities and other disadvantages. Of course, without chemical analysis, the true composition of the blades can not know, but here you can do nothing.

High price is also some quality evidence, but, alas, not always. And here is a visual example:

CERAMIC KNIVES

But this is not quite true. Ceramic knives are still stupid and they have to sharpen, although much less often. But here most importantly: hardness has its own opposite direction, namely - fragility. The first fall on the tiled floor in the kitchen, the first blow by a ceramic knife on a chicken bone, the first embarrassing knife turn - and everything, he immediately cracks or breaks. And the sharp tip of the knife will break even faster (I have on the second day of testing). However, if you are extremely neat, confident in yourself and do not save - buy, these knives are really good and subtly cut. Although I do not believe in the existence of buyers with such a set of positive qualities.

Separately, let's say about the price - it is unnaturally high, up to 10 thousand rubles per piece (though, in beautiful sheaths). Honestly, I saw such. But why is so expensive? Yes, nor why! It has long been refuted by the Marx principle about the price of the product as the cost of labor spent on its manufacture. Fashion, advertising, vanity buyers - and nothing more.

"The same applies to the" ceramic "knives. Zirconium oxide despite beautiful name, not at all expensive material. And the process of sintering this ceramics is not roads. Believe me to my word - when Fleur novelty subsides, ceramic knives will be cheaper. And it is already happening. " - Peter samples

Forged knives

Separately, let's say more about forged knives and knives from Damask Steel. Once sacred artisans from the Middle East really exceeded any European sabers and swords in their injury capabilities, and the secret of their manufacture was carefully guarded. But the secret has long been revealed, the riveting of the blade from a dozen of thin metal bands is no longer dicky, and they do not need such expensive knives on the usual kitchen. Could not boast. The same applies to wrought iron.

Lever

Best is wooden. Plastic - fragile, slides and not very comfortable lies in hand, metallic - heavy. And the wooden is easy to pick up in hand, besides, it gradually herself "grips". Although plastic handles with a rubber-like coating are also good in this sense.

It is only important that in the middle, along the handle was a metal insert, which is the continuation of the blade itself. This inset must be visible and passing to the very end of the handle. Two wooden halves of handles must be three rivets.

Note: There are knives with three rivets, whose insert was hidden inside the plastic handle - in fact, the insert was very short, fixed only with one rivet, while the other two were false. The product broke immediately.

Special knives

Like a cheese knife blade, these knives are not the subject matter. A round knife for pizza wherever nothing went, but the knife for opening the oyster shells is already too. Although rich can be their fads.

Knives who are worth trusting: overview of best brands

And now about prices. We advise not to be broken, but to invest a decent amount in the purchase. Do not forget, What is really an expensive and branded thing you will use no year, not two and not even three. Your family knives will be transmitted from generation to generation!

What should be in your kitchen:

"Chef" - Multi-purpose kitchen knife essentially or santas - universal Japanese knife (on your choice);
Knife for cleaning and cutting vegetables;
Knife for bread (can be used not only for bread, but also for cleaning fruits with coarse skin, for example, pineapple) or a cutting knife (to choose from, depending on what you do more often);
Universal knife with non-smoked blade (The so-called knife "on pickup", multifunctional).

Four knives - maybe more than enough +/- 2 knives

For similar basic setWe advise you to set yourself on your own, you will have to lay out at least 6 thousand rubles (the upper limit can reach 50-60 thousand, but if you are not going to become a professional chef, then the prices of such a level should not disturb you).

What brand to choose?

Of course, ahead of the planet of all Germany and Japan. German and Japanese knives, like cars, impeccable: they will never bend and will be unquestioning to serve faithfully for the benefit of their owner, that is, you.

therefore first brandwhich we recommend - Wüsthof (Germany). The company produces knives from 1814, tremendous attention to detail and meticulous handworking At the final stage, he created this knife to the legendary reputation in the kitchen industry, the brand prefer the leading chefs of the world.

With knives Wüsthof Potato will seem like oil.

Each knife has a unique code that contains information about when it was produced. This is a quality guarantee: in the event of a production marriage, the code of the code is sent to Germany, to their own factory, where specialists determine whether this knife is Wüsthof. The replacement is made within a few days. Each knife will cost you an average of 30-80 euros.

Another German cult brand - F.Dick.. The blades of high-quality molybdenum-vanadium steel, an exclusive technology of an unconnection of the handle with the blade, which eliminates pollution and accumulation of bacteria, excellent design and ergonomics - and all this is for quite an adequate price.

F.Dick chef

F.Dick cutting knife

F.Dick bread knife

The chef can be purchased for 4 thousand, bread knife - for 3, universal - for 2, and a knife for vegetables - for 1.5 thousand. Total: for 4 necessary knives - a little more than 10 thousand rubles.

And of course focus on the famous German brand Güde.. These knives are one of the oldest in all of Europe. The company was created by the hereditary Kuznets Karl Gid in the XVIII century. Both then, so now, each knife is a piece jewelry; Knives are made from high-quality carbon steel with the addition of chromium, molybdenum and vanadium. The wizards harde the blades for several hours, alternating high and low temperatures, therefore, Güde knives have truly legendary strength.

Güde knives will make the culinary process perfect

If you want to buy this masterpiece, choose series Kappa. - These are all-metal knives without a single seam: convenient, practical, safely. Not at all fiscal (for example, the chef knife will cost you 6 thousand, the wagon is in 5), but it is worth it.

Hattori - Gastronomic style icon

Each knife is created manually from zero under the zhetsky and uncompromising control of the Ichiro Hattoris itself - the founder and the owner of the legendary brand. True, the price will be appropriate. For the two most necessary knives from the popular Hattori HD series ("Chef" and a widespread universal) you will have to post 15 thousand rubles. But in this case, other types of knives will not be needed.

Previously, Mr. Hattori did knives in a famous Japanese corporation Masahiro. who belonged to his father, so this brand and we will not leave without attention. These knives are cheaper, but quality is still - excellent. The blades are made from high carbon molybdenum-vanadium steel, thanks to this knives are high strength and durable.

Masahiro knives will be perfect for beginner culinary

Molybdenum contained in the alloy gives high heat resistance and remove products from corrosion. For sharpening Masahiro applies exclusive equipment based on aqueous grinding stones. Handles are usually made of organic Japanese pine. Four modest basic knives will cost you 10 thousand rubles.

If you are thinking about ceramics, then pay attention to Hatamoto. The sharpening ceramic knives will not be required at least 3 years (if you are not Chinese fake). Set (in this case, we recommend that it is it) of four basic knives with ergonomic polypropylene handles ("Chef", "Universal", "Universal Small" and a small knife for cleaning vegetables) will cost you 6 thousand rubles.

Hatamoto - the best solution for those who are thinking about ceramics

Ceramic knives have a valuable advantage over steel fellows - they do not absorb smells, so if you suddenly want to clean the barrel of salt herring, then the ceramics will then be like new. In addition, these knives never oxidize and do not darken. But, using them, remember that they can not be thrown, open banks and bottles, cut something very solid (for example, bones when cutting meat). Over time, of course, such knives need to be changed. But for proper use The jazbins on the blades will appear very soon.

Let's go back to Europe, namely to France. Have you ever heard about brand Sabatier? These are excellent kitchen knives made by hand from alloyed high-class steel in the small French town of Thiers from the beginning of the XIX century.

Buying will not lead you to a complete financial collapse, you can easily meet 6 thousand rubles for 4 necessary knives.

For dessert we left Russia. Gennady Prokopenkov - Almost the only master who makes unique durable knives, "offers the author's collection of kitchen knives called" Troika "(" Chef ", a knife for cleaning and a universal knife) for 25 thousand rubles.

Knives Prokopenkova - Perfect for those who want to support the domestic producer
This is a serious investment, but you will never regret buying. Knives Prokopenkov is a legend.

Optimal value for money today at the knives of the company "Victorinox" Series "Fibrox", "Arcos", "Tramontina" (Series "Professional Master").

If you are difficult in funds, you can search a more fiscal option, for example, having bought knives "Opinel"

The knife is an essential tool in the kitchen. Treat him with due respect.

-Seep the knife sharp

-Evilly drain the knife. No need to use Musat for knives with hardness more than 58-59 units. HRC (almost all Japanese knives) and irregular geometry (the thickness of the cutting edge is more than 0.4 mm). With caution, use electric sharpening, diamond and ceramic "Musaty". The best option is sharpening on Edge Pro or Japanese aqueous stones. If the knife can not rule the usual musatom, then the best option is sharpening on Edge Pro

- Treat from cutting solid and / or frozen products. Use special knives or kitchen solids for these purposes.

- When cutting the movement should be smooth. Do not twist the knife and do not try to bend it (especially when cutting solid products - carrots, pumpkin, solid steel sausage, etc.)

- Use the knife for its intended purpose. Do not try to sue the covers of cans or use it as a screwdriver or opener

- Use only suitable boards. In no case use glass, metal and ceramic boards. Perfect wooden end boards. Bamboo and plastic need to use with caution

- Do not leave the knife in the sink, especially if there is a bunch of dirty dishes

- Do not wash the knife in the dishwasher. As a rule, it leads to damage to the knife. Wash the knife manually in warm water with Fairi or other detergent, then slip it cold water And wipe dry

-When knife is expected to not use it for a long time, it is better to lubricate it with food mineral oil or camellia oil

- Storage of knives Protect their cutting edge from contact with other solid objects

-Some from carbon (Carbon Knife) can change color during the time of use (to be covered by patina). It is completely normal and even useful. However, if rust stains appeared, they must be removed immediately. Before storing the knife should be clean and dry.

-Rells from carbon (Carbon Knife) can interact with acidic products. In this case, it is desirable to wipe the knife with a wet towel as often as possible. If this does not do that acidic reaction can cause changes in color, taste and smell of food. The formation over time on a knife of patina (oxide of the Sergo color) helps reduce the reaction to acid products (Lemon, Tomatoes, Bow, etc.)

- Hold knives handles and wooden cutting boards periodically (depending on the frequency of use) should be lubricated by food mineral oil.

Note: Family of knives by name

The first thing from which the kitchen arsenal should be started, the so-called cook triple. These are three large massive knives with wide blades: large, medium and small.

The cutting edge of them is slightly rounded to a pointed tip. The length of a large knife is 45-48 cm, medium - 37-40 cm, small - 27-30 cm. With the help of these knives, they clean, cut and bind most of the products with a dense structure.

Universal knife. The kit may include several such general-purpose knives of different lengths. They can have both direct and wavy blade and a stupid tip.

Bread and cake knife It has a long, durable, the same blade width, it ends at approximately right angles to the cutting edge. A wavy or sawtooth cutting edge "saws" bread crust, and she cuts the pulp like a regular knife. This allows you to cut products from a puff and a dough, not smile. Note: Such a knife is also good for the cutting of pineapple, watermelon, melons on slices.

Knife for cutting Designed for cutting on thin slices of hot or cold ham, fried meat, salted or smoked fish. It has a long blade with non-rope and smooth, without teeth, cutting edge. A long blade is needed to obtain a flat, neat cut, which is performed by one knife movement. A small width of the web allows you to avoid friction and sticking the product to the blade. This also includes a long flexible knife for cutting salmon. He has a rounded tip, and oval air pockets can be applied to a narrow blade to protect against sticking.

Knife for cutting meat with bones It has a characteristic variable blade in width, it expands at the base and dramatically narrows to a pointed tip. The cutting edge is considerably bent, the back side of the blade is straight. Such a blade allows you to penetrate everywhere. A narrow blade prevents the adhesion of the product to the knife's canvas. Cutting edge - without teeth. This knife is designed for both finished and raw meat. Its verified form allows you to solve the tasks with which no other knife is coping with.

Filey knife, narrow and long, greatly facilitates the separation of fish on fillet. Its flexible blade can be removed thin skin, separate fish fillet from bones.

Knife-Tesz With a very wide massive rectangular blade serves to cut raw meat, as well as cabbage batch and other large vegetables with a dense structure.

Knife for meat The characteristic curved shape with the blade expanding to the tip is mainly used by professionals. This form allows you to concentrate the effort on one or another area of \u200b\u200bthe blade so that it is easily cutting the housing rigid meat.

Kitchen Topor. It is advisable to have if you buy large pieces of meat. With it, you can part them no worse than the butcher in the store. In contrast to the other cutting tools described here, the ax will cut the movements not along the cut, and deep into it.

Knife Pila For cutting frozen foods occurs infrequently. It features an amazing gear blade of a complex pattern: strictly alternate teeth of different shapes and size. Thanks to this, it is under the power to "freeze" a closer piece to the remaining part, without defining, remove the freezer again.

Japanese cook knife It has a very wide blade. His back side at the end is rounded the book, the cutting edge is straight. It is used for sushi and sashimi. They also cut mushrooms, ginger root, separated meat and fish.

Vegetable knife It has a short durable blade and a large comfortable handle, cutting edge smooth and straight, tip pointed. It is also used to clean vegetables and fruits. The knives with the blade are more used for cutting vegetables.

Vegetable knife-peler To clean the peel of potatoes, vegetables, apples in general on the knife does not look like. He has two blades facing each other. Especially convenient is a variant with "floating", freely rotating on the axis blades. You can work by moving the knife from ourselves either to yourself as it is more convenient. This successful design, allowing without any skills to cut a thin, smooth and if you wish, nowhere is not interrupted layer of peel, it was patented several decades ago in Canada.

Peel complements knife-peeler. This is a small light knife with a concave blade and a sharp tip. The curved blade is ideally adapted for processing rounded surfaces. They purify potatoes, vegetables, fruits; It is convenient for them onion husk. A sharp curved tip is designed to cut the potato "peels" and spoiled places.

Tomato Cutting Knife It has a rather long unintelligible blade with cloths - without them it is impossible to smoothly "cut down" a rigid tomato peel and cut a tomato on thin smooth circles, without squeezing the fair amount of juice. The tip of such a knife is twisted, forming a "fork", which is convenient to pick up and lay thin tomato slices on a plate. Similar knives are used for cutting any fruits and vegetables with solid skin and a gentle flesh.

Knife for cheese It can have the same shape and a double fork on the end to carry the cheese slices from the board to the plate. A knife for cutting soft cheese is completely different: he has a straight blade to cut off the slices with one movement from top to bottom. Sometimes in the blades of such a knife there are vehicles or made of deepening (air pockets) to avoid sticking cheese to the knife. The handle in such a cheese knife is not on the same line with the blade, but raised parallel to him. Due to this, the effort of the hand is better concentrated on the section of the section, and the blade remains strictly horizontal to the end of the cut. In addition, there are a cheese rod and a knife blade for solid cheese varieties. The latter looks like a shape on the shovel, and in the middle of it several pointed slits. This design allows you to cut the cheese on thin, almost transparent plates.

Knife decorator It has a characteristic blade with convex teeth throughout the direct canvas. When cutting, for example, cucumbers, carrots, radish, it gives the surface of slices a beautiful wavy shape.

Kitchen scissors Boldly attribute to the class of knives. After all, these are two knives that cut towards having relying on each other. Kitchen scissors are similar to ordinary, but have more powerful thickened pens and blades with very sharp tips. They perfectly cope with many kitchen work, starting with cutting fresh greens or pizza and opening durable cardboard and polymeric packaging and ending with a cutting of fish and birds (cutting of fins, cutting chicken carcasses for portion parts). Many kitchen scissors have an oval cavity between the handles, equipped with teeth, it is used for rings of nuts.

Special scissors for cutting fish Have short blades and powerful handles without rings, like a garden secator. Their blades are bred to the sides using a powerful spring. The same bird cutting scissors Different with a semicircular notch for dissection of bones at the base of the blades. For safe storage, the scissors with a spring are equipped with a fixer holding the blades in a closed position.

Can-opener - Also a knife, although he is the only one in this company is not intended for cleaning or grinding food, but to mining it from canning cans. Its cutting metal rotating blade in the form of a pointed wheel of the wheel is controlled by three gears, which are driven by rotating fingers valve. There are desktop electric canned vehicles, arranged in the same principle that are driven by electricity. Sometimes such electrical canvas components are combined with the electrical band in the form of a cone-shaped abrasive disk. The knife is inserted into one of the two slots first on the one hand, then on the other.

Knife sch With a wide symmetrical semicircular blade and two handles around the edges for greenery bubbling, it is more often used on a professional kitchen. Sometimes such a knife can have two parallel blades fixed at a short distance from each other. It accelerates work.

Pizza cutting knife It can only be called a knife conditionally, it cuts the sharp edge of the wheel, which rotates on the handle. The wheel can be from a special solid plastics, it does not stick the dough to it. The confectionery knife for cutting the cake is also arranged.

Cedal cutting knife With oranges, too, it would seem, has nothing to do with a knife, except for the handle. But his small cutting element flawlessly removes the essential oil containing a thin surface layer of orange peel to use it in sophisticated culinary recipes. It is comfortable and the knife for cleaning the peel of oranges. He removes her beautiful smooth slices.

And there are also mushroom cleaning knives - Short plastic, with a flat rigid tassel on the handle, so that it cleanses the fungal caps and plates from fir needles, leaves and other forest sera. The plastic blade avoids the darkening of certain types of mushrooms on the cut.

Available special small navivics for opening oyster shells, for sealing crabs.

Many of us are familiar cylindrical knives To remove apple cores.

Add here knives-decorators For oil, turning a boring rectangular oil pack in the picturesque mountain similar to the seashells of curls in a vause, adorning a festive table.

Very varied knives for curly cutting of vegetables and fruits (for example, an advanced knife for cutting beautiful balls or ellipsoids from melt melon or large potatoes).

Knife for grapefruit The only knife in the family has a curved, non-planning blade. This in order to smoothly and without loss to separate the pulp from the crust in the fruit cut in half.

It should be mentioned and the meat grinder, this is also a cutting tool in which the knife is divided into four parts and rotates. A kitchen grater for vegetables is a plurality of small knives, crushing food. But this is a separate conversation.

Each hostess knows how much things are going when there are good knives in the kitchen. Balanced, sharp, comfortable in hand - to work such a pleasure. Our rating will tell about brands offering the most reliable, and it is advantageous to buy them in the store of kitchen knives in Sudeud.Ru

Hattori.

• These Japanese wrought iron knives are a real work of art, which, nevertheless, can well be purchased to the kitchen. Most of the work is performed manually, as evidenced by engraving on the blade. Knives could be seen in the hands of actors "Terminator" and "Rembo".
• Any cook will tell you that it has not yet invented anything better than forged products, so it is such knives at first places in such ratings.
• Hattori kitchen knife line consists of several series. In the KD collection, the blades have composite knives, the core of Cowry X steel and a shepherd of 63 Layers of Damaska. These are the most expensive knives in the collection and in our ranking - their price begins from $ 800 per blade with a length of 10.5 cm.
• A very subtle blade at the base of the blade has excellent cutting properties, but not capable of gross work. Handle made of stabilized composite material (McCarts), which does not swell and does not sit down.
• HD series is more democratic at a price. In the blades 62 layers of the nickel damask and the core of the steel brand VG - 10. The handle is made using Pakka Wood technology (layered plastic from the valuable wood).

Sabatier Lion.

• One more knives of the premium segment from forged and alloyed steel of the German manufacturer Thyssen Krupp. Almost the entire design of Sabatier classic knives - with brass or steel rivets and only a small series is produced with cast steel handles.
• There are Sabatier knives with mirror polishing. The quality of the cutting edge has a hardness of 48-52 HRC and such a knife is quite capable of listening to 20 years without frequent sharpening.
• Balanced and nonsense handles from stabilized wood and polyoxymethylene (stable material scratch).
• The price for the cheapest steel knife is 7,700 rubles per 10 centimeter blade. Forged begins from 10 thousand. For a smaller price, you can easily meet the replica produced in China (Sabatier International).

Global

The Japanese company Yoshikin invented producing kitchen knives of solid cloth of stainless steel. And the blade itself is the inner layer of the CROMOVA 18 brand and softer steel SUS 414, which protects the knife from rocking and rust.

With intensive use, knives require sharpening at least once every 8-10 months. The knobs in the Global knives are perfectly balanced by sand, so they easily work in both dry and wet hands.

The price begins from 3660 rubles.

Tramontina.

These knives have Brazilian origin. Company more than 100 years and today products are represented in 120 countries. In addition to all kinds of utensils for the house, the brand has a very large selection of all sorts of knives: for fishing and hunting, professional and paint.

The Century series is professional sets of knives with forged blades (providing the finest sharpening) and by hardening up to 56 units. The handles are made of fiberglass and polycarbonate. The manufacturer ensures that over time, the steel will not hang out and will not darken.

Knives sold piece, notable for rubber strips on polypropylene handle (Multicolor series, price from 350 rubles and amalfi, price from 100 rubles). In general, the range of kitchen knives is large and you can find both a highly specialized knife (for steak, tomatoes, meat and vegetables), and universal (more than 22 items), the price of 400 rubles for a wooden handle.

Samura.

Judging by the name, such samurai knives can only be of Japan. Harakiri, Bamboo, Shadow - a lot of collections, there are from zirconium ceramics, ceramotitan and damask 67-layer steel. The last most expensive, but also the most impressive. Steel can be both single-layer and multi-layered, there are also highly specialized and universal knives.

Pens also suggest a wide variety - from fiberglass, artificial stone and steel. You can buy knives of this company on the official website of the samsura knives Vposude.ru

Sets start from 3 thousand rubles, Frontozhik - from 530, slightly more - from 720 rubles.

ZWILLING J.A.Henckels, Solingen

The German company ZWILLING J.A.Henckels from German Solingen has long been implementing kitchen knives in the Russian market. Only the price of them bite - starts from 11 euros for a small blade. On sale in the markets, Chinese fakes can often be found, which completely copy the shape of Soliner knives. Of course, to fake high-quality sheet steel and the glorious plastic does not succeed.

There are a lot of knives: kitchen, for ham, for biphstex, steak, bread, for bone and separating meat from bone, for vegetables (separately for tomatoes) and cheese. Only bread knives 8 species, and vegetable - 5.

There is a wrought professional knife with a very wide blade (70 euros). Its ergonomic handle from refractory plastic is thought out to the smallest detail and perfectly falls into the hand.

The warranty at the factory marriage implies free replacement, though after the examination.

Berghoff.

• The largest manufacturer of kitchenware, producing a large assortment of kitchen knives of high-quality stainless steel brand X30CR14.
• Steel blades shut up manually and have a special sign. There are also ceramic blades (with satin polished) and with teflon coating.
• Plastic handles are balanced, there are forged and synthetic materials having special notes for better retention. Polypropylene covers come to many models, additionally retaining knife sharpness.

Knives of this company in a large assortment are presented on the official website Vposude.ru.

The price per unit begins from 300 rubles, for the kit - from 800 rubles.

Bekker

German company selling sets and knives separately. Collections of the whole 3: de luxe, Premium, Classic. Moreover, the last two consist only of sets of classic design.

The first series, DE LUXE, is distinguished by a contrast decor - a white stripe on a black or red plastic handle with rubberized coating. Some blades with a ceramic coating Nano Resin, to which no products will not stick.

Sets from this series are distinguished by a magnificent design, thanks to color Xynflon coating - bright, colored, with a pattern. It is these knives that will attract attention in the kitchen first. They have the same stands - futuristic and high-tech style.

Peterhof.

Another global manufacturer of dishes, the Austrian, who has plants in China. Peterhof is very bright design Kitchen knives. The only thing that the brand has few products sold separately (the price is from 470 rubles). But when choosing kits simply scatter eyes.

Blades with teflon or non-stick coating, stainless steel, zirconium ceramics. It looks very beautiful to titanium coating blades, with a smooth transition from light to the dark (Peterhof pH - 22348/49/50).

Handles: a combination of stainless steel and bakelite, colored silicone, antibacterial coating. There are even soft handles (Peterhof PH-22424), ergonomic and very comfortable. The set price begins from 500 rubles, but the quality of the steel still remains at the height (18 \\ 10).

Fissman.

This Danish company trades a large assortment of home goods, but they don't have a lot of knives. The handles are made of non-slip materials and bakelite. Stands - from wood and acrylic.

Blades - from multicolored ceramics and stainless steel. On some models there is a teflon coating that saves the product from oxidation.

The price begins from 180 rubles.