The German kitchen knives: Knife Sets Kitchen from Germany

None of the mistress can not do without a kitchen knife. This item has played a leading role in the process of cooking. Manufacturers produce a huge number of knives of various shapes, sizes, materials intended for different types of products. Which option to choose, everyone decides for himself. You can stay on cheaper products that are sold in any store utensils or buy high-quality, reliable models, for example, the German kitchen knives that will last for many years. Before buying it is important to examine the existing range, to understand the types, characteristics and purpose knives.

If the plan is not intended to professional cooking lesson, it is quite possible to manage universal knives, suitable for several types of products. In addition, it eliminates the storage of a large collection of products, and not have to constantly confuse the purpose of a knife.

Main characteristics

Any kitchen knife in their construction consists of several parts. In general, it can be divided into the handle and the blade. The knives are of two types: rolled and forged. The first are made of sheet steel, felled, processed and sharpened. The handle is attached to the blade by means of rivets or filled plastic. Such blades are commonly used in everyday life and are considered expensive.

Forged model is more professional, reliable and expensive. They are forged from the blank using a press. Such knives are harder and stay sharp longer, but are more fragile and more exposed to corrosion.

Knives have the following parts:

• Cutting edge. This portion of the blade, via which the slicing products. It has a certain angle of sharpening.
• Point angle. It should not be too small or large. At the knives made in Germany and other European models, the angle is 20 degrees, the Japanese - 15.
• Butt. Opposite the cutting edge of the blade.
• Sharpening. Most knives are double-sided grinding and only Japanese models for land, on one side only.
• Bolster. The place where the blade goes into the handle, called Bolster. In forged products it is necessary for a better blade balancing and protects the hands from slipping forward. Bolster found in professional models, thanks to him, the food particles from the blade does not fall under the handle.
• Shank. This base handle, it attaches the knife handle.
• Heel. It is necessary to prevent slippage from the hand grip.

species

If the kitchen knives, including those made in Germany, purchased separately, you need to know exactly which model might be needed in the economy. The list of major products are: chef's knife, kitchen trio, bread knife, loin, to separate the meat from the bone, cutting, fruit and vegetables, for carving, for cutting fish.

cook

This knife is a universal, it can be used for cutting of any products. It is he who has the greatest demand among buyers worldwide. He invented in Germany, the length of the handle ranges of 18-22 cm. Blade size is from 15 to 30 cm and its width - 2.4 cm. The design and shape of the chef's knife is so thought out that it will be convenient to hold in a big and a small hand.

Trio

it kitchen setConsisting of three knives. they usually have the same characteristics, but differ in size. First considered toque knife, the blade is 45 cm in length. The second medium is complete, and the size of its blade is 30-45 cm. Last - the most small knife with a blade length of 25 to 30 cm.

At first glance it may seem that the same three essentially knife to anything. In fact, there are some features. For example, a chef's knife is suitable for cutting meat, and small - to clean potatoes. Middle bundled perfect for slicing sausage and cheese.

cereal

Separate the knife there, and bread. The blade of the knife is absolutely smooth on all sides, has no bends and bulges, the same width along the entire length. But the cutting edge consists of small teeth, due to which not only convenient to cut bread with a crispy crust, but also pastries and even fruit with a thick rind. So no problem knife cut into neat pieces, even sdobny fresh bread, it is virtually impossible to make a blade with a straight edge.

Loin and a knife for separating meat from bones

As auxiliary pattern loin knife can be used for the treatment of fish and meat. He is sufficiently narrow and long blade, size 18 cm. It can be fixed or folding. This knife can not be called universal, it is only suitable for thinning, so many housewives easy it is abandoned. Knife for separating meat from the bone looks like a loin, but a little shorter. The blade extends from the base and is rounded at the end. It is convenient to carve the meat into small pieces do not stick and not skomkivayutsya.

For fruit and vegetables

This model looks different than the standard knives. The blade has an opening and is disposed between the two holders. With this knife, you can easily clean off the peel with a potato, carrot, beet, cucumber, etc. it very convenient object, it can be used to clean the vegetables quickly and efficiently, and waste produced minimal.

In addition to all the above options, there are other types of knives. For example, for carving, cutting fish paste or for oil, etc. However, before you tempted to purchase, it is worth considering how we will often use this or that subject, and whether or not he needs.

Advantages and disadvantages of ceramic models

If the merits of metal knives know almost everything about the characteristics of ceramic products it is known not to everyone. These two types of blades can not be considered interchangeable, but the ceramic model will be an excellent complement to a set of kitchen knives made of steel, made in Germany, Japan, France, etc.

Seri advantages of ceramics can be distinguished:

• Material. The composition of the ceramic blade includes zirconia. Thanks to him, the material has high hardness and allows the blade to stay sharp much longer than the metal counterparts.
• The non-porous structure. Pottery is not a porous material, so the products for the treatment and cutting of such a knife will retain its natural taste and smell.
• Hygiene. These knives are very easy to clean, they are easy to use, since due to its non-porous and fairly dense structure does not absorb odors and colors.
• Ease. Unlike metal models, ceramic have a smaller weight.
• Not subject to rust. It is known that a metal knife can rust over time, especially if you do not take care of him properly. This problem did not threaten pottery.

The disadvantages include:

• Fragility. Ceramic knives not suitable for cutting frozen foods and cutting bone. When dropped on a hard surface of the product may crack. Therefore, to keep the knife in one piece for a long time, you need to use it carefully and do not expose shocks and falls.
• It is impossible to replace the metal model. Ceramic knife is not universal, it is suitable as an addition to steel cooking articles.
• High price. Models of ceramics are more expensive than their metal counterparts.
• Difficulties with sharpening. If the metal blade can be easily sharpened at home, the ceramics are much more complicated. Her sharpening requires special skill and not to experiment, it is better to give a knife to the workshop.

How to make a choice?

Choose a quality product that will last for a long time is not as easy as it seems. To buy kitchen knives became enjoyable, you should know what to look for. Good products made in Japan, Germany, Switzerland and other European countries are sold in retail stores, have quality certificates and higher warranty. When buying, especially, it is important to pay attention to the following points:

Handle

commonly used plastic, wood or metal for the manufacture of the knife handle. They all have their pros and cons. Metal handle makes the knife heavier and, therefore, is not so easy to use.

Wooden handles can eventually crack. Wood absorbs moisture, so these knives is better not to leave in the sink and dishwasher safe. In any case, you want to handle carefully and wipe dry.

Plastic handle is comfortable and practical. It is not subject to the adverse effects of moisture, swell and crack over time, and it is quite comfortable to hold in your hand, like a wooden model. In quality knife should reach the end of the handle, so that the product will last longer. No matter what kind of material to the handle will be selected, as long as she lay comfortably in the hand, do not talk and does not slip, he looked strong and robust.

Blade

This is the main working element of a kitchen knife, so he should be paid no less attention than the handle. World manufacturers, including Germany, is used in the manufacture of stainless steel blades with the addition of other elements: chromium, silicon, molybdenum, manganese, carbon, vanadium. The first five are responsible for the strength of the material, and the last - vanadium, for the urgency. The surface of the blade must be perfectly smooth, without any unevenness. You should also pay attention to the absence of any stains and streaks.

Ceramic knives - good addition to the set of steel products. Their blades stay sharp for a long time, but here there are limitations in operation. For example, a ceramic model can not hack the bone and cut frozen meat, crushed ice, as they are quite fragile and can cobble together if dropped or bumped flat. If you want to have at home the quality ceramic knife, it is better to pay attention to the model in black. She's a little stronger than white.

sharpening

A new knife should not be blunt. When you buy should pay attention to the edge, it must be straight, shiny and sharp. It is better, when the blade is sharpened on both sides. If it is sharpened using a laser, then it will be visible perpendicular matte risks. This will allow him to stay sharp much longer.

manufacturers

In Germany, there are many companies that produce high-quality kitchen knives that are in demand worldwide. Among the popular brands can be distinguished: Boker, Gude, Wuesthof, Zwilling, F.Dick, Pohl Force, Fissler. Products German manufacturers are appreciated for their high quality and reliability, durability, precision assembly, stylish design. Knives, made in Germany, combines centuries-old traditions, modern materials and technologies.

Each firm has its own history and traditions, as well as years of production experience. Germany Kitchen knives are designed for home use and in professional cooking. The choice of models is enormous, one can purchase for themselves is the list of products, which is necessary. The range includes forged knives made of steel, which included the presence of molybdenum and vanadium, as well as other high-strength steel model.

Knives from Germany the following characteristics:

• High quality materials for manufacturing. Steel, which is used in manufacturing the products ensures the strength, durability and wear resistance.
• Quality assembly. Many companies prefer to use in the production of knives manual assembly, which gives the product an even greater value.
• Stylish design. Appearance of products is simple and concise, and they successfully complete the interior of the kitchen in any style.
• Functionality. Knives from Germany, due to the variety of models allow us to solve cooking problems of any complexity.

Knives for cooking - the essential components of a kitchen interior that are used every day hostess. Because without them can not do any cooking process, these products must be of high quality, reliability, durability and longevity. The design, shape and material also play a role. If you want the knife served for a long time and accurately perform their functions, should pay attention to models produced in Germany. German brands differ in the manufacture of a centuries-old tradition in combination with modern technology and design.