How To Care And Choose Kitchen Knives To Achieve

  Knife is probably one very important tool in the kitchen. Cooks and chefs alike will never disagree with this fact. Every household doesn't only have one knife but several of them. Most chefs have in their possession about 7 to 15 kinds of knives or maybe more. There are several factors to consider when purchasing a knife, the features, the size and the make. Choosing a knife to be used depends upon the person who is going to use it. They may choose among the chef's knife, paring knife, serrated knife, regular knife, or whatever that they are comfortable to use with. But the concern of each one of them boils down into one, the proper way of using the knife. The life span of a knife depends on its quality. A good quality knife can last at least 10 years. German-made knives usually last longer and are made to perfection. Japanese hand-made knives can last for 25 years. Invest on durability, stability and the best that can be afforded. In general, it is advisable to invest on two or three quality knives that are actually used rather than waste some money on a set of cheap knives that will only stay in the drawer.
 
   The knife that can handle almost all the important task in the kitchen is a very good choice and investment. An 8-inch chef's knife,a paring knife and a serrated bread knife are the most essential and practical choices. A chef's knife is flexible enough to do almost all the knife's purpose. A flexible paring knife with a 2.5 to 4 inches blade- range is essential for coring and peeling vegetables. The serrated bread knife can also be used for foods that are soft as in tomatoes, and other fruits. Here are some tips for proper care of knives:   Always keep knives clean and dry. Never wash them in a dish-washing machine but rather wash with soap right after use and wipe to dry.   Don't store knives together with other kitchen tools and gadgets. Store them in a knife block or a wall magnet system so as to separate them from one another and keep their edges sharp. Avoid dropping them.   Don't use them as can-opener or in cracking ice. 
  
    Always check for their sharpness. You can either use a whetstone and mineral oil, knife stone, whetstone and steel, a diamond steel or bring them to a professional sharpener. Professional sharpener can also correct the blades of the knives.   When honing the blade, use a steel sharpener and wash after sharpening to remove the steel dusts on the knife.   In keeping the knives shiny, rub with a cloth damped with alcohol or a piece of lemon peel. But always remember to wash before use.   Buy knives personally. Hands-on purchasing allows conducting a personal test if it fits your hand for a secure and comfortable grip and a blade that is strong and wide enough to prevent knuckles from striking into the cutting board. There should be a feel of balance on the front and back weight. All of these are personal preferences that only you and you alone can decide so you can enjoy the longest knife life.