Carbon Steel And Other Kitchen Knives

By Author: Victoria Knox
Total Articles: 42
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When you're looking for a great kitchen knife set, you need to take into account cost, the material of the knives, the kinds of knives that come with the set, and the maintanence of the knives.

Cost is something that can't be helped, put simply, your budget is your position. However , remember that a top quality knife set will last longer, perhaps a decade, while a more cost effective knife set will need replacement after perhaps 2 years. A set will cost between 50 US dollars, and up to 1000 greenbacks or more for a top of the line set.

kitchen knives are generally made from one of the 4 following materials : chrome steel, carbon steel, laminated ( mixture of carbon steel and chrome steel ), and ceramic.
The carbon steel knife is 99% iron, and one percent carbon. These knives are susceptible to rusting, though, and are higher maintenance than immaculate steel knives. They're normally sharper though, than chrome steel, though also more bittle. Famous top producers of carbon steel kitchen knives are Sabatier, Kikuichi, and Forshner but these knives are being distcontinued and less ...
... common. Toughness on the C scale for Carbon Steel knives is between 60 and 62.

chrome steel contains around 11% chromium, and is very well known as a material used for cutlery manufacturing. Type 420 and 440 chrome steel is used for cutley, 440 being harder. 440 has a hardness on the C scale of 55. Within 440, there are 3 grades of steel used in cutlery. Going from more less carbon, and softer, they're a, B, and C.
The famous stainless-steel manufacturers include worldwide and Kasumi among the Japanese makers, and western european makers like Wusthof.

Laminated knive blades will try to create a balance of the properties of carbon steel, and stainless steep by having a sandwitch of the knife materials. Ceramic knives are even sharper than standard knives, but they are more fragile. Kyocera and Yoshi knives are among the ceramic knives available on the market.

chef's knife - This is the most significant knife in the knife set and will be used for most general kitchen tasks.
cleaver - this is used to chop and pound food. This is a heavy knife.
Bread knife- this is a special knife that's handy to cut tomatos, and bread without squashing it.
Filet knife - used to filet fish with a thin and flexible blade.
Paring knife - used to cut or peel tiny vegetables and fruit.
Steak knife - either serrated or straight, these are used on the table for serving steak.

Maintaining carbon steel knives is more time intensive than chrome steel. After cleaning carbon steel knives, it is recommended to cover them with some vegetable oil, gently, to prevent oxidation. Avoid putting knives in the dishwashing machine, with a high variability in temperatures and robust detergents, the steel blade and even the handle can get affected.
The sharpness of the blade may decrease if the knife is dropped in the dishwasher.

once you are done using the knife, clean it immediately so that the quality of the blade is maintained. Once the knife is clean, it should be stored in a knife block made from polyurethane, or wood. Make sure to employ a cutting board of the same material to defend the blade.

Knives can be sharpened with a sharpening steel which appears like a circular rod, or a block of stone called a sharpening stone. Modern electric sharpeners are safe to use on quality knives. When using an electric sharpener, ensure not to grind away way too much of the knife. You want to sharpen your knives each three to {{half a year.
Victoria is the owner of Wusthof Knives page - part of a cool site about kitchen knives