Fifteen names that know the kitchen knife

On how many knives in the kitchen each owner, depends not only the success of beautifully sliced ​​dishes, but also the comfort of cooking.

The first rule: there must be a lot of knives. Each of them has its own functions.

• a large kitchen knife - its length is 45-48 cm;
• the average is 37-40 cm;
• small - 27-30 cm.

In each of these cases, the blade has a cutting edge rounded to the tip itself.

Fifteen names that know the kitchen knife

1. Universal - the most popular, having different sizes and edges: straight, wavy.
2. For slicing - a long kitchen knife with a narrow blade with a smooth cutting edge. Its purpose: a beautiful smooth cut of ham, hot and cold meat and fish.
3. For bread and cakes - to get a neat piece of baking without crushing, use a long wide blade with a tip cut at right angles.
4. Cheese - in fact can be represented inseveral options: for hard and soft cheese. For the first, blade knives with several slits are actively used. It is better to cut a soft variant with a special straight blade with holes or grooves and a raised handle.
5. For cutting tomatoes - bifurcated edge of the straightand a long knife helps not only without crushing the vegetable to divide it into smooth slices, but also beautifully decompose the ready-to-eat product on a plate.
6. Saw - especially popular with fish lovers. Kitchen knife, having a complex pattern of denticles of different lengths, is capable of cutting a frozen product.
7. For meat - this kitchen knife for the professional has a curved shape with an expanding blade to the tip itself, allowing to gracefully cut any, even very sinewy and hard product.
8. Toporik - useful in the case if the landlady prefers to buy meat without cutting. They can work with meat not along the cut, but deep down.
9. Vegetable - comfortable handle; a short and straight blade with a pointed tip is used for cleaning products, the long size of this option is intended for cutting.
10. Sliver - wide and rectangular, can easily cope with any dense vegetables, great for shredding cabbage and cutting raw meat.
11. Sirloin - created specifically to separate the skin from the fillet of fish. Its narrow long and very flexible blade makes this chef's work a jewelry.
12. Japanese - kitchen knifes Japan gave the worldtogether with the love of sushi. Their wide blades, rounded from the back, perfectly cope with the preparation of the dishes of the Land of the Rising Sun, as well as with ginger, mushrooms, meat and fish.
13. Knife for cutting meat from bones - widebases with a sharp narrowing to the very edge, with a curved cutting edge without denticles. This form makes it easy to get close to even the most difficult places, hiding fragrant meat on the bone. These are the best kitchen knives for working with a raw and finished product.
14. Decorator - creates masterpieces at the dinner table. Its shape and cutting surface creates ornate wavy patterns on tomatoes, cucumbers, carrots, radishes, etc.
15. Knife for cutting pizza - a wheel that rotates on the handle, easily copes with a soft dough.