Whether you are a beginner cook or a Michelin star-rated chef, finding and choosing a proper Sikkina knife for your kitchen can be a challenging obstacle. Knives are one of the handiest tools to use in the kitchen and are needed for nearly any recipe. Due to the importance of the tool, it is important to find the proper knife for your needs.
There are many classifications of knives that meet a wide range of specific needs, such as cutting raw meat or a more precise cut for fish or veggies. Regardless of what knife you may need; we will be discussing some of the more general qualities of knives to ensure that you can choose the proper knife for any cooking function!
Major Categories:
Before breaking down three major points, its first important discuss the four major categories of hand-made knives:
There are four major categories of hand-made knives:
1) Damascus Steel – One of the top performing knives by construction. There are a few types of steel that are combined during creation to offer blade hardness and sharpness. This style also has an amazing design.
2) Titanium – The most lightweight blade of the bunch. Chefs should note that these blades are not so good for cutting hard substances.
3) Stainless Steel – This is the most affordable knife blade style. This form also provides a rust-resistant surface. This knife is a little more sensitive and will need to be properly sharpened more often.
4) High-Carbon Steel Knives – These knives offer sharpness that seems to last forever. These are a little more sensitive to rusting. Be sure to care often for the surface of the knife
Quality of the Blade:
The best knives in the world are hand-made by professional blacksmiths that shape and sharpen blades to exact specifications. While these luxurious knives might offer an unrivalled cooking performance, they are often priced at a point higher than most people’s budgets. It is still possible to find a wide range of hand-made knives in an affordable budget that will last for a lifetime.
There are two types of commonly used knives, both of which are recommended by professionals: ceramic and steel blades knives. While both are great options, we have chosen to side with steel blades because of their durable construction and strong blade. Ceramic knives also offer amazing cutting experience but will wear and crack at a much faster rate.
Weight:
For the average person a knife is a knife and the weight of a knife is an afterthought. This is incorrect as the weight of a knife affects what it can cut more efficiently, and each person has to choose a knife’s weight based on what is suitable for them. Some knife pundits put forward the claim that the heavier the knife, the more freely it will fall with force on the ingredient when slicing a vegetable or meat. A secondary thought is that knives that are lighter allow the knife to be maneuvered more skilfully when slicing.
Balance:
The optimal scenario is when the palm of the person is able perfectly balance the knife being gripped. When you grip a knife judge the balance by analysing the feel. Is it uncomfortable? Does the weight feel unevenly distributed to the back of the handle or towards the blade? When slicing ensure the blade does not shift to one side over the other due to unequal balance and weight distribution.
Concluding on Blades:
Many hand-made knives are constructed with steel, as it is a long-standing tradition in the world of knives and blacksmithing. They take extra care to ensure that the steel blades are constructed to offer long-lasting sharpness. This is why steel knives made by hand are famed for their amazing long duration and extreme sharpness.
It is important to note that this does not mean that you will not have to sharpen and care for your knife over time. These knives are designed to last long with proper use, maintenance, and care. Taking care of your knife will increase its lifespan. This means that your investment in a good knife will have you cutting away for years on end!
