Jan 22 2008
The ABC of Knives Part 1
Sharp knives are of the utmostimportance in a kitchen for ‘Alai quick food preparation. They must be comfortable to hold; they must be sharp and stay sharp, and must perform the tasks they were designed for with ease,
Some people can manage with just one, two or three knives, but others like to have several - each one designed for a specific task.
HOW KNIVES ARE MADE
Kitchen knives are usually made of stainless steel or high-carbon steel alloys. It is wise to remember that knives made from a poor quality of stainless steel may be cheaper; however they do not hold a good cutting edge and are inclined to become blunt quite quickly.
The type of stainless steel used in good quality knives is referred to as 18/0 quality. It doesn’t contain any nickel alloy and unlike 18/10 stainless steel, it is magnetic.
Knives used for cutting or preparing food are either stamped or forged. The better the quality, the more likely it is that the knife will have been forged.
STAMPED KNIVES
Stamped knives are made by stamping the shape of the knife on a sheet of steel. The blade is then ground and polished and the tang (also of steel) is welded to the blade. The handle is then attached around the tang.
Stamped knives are lighter than forged knives. They are often made of a lesser quality of stainless steel that will need sharpening more frequently than carbon steel knives.
FORGED KNIVES
There are about 40 steps to the process of making a forged knife. They are usually made from high- quality carbon-steel alloys that hold the sharpest edge, won’t rust and last a lifetime if properly cared for. A forged knife has a “full tang“, meaning that the blade and the tang are made of one piece of steel rather than being welded together (this gives the knife more resilience than one that has a welded tang).
A forged knife can be identified by its bolster. This acts as a comfortable “stop” for the index or third finger when holding the knife to cut.
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