You are tired of having tools in your hands that don’t cut? The solution is to purchase the best set of kitchen knives. In a single structure, you can have everything you need to prepare any dish professionally, effortlessly, and in maximum safety.
It is an indispensable work tool that must not be missing from any cook, from beginner to professional. It is also a must when a new kitchen is being set up, small or large, or as a highly appreciated wedding gift.
And if you have knives that are struggling to keep a sharp edge or have broken handles, the time has probably come to replace them.
Here we had listed out the best knife sets for you that are given below.
How to Choose Knife Sets?
It is always good to have good equipment: whether it be wrenches and screwdrivers or knives, as in our case, quality and quantity are fundamental.
As good as it is, a knife cannot be used to cut anything; for this reason, it is good to have a well-stocked set to meet every culinary need.
Complete Set
These indispensable kitchen utensils differ significantly in materials, price, and number of knives, which can range from three to twelve.
Some, however, should never be missing because they are the ones used most frequently, starting with the chef’s knife, the one with the triangular blade and curved tip, ideal for chopping, slicing, chopping and dicing, the basic operations for a large number of preparations.
A very similar knife is the santoku, typical of Japanese cuisine: well balanced, versatile, it is excellent for cutting and breaking up meat, fish, and, above all, vegetables. The serrated knife, thanks to the long serrated blade, perfectly cuts the bread without crushing it.
The boner or Boucher is specific for slicing meat; thanks to the rigid blade, the small size, and the curved end, it allows to sink the blow into the tissues without damaging them, thus allowing the various pieces to be boned and cleaned.
The model with long, narrow, and smooth blade is, however, perfect for one of the most complicated operations to be performed without the right tool, the filleting of the fish, which requires skill in minimizing the parts to be thrown away and obtaining clean portions and abundant.
Small and stocky, the so-called paring knife is immediately recognizable and is very useful in precision cuts and comes into play, in particular, when you need to peel fruit and vegetables or when you need to cut quickly and accurately.
The list of knives could go on, and the experts in the kitchen probably do not give up a knife with a smooth and long blade to cut roasts, the knife to split the bones, but that seen so far is, however, excellent equipment, more than enough for normal needs.
Construction
After establishing which and how many knives will make up your set, you will also have to decide which materials should be made. The choices, as regards the blades, are reduced to three: those in carbon steel are the cheapest, easy to sharpen, but, if not cleaned and dried well every time, they rust more easily.
Other possible solutions are stainless steel, and stainless steel with a high concentration of carbon and other metals, which, who compares prices and materials, will know that they have a higher cost. The advantages are greater hardness and strength.
Ceramic blades are also very popular, a material that stands out for its ability to maintain sharpening for longer; also, it does not transfer any flavour to food and does not destroy, but it could chip and be damaged more easily because it is more fragile than steel.
As for the handle, plastic is a material appreciated above all because it is cheaper and does not absorb moisture and microorganisms; however, it is not ideal for those looking for maximum precision in cutting.
Stainless steel is durable and hygienic but could prove heavy and slide too easily. The wooden handle ensures great adherence, excellent dexterity but absorbs odours and microorganisms and cannot be washed in the dishwasher.
Strain
Sometimes the best brand of knives is recognized by the block it includes. Knives are dangerous utensils and must be kept with care. The solutions are different, and a zippered case is the most practical for those who have to carry them, such as students engaged in catering or chefs always on the move.
For a domestic environment, you can opt for a block with magnetized sides that keeps the knives always in view, but it may not be enough to contain them all.
The wooden block is for many the best choice because inside the blade does not spoil, there is no risk of injury, and it has a design that often embellishes the whole kitchen.
Another alternative for storing knives is a magnetic bar for knives to be fixed to the wall, ideal for those with children in the house who put their hands everywhere.
How to Use a Set of Knives
Cooking enthusiasts know that every utensil must be used in the right way, even more, when it comes to knives. If you have finally purchased the set of your dreams, or if you plan to give yourself one.
In this short guide, we will explain how to use the main blades correctly, and there will also be tips for choosing the most suitable kit for your needs.
Here we had also shared a proper buying guide on how to choose and use the perfect knife set for your kitchen.
The Materials
As we will see in a moment, there are more materials for the realization of the knives. Let’s start with the carbon ones. Such knives are suitable for those with a modest budget.
They are tools that still cut well, easy to sharpen, but sensitive to oxidation, and the finest palates could experience an alteration in the taste of the food. Stainless steel solves the oxidation problem.
Very popular are the ceramic knives that can boast a very good sharpening that lasts a long time. There is no risk of corrosion, but special attention is required because, compared to steel knives, they are more fragile.
The Handle
If the blade is important, no less is the handle of the knife. Again, you can choose between multiple materials. The wooden handle gives a good grip but requires a lot of care. Wood absorbs odours and also attracts bacteria. Eco because it must be cleaned with great care.
Plastic is a cheaper but also more hygienic solution than wood. The problem is a certain inaccuracy of the cut. The steel handles are resistant but can have an uncertain grip when wet, and some people consider them excessively heavy.
The Composition of The Set
Let’s see what the indispensable knives that should include a set worthy of being defined as such are. The carving knife is characterized by a triangular blade that can vary from 15 to 30 centimetres. It is used to slice, mince, chop and cut into cubes.
Santoku is used to cut vegetables, the length varies between 18 and 22 centimetres and is tipless. It is a knife that is appreciated for its precision cuts. Boucher is used for boning: its blade is rigid, and the tip is curved.
Thanks to this knife, interacting with meat is very easy. The filleting knife, on the other hand, has a narrow, fairly flexible blade. It is suitable for raw fish but also for fruit and vegetables.
As for the spelucchio, you can choose between the straight or curved blade. The former is suitable for cutting fruit, meat, and cheeses while the latter is used for peeling and peeling.
Frequently Asked Questions
How to Sharpen Kitchen Knives?
The best way to sharpen a knife is to use a whetstone with two grains, one large and one fine. Grasp the knife, fan your fingers along the blade, and place it on the stone from the coarse grain side.
Keeping the blade raised 20 degrees concerning the whetstone, place the edge of the blade very far from you. Starting from the tip, rub the knife counterclockwise until you see an outgrowth forming in the lower part.
At this point, turn the blade towards you and continue with the sharpening until another growth is created. Finish everything using the fine side of the whetstone and then pass the blade against sharpening steel, making about ten passes.
How to Wash Kitchen Knives?
Particular attention must be paid not to cut yourself, so always hold them on the handle side. Just use a little water and soap and rub gently with a not too aggressive sponge.
If you want to polish them, soak the cotton in the baking soda, but, in the case of stubborn stains, you can use a solution of caustic soda, with the foresight to wear protective glasses, or soak them in white vinegar for a night.
Where to Dispose of Kitchen Knives?
When you have to throw the knives, the first thing to do is to wrap them in a newspaper or, if they are particularly sharp, in the bubble wrap, to prevent them from injuring someone.
Use the scotch tape to fix everything and then dispose of them in the plastic and metal container or the metal only container, according to the rules of your municipality.
How to Transport Kitchen Knives by Plane?
If you are thinking of placing your knife in your hand luggage, unfortunately, you will not be able to board the plane. It is strictly forbidden to carry cutting weapons on the vehicle, and unfortunately, also the knife is.
The only way is to insert it inside the baggage to be checked in: if you have purchased a new set for your kitchen while travelling and you don’t want to leave it at the airport, this is the solution you have available.
