By Probably everyone knows that there are many types of Damascus kitchen knife sets. It is very difficult to cut a lot of meat with a butter knife, and peeling small potatoes with a chef’s knife is a laborious and time-consuming process. All Damascus kitchen knife sets are categorized by purpose.
Depending on the product for which the knife is made, its size, shape, and weight vary. The material from which the knife is made and the quality of sharpening the blade are also important. All this determines the service life of the knife and its working (cutting) characteristics. The most important thing in a blade is steel. In this article, we want to understand the types and characteristics of Damascus kitchen knives clearly and undeniably.
Synthesis of Damascus Kitchen Knife Set.
Any knife consists of two main parts: the handle and the blade. Blades can be stainless steel, titanium, and ceramic. The handles are usually made of plastic, wood,d or metal. The choice of handle material for the Damascus kitchen knife set depends, first of all, on the purpose of the knife. Over time, each knife is equipped with odors, blood, and grease. For example, a natural wooden handle absorbs odors faster than metal, so it’s best to choose different materials for the fish handle. The shape of the knife should be as comfortable as possible, and the surface should be such – without any cracks or holes in which the product can live and rot, bacteria may appear. Let’s take a closer look at some of the working parts of a knife, the names of which you may not even know.
Cutting edge
The cutting edge is the main working surface of the blade on which the product is cut.
Butt
The back of the blade is not sharp. It is commonly used to break eggshells, shrimp claws, or marinate meat.
Claw
A round pin at the beginning of the knife handle prevents the knife from slipping from your hand and makes it safe and easy to use.
The front blade of the guest handle is thickened, which is often found on various knives, which acts as a barrier to prevent food particles from coming under the handle.
The main types of Damascus kitchen knives:
1. Ordinary knife
for various kinds of products, but mainly suitable for cutting vegetables. Its standard classic form is without any features. The blade of this knife is straight or slightly wavy, not more than 20 cm long.
2. The bread knife has a wavy saw blade.
Thanks to this shape, the knife fixes the pieces of bread perfectly without damaging the meat. Watermelon and watermelon are also very easy to cut with a bread knife.
3. Vegetable Cleaner Knife
with a small straight blade and sharp point. Peels with handles are now popular, but as practice shows, this tool still leaves some rough particles due to the uneven surface of the vegetables, and we need to clean these places with a knife.
4. Cleaning knife
(beak) is suitable for cleaning vegetables and fruits. It has a concave blade with an extra pointed point, designed to quickly remove damaged areas.
5. The cutting knife
has a long blade and a smooth cutting edge. The blade is narrower than the knife. It is used to cut vegetables, fish, and meat.
6. The steak knife
has a curved shape, and the blade extends to the edge. This shape allows you to focus on a specific part of the blade for cutting hard meat.
7. Cutting knife,
narrow and long, designed to cut thin, smooth pieces of meat or fish. To make the incision perfect, it is best to make it with one hand movement.
8. The knife for cutting meat
from the bone, at first, a glance is like a steak knife, but its blade is different. It spreads at the base and is tapped at a pointed point, the cutting edge of which is curved. This blade lets you hack everywhere. This knife is specially made for cutting cooked and raw meat.
9. Chef’s Knife
(Chef’s Knife) has a wide range of applications. The wide and heavy blade bends to one side. Easily bites into mostly hot, raw, and ready-to-eat foods.
10. Japanese chef’s knives,
unlike ordinary knives, have a pointed tip and a sharp edge. It is used to make sushi and rolls as well as to cut mushrooms and roots.
11. Cheese knives
have a blade with holes and air pockets, so the soft cheese doesn’t have time to stick to the surface of the knife. The handle of the knife is slightly raised above the blade.
12. The tomato knife
has a fork head, which forms a “fork”, which is convenient for picking and spreading tomato slices.
13. Kitchen Nakiri
designed for processing meat. The curved shape with the blade extending to the tip allows you to make larger, tougher cuts of meat.
How to choose a Damascus kitchen knife.
A sharp knife made of high-quality materials cannot be cheap – the most important rule when choosing a set of Damascus kitchen knives. So, if you want to have a knife that will last for many years, forget about the cheapest options. In addition to the price, you should pay attention to the name of the manufacturer and the appearance of the knife. The blade should be made of a homogeneous material without cracks or dents, and have a uniform pure color (shadow gradations or barely visible lines indicate poor quality steel).
The cutting edge should be smooth and well defined, as evidenced by a barely visible shiny stripe from the handle to the tip. We wrote earlier that the handles of kitchen knives from the Damascus range are made of different materials, each of which has its own advantages and characteristics. You can choose practical plastic with an antibacterial coating, well-polished wood, or reliable steel. Note that the quality handles do not slip in the hands, which makes them safe to use. Also, look closely at the location of the blade relative to the handle: if the fixation is poor, the blade can drop very quickly.
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