Safety Knives

With a little know-how and practice, a kitchen knife can be your best friend during food preparation, or it may be a potential source of serious injury. Depending on your skills and what you already know about knife safety, it is always a good idea to upgrade the skills of knife safety. The first step in kitchen knife safety is all the more to buy quality knife you can afford. Avoid games that have gaps at the joint - where the blade meet. quality knife should feel heavy and solid in the hand. And above all, take time to learn to use knives and care for them.

There are five basic types of kitchen knives:

Chef's Knife

a chef's knife is usually the biggest knife in the kitchen, with a wide blade that is eight to 10 inches in length. For the best use and stability, the knife must have a full flavor. In other words, the blade should go all the way along the handle. kitchen knife is one of the most important tools, you can even when it comes to cooking. It can be used for cutting, chopping, dicing, mincing, julienne cut, disjointing chunks of meat, and even break the garlic.

Knife

Another frequently used kitchen knife is the paring knife, which is usually 3 to 4 inches in length. It is ideal for peeling and coring fruits and vegetables, cutting small objects, and slicing.

Knives

Longer than paring knives but smaller then chef's knife, knives are typically 5 to 8 inches long. Knives are also called sandwich knives because they are an ideal size for slicing meats and cheeses. Knives are good to keep around as extras.

4. Boning

Usually 4 to 5 inches long, the boning knife has a blade more flexible than the curves around the meat and bones. With a sharp point and a narrow blade, the boning knife is used to remove the bones of poultry, meat and fish.

Bread knife

Bread knives are usually serrated. It is recommended that a serrated knife, pointed serrations rather than wavy serrations for better control and a long knife. Consider using a bread knife 10-inch serrated for bread loaves and a six-inch knife for cutting small objects, such as sandwich buns. When cutting the bread with a bread knife, use a sawing motion.

How to use a knife safely

When you use a knife, the most important rule to follow is to cut with a knife slowly and carefully. Always cut your body. Use non-slip surface for cutting and make sure hands are dry. The fingers on the hand holding the food should be tucked under the protection of the knife. The knife should not leave the surface on which you work.

Keep your knives

Knives that are not kept sharp are unsafe. They can easily slide the food you are cutting and fingers instead. knives are sharpened with a steel, which sharpens knives by straightening the edge. Sharpening a knife in your hand and dominate the steel in the other with the steel point pressed into a solid surface at mid-height. Holding the knife base in the top of the steel at a 20 degree angle, slowly draw the knife along the length of the steel blade, from base to tip, moves against the steel. Repeat on the other side. Sharpening a knife like this five to six times. Rinse and dry immediately.

Store your kitchen knives

Knives in a drawer that eventually become faster than those stored in a knife block or magnetic knife holder. In addition, there is a better chance of achieving injuries in a drawer full of knives. high quality knives should be hand washed and dried immediately. Avoid putting your knives in the dishwasher.

Safecutters Inc. provides an online store knives knife to open the box Shipp.