In this publication I will explain what are the types of knives used in the kitchen, knives are an indispensable tool to work properly in any kitchen and should always be in perfect condition and used according to the type of cutting that is going to be done.
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These are the most commonly used types of kitchen knives. Each knife has a concrete utility normally, depending on the shape and size; These are some types of kitchen knife:
.- PELADOR: it is small and with curved blade, it is ideal to cut potatoes, carrots, onions or fruits.
.- PUNTILLA: it is small and resistant, it is very common in all kitchens.
.- OF VEGETABLES: it is somewhat larger than lace, with narrow and sharp blade and serves to cut vegetables as indicated by its name.
.- TO BONE: it is medium size, about 12 - 15 centimeters, with a somewhat curved blade, resistant but flexible to be able to bone easily.
.- CHULETERO: has a thin and resistant blade to cut pieces of meat easily.
.- FILLET: is ideal for making clean cuts in meat or fish, with a thin and flexible blade.
.- CHEF OR CHEF: is somewhat greater than others and with a robust, curved and strong. Ideal for cutting, chopping, chopping vegetables. The versatile of knives.
.- DE TRINCHAR: serves to cut roasted meats. With a thin blade to facilitate clean cutting.
.- DE SALMÓN: with a long and flexible leaf. Ideal for cutting and serving salmon or ham.
.- HAMMER: has a long straight blade with a thin curved tip. Flexible so it makes it ideal for cutting ham.
.- SPATULA: it is wide and flexible blade that helps to turn meats or hamburgers, among other uses.
.- TENEDEOR DE TRINCHAR: serves to hold the meat and can carve, thanks to its fork shape with two large and strong tips.
.- BAKER: has a straight and wide blade. It has small teeth that are perfect for cutting bread.
.- SANTOKU: it has a wide blade, its use is being extended in our kitchen as it is a multipurpose that is worth cutting or chopping meats, fish or vegetables.
.- A KITCHEN AX: this short ax with a wide shovel, sometimes rounded, which is good for cutting and cutting meat or bones.
To clean and maintain kitchen knives as new, it is advisable not to have them together in the same drawer, since knives with the same hardness can scratch each other. It is advisable to have them separately or wrap them in a cloth or gauze. If we transport them, we can always buy some vinyl covers with different compartments for knives. Its cleaning is very simple and easy and it is enough to clean them with a soft cloth and to keep them adding an oil to the handle. In this way you will always be like new.
To sharpen them, it is enough to pass them a sharpening stone with an angle of about 10º-15º along the whole edge of the knife. We will always try to stop the same number of times on the one hand, as on the other on the edge. That way, we will not eat the leaf on one side more than on the other. A good knife of excellent quality steel does not need more than one sharpening or two per year.