Cooking enthusiasts cannot do without a very good set of knives and a quality Leather Knife Roll, which allows them to make all dishes correctly. The first aspect to consider is the completeness of the chosen product, which must include all the pieces necessary to peel, cut and grind the food. The material that makes up the blade is of fundamental importance to make a limited expense but without sacrificing quality. Better carbon steel, stainless steel or ceramic?
As for the log, many prefer wood for a fact of aesthetics and because, inside, sharpening does not ruin. A good set of knives and Leather Knife Roll are essential to add a touch of professionalism to the kitchen. The solutions available on the market are varied and to choose the most suitable for your needs.
These indispensable kitchen utensils differ significantly in materials, price and number of knives that can range from three to twelve. Some, however, should never be missing because they are the most frequently used, starting with the chef’s knife, the one with a triangular blade and curved tip, ideal for mincing, slicing, crumbling 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 meat, fish and above all vegetables. The serrated knife, thanks to the long serrated blade, cuts the bread perfectly without crushing it.
The model with long, narrow and smooth blade is, instead, perfect for an operation among the most complicated to perform 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 squat, the so-called paring knife is immediately recognizable and is very useful in precision cuts and comes into play, in particular, when you have to peel fruit and vegetables or when you need to cut quickly and accurately.
The list of knives could continue and the most expert in the kitchen, probably, do not give up a knife with a long and smooth blade to cut the roasts, the cleaver to split the bones, but the one seen so far is, however, an excellent endowment, more that is sufficient for normal needs.
Once you have determined which and how many knives your set will be composed of, you will also need to decide which materials will be composed. 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 each time, they rust more easily.
