| ekmek bicagi |
[12 Mar 2013|05:56pm] |
When assembling your kitchen area equipment a key tool in your cooking arsenal is going to be a good group of knives. Using a good group of knives can make all the difference to basic prep work in the kitchen area, and what constitutes a good set is very much an individual choice. How a knife feels in your hand, the balance and grip, the space, width and thickness of the blade, not to mention the sharpness. Keeping the knives sharp is very important. To begin with, a sharp knife makes cutting, slicing and chopping a significantly easier process and actually a safer one too. Having a sharp knife less pressure is required to make the cut and there is less probability of the blade slipping off the food and causing possible problems for fingers etc.
When purchasing kitchen tools it is best to invest a bit more and purchase good quality products if you can manage to. The adage that you simply "get that which you pay for" is generally true and it is better than purchase one or two good quality knives than the usual whole block filled with cheap rubbish. Actually, the block may be necessary sometimes! Ideally starting out you will need to possess a 3 ½" to 4" paring knife, a 6" sandwich knife along with a minimum 8" blade. Later on you can add a bread knife and a Santoku knife, (thin blade Japanese style blade) which is hollow ground and ideal for dicing.
To maintain the advantage of the knives it is better to deal with them with care. Hand wash and dry them rather than placing these questions dishwasher and always use an appropriate cutting board to safeguard both the blade and your counter or table surface. Proper storage can also be important and keeping the knives inside a block or on a magnetic rack is superior to putting them in a drawer, especially if they're loose and therefore easily damaged.
Keeping the blade sharp is accomplished in several ways. If you're a perfectionist a whetstone is the best choice and will provide you with the finest edge. Normally you would need three grades of stone from the coarse grit for taking out nicks and damaged edges having a 500-1000 grit size, a medium grit stone (3000-5000 grit size) for normal daily sharpening along with a fine grit stone (6000-10000 grit size) for honing and polishing.
Soak the whetstone in water for 15-20 minutes, put the stone on the towel to help keep it from slipping after which put the blade lengthwise down and across the stone with the leading edge pointing toward you. Angle the blade at approximately 15-20 degrees towards the stone surface and draw the blade toward you (Tip: Place a spring steel paper clip along the top fringe of the blade to act being an angle guide, or you can buy angle guides at many hardware stores).
bıçakcı
The right hand should be holding the handle with the blade held firmly between your thumb and forefinger and also the fingers from the left-hand resting lightly over the blade. Draw the blade towards you after which prevent having a gentle rhythmic action until you get a burr appearing evenly across the entire leading edge. Reverse the blade grasping the knife within the contrary so that the opposite face of the blade is from the whetstone and do this again. Final honing and polishing to some razor edge is achieved around the fine grit stone.
As mentioned, to the person who is ready to visit the extra distance for the perfect edge, however, you can still maintain a sharp edge, previously sharpened on the whetstone, using a traditional sharpening steel. You will find videos available on YouTube that may demonstrate these various techniques.
Another alternative is to find an electrical knife sharpener. These sharpeners offer three amounts of grinding, from coarse to fine but possess the benefit of setting the angle for you to ensure that all you need do is draw the blade through the sharpener a few times, with one pass for each side from the blade.
Lots of people who use these electric sharpeners swear by them and get excellent results. Others believe that there is the danger that they can remove too much material and wear the knife out faster. If used based on the manufacturer's instructions. they should give years of good service making keeping your knives in top shape very simple.
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| sef bicagi |
[12 Mar 2013|05:56pm] |
When assembling your kitchen area equipment a key tool in your cooking arsenal is going to be a great set of knives. Using a good group of knives could make all the difference to basic set-up in the kitchen area, and what is really a good set is a personal choice. How a knife feels in your hand, the balance and grip, the space, width and thickness from the blade, and of course the sharpness. Keeping the knives sharp is very important. To begin with, a sharp knife makes cutting, slicing and chopping a significantly easier process and also a safer one too. Having a sharp knife less pressure is required to make the cut and there's less probability of the blade slipping off the food and causing possible problems for fingers etc.
When choosing kitchen tools it is better to spend a little bit more and purchase top quality products if you're able to afford to. The adage that you "get that which you pay for" is generally true which is preferable to purchase one or two top quality knives than a whole block full of cheap rubbish. Mind you, the block may be necessary sometimes! Ideally getting started you will need to possess a 3 ½" to 4" paring knife, a 6" sandwich knife along with a minimum 8" blade. Later on you can include a bread knife and a Santoku knife, (thin blade Japanese style blade) which is hollow ground and well suited for dicing.
To keep the advantage of the knives it is better to deal with them with care. Hand wash and dry them instead of placing these questions dishwasher and try to use an appropriate cutting board to safeguard both blade as well as your counter or table surface. Proper storage is also important and keeping the knives inside a block or on the magnetic rack is superior to putting them in a drawer, particularly if they are loose and thus easily damaged.
Keeping the blade sharp is accomplished in a number of ways. If you are a perfectionist a whetstone is your best option and will provide you with the finest edge. Normally you'd need three grades of stone from the coarse grit for taking out nicks and damaged edges having a 500-1000 grit size, a medium grit stone (3000-5000 grit size) for normal daily sharpening and a fine grit stone (6000-10000 grit size) for honing and polishing.
Soak the whetstone in water for 15-20 minutes, put the stone on a towel to keep it from slipping and then put the blade lengthwise down and over the stone using the cutting edge pointing toward you. Angle the blade at approximately 15 to 20 degrees towards the stone surface and draw the blade toward you (Tip: Place a spring steel paper clip across the top fringe of the blade to act as an angle guide, or buy angle guides at many hardware stores).
mutfak bıçağı
The right hand should be holding the handle using the blade held firmly between the thumb and forefinger and the fingers of the left hand resting lightly over the blade. Draw the blade in your direction after which push away having a gentle rhythmic action before you obtain a burr appearing evenly along the length of the leading edge. Reverse the blade grasping the knife within the contrary so that the opposite face from the blade is from the whetstone and repeat the process. Final honing and polishing to some razor edge is achieved around the fine grit stone.
As I said, this is for the one who is prepared to visit the additional distance for the perfect edge, however, you can continue to maintain a sharp edge, previously sharpened on the whetstone, using a traditional sharpening steel. You will find videos on YouTube that can demonstrate these various techniques.
Another alternative is to find an electric knife sharpener. These sharpeners offer three levels of grinding, from coarse to fine but have the benefit of setting the angle for you to ensure that all you need do is draw the blade through the sharpener several times, with one pass for every side of the blade.
Lots of people who use these electric sharpeners recommend them and get excellent results. Others believe that there is the danger that they'll remove too much material and wear the knife out faster. If used based on the manufacturer's instructions. they ought to give many years of good service making keeping your knives in top shape a breeze.
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