Knife and its Classification

      You should start picking kitchen arsenal from the first thing - the so-called Cook's triple. These are the three massive knives with broad blade: large, medium and small. They have a slightly rounded tip cutting edge. The length of a large knife is 45-48cm, a medium one is 37-40cm, a small one is 27-30cm. You can clean, cut and chop most of the products with a dense structure with these knives. A knife for cutting made with the use of a long blade of medium width and smooth, without teeth, the cutting edge. There is a serrated knife with a long flexible blade the same width for thin slicing of fish and are the same, but with a different tooth pitch - for the ham. The blade should be made of quality material. A knife for bread and cakes is made with a long, same width blade; end is cut approximately at right angles and not pointed. The wavy edge saws bread crust, and cut the flesh, like a normal knife. A knife for cutting meat from bones is narrow, but not long, the cutting edge is with no teeth. It is characterized by widening the base and curving at the end of a sharp blade, which allows you to penetrate into the product. The narrow blade prevent sticking meat to the canvas knife. A knife for cleaning vegetables has a short blade and large comfortable handle, cutting edge smooth and straight, the tip pointed. Knives with a long blade used for cutting vegetables. In order to work with a knife in the kitchen better, the knife must be of high quality and keenly sharpened. Contrary to popular belief, that the knives are supposed to sharpen often and long, the blades of modern high quality knives of hard steel does not need sharpening. Cutting edge blade should be sharpened occasionally on a special device made of chrome vanadium steel. The secret of making durable, high quality, sharp knives and bladed weapons that do not blunts, was appeared in ancient times, but then these properties were achieved in a special way of forging metal. Cloth cutter made of laminated plates of different densities. Harder steel was placed between the plates of mild steel. External plates grind faster than the inside, and knife always stayed sharp. Today, modern knife manufacturing company uses the same principle, but modern technology. At a temperature of about 2000 degrees tiny metal particles are accelerated to high speeds and are deposited on one side of the cutting edge. It turns the blade harder on one side and a lighter - on the other.