Food preparation it’s easier, rapid, and safer when you have the practical and proper tools. But with such a wide variety of Laguiole en Aubrac table knives on the market, finding one that suits your needs can be tricky. But, without the appropriate knowledge, it is everything.
Different types of table knives!
If you want to search for the best quality table knives for a specific task. A piece of basic working information on the different parts of a knife will help. Here we explain what each part of the knife is called and what function it performs. You should note that this is only an overview of the various features you will see on most basic knives: many specialty knives may be manufacture slightly differently.
Point: located at the very end corner of the blade of the knife. The issue is usually sharpen to a fine point and can be use to pierce or score the surface of the food.
Blade: Blade is the name for the part of the knife used for cutting. It is usually manufacture of steel, although it can also be ceramic, tita, medium, or even plastic.
Sharpness: Refers to the sharpened part of the blade that is used for most cutting jobs. The sensitivity of a knife is determine by how finely the edge is round. Which will significantly depend on the knife’s quality and how often you sharpen it. In addition, it can be serrate (as in bread knives), or it can be straight.
Cutting Point: The front part of the knife blade, just below the point, is called the point. The cutting point is the central part of the blade that is commonly use for fine chopping and slicing.
Spine: The spine is the blunt top side of the blade, opposite the cutting edge. The thickness of the spine gives the sharpness strength: as a general rule, the thicker the spine, the stronger the blade. However, it is also essential to ensure the balance of the entire table knives.
Heel: The heel is the bottom edge of the blade, farthest from the tip, next to the bolster. It is often the widest part of the blade. This edge part is often use when the cook needs more force or flat quality to cut through thicker or tougher foods.
Forged vs. pressed table knives.
A forge knife is any type forge from a single piece of metal. In the construction of a forged knife. a block of steel is hammer into shape using a heavy press and then polish and smoothly cut. The handle is usually add before the blade undergoes a final polish and quality. The shape changes to the basic level when the steel is forge, meaning the working edge is exceptionally strong. Moreover, for a forge knife, the blade and the tip are efficiently manufacture from one working piece of steel, making them sharper, more durable, and well-balance.
Pressed table knives are manufacture from a single sheet of steel, which is then cut into the design of a blade using a powerful press machine – a bit like a cookie-cutter. Next, a handle is add. And the knife undergoes hardening, sharpening, and polishing to create a sharp edge and smooth surface. Because they are manufacture from the finest steel, this type of knife tends to be much lighter than forged knives. The making process is also much cheaper and faster, so pressed blades are generally much more affordable than forged ones. However, as a result, they generally aren’t as good at keeping an edge as developed styles, meaning they usually need sharpening more often. There is also a greater risk of the handle breaking.
What are the different types of table knives?
There are almost countless types of table knives with many applications, and what may be a practical knife for one kind of food may not work so well for another. That’s why it’s crucial to find the right type of knife for the job.
Kitchen essentials: Basic types of table knives
This section presents the most basic and most commonly used kitchen knives – the ones that no-cook, amateur or professional, should ever be without. They will guide you through various tasks, so read on to learn the essential cutting basics that should be in every kitchen.
What is a chef’s table knives used for?
The curved blade of the chef’s knife allows you to swing back and forth on the cutting board. Making it the perfect tool for chopping and slicing large quantities of vegetables at once. In addition, the wide heel area of table knives means they can withstand more pressure when chopping hard, which helps slice thicker or harder foods such as potatoes, onions, or parsnips. A great all-around chef’s knife, it is one of the most versatile knives in the kitchen, perfect for everyday slicing and chopping.
What is a utility table knives use for?
The knife is suitable for chopping smaller foods and vegetables like shallots. Table knives share many features of a chef’s knife but can be helpful when working with smaller foods, as a utility knife allows for more precise cutting. So when your chef’s knife is too big for the job, you’ll want to reach for a utility knife instead.
Paring table knives!
The knife has a short, slender, equal-sized blade with a pointed tip. It tends to be light to allow easy handling for delicate work. Small but mighty paring table knives are use for slicing, chopping, and slicing fruit and meat. But they can also be helpful for many other kitchen working aspects. Despite their small size, paring knives make light work of more challenging foods such as potatoes. While being maneuverable enough to perform delicate tasks such as peeling, trimming, and de-seeding fruit and vegetables.
Bread table knives!
A bread table knives has a long, uniform blade with a sharp serrated edge – like a saw. This type of knife is undoubtedly design for use on softer objects. The large blade and sharp serrated edge of the bread knife make it the perfect tool for cutting a wide variety of pieces of bread, including crusty bread, baguettes, baguettes, and rolls. This is because the fluted edge allows the cook to cut through softer textures without crushing them out of shape. Bread table knives can also cut cakes with a smooth, fluffy surface. If you don’t have a cake leveler in your kitchen. You can use a bread knife to level the sponges after baking.