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| Salad Dressings & Garnishes |
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Different Types of Knife Material and their care |
The acceptability of a knife merely depends on the construction material. The different metals all have different characteristics of sharpening and holding an edge. Usually knives are made of steel. A few speciality knives are made with ceramic blades zirconium carbide and zirconium oxide. The steel blades can be divided into three categories: carbon steel, stainless steel, and high carbon stainless steel.
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Carbon Steel
Traditional knife material used most widely over the past few hundred years. A good material because it can hold an extremely sharp edge. It also has several disadvantages, for instance, it discolors easily and sometimes transfers colour to the food you are cutting. Carbon Steel also reacts with eggs, onions and acid foods, it may leave a metallic taste.
Stainless Steel
This material won't rust nor corrode, but is a very poor choice for knives. This material is too brittle and is difficult to keep a very sharp edge on a stainless steel knife. These are not sold, as they are disposable.
High Carbon Stain Free Steel
This is a combination alloy that features the best of Carbon Steel and new modern alloy metals (Chromium-Molybdenum Steel). A quality High Carbon Stain Free Alloy Steel knife should have a Rockwell Hardness of 56/57 , this steel is the perfect hardness for the professional. It takes an edge as well as Carbon Steel and holds it longer, it will not rust, corrode, discolour or stain the knife or food. Knives made of this material are traditionally very expensive.
Forged
Such knives are the strongest. There are a few other alloy steel names that are manufactured with similar materials. The Titanium coated knives, made with hand forged pure high carbon blades and non stick titanium layered on the outside is one of the best knives available.
Knives need not require much care to last for a long time, but they neither can be ignored.
The cutting board should be made of wood where the cutting surface is end grain rather than side grain. The end grain is the least abrasive surface to cut against. With side grain, pieces of the grain will eventually chip off and get into the food being cut. Plastic boards are not as gentle on the cutting edge of the knife and require more cleaning.
Store the knife properly, so that the blade is protected. This can be done with a paper board or plastic sleeve. Or the knife can be stored on a magnetic hanger which keeps the blade out of contact with other items.
Always clean knives after use, dry, and store. Do not wash knives in a dishwasher. Wash the blade with warm water. Dont throw the knife into a wash basin after use. Always protect the edge from other hard objects.
Always keep knives sharp. It is more dangerous to cut with a dull knife than a sharp one.
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