Knives for potatoes: types of knives, manufacturing materials, major manufacturers

"He does not know the pleasures of potatoes who never tasted!" - we sang as a child. And so it is. Many people like to eat potatoes every day. Still, after all the dishes can be cooked out of it a lot, so it we never get bored. But in order to prepare it, should be thoroughly cleaned. And here we are faced with a dilemma-a knife to opt for this, because now the industry offers such a large range. But it depends on the food that you plan to cook.

What you should know about knives for cutting potatoes

The most famous - the universal kitchen. It is ideal for cleaning and shredding. Long handle, which tapers towards the end. The blade is straight, the width from 2 to 4 mm, the length from 100 to 150 cm. Therefore, it is very convenient.

Given the vast variety of knives is considered the most basic chef. He chops and carefully cut vegetables - perfectly copes with everything! And experienced cooks three of them: the length of the blades 45, 35 and 25 cm.

For meticulous cutting knife is best for fine shredding. Where precision is required, it is simply necessary.

Types of knives for figure harsh potatoes

Shaped knife for potatoes wave.

Device for cutting wavy TESCOMA PRESTO. Made of plastic and steel materials. Well washed. Ideal for French fries.

Cutting potato spiral

Special knife for cutting a potato spiral. Fructo-type vegetable cutter. Made of plastic. It has 4 skewers for baking and frying potatoes.

A knife with a curved blade

Essential for economical cleaning. The cutting blade is curved inwards. Here handle rounded, that is, the arm does not rub. The edge of the blade saves against cuts.

Knife-Piller

Nobody knows that our potato peeler home turns out to be a knife. Its name "vegetable knife-peeler". There are two blades facing each other. And they are very carefully clean off the peel.

A knife with a floating edge

He repeats any form of vegetable, because can make turns in any direction.

Materials of construction for the knife blade

Stainless steel.

Stainless steel blades are made of steel with high corrosion resistance. That at the moment of contact with the food does not occur chemical reaction in steel coated almost transparent oxide plenochka.

Many knives are made of steel. Not all of them are considered to be ideal from the standpoint of consumer properties. Only four fit the bill.

• 12C27 (Sandvik company);
• AEB-L (firm Uddeholm);
• DD400 (firm Minebea);
• AUS

If we ask the professionals about what they think the steel of the best, then the answer would be: "There is no better Damask and damask! "Previously, in order to celebrate the wonderful qualities of the blade, reported that he made of Damascus steel. Quality damask knives depend on the professional qualities of the blacksmith, the quality of heat treatment and grinding. If a comparison with damask Damascene blade, the first strength exceeds the second. When it comes to cutting properties, there are quality.

Ceramics

Ceramic knives - special. Used in their manufacture one specific technical process and a single material. Since the process uses zirconium oxide, they can be both black and white. They are strong and heat resistant. Zirconia absolutely not chemically react with many active substances, acids, alkalis.

Their dignity.

• Hardness. In view of blade strength, scratches he is not afraid, so eye-catching view of the consumer is still long.
• Not subject to rust and well washed.
• The blade is very smooth.
• Environmental cleanliness. After cutting a bad taste remains.

Disadvantages.

• Sharpening only special sharpener.
• They do not like to shocks, so the washing in the dishwasher must be carried out carefully.
• Note! Cut them only on special boards for cutting, wood or plastic.

unusual knives

If you like to cook, and you're not scared of experiments you can try to work in the kitchen other unusual types of knives. They are not as popular, but much will facilitate the life of the kitchen.

European knife for a long time we got spread. Butt flush with the back handle. This provision gives comfort.

Made of medium hardness steel.

Note! Requires frequent editing of articles! But he has tremendous strength, solid and can withstand the load. Very versatile - crushes, divides cuts.

Based on the unusual configuration of the blade, release French and German knives.

The "German" at the cutting edge has a uniform bending.

The "French" straight edge, curving slightly to the tip.

Knife for cutting cavities. Many experienced hostess cherish them. After all, it makes it possible to stuff eggplants, peppers and zucchini.

Chinese - rectangular blade slightly expanded. He is a very lightweight and thin, so do not recommend them to produce cutting solids. They are very convenient for the process of cutting and shredding.

Japanese knives

Gyuto manufactured from maximally dense steel.

The only negative, increased fragility, so they can only be cut.

Japanese Santoku knife is not really caught on here. Yes, this is very convenient and dvadtsatisantimetrovy a knife is not used by our chefs. But the US have long had their eye on him and switched to this model.

Blade 16-20 cm long. and width - 4-5 cm. The triangular shape of the blade allows to use the blade edges at 100%. For smaller products sticking to the metal on the knife blade has special grooves. Due to the sharpening angle of 6 to 10 degrees it is perfectly cope with their functions.

Application area:

• cutting and slicing meats;
• shredder fruits and vegetables;
• cutting fresh herbs;
• Seafood cutting.

Material: carbon steel, hardened at a high temperature.

Note! Some models are made of stainless steel.

Nakeer - knife for vegetables and herbs with a thin and light blade. They are very easy to slice and shred, length - 16-18 cm, width 5-6 cm. Made of stainless steel, which is resistant to corrosion.

Knife chop - new and original model. Work with it you need two hands. It consists of a semicircular blade and two handles at the top. Although initially it was intended only for quick chopping meat, but can also be used for vegetables. Just have to get used to!

Knife for vegetables and fruits. With the grinding of large vegetables can handle all the knives. And if you want to conduct small-scale works, the problems begin. Dimensions immediately lose. That is why it is so popular these knives. Their blade is 7-12 cm. The blade is straight or concave. They are easy to operate.

As figured cut potatoes

From the appearance of the sliced ​​potatoes, it depends not only on aesthetics. It also affects the taste characteristics of food: if the pieces have the same shape, they are evenly toasted or seethe.

WAP slicing are those which operate using a conventional knife:

• wedges,
• circles,
• straw,
• slices,
• cubes,
• shavings,
• slices.

When cutting the restaurant selected specifically circles about the same size, which is taken from the center of the tuber, and others are sent to the soup.

Rules for the care and maintenance of knives

The knife worked more than one year, you need to follow certain rules of operation.

• Learn the proper cutting techniques. This will save time, and reduce to a minimum the injury.
• To maintain the sharpness of knives. It turns out, cut a blunt instrument much easier.
• European Knives require regular edits before each cooking process.
• Sharpen appropriate when editing does not help.
• Avoid hard surfaces. It is better to use for wood and plastic boards.
• After the end of the knife to clean, dry it thoroughly and cleaned in place. Long stay in the sink - the road to rust. Storage in the box - not the best solution. It is better to have a stand.

The main brands of knives for cutting and cleaning potatoes

• Victorinox Cutlery / Kitchen Accessories.
• Tefal
• MARMITON
• TESCOMA
• Masahiro
• samura REPTILE
• Sakai

VIDEO: A knife for cutting a potato spiral.