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Thread: The best kitchen knives ever for all uses

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    Default The best kitchen knives ever for all uses

    The best kitchen knives ever for all uses

    This final guide explores the best kitchen knives of 2020 and everything you need to know to buy the next favorite tool. The options at each price point also show the necessary knives and the other you can cook without.

    Best Chef Knives
    Victorinox Fibrox Pro Chef's Knife




    Buying an affordable cooking knife basically means finding a product with as few negatives as possible.

    In the test, we compared the affordable options of Victorinox, sthof, Hoffritz and Potluck, a direct consumer brand that sells chef's knife as part of a range ($60 for three knives). Frankly, all reasonably priced chef knives deal with chopping onions, tomatoes and chicken to a large extent they are reasonably sharp outside but used for normal use.

    Ultimately, victorinox's 8"s high-quality cooking knife is superior, although it's not the most comfortable to use, but no knife does this well or is widely available at this price (you can find it in most household goods sections). The handle is not as "comfortable" as other options in this category, making switching between knife grips a lot easier.

    Zwilling J.A. Henckels International Pro 8-Inch Chef's Knife





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    The Western-style knife (sometimes called a German-style knife) is usually heavier and has a thicker blade than a Japanese-style knife. Most Western-style knives have a more specific working environment as well. The Western-style chef's knife category is very large, but after testing twenty of them, Zwilling's 8 takes first place. It is a stainless steel knife and resistant to stains and corrosion. After months of testing, the blade did not heal or show signs of corrosion in any way.

    Global G-2




    The design is Japanese (the blade is very light and very thin) and non-Japanese (i.e. all one piece while most Japanese-style knives are pointed with a wooden handle). This means that they have the gentle chopping properties you'd expect from a great Japanese knife, but in a more durable and familiar package. Made of stainless steel and resistant to staining or corrosion and remains sharp during use.

    In the test, we tried similarly priced MAC knives ($93), tojiro award-winning Good Design knife and some other additional options, but none balanced the features of the typical Japanese knife with reasonable prices, a great edge and intelligent design.

    Made In Chef's Knife

    The consumer's direct brand started with cooking utensils, but the brand's first culinary knife (released in 2018) is excellent. The blade is very large and is made of X50CrMoV15 steel (a combination of carbon, chromium, molybdenum, vanadium, manganese and silicon), an essential component of high-end Western blades. It's best described as high-carbon stainless steel, which means it has some qualities of carbon knives and stainless steel. Furthermore, the knife has a straight Japanese-style handle that ends with nitrogen. Finally, i have easily succeeded in carrying out any cutting mission we carry out.

    Essential cooking knives
    Best Baking Knife: Hoffritz Commercial Bread Knife





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    A long-toothed bread knife is essential, and no one else has tried to cut slices with a plain knife. But unlike Chef knives, bread knives don't gain much value when made with better materials. That makes the knife cheap. This knife from Hoffritz, the old name in the recently released knives industry, is an ideal tool for cutting bread. Tojiro also makes a decent enough bread knife ($16) that looks a little better and is a little longer too.

    Best Peeling Knife: Victorinox 3.25-Inch Spear Point Paring Knife

    The simple fact is that although a peeling knife may be the second most useful knife in the culinary arsenal, it's still less than a Chef's knife. It can be used for cherry tomatoes, cloves and garlic (if you don't like a big, dynamic little knife), pulling out the lemon peel and anything you need. If you want something better, the 4-inch ($38) blade blade diameter from the Mac looks a little stiffer in the hand and is made of steel that is likely to last a little longer. Both come with recommendations from the Serious Eats Gear Testing Team as well.

    Best Toothed Knife: Wüsthof Classic Serrated Utility Knife

    There are more than a dozen names for this knife a tomato knife, a citrus knife, a sausage knife, etc. that confirm its place in the "basics" category. These knives are mostly used in foods with solid outers and fairly soft interiors where you need to carve foods without destroying what lies inside (such as tomatoes or oranges), so they are the best option in the long run. The size of this knife is good and its weight is huge (relative to its size) and does its job perfectly.

    Non-essential kitchen knives
    Best Cutting Knife (Sculpture Knife): Victorinox Fibrox 12-Inch Slicer




    There are plenty of wonderful meat knives (also called sculpture knives), and unless you frequently cook whole birds or other large pieces of meat, you can use your cooking knife at an unexpected opportunity. The meat knife is a long, narrow, slightly flexible blade, designed to penetrate and divide these large pieces of meat and separate it from other bones and tendons. Victorinox's 12-inch shredder is just a cutting tool, providing a nice BS grip to add more power to overcoming tougher meats.

    Best Cheese Knife: Swissmar Cheese Cheese



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    A cheese knife is actually more of a show knife than a practical one.

    If you buy your cheese ready, you don't really need one (just use a peeling knife to smash the blocks). But if you have to have one, you may also get something that might be difficult for other knives to accomplish, such as creating a slice of cheese with a degree of uniformity and elegance. Hence, the Swissmar cheese knife that pulls delicious pieces of cheese ensures that each slice is about the same size.

    Best Oyster Knife: OXO Good Grips Oyster Knife




    Almost all oyster knives are similar as most have a curved blade to move the oysters open and some harsh handles to apply strength.

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  3. #2 You can automatically minimize the read posts in your account in the 'Forum Settings'
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    Thank you for this selection. It was a pleasure to refresh my memory. I have been working as a chef for more than ten years and I have more than 20 kitchen knife sets. But I only use a few and most often damascus chef knife, as this is exactly what you need for the perfect dish in the end. It is convenient to work with and is suitable for cutting many products, because its blade is designed for all the needs of the chef. So the best knives ever are exactly damascus knives. They have their own elegance and grace, but also convenience

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    Thank you for the information about the knife which is very complete. But when I work in a bakery and when it's busy, we use an automatic bread slicer so it can save time. Bread cutting machines are also easy and cheap to maintain, so they can reduce the burden when there are large orders.

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