On the kitchen, not only spices should be sharp
It is difficult to handle a knife that does not fit well in the hand, requires frequent sharpening, washes poorly, and cannot handle work with meat. But it is even harder to choose a suitable knife from the many products available in stores.
You cannot skimp on knives, experienced housewives will say. And they will immediately add that it is easier to buy a set of knives for those who want to update their kitchen utensil arsenal. It is advisable to purchase knives with blades of three lengths: long or carving (from 20 cm), medium or universal (from 15 cm), and short or chef's (up to 15 cm).
This is exactly the set offered by the store Bely Kot in cooperation with the German company TRIANGLE. The inscription ROSTFREI indicates the high quality of stainless steel. The knife set "Chef" will cover the entire front of kitchen work, will serve for a long time, pleasing the hostess with quality.
What should you pay attention to when buying a good knife? Bely Kot has already answered this question and selected the best products for its customers. The products presented in the store meet the wishes of the most demanding cooks:
1. Knives from Bely Kot have the correct sharpening angle, and the quality of the steel reduces the need for frequent use of a steel. Over time, any steel must be honed, so you should buy a sharpener. The product from JOSKO has sharpening stones made of tungsten carbides. This cermet alloy is not inferior in strength to diamond, and the technically perfect design of the product will provide the required sharpening angle for any knife.
2. When choosing a knife, they look at the material of the blade and handle so that the metal does not corrode and the handle does not swell from water, as happens with wood. Bely Kot chose knives made of stainless steel with handles made of durable plastic.
3. Safety and ease of working with knives. Safe food-grade plastic forms the handles of knives from Bely Kot. They fit comfortably in the hand and do not slip, so working with such knives will be a pleasure.
4. Maintaining the sharpness of the cutting edge depends not only on the quality of steel and sharpening, but also on how you use the knife. You should not cut products directly on the table, as no blade can withstand that. It is worth avoiding beautiful ceramic and acrylic boards – they reduce the sharpness of the cutting edge after the first use. It is better to choose wooden boards or boards made of food-grade plastic. To comply with hygiene rules, it is necessary to have a set of boards designated for different types of products (meat, vegetables, fish, bread). This opportunity is provided by Bely Kot and the company MULTI-MATTE, and now the hostess will never mix up the board when preparing for a holiday in a hurry.
5. Type of cutting edge: serrated or smooth edge – chosen depending on the functional purpose of the knife. Meat is easier to cut with a straight cutting edge, and bread with a serrated one. Also, knives with a serrated edge or "serrated" sharpening will be useful, for example, when slicing tomatoes. A scalloped edge in the form of a wave prevents food from sticking during slicing.
6. It is important to clarify the issue of washing knives. It is strictly forbidden to throw them in the sink and keep them in moisture with other dirty dishes. Some knives (for example, ceramic) cannot be washed in the dishwasher. However, good steel and plastic as handle material can withstand any washing conditions.
Knives from Bely Kot are an opportunity to get acquainted with high-quality products and feel like the chef of an expensive restaurant.
_