Kitchen Home

I love to cook and I would furnish my kitchen at home. What should I buy knives?

Doing some research I found many good brands, but this type of knife would be useful? I Miyabi Santoku knife. What kind of knives should I buy now?

All who understand the least 99% of the cut is at home: 3-4 "peeling / Paring Knife, 6-12" Chef Knife, serrated 12in cutter 8. After that you can add Boning Knife when working with meat bones, poultry. By the way, boning knives are not the same as meat cutters, which is not designed to cut through bone, but to circumvent them. Since you already have a Santoku, you can probably skip the knife head. Personally, I seem too short, but if you like and that is why not comfortable. A little faster when shopping for Kitchen Knife: 1) Do not buy a whole. Whatever it will contain more than one knife no longer required. 2) No believe all that marketing BS kitchen knives being false, and are fully strengthen and tang. None of this is true. For example, Globals prints are performing much better than most forged kitchen knives. Bowie knives katana and full tang, but can penetrate the armor and leather, so I really doubt that we need more power. area that reinforces the narrow boning knife to protect your hand from slipping, but in others wider knife blade is choil work, improve sharpness is simply a nightmare. 3) do both, and Cutco Knives Furi. Both are real knives undesirable unless a price is really impressive, Cutco. Both have mold problems, can not hold the edge worth a cent, and both have very misleading marketing. Moreover, Note that Japanese knives are much harder compared with their Western counterparts and when abused can break or crack, but remain strong much longer and cut much better also. Moreover, Global knives are not your typical Japanese knives, further west, in terms of hardness. 58HRC is very close or even as many Western knives. Miyabi 66 MC-66HRC Blade Assembly, which is extremely difficult and most high-end Japanese knives are in the range of 63-67HRC. thin cut Harder tuning, but have the edge beautifully and you can adjust the edges of a razor better. I suggest you read this article - http://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml The choice of kitchen knives. And with the Japanese helicopter types of kitchen knives to help - http://zknives.com/knives/kitchen/misc/jpnktknvtypes.shtml

Magazine: Kitchen 4B: Pizza at Home - NYTimes.com/Video

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