Materials, characteristics, and types of kitchen knives.
If there is one thing you always ask me about, it is about the kitchen utensils I use and what are the best toxic-free option, so that they do not pass into the food you cook or handle with them.
But I can’t write an article talking about all of them at the same time because it would be endless.
So, as I have already told you about my favorite pots, pans, and saucepans on other occasions (you can find them in other articles on the blog), today I am going to focus on kitchen knives.
We will also talk about other cutting and chopping utensils, and which boards I recommend, but above all,l I will go into depth about knives and why it is so important to choose quality ones.
Keep in mind that I am going to recommend knives that may seem less economical than others you already have, but although it is true that they have a higher initial cost, if you take good care of them they can last a very long time.
You will also notice that they are more precise and efficient in the kitchen. In fact, with a good knife, you will reduce cooking time.
If you are interested in this topic, keep reading and take notes because I will tell you everything.
Benefits of investing in quality kitchen knives.
As I was saying, investing in good kitchen knives is important.
First of all, for your safety, a well-maintained, sharp, and quality knife reduces the possibility of slipping and ending up cutting yourself. In addition, they provide greater control and stability when cutting any type of food.
But there are even more benefits:
- Time-saving A good knife allows you to cut food more quickly and efficiently, reducing preparation time.
- Cleaner and more precise cuts .
- Ease of maintenance: Quality knives are usually easier to clean and keep in good condition.
- Long-lasting sharpness: They hold their edge longer, meaning less need for constant sharpening
And, although they have a higher cost and require a greater investment, they are made of more durable materials which if you take good care of them, will have a long useful life.
Types of kitchen knives that you can’t miss and my favorites that are toxic-free.
Of all the materials that kitchen knives can be made of, for me t, he best option is stainless steel.
It is a non-toxic material, so it does not transfer harmful substances to food (keep in mind that they may contain nickel, so they would not be suitable for people with allergies).
In addition, stainless steel is non-porous which means it does not absorb or retain bacteria or odors. It’s important to maintain hygiene in the kitchen and to keep the flavor of the food you cut with your knives intact.
It is a robust material, does not spoil easily and, of course, does not rust. That is why they will last a long time and you will not have to replace them frequently, which translates into savings in the long term.
Although there is a wide range of prices, they usually offer excellent value for money.
You will find many stainless steel knives on the market, you can choose the ones you like the most, but if you ask me about my favorites I will tell you that they are the ones from the Pallarès brand (the same brand also has them in carbon steel, but although it is a non-toxic material, they rust easily and require more maintenance).
Pallarès knives are lightweight and have a wooden handle, which is also a non-toxic material, and very easy to hold. They are traditional knives, handcrafted.
What are the basics that I recommend to you?
- Pallarès INOX knife with a boxwood handle, table, and kitchen type (also known as a paring knife). They come in various blade sizes, but for me, the best one is the 12-centimeter one.
- Chef’s knife with olive wood handle from Pallarès. This type of knife has a curved stainless steel blade 20 centimeters long. They are less economical, but I can tell you that they are worth it because if you take care of them they will last a lifetime.
- Finally, as a true bread lover, I recommend you get the Pallarès bread knife. There are several types from the same brand with stainless steel blades. The peculiarity of these knives is that they have a wide and firm serrated blade that makes it easy to cut the slices of bread without breaking them. They come out perfect and as thin as you want. It’s wonderful.
But I’m telling you, if you don’t want to buy one from this brand, don’t worry, I’m talking about the ones I know and like, but I’m sure you can find the same ones from other brands.
Differences in uses in the kitchen between the paring knife and the chef’s knife.
Before moving on to the care and maintenance of knives.
First I want to tell you the differences between two of the basic knives I was talking about before, because they are often confused, nd when cooking it is important to know this.
Paring knives with blades measuring 12 centimeters (or less) are small, more manageable knives used for tasks requiring precision and fine cuts:
- Peel and cut small to medium-sized fruits and vegetables, such as apples, pears, carrots, mangoes, kiwis…
- Chop ingredients such as garlic, onion,n or aromatic herbs.
- Deveining prawns or filleting small fish.
Chef’s knives, on the other hand, are larger knives with a wide, heavy blade that usually measures between 20 and 30 cecentimetersThey are more efficient because they allow you to cut large quantities of food. They are the most versatile knives.
They are used for a wide range of kitchen tasks and larger cuts:
- Chop onions, cut carrots into julienne strips, chop herbs…
- Cut large pieces of meat and fish.
- Crushing and mashing: The wide blade can be used to crush garlic or crush spices.
- Cut up large fruits and vegetables such as melon, pumpkin, or watermelon.
- Chop large quantities of vegetables quickly.
Care and maintenance of kitchen knives.
If you are going to invest in quality kitchen knives, you have to take good care of them so that they last a long time and that your investment is as profitable as possible.
I’ll tell you briefly how you should do it to keep them in good condition:
- Wash them by hand with warm, soapy water. Don’t put them in the dishwasher because detergents and heat can damage both the blade and the handle. AnDryhem as soon as possible with a kitchen towel to prevent damage to the wooden handle.
- Sharpen them regularly with a whetstone, a hand sharpener, or a steel. This will prevent them from becoming dull and dangerous (remember that the sharper the knife, the less risk).
- Store knives in a dry place to prevent moisture from damaging the blade and handle.
- Apply extra virgin olive oil to the handle wood every few months to keep the wood moisturized and prevent it from cracking. And don’t soak the handles in water for long periods of time so the wood doesn’t swell or warp.
As you can see, taking care of your knives is very simple, it doesn’t take much time and this way you can ensure that they will be in perfect condition.
Other non-toxic cutting utensils: scissors, graters, peelers, and choppers.
Well, at the beginning of the article I told you that, in addition to talking about knives, I also want to recommend other cutting utensils that I find super useful and practical in the kitchen.
First of all, a good pair of scissors to cut everything you need (keep them sharp too) and a peeler to peel vegetables, hard fruits, potatoes… Choose stainless steel ones for the same reasons as knives. You can find them everywhere.
On the other hand, I recommend that you always have a stainless steel grater on hand, of course, and if it has 4 sides, even better (fine grater, medium grater, coarse grat ,r and 3-blade slicer) because this will allow you greater versatility.
Another type of grater that I find ideal is the Microplane, specifically the Zester Premium Microplane. It is super precise and allows you to effortlessly grate citrus peel or ginger, even chocolate or nuts. It is also made of stainless steel. I use it a lot, I have had it for years and it is super durableAs as a final recommendation, I’ll leave you with something that will make your life in the kitchen easier and that I love.
The ChopBeat 2000 Delhi Glass electric chopper from the Cecotec brand.
It costs less than 30 euros and is made of glass and stainless steel, so it is free of toxins. It is perfect for chopping, dicing, and cutting all kinds of vegetables and meats in a short time.
It’s my great discovery.
I love it because many times when we need to cut a lot of food or we are going to do a batch cooking session to prepare several dishes that include vegetables, it is great for saving time.
In just a few seconds you have a large quantity of onions, peppers, an zucchini… finely chopped.
It’s true that I love cutting, it relaxes me a lot, and if you know how to cut well it’s even meditative, but when I don’t have time the chopper is great.
Wooden boards: the best option to avoid damaging your kitchen knives and free of toxins.
We’re almost done.
But not before talking about wooden boards, which for me are the best options for cutting boards.
- They do not damage the edge of the knives, so they help them last longer.
- They are toxic-free: they do not release harmful substances that come into contact with food, unlike others such as plastic ones.
- Some woods such as maple and bamboo have natural properties that inhibit the growth of bacteria They are antibacterial.
- They are beautiful and if you take care of them they can last for many years.
However, I recommend that you choose the ones that are one piece.
By this I mean that they are not made of several pieces of different wood joined together, but rather they are made of a single wood because:
- They aremoreerobust andd less likely to crack or separate over time, so they last longer.
- They do not have joints or adhesives, which can be toxic and a source of bacteria and moisture build-up. One-piece models are more hygienic.
- By not having spaces where food residues can lodge, the risk of cross-contamination is reduced.
How to keep wooden boards in good condition.
It is very important to take good care of your wooden boards to keep them in good condition and for them to last.
Wash them by hand with warm, soapy water, and avoid the dishwasher because heat and water can damage the wood, as was the case with the knife handles.
Once a week, or after using them to cut meat or fish, you have to disinfect them. To do this, rub the surface with coarse salt and half a lemon (this will also prevent bad odors).
And finally, again just like with knife handles, apply extra virgin olive oil every few weeks to keep the wood hydrated and prevent it from cracking.
Now yes, this is all the information I wanted to share with you today. kitchen
I hope this has been helpful and that from now on, you know which knives and cutting utensils to choose when you are looking to add a new one to your kitchen.
