What we need in the kitchen knives?

I recently went to dinner at a friend's house and helped them prepare the food, yes, click to cook and I cook every day at home. And yes, there's nothing like home cooking especially for the love I have for my knives. And precisely why I wanted to speak today, the basic knives we need in our kitchen.

When buying folding paring knife, there are many and can have them all perfectly, it is best to make a selection of what we really need. I have always preferred fanciest 100 euros (put a figure) in three or four good knives that same money in ten knives, support, sharpening, etc. of dubious quality. In addition we will always have a birthday or anniversary to ask someone near regale us more knives of the same collection with ceramic mini pocket sharpener.

To select a good knife a number of factors must be taken into account, such as the purpose and use, ergonomics or material knife.

In a very basic way and taking into account the use that we provide to knives at home I advise, if you want to start having a good set of knives that you buy some one cebollero (essential for cutting vegetables, meat chunks, steaks fish, etc.), a sprig (ideal for small jobs, cut cheese, soft things, etc.) and a boning (to remove the chicken breasts, make precise cuts for steaks, etc.) and a sharpening steel or stone kept sharp.

Ergonomics is very important when choosing a knife. But so is the cleaning. A common standard of hygiene in the kitchen is to thoroughly clean all utensils and to remove all traces in places where is not reached. That is why we select knives must have the only handle to the blade free of irregularities. If the knife is made in one piece great (although often there are real scams knives made of one piece).