How to choose and use a knife for peeling vegetables and fruits?

Serving a cooked dish to the table, I want to hear compliments about not only excellent taste, but also beautiful design. The appearance of the dish can be improved with decorations carved from vegetables or fruits. In order for everything to turn out neatly, it is necessary to correctly and correctly choose a knife for cutting.

At present, figured cutting of products has received universal recognition. Each hostess tries to amaze guests with her ingenuity. And demand gave rise to supply - knife manufacturers rushed to improve the design of these products, their strength and durability. Therefore, for cutting vegetables and fruits, there is not one, but several varieties of knives:

• cook;
• for cleaning;
• universal;
• piller;
• santoku;
• for cucumbers;
• for cutting out a cavity;
• cut;
• slicer (vegetable cutter).

In addition to the basic knives used by both professional chefs and housewives, there is also a wide variety of sets for curly cutting. They are designed for each vegetable or fruit individually. Devices help to cut off a part of a vegetable or fruit so that a certain shape is immediately obtained.

The chef's knife is the most common chef's tool. It is used for any cleaning or cutting operation. This device equally well chopped and cut meat, fish, vegetables and fruits. However, for its successful use in all areas, it is necessary to have certain skills and dexterity. The knife has a large blade width (18-25 cm) and high strength.

A more common and common version of such a tool can be called a universal knife, which can be easily found in the kitchen of every housewife. It differs from its counterpart in that it is not intended for the softest and hardest (frozen) foods. This is explained by softer steel, a smaller blade width and a less massive upper part, which together reduces the strength of the tool.

The cleaning knife also came into the home from the professional kitchen. It has a short downward curved blade with a sharp end, which makes it possible not only to easily and quickly peel vegetables, but also to cut out spoiled areas and pick out eyes.

A more modern and safer cleaning knife is the piller. In shape and design, it is somewhat reminiscent of a safety razor. The only difference is that its blades are directed towards each other.

Santoku is an instrument that came to our kitchens from Japan. He gained wide popularity among American housewives, but domestic cooks do not deny his advantages. The convenience and practicality of this knife is due to its geometry.

The tip of the blade, lowered down, makes it easier to cope with the shredding of any products, even slippery or soft ones. And small vertical grooves along the entire blade create an additional stiffener, which increases the strength of the entire tool and the cutting part itself - the blade.

One of the most unusual and sought-after tools in the kitchen (after the bread knife) is the cucumber knife. It is equipped with six short blades. The knife allows you to cut a long vegetable into even thin plastics, which can then be used to decorate salads and sandwiches.

Another modern miracle is cavity cutting knife. It is designed to remove the insides of vegetables when they are stuffed. The blade shape of this tool is oval, pointed towards the end. With it, you can clean the inside of cucumbers, zucchini and eggplant.

chopping knife - This is a two-handed tool with an outwardly curved blade. In shape, it resembles a saw, but without teeth. It helps to quickly chop vegetables or fruits. Great for harvesting cabbage for sourdough. But for its use it is necessary to have a certain skill, since the movements during cutting are unusual for modern housewives.

And finally, the slicer. This is a modern miracle of technology that allows you to safely cut or grate any vegetables and fruits. The shape of the device resembles a safety grater with a nozzle head for fixing the product. The set includes several canvases that allow you to create sculptures of vegetables of a certain shape.

I would like to note right away that professional knives have higher strength characteristics than home appliances. This is because chefs have much less time to prepare meals and often have to cut frozen food. Home tools are made from softer alloys, which are designed for maximum chilled products. However, this has its own plus. Soft metal knives can be easily sharpened at home.

Most modern knives can be divided into steel and ceramic. Each type has its own advantages and disadvantages.

• metal knives most often made of stainless steel, which does not oxidize when cutting fruit or staying in water for a long time. The blade of such a tool is sharpened on both sides. The disadvantages include the need to periodically sharpen the knife.
• Ceramic knives are more technologically advanced and environmentally friendly tools. Ceramic does not retain odors and does not require sharpening for a long time. However, it refers to sharp materials, therefore, if you drop the knife on the floor, you can simply break it. The downside is the high price of the product.

When choosing a suitable knife, you should not only know its technical characteristics and purpose, but also take into account your own convenience and skills.

See below for how to choose a paring knife.