Damascus kitchen knives: features, selection and care

Knives are indispensable attributes of any kitchen, whether it is a modern open cooking area of ​​an expensive restaurant or a small work surface in the "odnushka". Without a knife, you cannot cook breakfast, lunch or dinner, even a simple “snack” can not do without this versatile tool. But few people analyze their quality - if only they were sharp and comfortable in the hand. However, cooking will become faster, easier and more enjoyable if your kitchen has a good quality set of this equipment. Damascus steel knives are a win-win.

These are durable durable products that make a serious competition to ceramic models. The operational characteristics of such knives will please the most demanding housewives. By strength, flexibility, cutting properties, Damascus steel surpasses other types by 3-4 times. Knives made of such steel are used not only by cooks, but also by fishermen, hunters, mushroom pickers, tourists.

Modern models are characterized by ergonomics, strength, wear resistance. The handle is made of various materials, has a well-thought-out shape and conveniently "merges" with the palm of your hand, without slipping during cooking.

They are considered products of high strength by impact on the blade, they are not deformed when the blade is bent. They practically do not lose their aesthetic appearance and operational properties during long years of intensive use, the cutting edge remains sharp without sharpening during the entire period of operation (subject to proper handling of the tool and proper storage).

There is an opinion of many professional culinary specialists that it is not worth clogging the kitchen with too many knives.Even the standard set of 6 knives and scissors, which is widespread in retail chains, can turn out to be too saturated. Professionals recommend the “cook three” - a set of three knives, which must be in every kitchen.

• Chef knife - The main universal tool for cutting meat, poultry and vegetables. Culinary experts of high class master this tool and do not need any more knives. It is selected exclusively by hand for each cook individually.
• Serrated knifeto cut bread and chop vegetables, fruits.
• A small knife to peel vegetables, fruits.

When choosing a damask knife, you need to pay attention to what pattern on the blade. The simpler the drawing (forging jets at the boundaries of the layers are even, without significant convolutions), the better the strength and cutting properties of the tool. A small picture will indicate a larger (compared to large) number of layers, it is preferable to choose such a knife.

Among Russian manufacturers can be noted the quality products of the company Russian Damask, among foreign - Japanese company knives Samura and Tojiro. In the market, they are in demand by both professionals and novice cooks.

With the indisputable advantages of Damascus steel, there is a significant drawback - products must be constantly carefully looked after. Damascus knives require absolute cleanliness so that rust does not appear on the blade. The rules of care are simple, you just need to constantly keep this moment in sight, regularly performing simple procedures:

• thoroughly wash after cooking not only the blade, but also the handle, then wipe dry;
• avoid contact with acids and alkalis of any origin;
• periodically wipe with an oily cloth without applying too much grease, even if the knife is temporarily not used (oil or petroleum jelly is suitable for lubrication);
• if a corrosion deposit has nevertheless appeared, carefully remove it with a hard rubber or finely divided sandpaper with kerosene or organic oil.

Categorically not:

• strongly bend the blade at a significant angle;
• cut wood, plastic;
• use as a construction or installation tool;
• cut something from products on metal coasters.

Damascus knives should be stored exclusively in a dry place (in a drawer or special scabbard), in the kitchen you can store in a simple, compact, hygienic brush stand. In small kitchens, you can use magnetic holders. Anyway Do not carelessly stack tools somewhere mixed up - they must have a permanent storage location.

See the video below for the story of the intricacies of taking care of Damascus steel knives.