What to look for when buying a cook's cutter

A cook's cutter, also known as a cook's cutter, is a universal adjunct in the kitchen. Thanks to the massive handles and wide blades, similar models are practical and multifunctional.  I will tell you what to look for when buying a cook's cutter. 

Point set 

The main advantage of cook shanks is their wide blades, which are accessible for mincing food of any size, and you can also use them as a spatula to transfer constituents from the board to the cookstove. 


Still, it's generally used for cutting small foods, similar as sauces and garlic, If the heel of a classic cook cutter (the part conterminous to the handle) is sharp. Still, rounded, blunt heels are also common and are safer. 


The sharp tip of the cutter provides convenience when cutting onions and medium-sized vegetables.


The middle part of the blade cuts meat and fish, hash hard vegetables. Occasionally there are special recesses on the blade that prevents the sticking of products during slice. 


The twisted blade, which distinguishes the classic cook's cutter from the santoku, allows you to cut without lifting the blade from the board.


Santoku is a Japanese cook's cutter that can act as a volition to the classic bone. Its name translates as"three merits", and these merits are slicing, mincing, and mincing. The santoku is shorter than a cook's cutter, it does not have a special weight on the handle, and the straight blade can not be swung against the board, so it's not suitable for mincing flora.


Still, it can be used to cut vegetables, fruits, meat, fish, and flesh. The santoku blade is thinner than the blade of a cook's cutter-it can cut nearly transparent slices. There are models with notches on the blade, which help to avoid sticking food during cuisine.


You can fluently combine a classic cook cutter and a santoku while cuisine, resorting to one or the other depending on your mood and culinary pretensions. 


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Blade length 

The length of the blades of the cook's shanks varies from 15 to 30 cm. The stylish choice for an amateur kitchen is a cook's cutter 20 – 25 cm long- blades shorter than 20 cm aren't veritably accessible to use, and the maximum blade length requires further working space.


Blade material 

The blades of cook's shanks are generally made of sword or ceramic. Ceramic shanks don't need stropping but are inferior to sword models in terms of strength. In addition, pottery begins to absorb odors over time.


Consider the features of carbon and pristine sword. The main difference is erosion resistance. Carbon sword is less resistant to erosion if the cutter isn't duly watched for, rust can appear on the blade. In addition, this material absorbs food odors. Still, carbon sword sharpens better than pristine steel. However, also you can fluently do it with the help of a cook's must-have If you want to edge such a cutter yourself.


Stainless sword contains chromium and molybdenum to help rust. Similar shanks don't absorb food odors, they're durable and wear-resistant, but it'll not be so easy to edge them. To do it yourself, you'll need a whetstone or ceramic honing rod.

Product handle 

The material from which the handle is made doesn't play an important part. The main thing is that the cutter doesn't exfoliate in the win of your hand during use, so give preference to rustic or plastic handles with a soft-touch coating.

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