Damascus steel kitchen knives: features, choice and care

Knives are the obligatory attributes of any kitchen, be it a modern open cooking area of ​​an expensive restaurant or a small work surface in one-room shop. Without a knife, you can make neither breakfast, lunch, dinner, not even a simple “snack” without this versatile tool. But few people analyze their quality - if only it was sharp and comfortable in hand. However, cooking will be faster, easier and more enjoyable if your kitchen has a good quality set of this equipment. Kitchen knives of Damascus steel - a win-win.

These are durable products that are strong competition for ceramic models. The performance characteristics of such knives will please the most demanding hostesses. Damascus steel surpasses other types by 3-4 times in strength, flexibility and cutting properties. Not only cooks use knives made of such steel, but also fishermen, hunters, mushroom pickers, tourists.

Modern models are characterized by ergonomics, durability, wear resistance. The handle is made of various materials, has a thoughtful shape and conveniently "merges" with the palm, without slipping when cooking.

They are considered to be high strength products due to impacts on the blade, they are not deformed when the blade is bent. Practically they do not lose their aesthetic appearance and operational properties during long years of intensive use, the cutting edge remains sharp without sharpening during the whole period of operation (provided that the tool is properly treated and stored properly).

There is an opinion of many professional culinary experts that you should not overload the kitchen with an extensive set of knives. Even the standard set of 6 knives and scissors, widely used in trade networks, may turn out to be too saturated. Professionals recommend a "cook three" - a set of three knives, which must be in every kitchen.

• Chef's knife - the main universal tool for cutting meat, poultry and vegetables. High-class cooks trowels own this tool and do not need any more knives. It is selected exclusively by hand for each cook individually.
• Serrated knifeto chop bread and chop vegetables, fruits.
• Small knife to peel vegetables, fruits.

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

Among the Russian manufacturers can note the quality products of the company. "Russian Bulat"among foreign - Japanese knives firms Samura and Tojiro. In the market, they are in demand by both professionals and beginner culinary specialists.

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

• wash thoroughly 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 oiled cloth without applying too much grease, even if the knife is temporarily not used (oil or petroleum jelly is suitable for lubrication);
• if a corrosive touch does appear, gently remove it with a hard rubber band or fine sandpaper with kerosene or organic oil.

Absolutely not:

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

Damascus knives should be stored only in a dry place (in a drawer or special sheath); you can store them in a simple, compact, hygienic brush stand in the kitchen. In small kitchens, you can use magnetic holders. Anyway you can not carelessly fold tools anywhere interspersed - they must have a permanent storage place.

The story about the intricacies of caring for Damascus knives, see the video below.