Santoku Knife Gives You Great Cooking Pleasures
Cooking is an art form, and like with all art forms while cooking you need the correct tools. Most importantly you need comfortable, high quality knives. A good balanced, comfortable, sharp knife makes the overall cooking experience more relaxing, fun and enlightening. It is a great frustration to cut a tomato with one dull knife because the slices get uneven and deformed. On the other hand you cannot describe the pleasure of cutting a zucchini effortlessly, while with the extra bonus to develop your knife technique. A santoku knife can make a huge difference in the kitchen and gives great cooking pleasures, therefore how do you select one.
Santoku Knife is the Best for All Kind of Cutting
Not all knives are equal in make. There are various shapes, styles and specific usages for knives. The most important and popular knife is the santoku knife. This knife can effortlessly cut through the chicken bones, and has great balance for maneuverability, and a sharp edge as well. It is usually made out of high carbon stainless steel, and is cut out of one piece. The santoku knife is actually a Japanese variant of the chef knife. This knife is primarily used to cut fruits and vegetables. Best for dicing, slicing, chopping, cutting and mincing foods of kinds, the santoku knife is the ideal addition to your kitchen. Both home-cooks and professionals enjoy using this Japanese cutting knife while preparing fish, meat, vegetables and cheeses as it gives them immense cooking pleasures.
Technique of Using Santoku Knife
The santoku knife can be anywhere from 5 to 7 inches in length, with very thin sheepsfoot blade. In comparison to the knives used by the western chefs, Santoku is very similar to Chef Knife and it is best used to get precise slicing and cutting, as the blade is very thin to handle pits, stems or bones. The materials you need to get started using santoku knife are the following- a cutting board made of plastic or wood, a vegetable to practice chopping, and, the Santoku knife. An apron is recommended; however it is optional. Before you start to slice with the Santoku knife, you have to hold it properly. The right technique is by placing your thumb and index finger behind the blade for providing correct support. The rest of the fingers must curl around the handle, in alignment with the provided finger grooves. Another technique which can be used also involves giving pressure to the blade top with the flat of your hand which is free.