We have been contacted numerous times with the question: What ceramic knife do you recommend? The answer isn’t always simple; it really depends on what you plan to do. With the array of ceramic kitchen knives available at MiyakoCeramics.com, it can often times be confusing what to buy and when to use it. Read our guide and be a Cutlery Superstar in your kitchen, or at least feel like one!
A chef's knife is usually one of the bigger knives a knife set. You will also find that it will quickly become one of the most used ceramic knives in your kitchen. Its size allows you to cut just about anything, big or small, it can do it all. If you are going to buy only one knife for your kitchen, get yourself a chef's knife.
The proper way to hold a chef's knife may seem awkward at first, but with a little practice, muscle memory kicks in to play. Start by pinching the back of the blade with your thumb and index finger. Curl the remaining fingers underneath the handle. Now you have a firm, controlled grip on the knife. Many injuries caused by kitchen knives are a result of a weak, improper grip. You can now check this off your list of things to worry about!
Chef's knives have a slightly curved blade that gets wider towards the handle. The curved tip of the blade is intended to sit on the cutting board, while the rest of the blade is rocked back and forth using the wrist and arms. The tip should glide on the cutting board. Each cut should happen during the forward motion of the knife. This requires minimal movement and effort, resulting in less muscle fatigue.
By also keeping the tip on the cutting board, a more precise cut be made. If the tip comes off the cutting board, realigning the ceramic knife for the next cut becomes less accurate.
A santoku knife is a Japanese design that has become increasingly popular around the world. Miyako Ceramics is pleased to include it in our line of ceramic knives. It is used for similar jobs as a chef's knife, but how you use it is slightly different.
Hold a santoku knife the same way you would hold a chef's knife. You'll notice that the blade is only very slightly curved, far less than a chef's knife. Instead of rocking the knife back and forth as you would with a chef's knife, lift the knife off the board between cuts and use the knife in a chopping motion. Cutting pressure comes from the up and down motion.
A utility knife is held exactly as you would hold a chef's knife or santoku, pinch the base of the blade with your thumb and index finger, wrap the rest of your fingers around the handle. A utility knife looks and feels almost like a chef's knife except the blade is a lot narrower, usually about half the size. The advantage of the narrow blade makes slicing easier and food is less prone to clinging to the blade after it's cut. Tomatoes, potatoes and prime rib are all excellent candidates for a utility knife.
The most agile of all knives, a paring knife is an excellent choice for any job that requires the utmost precision. Most decorative veggie displays most likely involved extensive use of a paring knife. There is a reason why many call them an extension of your hands, its agility makes it the perfect knife for delicate work.
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