Home » Kitchen knives and cooking utensils selection guide | Super professional and detailed kitchen knives and cooking utensils types and brand knowledge

Kitchen knives and cooking utensils selection guide | Super professional and detailed kitchen knives and cooking utensils types and brand knowledge

by nadlia
0 comment 25 read

LFor a kitchen, kitchen knives and cooking utensils are the most basic components, but not everyone can master the purchasing skills of these most basic elements, especially many newcomers who can’t even get in the kitchen. The author of this article is Ma Zhuangshi, a French chef who is not doing his job properly. Without a few words, he summed up very professional knowledge points on kitchen knives and pots, which are all dry goods.

kitchen knife part

The easiest way to buy kitchen knives is to divide them according to function. The most commonly used knives for western food are beef knives, boning knives, bone chopping knives and multi-functional pocket knives. There are also some functional knives in the picture above, which can be purchased according to needs.

The choice of brand varies according to different needs. Generally speaking, Japanese-style knives are more cost-effective. For example, Sakai Takayuki, Gu Ryoji, and Tenjiro are all cheap and easy to use. If you want to use high-hardness steel, Yu Cheng is a good choice. The overall steel of German knives is soft, which means that they need to be sharpened frequently during the practical process. The sharpness is not enough, but it is not easy to break, and it is easier to sharpen the knife. A sharpening rod can solve it, so when choosing When purchasing, you also need to choose according to your personal situation. Now let’s introduce kitchen knives.

by Saji

01. Chef’s knife (ox knife)

The chef’s knife is an all-around knife that can handle almost any job. With a wider blade and a curved tip, it can handle meat, seafood, and vegetables. If you only choose one knife, the chef’s knife is the best choice.

The difference between a bull knife and a chef’s knife is very small, and there is not much difference in use experience. So when purchasing, buy according to the style and pattern you like. Recommended brands: Zuoji, Takayuki Sakai, Shun, Sancha.


02. Santoku Knife

Compared with the chef’s knife, the Santoku knife has a shorter length and a much smaller tip arc, which is more suitable for women. Functionally, it is more like a combination of a Chinese slicer knife and a chef’s knife, so it is very suitable for Asians. If you used to use a knife frequently, you can buy Santoku, basically there is no running-in period.

ring ten

03. Chopped vegetables

Compared with the Santoku knife, Caiqie is more like a scaled-down version of the Chinese-style slicer knife. It is light in weight but feels good in the hand, so it is more suitable for girls to use. The knife method is exactly the same as the Chinese-style slicer knife, and you can use it directly. Because the blade is relatively thin, it is very convenient when cutting meat or vegetables, but it is not as convenient as the Santoku Wagyu Knife when dealing with diced and shredded onions.

Takayuki Sakai

04. Blade out

This should be the most common Japanese knife. The Japanese cannot do without fish, and the sword and the willow blade are used to handle fish. The blade is mainly used for rough processing of fish, and it can also be used for cleaning fish scales, breaking bones, and slicing fish. Depending on the size of the fish to be processed, the size of the blade used is also different. Generally, 18 cm is enough for a family. The biggest feature of the blade is that the back end of the knife is particularly thick, so it is very strong and durable, basically a blade can be used for a lifetime.


05. Western fish knife

This knife can also be called a meat knife. It is characterized by being very thin (not as thin as the Japanese blade), but its toughness is very good, and it can be pressed to close to 90 degrees, so it is very useful when deboning fish. However, due to the limited length of the knife Not bad for some small fish, but totally inadequate for salmon.


06. Bone chopping knife

In order to ensure that the cutting edge does not collapse during use, the bone chopping knife has a thick body and a small cutting angle. It does not seek sharpness but strength. Also because the bone chopping knife is very heavy, so be very careful when using it, it is not fun to chop your hand.


07. Boning Knife

The blade of the boning knife is long and narrow, and the tip of the knife is easy to control. The steel used is not very hard. Generally, VG10 is already very high, but its toughness is very good. Processing meat, such as removing the bone part of the minced meat, and removing the fascia of beef are the best choices. When using it, you can slowly scrape off the meat part along the gap between the bone and the meat, so you need to sharpen the knife frequently.


08. Bread knife

Bread knives have a long blade with a serrated edge and are mainly used for cutting bread, or foods with a crispy crust and soft interior, such as Italian barbecue. When cleaning, you need to be careful not to hurt your hands. The bread knife is a cleaning killer.


09. Shaping knife

The scope of use of shaping knives is very small. It is basically used when shaping vegetables. French cuisine in the last century especially liked to make olive-shaped and castle-shaped vegetable side dishes. Now the usage rate is extremely low, so if you really pursue an olive-shaped one For side dishes, you can choose a multifunctional knife, which greatly improves the usage rate.

10. Multifunctional pocket knife

The multi-functional knife is generally 7~10cm in size. The larger one can be used as a fruit knife, and the knife can be used to process vegetables, such as garlic skins, shallots, and chopped.

These five knives are what I recommend to everyone to buy, and they are enough for daily use. Purchasing kitchen knives is not a one-time thing, so buy a butcher knife or Santoku first, and then slowly add bricks and tiles.

pot part

The least thing in the kitchen is pots and utensils. I usually use Chinese woks, frying pans, and steak pots. Some other functional pots are purchased according to different foods, so if you need to buy pots, you can start by buying a Chinese wok or pan according to your living habits, and then slowly gather pots. Now let’s introduce some common pots:

01. Pan

Generally, western-style pans are flat pans. The picture above mainly shows 4 types. The first one from the left is a debuyer iron pan. When it is black, it means that a pot has been successfully raised. The biggest difference from the third cast iron pot is that it can be put into the oven. The size of 24cm is also recommended.

The second is IKEA’s non-stick pan. I’ve used WMF and Fissler’s non-stick pans, but it’s still about 1-2 years before the coating falls off or the edges are attached, so I recommend 1-2 years for non-stick pans. Change to another, so IKEA’s pots are of high value and the price is relatively medium, so it is highly recommended.

The third one is Staub’s cast iron pot. It’s very easy to boil, just use more oil, and just dry it after use. It’s easier. The disadvantage is that it’s overweight, so girls are not recommended to buy it. If you only choose one compared to the debuyer pot, I recommend the debuyer.

The fourth pot is Fissler’s Accord pan, which is very thick and can be used for many years, but the price is relatively cheap, and its weight is comparable to that of cast iron pans. It is super easy to use when making sauces, but the disadvantage is still too heavy , except for the stir-fry sauce is almost useless.

02. Chung Wok

Almost every family has this pot, and the functions are not introduced. I recommend lighter pots. Japan’s Yamada and Jitie are good, and the domestic Zhensanhuan is also good. The weight is relatively light. The size is enough for a family of three. 30cm is enough, and the weight is fully bearable . If you only buy one pot, then this pot is definitely the first choice, with all kinds of functions.

03. Soup pot

The one on the left is the IKEA cast iron pot, which is more suitable for slow cooking of meat, such as braised pork, red wine beef, slow stewed leg of lamb, and other dishes that need to be cooked for a long time, and can also be cooked in the oven. The one on the right is the Zwilling stainless steel soup pot, which is more suitable for cooking pasta, and the sauce is concentrated. Compared with cast iron pots, stainless steel pots are more widely used, but they lack heat retention when making slow-cooked food, so they are not so effective. So if you only have enough to buy one, I recommend a stainless steel pot, which can also be used as a steamer.

04. Milk pot

These three small pots belong to the category of milk pots, and the usage methods are very similar, but there are still some differences due to different sizes. The Windsor pan is 21cm, and I usually use it to cook instant noodles, fried food, and blanching vegetables; the snow pan in the middle is 18cm, and usually boils milk and sauce; the small sugar pan on the far left is usually used to melt butter and keep warm sauce. So if you choose, a 20cm Köping or Windsor pot is more suitable

05. Functional cookware

There are many functional pots, such as thick egg pots, iron pots of various shapes, striped pots, Spanish seafood pots, pressure cookers, etc. I personally rarely use a pressure cooker. If you often stew bones at home, you can buy one. It is highly recommended. In other words, you need to make something before you buy it, because the number of times this type of pot can be used is definitely limited, so the possibility of pressing the bottom of the box is very high, so you must exercise restraint when purchasing.

These four pots are what I recommend to everyone. If the food is mainly Chinese, then go from left to right, and if the food56 is mainly Western, then go from right to left.

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.