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Let's talk about knives

Those who know me, I am a little concerned, the My passion for knives verges venerazione.Per a fan of kitchen knives are essential, it is not necessary to have a collection, for the usual preparations
enough in my opinion three knives like the ones I got yesterday for .... the happiness of my better half

The baby is a Paring knife with a blade 7.5 cm fruit and vegetables help to cleanse
precise cuts in the center is a 16 cm knife blade Utiliy versatile and handy
Brother more is a chef's knife blade 20, this is a knife that lends itself to many uses.
To do no wrong to anyone, I also got a small Santoku hollow edge the blade 15cm large bubbles is used to prevent foods from sticking to the cut lama.Il Santoku is the Japanese equivalent of our chef's knife because his name means "Three virtues" is used for cutting vegetables, meat and pesce.In reality photo of the knife in Japanese only the shape, technical features are those of a European knife is made with a steel building in particular to prevent the formation of rust in contrast to the eastern cousins, who have the wire from one side only, left-handed, hence they should have them custom made, the thread of these blades is inclined 60 ° against 22 ° knife is sharp europei.In hand by hand and has stood the test of tomato.

A knife useful for people who love to cook fish fillet blade is flexible, allowing to minimize waste.

Another exception is made for ceramic knives that combine an ability to cut close to the best steel blades, but have advantages
1, the wire is very hard especially in the black blade knives, sharpening should be very infrequently compared with steel blades.
2 does not oxidize the vegetables and do not affect taste and color.
3 4
are lightweight do not absorb odors, garlic, fish etc.
5 can be washed without being completely dried.

In the picture my trusty knife ceramic.
The limits of these knives are low in versatility, it is not used as knives possoso shot, break down, I can not carry flexible knives, Zirconium oxide is extremely rigid and break, can be used only on soft foods , bones of fish and meat will own harm the wire.
All in all I think they are a good compromise for the cook who delights in the kitchen occasionally.