Basic Utensils – Ycaroh Kitchen Blog

Knives – Care, maintenance and related utensils

Blog Manager — Tue, 09 Apr 2024 17:09:51 +0000

Knives - Care, Maintenance and Related Utensils

With the right care, they last a lifetime

Good quality knives don’t come cheap. But you have to bear in mind that, if well looked after, they will last a lifetime.

I have several knives, of different types, national and imported, which have been with me for over 19 years and are as good as new.

Care to be taken

Use your knife on soft surfaces such as wooden boards or polyethylene. Never use on glass or metal surfaces. The edge will run out quickly.
Use your knives for what they were designed for. Don’t try to break bones with fillet knives, for example.
When you are using your knife and need to rest it on the board, make sure it rests on the top of the board with the edge sticking out. This way, you don’t risk hitting the edge with your hand and cutting it, ruining your kitchen party.

Example of correct knife positioning in the picture below:

When using the knife, don’t gesticulate with it.

If you give someone a knife, always turn the handle towards the person and the edge downwards. This will prevent serious accidents.
Every time you finish using it, wash and dry it. If the knife is made of carbon steel or damascus steel, you will need to apply a layer of oil.
Put it away as soon as it has dried. If you leave it in a colander, the other utensils could damage the edge and you’ll need to sharpen it.
The recommendation to put it away is even more important for those who, like me, have children at home. Take care of their safety.
Keep your knife sharp. Dull knives are dangerous.

Maintenance of a knife

Maintaining a knife doesn’t require much work.
As I mentioned above, carbon steel and damascus steel knives require more care when it comes to rust protection.
Keeping them clean, dry and ventilated is what they need to have a long, rust-free life.
However, something that is of fundamental importance is the maintenance of the edge.
Bear in mind that a dull knife is dangerous because you have to use more force to make the necessary cuts. Using more force means you have less control.
A sharp knife, on the other hand, makes a precise and effortless cut.

Maintenance of the knife edge

There are two basic techniques for maintaining the knife edge: aligning the edge or creating a new edge. The choice depends on the condition of the blade.

This is a very long subject, but I’ll talk about it briefly because this ebook is about tools and not sharpening techniques.
There is a lot of information on the subject on the internet and I will write a full blog post in due course.
As you use your knife, its edge will be required and basically three things can happen to it:

Misalign
“Blind
Create a hole in the knife edge if you hit a hard corner

In everyday life, the misalignment of the edge happens naturally. The edge bends sideways. In this case, we don’t sharpen the knife, i.e. we don’t use a sharpening stone; it’s only used in cases of a “dull” knife, with a blunt edge

To align the edge, we use a knife sharpener rod or a honing steel knife sharpening.

There are 3 types of blades:

Grooved
Diamond
Ceramic

Carbon Steel Black Knife Sharpening

It is used to realign the edge of the blade, which, as I said before, bends with use.

Carbon Steel Black Knife Sharpening

Use it whenever you are starting work or when you feel that the wire is “crushing” the ingredient and not cutting it easily.
The safest way to use the knife is to hold it firmly and rest the tip of the knife on a firm surface, such as your chopping board.
Once this is done, place the edge of the knife against the flat iron at an angle of approximately 10 to 15 degrees.
The angle varies depending on the type of knife.

In a downward motion, run the entire blade of the knife along the body of the knife.
Perform this movement about 5 times on each side of the blade.
Test the knife on a sheet of paper or a tomato, which has a skin that is very resistant to cutting.
If you feel that the knife glides and cuts easily, congratulations, your knife is ready for use.
Wash it before cutting the food to remove any metal residue.
Otherwise, do the same motion a few more times.

If that doesn’t do the trick, you’ll need to sharpen the knife using a sharpener or sharpening stone.
The process is different for Yanagi-type knives (sushi/sashimi).
Look up the sharpening process for sushi knives on the internet.

If the use of the Steel Kinfe Sharpening was not enough to get your knife cutting properly again, then we must use other techniques.

Diamond Carbon Steel Knife Sharpener Rod

Diamond carbon steel knife sharpening have great abrasive power and, when used, remove material from the blade, creating the cutting edge.

Diamond Carbon Steel Professional Knife Sharpener Rod

Ceramic Rod Knife Honing

Ceramic Rod Knife Honing have a high abrasive power, but less than diamond tongs and when used, they also remove material from the blade, but create a more delicate edge.

Keep in mind that ceramic utensils do not withstand falls well.

White Ceramic Knife Sharpener Honing Rod

Sharpening Stone

When a knife has reached the point where it no longer has an edge, the best way to restore it is to use sharpening stones.
The stones have different degrees of roughness, many are double-sided, so you start the sharpening process on the more abrasive side and finish on the less abrasive side.
Depending on the quality of the knife and the purpose, you can pass the knife through 3 or more stones with different degrees of abrasion to obtain a perfect finish.
In the case of sushi/sashimi knives, for example, the sharpening process is very careful in order to obtain the best possible result.
At home we can use a stone with a 1000 degree of abrasion, which will be more than enough.

Knife Sharpening Stone Set

You’ll find lots of videos on the internet on this subject. I’ll record a video with all the details in due course.

Hand-held knife sharpener

Another way to sharpen a knife is to use a sharpener, like the one below.
The work won’t be as perfect but it works for more basic use.

Hand-held Knife Sharpener

Knife Edge Guard

I like to store my knives away from other utensils and put plastic covers or sheaths on them to protect the edge and our hands.

Knife Edge Guard Set

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Knives: The Queens of the Kitchen

Blog Manager — Tue, 09 Apr 2024 16:11:56 +0000

Knives The Queens of the Kitchen

Knife Sovereignty in the Kitchen: Practical Advice and Materials Guide

In the hands of a chef, a knife is more than just a tool; it’s an extension of his culinary art.

Knives are the queens of the kitchen, not only because of their essential functionality, but also because of the passion and respect they arouse in cooks. The pre-preparation of ingredients, a critical stage in any culinary creation, is dominated by the use of this instrument.
Here, we explore the intimate relationship between chefs and their blades and offer an in-depth look at the materials used to make these indispensable items.

Council: The Etiquette of the Blade

Borrowing a knife from a chef is an almost taboo transgression in kitchen culture. Each chef develops a special affinity with their knives, adjusting to the weight, balance and cut of each one. If you find yourself in the rare position of borrowing a knife, treat it with the utmost respect.
Caring for the knife goes beyond maintaining a friendship; it’s a matter of honoring the chef’s craft and the instrument of his work.

Materials: Ceramic and Steel in Focus

Kitchen knives are usually forged from ceramic or steel, each with its own particularities and ideal applications.

Ceramics: The Lightweight and Durable Option

Ceramic knives are a find for the home kitchen. Their lightness is an ergonomic benefit, and their resistance to oxidation guarantees longevity for the edge. The chemical inertness of ceramic means that flavors and odors are not transferred between cut foods.
These knives are ideal companions for delicate tasks such as slicing fruit, vegetables and filleting fish. However, robustness comes at a price: ceramic can be brittle and is not suitable for heavy cuts such as meat with bones.

Steel: Versatility and Tradition

Steel remains the most traditional and versatile material for making knives.

Carbon Steel: This alloy, loved by cutlers and aficionados, is known for the ease with which it is forged and the exceptionally sharp edge that can be achieved. However, carbon steel requires constant maintenance to prevent oxidation.
Stainless steel: The modern choice for many kitchens, stainless steel offers a low-maintenance solution without sacrificing performance. The stainless steel knife is a reliable piece of work in any culinary environment.
Damascus steel: The beauty of damascus steel is undeniable, with distinctive wavy patterns resulting from the tempering process. In addition to aesthetics, apricot steel is valued for its combination of hardness and flexibility, making it a favorite among chefs and collectors.

Conclusion

Choosing the right knife is as personal as it is essential in any chef’s journey.

Whether ceramic or steel, the ideal knife is one that aligns not only with the task at hand, but also with the cook’s style and preferences. While materials and care vary, respect and passion for the queens of the kitchen are universal.

In the next article, we’ll delve deeper into the fascinating world of damascus steel and discover why these knives are so prized by gourmets and collectors around the world.

Knives – A Type for Every Purpose

Blog Manager — Sun, 07 Apr 2024 07:10:50 +0000

Knives - A type for every purpose

Understanding Our Best Friends

Let’s take a look at the most common knives used in the kitchen

The Anatomy of a Knife

Photo: Wüsthof

Sections of a knife

In the photo above, we see the names given to the different sections of a knife.
To understand the versatility of this knife, know that the tip of the blade is used for delicate ingredients that require a finer cut.
The central part of the blade is used to cut ingredients that are not as delicate, but are still soft and cut well with the convex shape: leeks, parsley, chives, meats, vegetables, etc.
The section of the blade near the heel is used for tougher ingredients, frozen foods, thinner poultry bones, etc.
The wide part of the blade is usually used as a spatula to scoop up the chopped ingredients and place them in a suitable container.
I use this knife and the Santoku, which I’ll talk about later, more than 90% of the time when I’m cooking.

Chef’s Knife (Stainless Steel)

There are many types of knives, each with its own purpose. However, the star of the knives is the famous “Chef’s Knife”.
Usually found in sizes 6, 8 and 10” (approximately 15, 20 and 25cm). It is a multi-purpose knife and lends itself to almost everything in the kitchen.
Its slightly curved shape allows you to use different movements to cut ingredients of different shapes.
It also allows the blade to slide more easily across the board.

MOSFiATA 8″ Super Sharp Professional Chef’s Knife

Santoku

The Santoku is also an Asian-style “chef’s knife”.
It’s very versatile and easy to use, and I love using it for practically everything I do when I cook. It can also be found in ceramic and stainless steel.

imarku Chef Knife 7 Inch Kitchen Knife Ultra Sharp Santoku Knife

Chinese Chef’s Knife

Although it looks like a cleaver, the big difference is in its weight. It has a light, very sharp blade and is used in the same way as the chef’s knife we know. It is a very versatile knife, used for cutting, slicing, crushing and gathering ingredients.

Mercer Culinary Chinese Chef’s Knife, 8″

Vegetable knife

Also known as a “paring knife”, it is a smaller, multi-purpose and very versatile knife.
It is used for tasks that require greater cutting precision, such as peeling vegetables, cleaning fish, shrimp, etc.
Like the others, it can be found in ceramic and stainless steel.

HENCKELS Forged Accent Razor-Sharp 2-pc Paring Knife Set

Tip: With a chef’s knife and a vegetable knife you can perform practically all the cutting tasks required in your kitchen.

Cleaver

Also known as a butcher’s knife. It comes in different weights and sizes and can be used for anything from cutting vegetables to bones and frozen meats.

Mueller 7-inch Meat Cleaver Knife.

Bread knife

This knife needs no introduction

Bread Knife 8 inch Serrated Knife, High Carbon Stainless Steel

Filleting knife

It’s a knife often used for filleting fish, especially larger ones. Filleting a larger salmon without using a knife like this is a tricky task.
It is also used for filleting other types of meat, thanks to its narrow blade.

DDF iohEF Fillet Knife 7 Inch Professional

Sashimi knife (Yanagi or Yanagi-ba)

Sushi/sashimi knives have a special type of edge designed for precision cutting. These knives only have an edge on one side, like a pair of scissors. That’s why there are right-handed and left-handed knives.

Lucky Cook Sashimi Sushi Knife 10 Inch

Boning knife

It’s a knife used for boning meat, but it can also be used for filleting, depending on the size of the piece.

Victorinox 6 Inch Curved Fibrox Pro Boning Knife

Turning knife

Small knife used for turning and carving fruit and vegetables.

Bird Beak Paring Knife, 2.75 Inch

I’ve briefly presented the main types of knife here. We’ll look at other types in future articles.
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Damascus Steel in Kitchen Utensils: Art and Efficiency in Harmony

Blog Manager — Mon, 22 Jan 2024 04:56:30 +0000

Damascus Steel in Kitchen Utensils: Art and Efficiency in Harmony

When the Queen of Kitchens puts on her best outfit

Contemporary cuisine is a stage for the fusion of tradition and innovation, and damascus steel plays a leading role in this arena.

This material, with its roots in history and a reputation for excellence, transcends functionality to reach the realm of art, turning every culinary action into a divine experience.

History and Manufacture: The Origin of Strength

Damascus steel, with its enigmatic history, dates back to ancient times, specifically to the city of Damascus, where it was renowned for its unparalleled strength and ability to maintain a sharp edge even after continuous use.
The manufacture of this steel is an art that involves the fusion of different types of steel and iron in layers, creating not only a strong and resilient blade, but also a distinctive wavy pattern that is the hallmark of its legacy.

Harmony between form and function

Damascus steel knives are a celebration of this heritage. Each piece reflects the union of aesthetics and utility, providing chefs with an unparalleled tool for food preparation.
Damascus steel is highly prized for maintaining a sharp cutting edge for extended times, reducing the need for resharpening.
The meticulous balance between handle and blade offers comfort and precision, which is vital in high-performance kitchen environments.

Care and Maintenance: Preserving the Legacy

Damascus steel care is essential to maintain the integrity of the material. Corrosion resistance is one of its characteristics, but this does not make it immune to oxidation.
Careful cleaning and drying after each use is necessary to preserve both the function and aesthetics of the piece. Proper storage and periodic application of mineral oil help maintain the wavy pattern and integrity of the metal.

Visual Aesthetics: A Sensory Experience

The beauty of damascus steel cannot be underestimated.
The undulating patterns are fascinating, ranging from smooth lines to complex geometric designs, making each piece of damascus unique.
This aesthetic feature is not only a visual delight, but also functional, as the patterns create micro serrations on the blade, which facilitate a more effective and smoother cut.

The Unquestionable Value of Damascus Steel

The benefits of damascus steel go beyond durability and aesthetics; they resonate with historical continuity and an admiration for craftsmanship that is rare in modern cookware.
Investing in damascus steel cookware is investing in the excellence of a tradition, ensuring that every cut and meal prepared is a tribute to the legacy of master cutlers.

Participating in history

By choosing damascus steel in the kitchen, the user participates in the ancestral narrative of the Damascus blacksmiths, adopting a part of the tradition that values the beautiful as much as the practical, emphasizing that food preparation is also an artistic expression.

The Art of Cooking with Damascus Steel

The art of cooking is enriched when chefs use tools that not only meet their functional needs, but also inspire their work.
Damascus steel is one such tool, with each piece telling its own story through its lines and contours.
When a chef holds a damascus steel knife, he is not only preparing ingredients, but also honoring the history and process behind the creation of that tool.

The Influence of Damascus Steel on Modern Gastronomy

The influence of damascus steel extends beyond its functionality. In modern gastronomy, where presentation and precision are crucial, damascus steel allows chefs to reach new heights of creativity.
A sharp knife is essential for the precise cuts that are essential in haute cuisine, and damascus steel offers this precision alongside unparalleled beauty.

Conclusion: A Choice of Value and Beauty

Damascus steel cookware is more than just a tool; it represents the perfect fusion of artistry and efficiency.
Choosing to incorporate damascus steel into the kitchen is a testament to a quest for culinary perfection and an appreciation for artisanal heritage. It’s choosing to be part of an ancient tradition that continues to influence and inspire the culinary world today.

In the end, with over a thousand years of history, damascus steel is not just a material for making utensils, it is a choice that reflects a commitment to excellence, a passion for culinary art, and a respect for the history that continues to be forged in every use in the contemporary kitchen.

Bowls and baking trays

Blog Manager — Sat, 16 Dec 2023 01:13:07 +0000

Bowls, Food Containers and Baking Dishes

Versatile and indispensable utensils

Bowls are extremely useful when preparing food.

They are used for washing, marinating, mixing and storing ingredients and ready-made foods.

I particularly like stainless steel bowls because they are light and won’t break, and they don’t retain smells.

If you’re using them in the microwave, choose glass ones.

Have a few of different sizes, preferably with a lid.

VIKING Culinary Stainless Steel Mixing Bowl Set

WHYSKO Stainless Steel Mixing Bowls With Lids Set

Airtight Food Storage Container Set

Baking dishes are very useful in the kitchen for many preparations. They can be made of glass or metal and coated with a non-stick product.

I mostly use metal ones, which are shallow for cookies, cheese bread, vegetables, etc.; medium and deep rimmed ones for preparations that use liquids, varying the size of the baking dish depending on the amount of preparation.

I also use large glass ones for meat preparations.

Deep Glass Baking Dish Set with Plastic lids

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Cutting boards

Blog Manager — Wed, 04 Nov 2020 03:22:39 +0000

Tábuas de Corte

As melhores amigas de suas facas

Cutting boards

While we’re on the subject of knives, let’s take a look at cutting boards, surfaces where your precious knives should be used to pre-prepare your ingredients.

They can be made of various materials, such as polyethylene, bamboo, wood or glass. As I said before, don’t use your knives on hard surfaces, so forget about glass ones.

If you already have a small kitchen board, here’s some great advice: throw it away!! Or use it as a paperweight.

Okay, if it’s a mess at home, keep the board, but only use it to cut up ONE fruit at a time for your wife.

Seriously, small boards are not suitable for everyday use. Prefer larger ones. The 38cm x 28cm or 40.5cm x 24.5cm ones are great..

Some models:

Hiware 4-Piece Extra Large Bamboo Cutting Boards Set

Extra Large Cutting Boards

Whatever the material or size, always keep them clean and dry to avoid sources of contamination. Use products such as sodium hypochlorite to sanitize them. I talk about this in the food hygiene and safety ebook.
In professional kitchens we use different boards for vegetables, meat, fish, confectionery, etc. This avoids cross-contamination between ingredients and the exchange of flavors. If you can have at least two, that would be great.

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