Carolina Aguirre
ceramic knife
THE KNIFE ABC
By: Carolina Aguirre
.* A few years ago, every time someone told me not to peeling an onion squash or bought frozen chop was too much trouble because I thought it was a vague or did not like cooking. However, while I was visiting the kitchen, opening her drawers flippantly, asking questions, and I realized that most people who say to peel, chop, or steak is hard not laziness or ill will. What we have are terrible knives.
In general, bought at the supermarket sheets and are some horrible, dull, that at most, left 20 pesos. But beware, not meanness or indifference, it's just know that cooking with these flats blunt blunt is like trying to paint the Mona Lisa with a roller. Difficult nonsense that not only makes them thankless task but spoiled his dishes. We do not want to be extremists, but the truth is that the knives have to spend more than anything else. You can use Berret sources, have a scratched plastic bowls, but the knives have to be good. There is no other.
What to look for in a knife? Well, it's quite complex. Stability, durability, good balance, a healthy weight for each, an ergonomic grip and according to the size of the hand, whole leaves to avoid slipping off the handle, among other things. Models are infinite. Each brand has several collections, which vary in materials, handles, in temples, in inches, in type of blade tip or edge (straight, honeycomb, corrugated, for example). The ideal is to have five, but you can have three to start: a medium chef, an ex officio (or vegetables), a serrated bread, a steak and a stoner. And a hatchet, if you want, which became very fashionable lately. But to start, buy the first two and tested.
Do Better? The carbon steel, forged, Triple rivet, with whole leaf stem or nerve whose goal fully into the handle to be ergonomic (or a whole piece, if you can afford it). What is forged, you ask. Well, the common stainless steel is difficult to sharpen, bends and breaks. Forging is a treatment that goes by exposure of extreme cold, extreme heat and shock, which together with additives such as molybdenum and vanadium, gives strength to the piece, as well as make it more sharpened. Within these standards, which we like are these:
KNIVES HIGH RANGE
Wusthof Knife
Wusthof (Germany). are, perhaps, the most expensive, durable, and exclusive of the knives. Almost a gem. Are German and are made from 1814 forged steel in the same lifetime, but with molybdenum, which makes them easier to sharpen. In Argentina are available in some places but most of the world because it brings when traveling outside are much cheaper. To give you an idea, a medium chef knife comes around $ 400 - $ 500 U.S. while you can get for $ 70 (ie almost half). A cheaper option but just as good are the Henckels, also brought from outside and are very similar in quality. A taco with seven knives is around u $ s 320 and last for at least twenty years. In Argentina's done, but for 2800 pesos. Global Knives
Global (Japan). They are unique knives. Adored by chefs, well known for its quality, superior design, and because they are the only ones who offer absolutely full line in "Boom." Ie, made in one piece (blade and handle) and from the same material, something that expensive, yes, but that becomes virtually indestructible. They are also made from forged steel with chrome vanadium and molybdenum 18, which makes them much more sharp and lighter than the rest, "sharp and light as a razor blade, "reads the mark. But well, that plus is not free by any means. A chef knife medium starts at $ 484 and can climb to $ 900 if it is a big knife (Knives Global, Montevideo 1079, local Armenia Gallery 29). If you are a foodie and amateur chef, might be an unnecessary expense and you can opt for some more intermediate, but we must bear in mind that these knives are on another level. They are a lifetime investment.
PROFESSIONAL KNIVES Knives 3 Carnations
3 Carnations (Spain). Among the brands sold in almost all specialized gastronomic bazaar, one of the best value for money is the English have 3 Carnation (Los Arcos are equally good and leave the same, but harder to find). Are forged steel and handle is usually black with three rivets, but there are a few of PVC and monoblock. They have several types of points, edges and leaves and plenty of variety to choose from, from classics to cutting holes for sushi. Chef In
Bazar (Jujuy 1230), for example, a chef's knife is around 205 dollars and tachometer with four different knives (filleting, boning, cooking, vegetables) at 900. They are ideal for an amateur chef and take home a good knife little money. Highly recommended.
Boker Knife-Arbolito
Boker-Arbolito (Argentina). tree is the best in local industry and edges are ideal for the amateur chef does not need to use ten hours in the kitchen, but just want a good knife. Are the transition between professional and domestic, but have a professional line chefs. They are good, durable, good value for money, just a little below 3 Carnations. Everything depends on the handle and the blade, but a medium chef knife starts at $ 107 (in Chinatown), though they have a line of 440 stainless steel, forged in Solingen, Germany (like the Wusthof) at about 240 pesos. It is perhaps the ideal knife for home and the best in edge of the industry. In Mercadolibre.com will get sets of four pieces for $ 350, although it must be borne in mind that some are not so useful and come from landfill. Knives
Eskilstuna
Eskilstuna (Argentina). Made Chubut, with the best Swedish steel quality, Eskilstuna come only with a wooden handle with three rivets or PVC, in its three versions: stainless steel, carbon steel and common, or forged. Forging is vastly superior, more robust, ideal for cooking. They are the most refrigerator and used by butchers, though they have a special line chefs called AMA. A kitchen knife medium, to give you an idea, about $ 100 (Cutlery Villa Crespo - Scalabrini Ortiz 197), but is stainless steel (not carbon).
HOUSEHOLD KNIFE Knives
World
World (Brazil). Definitely home, but within that segment, the best quality. Are those used by butchers or shippers of cheese in supermarkets, for example, whether or not forged, but stainless steel. They are ideal for those who just want a good kitchen knife unpretentious and willing to make a good maintenance. Nor is there much variety. Those who succeed are the beef type with white plastic handle (no rivets, with a small spike) and the time sheet can be bent, broken and dull lot, which does not happen with other forged steel. A kitchen knife median is around 80 pesos. There is a line chef, riveted handle, much better, but it is difficult to achieve and the difference of money, it is best to take home a Boker-Little tree, which is much higher. Tramontina Knives
Tramontina. kitchen knives Tramontina are cheaper and less durable in the entire selection. They are, to put it diplomatically, most home-line and least sophisticated of all. Next to any of the others who choose not to have much to do, however, compared with non-branded knives that are sold in supermarkets, are wonderful. Ideal for those who do not cook much at home and just want to have fun when they decide to dust off the apron, the prices are very affordable. A medium blade around 70 pesos and a block with 8 knives walks through the 370.
THE CERAMICS: A RELIC
Kyocera Ceramic Knife
Interestingly, the sharp knives in the world are ceramic. A marvel never dull and cutting all kinds, in addition to being odorless, stainless steel and much lighter than forged steel.
should be cut only every five years in a professional sharpener because the irreparably damaged steels. One of the best brands of these knives are Kyocera (Japanese factory Kyoto Ceramic) sold in the country for those who can afford it and want to take the risk. They come from white zirconia, zirconia ceramic black and apricot. The chefs, although they know their advantages, do not use. Why? They cost $ 600 (Bazar Chef) and if fall to the floor are broken and if they hit, they splinter and are no longer useful. But hey Who takes away the cut?
Source: Carolina Aguirre - www.planetajoy.com - www.bestiaria.blogspot.com
Hernán Castro Rodríguez, Editor Sinopinión.
CAROLINA AGUIRRE *
Carolina Aguirre, 32 years old and became a writer in the ENERC (National School of filmmaking.)
Its short and medium length screenplays have won awards in various festivals and competitions around the world (Rosario Festival, International Festival again Latin American Cinema of Havana, San Diego Latino Film Festival, SAVI, Barcelona Independent Film Festival, San Francisco Film Festival, Short Film Competition TVE English Version).
His first blog, Bestiary, an inventory of stereotypes of women, was a finalist for two consecutive years Weblog Awards (2006 and 2007) in the United States, winner in 2008 and 2007 finalist for best blog in English from the world BOBs BEST OF THE BLOGS (Germany, Deutsche Welle), Intel award winner for Best Blog of Art and Culture of Latin America, and awarded for best magazine article All women in Spain.
From last year, these texts and new ones are part of his first book, also called BESTIARY Aguilar released under the label, which includes texts of articles and blog and new in its second edition.
In November 2008 participated in the anthology "Stories of Women infidels" with one of his texts, "Question of Faith." The book was released on the label Emecé and compiled by Santiago Llach and Natalia Moret, and includes authors such as Silvina Ocampo Silvina Bullrich, among others.
His second blog, Date Blind, blogonovela was a fiction, told in real time, where he wrote under a pseudonym single journalist's life 31 years trying to get a groom to wear to the wedding of his sister and beat his mother bet. The blog lasted nine months, from November 2007 until June 2008, the day of the wedding, with two and a half million visitors and eighty thousand comments.
In October of that same year, Blind dating turned into a book, again under the seal Aguilar, running four consecutive editions and edited in Argentina, Chile, Brazil, Spain and Portugal. In 2009, adapted for a TV series of the labor and Rosstoc DORI MEDIA, who also won the Martin Fierro Award for best comedy in 2010, was sold to 16 countries (Spain, Colombia, Peru, Bulgaria, El Salvador and Serbia, among others).
addition of blogs and books, works or has worked with several graphic media, such as Metropolis, Joy Magazine, flowercat, oh lala, In Review, The woman of my life, Style Brides and Critical Journal, where he also had a blog , the fighter, which grew to 16.000 visits per day.
As a writer, write with your real name and with others, to channel advertising agencies and local and Pramer audiovisual production, and Mandarin TV Promofilm, GP medium and for brands such as Disco, Huggies and Day's.
currently has a column in the newspaper La Nación, another in the afternoon program is Tomorrow Radio Del Plata and works as a scriptwriter for Pramer (TV) and Patagonik, scripting a movie to be filmed in July 2011. Next year will his third book, a novel to be published directly on paper. Carolina Aguirre
Notes and references www.cuchillo-de-ceramica.com, www.solostocks.com, spanish.alibaba.com, www.planetajoy.com , episodiopiloto.com, www.techlatina.com, www.webconferencia.net, bestiaria.blogspot.com, archivo.lavoz.com.ar, virtual library.
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