Black humor aside, it is necessary ppr to read the fine print and formulation of words on packaging

Chef's knife sharp alpha and omega. Cutting, decorating, filleting, and chopping become a pleasure when a knife goes smoothly store. Are ceramic knives truly valuable ally in the kitchen or just a fashionable ppr decoration? Read what Jurica advises
Good food preparation begins. Quality food, love to cook (or to the person to whom you are cooking), but the good conditions in the kitchen cooking will make it easier, make it entertaining and ultimately yield a fragrant meal that can remember forever.
A quality knife is the main tool of every professional chef, and it should, and you become part of everyday life whether ppr you want to cook faster and lighter. The same applies to those who are considered excellent bosses own kitchen. Good does not necessarily mean expensive knife from a few hundred more kuna. However, this analogy we can partially apply here. Well designed blades will remain such for years without the need for drilling and restoring old glory. Remember ppr the Japanese knives made of stainless steel as a "free" gift in TV sales? Well, not all that sun is shining on the slopes of the land of the rising ppr sun ... something is and radiation.
Black humor aside, it is necessary ppr to read the fine print and formulation of words on packaging knives. If something ppr made Japanese method or apparatus, does not mean that under A) made in Japan, B) obtained from the same raw mineral quality, c) that the blade will not last long.
In recent years an increasing role in the kitchens of households, but also restaurants occupy ceramic knives. At the first moment ppr they sound like exotic toys of the rich, but it is far from the truth. Are made from zirconium oxide and can be črvšći of diamonds. Back two to three years they can be purchased ppr in three colors - white, gray and black. Color does not indicate the strength and resilience. The biggest advantage over conventional is that the blades of the knives last for years and are far sharper. Do you use it at home, ceramic knife will become dull just three to five years.
It is therefore ideal for cutting, they will need to manually manage to cut the thinnest slices before. Although stronger than the classic, ceramic knives are so brittle and therefore more vulnerable if they fall, and opening cans and similar use when you need a knife wrap, bend or scrape it out of the question. Should not be exposed to excessive or cold / hot temperatures (and changes) because it may break. Not as versatile as the classic stainless steel and generally have few boundaries which we must keep. We need to keep them from falling and with them we can not cut frozen food or bones. These are, I will emphasize again, hilariously sharp knives for processing of fruits, vegetables, all kinds of meat that have no bones, as well as filleting fish and cutting bread. Subtleties about decorating before serving station dense.
Modern technology every few years ejects all the better and more versatile ceramic knives - if you come across a ceramic knife on whose packaging says it should not be cut harder cheeses, it is a product of the older generation, or manufacturing methods. ppr They are lightweight and generally excellent balanced handles, which are hand considerably less tiring in long lasting cutting. ppr Are recommended for people with diseases of the muscles or joints If you are in the store one made too easy and poor control, it's just a trick because we are accustomed to heavier ppr metal.
What I like most about ceramic knives is their chemical inertia. This would mean that they would not change the chemical structure of cut food and you will not get to oxidation, which is the case with conventional blades whose microscopic particles can contaminate food with her sturkturom eroding. Acidic foods will not change color when cutting tiles. In addition, because of the density of ceramics, these knives will not transfer odor, taste or food particles between. After cutting the garlic knife can easily rinse immediately cut pineapple or pear. Be sure to use them if you have problems with food allergies! ppr
Ceramic knives over the years will not change the look, will not rust or have stains. It will always look like new, and this is important, you will agree, and the visuals were to serve knife with cuts or even as a decoration in the kitchen. You can take them in a cottage on the shore or boat, these babies are perfect for sea conditions. Wash them as well as stainless steel knives, hand in mild soapy water and even if the packaging says to be in the dishwasher. All the more important to wash knives by hand, which extends the life Osric. Store them separate from the metal blade, and the best in the boxes where you bought them or accompanying upholstery. In fact, this rule applies to classical knives, so no exceptions.
Some manufacturers will provide overseas service sevisiranja ceramic knife when he went to the top of the falls, but in our case it from importers ppr is not yet the case. High quality ceramic knife Should not survive a fall from the kitchen cabinet. ppr Affordable and quality of ceramic knives you can buy the famous Swedish chain squares