Types of Ceramic Knives that you can purchaseIf you're thinking about buying a new ceramic knife for your kitchen, or even a ceramic hunting knife, there are many styles to choose from today. Ceramic knives offer many advantages over traditional steel. They're incredibly sharp and do not dull very quickly and they will never rust or pit. Here are some of the most popular types of ceramic knives now available.
Ceramic Folding KnivesFolding knives are great multi-purpose tools, and the ceramic variety can cut through rope and string, slice fresh fruit, open boxes, come in handy during camping and more, all without losing its fine edge. Ceramic folding knives are also very popular among hunters, as their sharp blades make it easy to skin and dress game in the field.
Ceramic Hunting KnivesThere are many types of hunting knives, many of which you can buy in ceramic. Because ceramic knives cannot be used for cutting into hard food or objects, don't choose ceramic hunting knives for jobs that require splitting bone.
The drop point knife is one type of ceramic hunting knife you can use, which is very lightweight and small with a sharp edge that stays sharp about ten times longer than a steel blade. These knives have a wide drop point blade to quickly skin animals with the whole blade, not just the point.
Many hunters also appreciate a gut hook knife, which is a specialist knife for field dressing game. Ceramic gut knives have a unique shape with an elongated hook to make incisions in the abdomen and work very well as secondary knives in your arsenal.
Ceramic Kitchen Knives
Chef knives are one of the most useful types of kitchen knives you can buy, and one of the most popular types of ceramic knives. If you get only one ceramic kitchen knife, make it a chef's knife. This style comes in many sizes and it's used to chop and slice food with a large, broad blade that curves upward to rock the blade to mince food. www.wilsoncutlery.com has one of the best Knives you can find.
Paring knives are another popular style in ceramic and this style has a fine point for greater control. Utility knives are also available for miscellaneous jobs around the kitchen, whether it's slicing boneless meat or large vegetables. Many people also find great use with a Santoku knife in ceramic. This Japanese version of the chef's knife chops vegetables yet has a large, flat blade to scoop up the food and move it from the cutting board to the skillet.
Ceramic knives are available in so many styles and they're incredibly useful around the kitchen and the house. Whether you invest in a ceramic knife set or just replace a single blade in your home, you won't regret it. It ideal to stick with the experts and settle for www.wilsoncutlery.com products.
Quick and Interesting Information on Food Safety and your Cutting Boards
Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards.
For example, if you cut up a raw chicken, and then use the same cutting board to slice a tomato for your salad, you run the risk of cross-contamination – with bacteria from the chicken being transferred to the tomato. That, of course, would be bad.
And vegetarians aren’t off the hook either. Fruits and vegetables can also carry pathogens (and transfer them to cutting boards).To reduce the risk of foodborne illness in your kitchen, here are some things you should know about cutting boards.
Plastic versus Wood
For a long time, most (if not all) cutting boards were made of wood. But at some point people began using plastic cutting boards. The idea was that they were easier to clean (and sanitize), and therefore were safer.
But in the late 1980s, a UC Davis researcher named Dean Cliver – the de facto godfather of cutting board food safety – decided to investigate whether plastic cutting boards really were safer. Answer: not really.
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but it’s also (often) tougher in general – you won’t find as many deep scratches in the surface.
In addition, researchers have discovered that the type of wood your cutting board is made from also makes a difference.
“Hardwoods, like maple, are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria – which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State. “Soft woods, like cypress, are less likely to dull the edge of your knife, but also pose a greater food safety risk,” Chapman explains. “That’s because they have larger grains, which allows the wood to split apart more easily, forming grooves where bacteria can thrive.”
Which type of cutting board should you use? Chapman recommends using plastic cutting boards for meat and wood cutting boards for fruit, vegetables, or any ready-to-eat foods (like bread or cheese). Why use plastic cutting boards for meat? Because of how you wash them.
Cleaning Your Cutting Board
Plastic and wood have different characteristics, so you have to handle them differently.
Plastic cutting boards can be placed in the dishwasher, where they can be sanitized by washing at high temperatures. But wood cutting boards would quickly be ruined by a dishwasher, and not everyone owns a dishwasher. If you’re washing a cutting board by hand, you should:
• Rinse the debris off the cutting board (being careful not to splatter contaminated water all over the place);
• Scrub the cutting board with soap and water (to get out anything in the scratches or grooves on the board’s surface); and
• Sanitize the cutting board (you should use different sanitizers for wood cutting boards than for plastic ones).
For plastic cutting boards, you should use a chlorine-based sanitizer, such as a solution of bleach and water (one tablespoon of bleach per gallon of water – has a shelf life of a week or two). But for wood cutting boards, you should use a quaternary ammonium sanitizer, such as a solution of Mr. Clean and water (follow the dilution instructions on the label).
“This is because chlorine binds very easily to organic materials, like the wood in a cutting board, which neutralizes its antibacterial properties,” Chapman says. “Quaternary ammonium is more effective at killing bacteria on wood or other organic surfaces.”
It’s worth noting that you should also sanitize your kitchen sponge/rag/brush after you’ve used it to scrub the chicken-juice off your cutting board – or else you run the risk of contaminating the next thing you wash (which is the exact opposite of what you’re trying to do).
The last step in cleaning your cutting board is an important one – dry it.
“Make sure you put the cutting board somewhere that air circulates, so that it can dry completely,” Chapman says. Bacteria need moisture to grow, and you don’t want to give them a welcoming environment.
“Historically, butchers used to put salt on their butcher blocks to keep them from smelling bad,” Chapman says. “This worked because the salt drew the moisture out of the wood and prevented bacterial contamination, which is what caused the smell – though the butchers didn’t know it at the time.”
When to Replace Your Cutting BoardAt some point, scrubbing and sanitizing might not be enough. When your cutting board has accumulated a lot of deep grooves from repeated use, you probably need to replace it.
“The more grooves it has, and the bigger they are, the more area is available for trapping moisture and giving bacteria a place to proliferate,” Chapman says.
A last tip: To make your experience on the Cutting Board better, you can rely on www.wilsoncutlery.com Ceramic Knives. It blends with your health, Safety and Kitchen needs.