Are you tired of seeing, in every kitchen, the same old knives? Searching for anything to really make your cutlery collection stand out? Almazan ‘s unique knife may be what you need. In order to learn more about it, take a gander at our Almazan Kitchen Knife study.
For skilled chefs, the Serbian Chef Knife, also known as the Almazan Knife, is the best in the world, heavy, sharp, and extremely durable. Thanks to its fabric, the sharpness lasts very long. Most of these knives are made from carbon material and that keeps the knife’s edge thread sharp and extremely solid.
Not only that, but without the edge splitting or being misformed, it can also withstand a lot of sharpening.
If you want to guarantee fantastic slicing and cutting experiences, however, it is a must to get your hands on the best Serbian chef knife. There’s not much difference between the Serbian knives and the other chef’s knives, they look the same, and that can confuse everyone.
This rare piece of cutlery is intended for use in hard foods such as meats and squash. It is heavy, but is sharp enough for more delicate slicing as well, and can be used as a cleaver. Plus, it’s a perfect starter for conversation.
Kitchen Knife Almazan Features
Here are some of the awesome features of the knife from Almazan. Such characteristics demonstrate why the knife is the best for kitchen use.
Materials
In this day and age, most kitchen cutlery is made of stainless steel. It’s corrosion resistant and easy to care for. Stainless steel, however, has a flaw: it is simply not as strong as ordinary high-carbon steel.
The Almazan knives take a lead from the older knife-forging tradition. Their high-carbon steel is solid and robust, capable for a long time of holding a sharp edge. To avoid corrosion, the tradeoff is that it must be carefully preserved. It will last a lifetime if properly cared for.
Meanwhile, the handle is made of modern pakka wood. The wood that is compressed and epoxy-impregnated helps to keep out moisture. Even the handle has a long lifespan that way.
Plan, Design
Although Almazan knives are manufactured in Almazan, Spain, the style is best known as the “Serbian Chef’s Knife.” Like any ordinary cleaver, the heavy bulk of the blade helps in slicing through tough meat and bone. However, it’s ground to a really sharp point, so it can satisfy many of your needs for slicing, too. The straight edge makes the motion of slicing different from that of the knife of an ordinary chef, but it is still effective.
Treatment and Use
Almazan knife caution that your blade will come with a light oil coating. This is for the metal in transit to be protected. Prior to the first use, wash it off with soap and water.
To avoid corrosion, carbon steel must be carefully treated. Immediately after using the knife, wash and dry it with a towel. Never leave it damp, and do whatever you can to keep it free of moisture. Wipe it down after drying with a little bit of vegetable oil for better protection.
Caring for carbon steel is a bit like looking after cast iron, and for both, the rationale is the same. Oxygen can oxidize (rust) the iron atoms over time, and water speeds the process much more. Between the metal and the air, oil forms a barrier. Mineral oil can have better protection than vegetable oil for long-term storage.
Your carbon steel blade should be stronger than equivalent stainless steel to maintain the edge. Nevertheless, it will require sharpening finally. Most traditional knife sharpeners do the trick.
