Business & Industry
Aug 1, 2016
Portuguese Cutting Edge
The pleasure we gain while in the process of cooking depends not only on the quality of products, but on the knives used for cutting, too. Everyone fond of cooking is sure to have a set of good kitchen knives in his/her kitchen.
The Main Types of Kitchen Knives
For cutting different kinds of products corresponding types of knives of specific shape and sharpening are recommended. For instance, a chef's knife has got quite a wide application: the thin part of it is used to slice fillets, shred herbs; with the middle part they chop up cabbage and other vegetables; and with the thick one they cut meat and thin bones. The universal knife is used to slice different kinds of meat, cheese, vegetables. The fillet knife is the narrowest and the longest one. Thin slices of meat or fish are cut with it. Due to the flexibility of the blade, a thin fish skin can be taken out, or fillet separated from bones. The bread knife has got a long serrated blade. Such kind of knife "saws" the bread crust, and cuts the soft crumb without crumpling it. It is also good to cut watermelons, melons, pineapples.
Choosing a knife, it is necessary to pay attention to the wideness of its blade: the wider it is, the firmer is the knife, and the more precise cut it produces. At the same time, while cutting with a wide blade knife, a bigger friction appears, so one has to make more effort. A knife with a narrow blade cuts easier, but it isn't suitable for solid products because of its fragility.
Such are the most types of kitchen knives. However, if necessary, this arsenal can be greatly expanded.
A Portuguese company, SICO, has been producing cutlery for almost 60 years, offering its customers a broad range comprised of more than 2000 models of such segments as: kitchen knives, professional knives, cleavers, spatulas, forks, pocket knives, blades for the food industry, and many others.
At the production premises of 8000m2, 50 skilled specialists daily produce around 4000 high quality articles, which makes company one of the principal professional cutlery manufacturers, renowned both in Portugal and abroad.
The priority of the brand is to satisfy the requests of its clients. To achieve this goal, the company regularly conducts refreshing courses for its staff, takes care of their motivation and professional growth; keeps pace with technology development, investing into equipment and know-how modernisation; thoroughly approaches the selection of raw materials for the production, choosing the best ones; presents its goods at the specialized fairs and exhibitions; keeps up high standards of quality control systems, and is sensitive to the issues of environmental protection.
Provided that SICO production is widely used in the food industry, where the HACCP (Hazard Analysis and Critical Control Points) standards must be strictly respected, the brand has developed a line of professional kitchen knives with handles of different colours, according to the categories of their application, which significantly facilitates the cross-contamination control.
Thinking of its clients' necessities, SICO offers customization of either blades, or handles, of its production. By means of laser, the cutting surface, or the handle, can be engraved with a logotype, image, or an inscription, depending on the choice of a customer.
Maintenance for SICO Knives
In an old housekeeping book, "Your VIP Partner" has found a tip how to take care of kitchen knives, used by our grandmothers: "Very often it happens so that maidservants, having taken forks and knives away from the dinner table, and having no time to clean them right away, put them soaking in the water, thus, the handles get deteriorated. If the dirty forks and knives are left like this for a while, the steel gets stains which are very difficult to get rid of, so, some housewives advise keeping in the kitchen a large pot with wet sand, where the knives and forks should be stuck into up to their handles, right after they are taken away from the table, and should be kept there till they are cleaned. The sand must be changed daily."
Virtually, soaking knives in the water, especially, with the wooden handles, is not a good idea. The knives get spoiled of this kind of treatment – their handles get cracks, the blades gain stains due to the chemical reactions of the metal with the rests of food and cleaning agents.
Moreover, changing sand in a big pot in the contemporary urban conditions, especially, if the housewife lives in a high-rise building, is a kind of troublesome. Therefore, if you don't have lazy sluggish maidservants at home, it'll be enough just to rinse your SICO knives in the warm water, and dry them with a towel. And – no trouble.