Carving knives: types and rules of use

Decorating vegetables and fruits – carving – is becoming an increasingly popular activity. Mastering the art of carving is not as difficult as it might seem. The key is to have the right tools on hand and be patient. Applying patterns to the surface of fruits or vegetables and cutting out shapes from them is done with special knives .

History of appearance

The history of carving began many centuries ago in Southeast Asia. At first, shaped cuttings of fruits and vegetables were used to decorate a meager, predominantly plant-based table. Later, the creation of edible installations grew into real art. Special tools began to be used for it: stencils, notches, blades.

Over time, carving has improved. In each country it acquired its own characteristics. Today in Thailand, craftsmen cut exquisite orchids from fruits and vegetables and create fancy ornaments. In Japan and China they depict animals or mythical dragons.

Figure cutting has become a part of our lives. And the spread of carving, of course, is facilitated by the fashion for dishes from Asian cuisines. Nowadays, artistic cutting of fruits and vegetables is more common in Europe than in Russia. In our country, decorative cutting of fruits and vegetables is used in extremely rare cases, when the theme of the table design suggests it.

Knife classification

There are the following types of carving knives:

• Thai is perhaps the most popular tool for artistic cutting;
• carving for creating recesses - has a blade with a figured tip;
• engraving for applying linear patterns - has a triangular blade;
• crescent-shaped for the design of small elements - has a rounded blade;
• a recess knife for cutting out spheres or hemispheres from fruits and removing their entrails - its sharp side looks like a deep spherical or figured spoon;
• blade for cutting thin strips – distinguished by the presence of a notch in the middle.

The types of cutting products listed above are the main tools. In addition to them, there are also: serpentine cutters (working on the principle of a pencil sharpener), screw and spiral devices (similar to a funnel), and so-called “curlers”. The latter allow you to cut original curls from hard oblong fruits (zucchini, eggplant).

Product Features

Carving knives differ from classic cutting products in their unusual blade shape and ergonomic handle. Such knives fit comfortably into the palm of any size. In the process of working with devices for artistic cutting, it is impossible to get hurt or cut.

Devices for figure decoration are not cheap. The manufacturing technology of carving devices is not simple. Therefore, if a seller offers high-quality tools at low prices, then know that, most likely, you will be dealing with low-quality Chinese fakes. Many foreign manufacturers put a special mark on the handles of their products. And some of them even assign a personal number to each of their products.

Materials: what to choose?

Carving blades are made from:

• stainless metal - alloy steel with heat-resistant properties;
• aluminum - a raw material that can be easily molded, cast and machined;
• ceramics - a material with increased wear resistance and strength.

Stainless steel tools have a coating (of chromium, vanadium or molybdenum) that prevents the metal material from interacting with the product. This device is suitable for cutting raw vegetables and fruits. The aluminum item is lightweight, so it is good for working with soft fruits. The ceramic knife also looks good. But this device cannot be used to cut frozen foods. The ceramic product does not rust.

The handle of the shape cutting device is made of plastic or metal. In general, the material of the handle is not as important as its shape. Therefore, when choosing a product, you need to take into account the dimensions of your palm and fingers. Of considerable importance for the device is the shift of the center of gravity of the instrument towards the handle. This knife will not fall out even if your fingers are relaxed.

How to use?

All artistic cutting tools are used differently. For example, a Thai knife is placed in the palm between the second and third fingers (like a writing instrument). This sharp grip provides maximum control over the movements of the cutting edge. The carving device is used in the same way or simply taken by the handle of the product.

A blade with a pointed tip is used for cuttingcreation of miniature details, design of grooves of various depths on the rind of fruits, application of engraving paintings.
A wide blade with small sharp rings at the end that catch the zest of citrus fruits well is used for cutting thin oblong slices of fruits and vegetables.

A blade in the form of a hemisphere - for cutting round or oval parts from the pulp of juicy fruits, as well as creating designs based on an oval. This tool can also be used to prepare neat miniature sandwiches based on fruits and vegetables.
Using a device with a thin tip on the cutting edge, shavings from hard fruits (cucumber or carrots) are cut. Using this device, thin grooves are also made.
A wide grooved blade is used to cut out various decorative elements and give them a wavy appearance.

How to sharpen blades on figured knives?

Threaded thin carving tools are best sharpened in specialized workshops. Only a properly sharpened edge can ensure good cutting and prevent the knife from becoming dull. Therefore, the thin blade of the cutting device must be sharpened evenly, at a precise angle.

Sharpening thick and rough tools can be done with sandpaper, miniature files for delicate work, or mini grinders. Sharpening can begin only when the cutting edge is parallel to the plane of the grinder. If the knife is sharp on one side, then it only needs to be sharpened on that side. When sharpening, the blade should move only in the direction perpendicular to the cutting edge at the point of contact. Do not rush during the sharpening process. Also, do not press too hard on the knife or musat. Grinding a sharp object must be carried out with precise and confident movements.

It is not recommended to sharpen the tool too often. Many manufacturers coat their artistic cutting blades with a solid metal substance. Coated devices can be self-sharpening. Therefore, if you sharpen too often, you can simply ruin them.

Rules for caring for figured knives

In order for carving tools to serve for a long time, it is necessary:

• store products in a special case to avoid damage to the blade;
• After each use, rinse the blades with water and dry them with a towel;
• Periodically sharpen the cutting edge of the device so that it remains sharp.

Why choose knives for carving?

Many people mistakenly assume that artistic cutting of food can be easily done with a standard kitchen appliance. But that's not true! A household tool cannot fully replace a special figured knife. The latter is equipped with a thin blade and a durable handle. Its weight does not have any effect on the precision of movements during long work.

The handle of the karting knife fits comfortably in the palm, thereby providing a comfortable grip. The curved blade makes smooth and precise cuts, unlike a classic kitchen appliance. The length of the edge allows you to control the thickness of the cut products. Thanks to this property, the carving knife is also well suited for uniform cutting of meat slices.

Recommendations for selection

For each job you need to choose your own device. For example, a shaped tool is only suitable for cutting out decorative elements. A spiral tool will easily cut springs, but it will not cope with small parts. Remember that the appearance of the instrument must be impeccable. The cutting device must not have nicks or burrs.

Choose an ergonomic handle. This is especially important if the device will have to be used for a long time. If the pen is uncomfortable in your hand when working, this can lead to rapid fatigue and the appearance of calluses on the palms. It would be good if a round hole was cut out on the handle, through which the product could be hung for long-term storage. Don't buy an item that weighs more than 100-130 grams. A heavy knife is more difficult to work with.