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Buying a new sharp knife is not enough. You know why? It’s because, in time, your once sharp knives will be dull. They won’t cut it anymore. And the reasons is that they constantly are being exposed to moist, foods, and other harmful environments during their lifetime. And all those things make the knives get out of shape quickly.

That’s why the solution is to always buy a new knife sharpener whenever you buy a new set of kitchen knives. That tool alone will save you a lot of money, time and help keep you away from the frustration of using dull knives. But what are the main criteria of a good knife sharpener that you should buy?

The first thing you need to know before buying is to make a clear budget of how much you would spend to bring home a decent sharpener. There are many products on the market right now. And whenever you go shopping, you will see products with a varying price range from just about $30 to over $200. But if you don’t want to burn a hole in your pocket, I suggest you should put away something around $50 to be safe.

Another important note to keep in mind is that you should try something like an electronic knife sharpener if the traditional way of sharpening with whetstone doesn’t suit you. An electric sharpener is much more expensive comparing to just a tradition whetstone. But it will give you complete peace of mind when sharpening your knives since most of the work and settings are preset.

And if you really want to know my suggestions on this subject, take a look at the following resource links:

• Best pocket knife sharpeners: https://www.knives-sensei.com/best-pocket-knife-sharpener-reviews/
• Best hunting knife sharpeners: https://www.knives-sensei.com/best-hunting-knife-sharpener-reviews/
• Best sharpening stones: https://www.knives-sensei.com/best-sharpening-stone-for-kitchen-knives-reviews/
• Best sharpening steels: https://www.knives-sensei.com/best-sharpening-steel-reviews/

When using a chef knife, both hands play supporting roles to each other.

This is because while one hand is gripping the knife, the other hand holds and stabilizes the food being cut, thereby enhancing safety and efficiency. There are two key grips when holding the kitchen cutter; the blade grip and the handle grip.

It is worth noting that holding the knife wrongly can pose a serious safety hazard to you as you can end up cutting yourself.

There are several ways of holding a kitchen blade depending on the food you are cutting as well as the handling option that is perfect for you.

Here are some of the top ways of holding a kitchen knife:

Holding the knife by the handle

This is the basic knife holding option that is preferred by most people; particularly beginners and those who are less experienced in using kitchen blades such as paring knives, or cleavers.

In this option, you should place the thumb beneath the handle’s bolster and curl the fingers along the length of the handle. This grip is ideal for cooks with small hands as well as those who are not fond of using the blade grip.

In addition to this, the grip enables cooks to have good control over the knife thus allowing easy handling when preparing food.

When holding the kitchen cutter using the handle grip, it is necessary that you keep the hand firm.

This provides for good control and consequently allows you to apply reasonable force and pressure when using the blade.

Avoid extending your index finger over the blade as it can cause swelling on the finger especially when using special blades such as carving knives for long periods.

See more:

• visit knives-sensei.com website for the best deals on kitchen knives

Blade/pinch grip

This grip is ideal for professional and experienced cooks. In the pinch grip, the blade should be held between the thumb and the index finger.

The fingers should remain positioned at the base of the blade; where the blade is connected to the handle. There are cooks who prefer using thumb, index & middle fingers during the pinch grip.

This option provides the cooks with better stability and enhanced control when gripping the handle.

Overall, this blade grip is beneficial as it offers great accuracy when cutting especially for hard food items.

When making the pinch grip, the rest of the fingers should rest on the handle. Use the fingers to wrap the handle lightly for enhanced flexibility around the fingers.

The main reason for wrapping the fingers around the handle is for support and channeling strength to the fingers gripping the blade.

You will find this way helpful when practicing with bread knives or having meals with your favorite steak knives.

Avoid gripping the blade with excessive firmness as this leads to tension build up thereby increasing your likelihood of getting tired fast.

Irrespective of the grip you are using to hold the kitchen cutter, it is important that you use your dominant hand to hold the knife.

Use your free hand to guide the blade towards the food item you want to cut or chop.

The freehand helps in making even increments especially if you want to cut or slice food in even slices or pieces.

The food item that you are cutting should be maintained in a stable position for even cutting as well as for your finger’s safety.

In general, badminton racquets have the main function to knock the shuttle towards the opponent. It is an indispensable device in badminton. If you look closely you can see badminton rackets are divided into different types, each one has its own advantages. Thanks to that, people can find the racquet that best suits them. The factors used to classify racquets are as follows:

The frame of the racket

The racket is a knitted net used to hit the shuttle. It is classified in shape, which is oval and square. Squares with square frames will improve the accuracy of the player. It is, therefore, suitable for beginners. Badminton racquets do not have the advantage, but they have the advantage of being easy to handle. These racquets are better suited to players who are as skilled as intermediate players or better.

Balanced point

The badminton racket equilibrium is the point on the racket and is in the center of the racket. The equilibrium is measured from the handle to the point where the racquet is balanced. Based on equilibrium racquets are divided into three categories: light head, head weight, and balance.

– Light head or defensive: The racket is balanced against the racket. The higher the flexibility and the higher the demand, the more limited the attack is, the better. push the shuttle, cut the shuttle.

– Even balance: the racket has a balance in the middle. These racquets achieve the harmony of grid control with the creation of power shots,

– Heavy head or offensive: This is typical for powerful attacking racquets, suited for strikes, strong hits, deep passes to the back of the court. The better the attack, the better the racquet’s stiffness. Conversely, it gives less flexibility.

Size of grip

The size of the handle is denoted G. The handle has five sizes ranging from small to large G1, G2, G3, G4, and G5, which are suspected on the racquet. This is also a factor to pay attention when choosing to buy. For people with large hands should not choose a racket size is too small and small hands should not choose a racket size too large. As such it will make you uncomfortable, easy to slip from the hand. You should know what size is right for you before buying a racquet.

Conclusion

Here is my share to help you better understand the types of badminton rackets on the market. If you are a fan of badminton, I would like to share with you my brief summary of what kind of racquet you would like. Good luck!