Ecco i 4 coltelli essenziali che servono in cucina: scopri i nomi

Lo strumento giusto rende il lavoro più facile, anche in cucina: qui i coltelli sono il più antico e insostituibile degli utensili.

foto da Canva

Come faremo a stare in cucina senza coltelli? Praticamente impossibile, non serve essere uno chef stellato ma anche un appassionato di cucina alle prime armi userà l’utensili più importante che c’è, motivo di orgoglio e grandi soddisfazioni.

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Quante volte ci appassioniamo davanti la destrezza e dalla velocità con il coltello mostrato dagli chef professionisti? Oggi giorno ne vediamo molti grazie ai programmi di cucina, mostrano e vantano i loro coltelli come se fosse un gioiello prezioso, perché diciamocelo il coltello è il cuore della cucina.

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Ma sappiamo bene che ogni coltello serve per un utilizzo diverso, ognuno è indicato per un taglio specifico. Se facciamo un’accurata ricerca ce ne sono davvero tantissimi. Per ottenere il massimo rendimento è consigliabile l’acquisto di singoli coltelli, per i quali vale la pena di investire qualche soldo in più.
Partiamo dai quattro “assi”, gli indispensabili di base: I mai più senza

Ecco i nomi e gli usi di ogni singolo coltello

  • Il coltello da chef:ha la lama bilanciata, triangolare, liscia, ampia e curva sulla lunghezza, la punta affilata e il manico grande. È lungo circa 20-25 cm, è il coltello di cui non si può fare a meno, perché è in grado di svolgere quasi tutte le attività da taglio culinarie. Adatto a sminuzzare, tritare le erbe, affettare e trinciare carne e pesce; la lama usata di piatto è ideale per frantumare spezie e il guscio dei crostacei e a snocciolare/schiacciare le olive. Assolutamente vietato utilizzarlo per tagliare le ossa del pollame.
  • Lo spelucchio: Grazie alle sue ridotte dimensioni, arriva dove il coltello da cuoco deve fermarsi. Generalmente ricorda il coltello da chef in piccolo ma è più facile da controllare. La lama liscia, lunga 8-11 cm, è dritta o curva. È utile per tagliare cose piccole o per i lavori di fino o complessi come il fruit carving: lo spelucchino a lama dritta è adatto al taglio di piccoli cibi morbidi come aglio, scalogni, funghi, frutta e formaggi.
  • Il coltello a lama seghettata: È il classico “coltello del pane”. Può essere a lama media o lunga, dentellata (da 13 a 30 cm), che permette di affettare senza schiacciare il cibo. È utile per tagliare alimenti teneri con crosta o scorza spessa:Non usatelo mai per tagliare la carne o il pesce: sfilaccerebbe o strapperebbe le fibre.
  • Il coltello per le verdure o coltello santuko: Questo coltello è leggero e sottile, privo di punta, con una lama molto affilata che garantisce maggior precisione nel taglio, lunga dai 18 ai 22 cm; il manico è allineato alla parte alta della lama per un’impugnatura ergonomica e antiscivolo. Oggi è di moda sostituirlo con il versatile santoku, il coltello giapponese, che gli assomiglia molto e può essere utilizzato per molti lavori di preparazione in cucina. Usato dai cuochi in Oriente per carne, pesce e verdure, il santoku non è curvo come un coltello da chef occidentale ma è ugualmente compatto e versatile (il nome significa “tre virtù” o “tre usi”).
foto da Canva

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