1. It is very likely that knives bought in a set will be cheaper than the same knives bought individually.

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Wooden block with a slot for each knife

2. The set may contain a storing system for your knives. There may be a wooden, stainless steel, glass or plastic block with a slot for each knife, which is a wonderful way to store your knives. Some sets even have blocks with free slots for extra knives. You may fill these slots later, with, for example, a pair of steak knives.

With a glass or transparent plastic block, you can see the blades of your knives, which makes it easy for you to find the one you want, when you want it. Alternatively, the storing system may be a case or a box made from aluminum or wood. Such a set is a good variant in case you are a cook and move from place to place, because it offers a safe way of transporting your knives.

3. The set may contain a honing steel. This is a necessary tool for keeping your knives sharp.

When you buy the steel together with the set, you can be sure that they are from one and the same manufacturer and that the firmness of the honing steel conforms to the firmness of the blades of the knives from the set.

4. The set may contain scissors that you can use for different purposes. For example…

• to open packets with food
• to cut kitchen paper
• to snip spices, vegetables or dried fruit…

5. Kitchen knife sets are also a wonderful idea for a present, for example to a newly married couple.

Types of kitchen knife sets

Different sets contain different types of kitchen knives, to cater to various needs and different culinary skills. If you are an experienced cook, you’ll probably have a very good idea of what knives and accessories your set should contain. For example, there are sets with 23 pieces, enabling you to perform just about every kitchen task.

Set of two Asian knives

If you cook mainly Asian food, choose a set of Asian knives. There are some sets in which the chef’s knife is replaced by its Asian counterpart, the Santoku. The paring knife, another main knife, has a straight cutting edge and is also suitable for Asian food.

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But if you are a beginner in the culinary arts, a good set for you would be this one, containing only the main knives…

• a chef’s knife
• a paring knife
• a bread knife
• just one extra knife at most, for example a utility knife, in case you don’t find a set with only the first three knives

With this set you will meet most of your cutting needs. This is a better option for you than taking a set with a great assortment of knives, without knowing whether you will ever use some of them. It is also a cheaper variant.

In time, when you have a better idea of what knives will best serve your particular cooking needs, you can add other, more specialized knives to your set. For example…

• a utility knife
• a boning knife
• a carving knife (you can find this knife as a separate set in an elegant box together with a fork)
• a cleaver
• steak knives (you can also find these knives as a separate set in a wooden block or a box)
• Asian knives such as Santoku, Deba Knife, Usuba, Fish Knives
• special kitchen knives for cheese, fruit, tomatoes, seafood…

Conclusion

1. You will use your kitchen knives constantly, so select a set with the best knives you can afford. Some of the highest quality kitchen knife brands are the German J.A. Henckels and Wusthof.

2. No matter what set you select, you may always buy knives individually. This might be the case when you want…

• to restore a lost or damaged knife from the set
• to duplicate a given knife from the set if you and someone else will work in the kitchen
• to have a smaller version of existing knife from the set. For example, this might be the case if your hands are small and, in order to work more comfortably, you want a six-inch long chef’s knife instead of the eight-inch one from the set

3. The starter sets, i.e. ones that contain only basic knives, may not include a storing system plus honing steel. Choose a slightly bigger set if necessary, if it has these two useful extras. Click here for the best deals on kitchen knife sets.

Tips about using a honing steel

To properly realign the edge of your knife, it is best to place the tip of the honing steel on a cutting board or kitchen towel holding the rod vertically. This will give you a vertical line and will prevent slipping.

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Hold the knife in your strong hand and place the knife blade at the top of the steel at an angle of approximately 25 degrees. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Remember, the secret is to be gentle; don’t push too hard. Do this five to ten times, then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to retain the knife’s balance.

Sharpening knife using a honing steel

Sharpening knife using a honing steel

It is very important to maintain the angle of approximately 25 degrees and to run the full length of the cutting edge along the steel from the handle to the tip of the knife. Speed of movement plays no part in this process.

In addition, always clean your honing steel before using it. The grooves that run the length of the rod can become clogged with grease and food, which will reduce the effectiveness of the steel. If you can no longer feel the grooves on the steel, it is time to replace it.

Use a steel at least 10 inches long, so that you are able to hone your bigger knives as well.

Tips about using manual and electric knife sharpeners

Place the sharpener on a work surface and hold securely with one hand. Draw the knife through the slots with the other hand. Since sharpeners vary drastically, be sure to follow the operating instructions to the letter. If you aren’t careful, electric knife sharpeners can grind away more steel than you may have intended, limiting the life of your knife.

Knife sharpening video

The following video is about Chef’s Choice knife sharpener – one of the top brands on the market. As you will see on the video, it is best to select a sharpener with several slots, angular guides and diamond abrasives. Diamond is very hard, sharpens aggressively and removes metal without upsetting the temper of the knife blade.

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Tips about using a sharpening stone

Sharpening knife using a sharpening stone

Place a damp kitchen towel on the countertop and put the stone on top of the towel. This will help prevent the stone from slipping. Grip your knife by the handle with one hand and hold it at an angle of approximately 25 degrees from the stone. Use your free hand to apply even pressure to back of the knife and carefully draw the entire length of the blade over the stone. Turn the knife over and repeat the process. Make sure you maintain the angle of approximately 25 degrees, and always use an equal number of passes for each side. Keep repeating this process until the knife is sharp. When you’re done, carefully rinse the knife off and dry immediately.

To sharpen your knives well, use stones with different grades of coarseness, as with the slots of the sharpeners.

Knife sharpening video

Related links:

• Tips about choosing quality kitchen knife sharpeners

Basic safety measures

1. Keep knives sharp. A sharp knife is safer than a dull one because it requires less pressure in cutting. The knife will not slip as easily and your hand will not tire as quickly.

2. Use the correct size and type of knife for the job. Hold the knife firmly in your hand and cut away from the body. Use a wood or poly-ethylene cutting board.

Acrylic, ceramic and similar hard surfaces are tough on a knife edge because they do not “give” with the edge.

3. Make sure that knives lying on flat surfaces are never covered with towels, napkins or other materials. After handling a knife, lay it down in a cleared area, with the blade and point away from the body, and away from the edge of the table or cutting area.

4. Do not reach blindly for a knife. Reach deliberately for the handle. When handing a knife to another person, do so with the handle toward him or her.

5. Never try to catch a falling knife!

6. Sharp knives should be washed separately. Do not wash with other utensils. Each knife should be dried separately, always keeping the sharp cutting edge away from the hand. Dry knife blades from the back to the cutting edge.

7. Do not store knives loose in a drawer! Keep knives stored in a knife block or an in-drawer knife tray when not in use. If using a magnetic holder, make sure magnets are strong enough to hold knives securely in place and that the knives are clean. A greasy knife will not adhere properly to a magnetic rack.

8. Keep knives safely out of the reach of children.

9. Never test the sharpness of a knife by running your finger along the edge!

Care of knives

A good knife is an investment. With proper care it will last a lifetime.

1. No metal is completely “stainless”. Do not allow acidic foods (lemon, mustard, ketchup, etc.) to remain on the blade after use. This might cause some slight tarnishing. Should the blade show some signs of staining, use a non-abrasive metal polish for cleaning.

2. Do not put knives in the dishwasher. Banging against other cutlery or pots and pans will nick the blades.

3. Wipe the knife clean with a wet cloth and dishwashing detergent. Dry immediately. Dry from the back of the knife to the blade.

4. Knives are ideally stored in a knife block; they may also be stored in an in-drawer knife tray. Try not to put a good knife in a drawer unless you have an in-drawer knife tray. When put in a drawer together with other cutlery, irreparable blade damage may result. This type of storage also results in higher incidence of injury.

5. Do not abuse knives as screwdrivers or can openers. This is not their designed purpose and may result in bending or breaking the blade or edge of the knife.

6. Wood handle knives will last if properly dried after each use, and you occasionally apply mineral oil to the handle to help maintain the attractive finish. This will also help protect handle from moisture damage.

Proper knife storage

Knives have to be stored in a safe place, protecting the cutting edge and guarding against injuries. While many professional chefs carry their kitchen tools in their own attache case or compact knife roll, you will want a more convenient method of knife storage. J.A. Henckels was one of the first cutlery manufacturers to introduce safe, easy knife storage for the kitchen.

Wooden knife blocks

The most popular and suitable storage system for fine knives. The counter-top slant block offers easy access and fits underneath kitchen cabinets.

The size of the block varies with the number of knives to be stored. Most J.A. Henckels blocks also have a slot for kitchen shears.

Wooden in-drawer knife trays

Convenient for the customer who wants the features of a knife block and wants to store knives in a drawer. J.A. Henckels In-Drawer Knife Tray is designed with the same expertise as the counter-top blocks. It fits most kitchen drawers easily.

Magnetic wall mounts

Convenient for the customer who wants easy access but does not have counter space, J.A. Henckels offers magna bars.

Cutting boards and surfaces

Cutting surfaces should be:

• Smooth
• Easy to clean
• “Give” with contact with knife edge

J.A. Henckels recommends surfaces that can be easily cleaned and kept hygienic:

• Wooden cutting boards
• Quality polyethylene boards
• Remember: If wooden boards are used, clean them thoroughly, immediately after use to avoid harmful bacteria growth.

Avoid hard surfaces than can damage the knife:

• China
• Porcelain
• Formica
• Tile
• Other hard surfaces

J.A. Henckels is one of the highest quality kitchen knife brands. Read more about their products on http://usa.jahenckels.com.

Cook's knife

For example, the Cook’s knife, no kitchen is complete without at least one of these manually-operated food processors. It is the most essential of all knives used in the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every kind of food. Perfectly balanced, an extension of your hand.

Paring knife

Another main knife, the Paring knife, is ideal for more delicate work. You can use it to work on items of food while holding them in your other hand. For example, for peeling potatoes or removing their blemishes, for chopping garlic or parsley, for coring peaches or apples, etc.

Bread knife

Other main knife, the Bread knife, enables you to cut hard, thick bread crusts quite effortlessly. You can also use it to cut very fresh bread, cake, water-melon, etc. Its blade is usually serrated and from 5 to 9 inches (13 to 23 cm) long; enough to cut slices from long or round loaves of bread.

Click on the following link to read about other kitchen knives, each with a different function. For example:

• Peeling knife
• Tomato knife
• Steak knife
• Boning knife
• Fillet knife…

http://www.wusthof.com/en/perfect-knife.asp

Calphalon cutlery - 8 inch chef’s knife

Forged knives are handcrafted and represent the highest quality cutlery available. A forged knife always feature a bolster and a tang. A bolster is the center support piece between the blade and the handle. The tang is the portion of the metal enclosed by the handle. Forged kitchen knives are durable, strong and remain sharp for a long time. They won’t stain, rust or add a metallic taste to your food.

After reading this article you will also learn:

• How to hold a knife correctly.
• How to use a honing steel and why it is the most important tool in a knife block.
• Types of kitchen knives, etc.

Click on the following link to read the whole information. Once there, click on the text that says “Cutlery: Design, Techniques & Uses”.
http://www.calphalon.com/calphalon/consumer/kitchensmart/

1. How much space do you have on the kitchen countertop?

If you want a large cutting board (for example, 19 to 13 inches (48 to 33 cm)), you must have a place to put it on the countertop. You may also wish to leave the board there after use. Do you have enough free space?

2. How often, and for what purpose, are you going to use the cutting board?

If you are going to use it mainly for little cutting tasks or to serve small amounts of food, there is no point in having a large cutting board. However, if you are going to cut or chop foods such as raw meat, poultry, fish, etc., a larger board will be more comfortable for you because you will feel more at ease. In addition, a large board is good when serving a greater amount of food, for example a combination of different ingredients like cheese, vegetables, roasted meat, bread, etc.

3. Will you be able to wash the cutting board easily in the sink?

To wash the board thoroughly and easily, you need to be able to put it into the sink to a certain extent.

Characteristics of kitchen cutting boards

Cutting boards may be rectangular, square, round, oval, and with pleasantly-shaped edges for a better look when serving with them on the table.

Some boards have a rough undersurface, or feet on the underside. Thus the board won’t slip while you use it. The disadvantage here is that you can’t use both sides of the board.

Some boards are especially suitable for cutting raw meat (in addition to all the other ingredients, of course). They have grooves on one or both surfaces, whose purpose is to trap the juices of the foods you cut. In addition to the juices not staining the countertop or table, you can use them for the sauce of the meal you are preparing.

Carving board with grooves

Other boards are suitable mainly for cutting bread, as they are usually boards with slats on a removable tray. When you cut bread, the crumbs fall between the board slats on this tray, without being scattered on the countertop, the table or the floor. Some boards have also guides for cutting slices of the same size.

Bread slicer with crumb catcher

Yet more boards are designed to fit over the sink. They are ideal in case your kitchen is small and you don’t have enough space on the countertop. Some of these boards have a small colander by one of the ends to wash/rinse the foods you cut, or a bin for the cut ingredients.

Over the sink cutting board

Some of kitchen cutting boards come in a package from several boards with different sizes; enough to meet most of your needs for cutting or serving.

Types of kitchen cutting boards

Boards may be divided into two basic types…

• wood cutting boards
• plastic cutting boards

Wood cutting boards

Wood boards are made from hardwood, such as maple and oak, and from bamboo as well (which is actually a grass). According to the way they are manufactured, wooden boards may be…

1. End-grain boards: here, each piece of the board is arranged so that the grain of the wood runs vertically. These cutting boards are of very high quality and look like chess-boards. They are harder and more durable than other wooden boards and are more resistant to knife cuts.

End-grain wood cutting board

2. Flat-grain boards: most wood cutting boards are flat-grain, perhaps because it is easier to make them. Here, the grain of each piece runs horizontally.

Flat-grain wood cutting board

Characteristic features of wood cutting boards…

• wood boards are visually appealing: this is the classical type of cutting board. Even old, with lots of knife scars on them, these boards look unique. You can bring an accent to the kitchen by leaving a good wooden board on the countertop.
• wood boards don’t blunt the knife blade as fast as other cutting boards like glass or marble ones, which are harder.
• wood boards are strong and durable if you maintain them properly.
• to a certain extent, knife scars on wood boards will fade with time.

Disadvantages…

• hardwood cutting boards are heavy (while bamboo boards are light). That’s why some boards have handles. Handles may be carved in the board, projecting out of it, and may have a rough surface to prevent slippage when your hands are wet. A heavy board is, however, an advantage when you want to knead bread dough manually or do any other harder task.
• wood boards usually cannot be used in a dish-washer, though some are specially made for such use.
• wood boards require maintenance if they are to remain in good condition.
• wood boards are porous, which makes them susceptible to bacteria and odors.

Plastic cutting boards

Characteristic features of plastic cutting boards…

Synthetic cutting board with handle

• plastic cutting boards don’t stain easily because of their non-porous surface. Food juices won’t penetrate into them, which will reduce the possibility of bacteria. Some synthetic boards even have an anti-bacterial coating.
• plastic boards are lighter than wooden boards, which makes them easier to work with.
• you can usually wash them in a dish-washer, which is good as far as your board’s hygiene is concerned. However, the thinner and more flexible synthetic boards may not be strong enough to use in a dish-washer.
• plastic boards are available in a greater range of colors and shapes, which offers the opportunity to give your kitchen a more modern look.
• plastic boards are cheaper than wooden boards.
• being thinner than wooden boards, plastic cutting boards are more flexible, which can be useful. For example, you can chop onions and then bend the board to put the onion right into the pan without it scattering out.

Disadvantages…

• plastic boards don’t possess the charm of wooden boards.

How to look after your kitchen cutting boards

1. Keep your boards clean, whether they be wood or plastic. Wash them with hot soap and water after every use. This is especially important if you have just been cutting raw meat, poultry or sea food and you want to use the board for ready-to-eat foods such as vegetables, fruit, cheese, etc.

2. Depending on the usage, disinfect the boards periodically with chlorine bleach. Give the board a preliminary wash, then pour the bleach solution on it and leave it for several minutes. Then, rinse the board with hot water and leave it to dry.

3. Keep your boards dry when you don’t use them, because any bacteria that find their way onto the board will not survive for more than a few hours without moisture.

4. Don’t leave wood boards to soak in water. They may widen or become soft, or the joints between their composing pieces may weaken.

5. Oil the wood boards to prevent them from becoming too dry and splitting over time. Apply a layer of food-grade mineral oil to the board surface at regular intervals. Wait several hours until the oil soaks into the board. Oil again if necessary and at the end, wipe off any excess oil. Then wash the board and leave it to dry.

6. Use the entire surface area of the boards when cutting, to ensure even wear. Turn boards that have two cutting surfaces, to wear each surface equally.

7. Don’t chop on the boards crudely, with a big knife such as a cleaver, because you may damage the board’s surface.

8. Change the boards when you see deep grooves or cracks in them. It is more difficult to clean such boards, and bacteria may lodge in the crevices.

Conclusion

It’s a good idea to have several cutting boards to avoid possible cross-contamination. Use one board for raw meat, poultry and fish and another for cooked or ready-to-eat foods such as roasted meat, sausages, vegetables, fruit, bread, etc.

Or use plastic cutting boards, with a different color for different kinds of food. For example…

• a red board for raw meat
• a yellow one for poultry
• a green one for vegetables

Or use several wooden boards, with different sizes for different types of food. Or just one wooden board, using one side for one type of food and the other side for other types of food. Click here for the best deals on cutting boards.

• a sharpening steel.
• a sharpening stone.
• manual and electric sharpeners.
• a sharpener attached to a can opener…

To have an effect on the knife blades, these instruments use steel pieces or some of the following abrasives…

• ceramic.
• tungsten carbide.
• diamond.
• natural or manmade stone…

Whether a sharpener will sharpen your knife, or only keep it sharp for a certain period of time, depends on the way it works.

Characteristics of kitchen knife sharpeners

Sharpening steel

Honing steel

This is a wonderful tool for keeping your knives sharp. Using it, you don’t sharpen the knife to create a new cutting edge, but just straighten the blade edge, removing a minimum quantity of metal. After a definite period of time (depending on how often you use the knives), the steel will keep your knives sharp no longer, and you’ll have to use some of the instruments for sharpening below.

With a simple ceramic stick, or a stick with a diamond coating, you will sharpen the knife to a certain extent, because these implements are harder then a standard steel rod, but with them you will only prolong the period between sharpening.

You may buy a honing steel either together with a kitchen knife set or separately, and the better ones have a textured or non-slip handle for your comfort. Some also have a magnet that attracts the knife swarves and prevents them from falling on the countertop.

I think that the standard steel rod remains the best choice, because it won’t break if you drop it, as it may occur with the ceramic stick. In addition, with a stick that has a diamond coating, the coating will probably get scrubbed off with time.

Manual and electric knife sharpeners

Both types of sharpener (manual and electric) are comparatively easy to use and are a good option for the domestic cook. They usually have guides that help you to hold the knife at the correct angle, thus making its cutting edge symmetrical on both sides.

Electric knife sharpener with several slots, angular guides and diamond abrasives

Manual knife sharpener with two slots

As far as cleaning is concerned, some sharpeners have a magnetic pad that gathers the knife swarves during sharpening, thus making it easier to clean up afterwards. Other sharpeners have rubber feet for greater stability.

To sharpen your knives well, select a sharpener (no matter whether it is manual or electric) with several slots, angular guides and diamond abrasives if possible. Diamond is very hard, sharpens aggressively and removes metal without upsetting the temper of the knife blade.

As you use the various sharpener slots, you will perform the following processes…

• in the first slot you will remove the greatest quantity of metal from the knife, creating a cutting edge and removing any damaged parts of the blade.
• in the second slot you can form the cutting edge more precisely.
• in the third slot you will polish the blade edge and at the finish, your knife will have a strong and durable cutting edge.

If the sharpener has only one slot, as has, for example, a sharpener attached to a can opener, it may be too coarse, taking too much metal away from your knife during sharpening. This will shorten the life of your knife and may damage the blade by upsetting its temper. On the other hand, if the sharpener with one slot is too fine, it will take longer to sharpen your knives; or you might not sharpen them at all, but just hone them as with the sharpening steel.

Another disadvantage of manual and electrical knife sharpeners is the inability of some of them to let you sharpen the knife blade along its whole length or to sharpen a serrated blade. Other sharpeners are good only for a particular knife brand or aren’t suitable for a knife with a cutting edge only on one side of the blade. A third type of sharpener isn’t appropriate for ceramic knives, and some manual sharpeners are only for right-handed people.

Sharpening stone

Sharpening stone with different grades of coarseness

With stone you can sharpen the whole blade of your knife, thus keeping its original shape. You can also sharpen some more specialized instruments, such as kitchen scissors, cleavers, mincing knives, etc.

To sharpen the knives well, use stones with different grades of coarseness, as with the slots of the sharpeners. That is to say…

• a rough grit stone to create a cutting edge on the blade.
• a medium grit stone to form this edge more precisely.
• a fine-grit stone to polish the blade edge.

Another good variant is to use one stone with two grits; rough on one side and fine on the other, with different colors so that you can distinguish between them.

When using a stone, you have to be experienced enough to hold the knife at the correct angle, because otherwise you may spoil its cutting edge. In addition, you have to lubricate some stones with mineral oil or water before sharpening. Thus, you will prevent the knife swarves from filling the stone and impeding its ability to sharpen. (The coating you have to use depends on the type of stone and is usually written in the operating instructions. Nevertheless, it’s a good idea to clean your sharpening stone periodically with a brush.)

Conclusion

1. If you want a manual or electric sharpener, be sure that it will be able to sharpen the knives you use and, if it is a manual one, that it will fit the hand you usually work with.

2. If you want a sharpening stone, think about whether you are experienced enough to use it properly.

3. No matter what kind of kitchen knife sharpeners you choose, always use a sharpening steel to keep the blades sharp in the period from one sharpening to another. Use a steel at least 10 inches long, so that you can hone your bigger knives as well. Click here for the best deals on kitchen knife sharpeners.

1. Chef’s knife (or Cook’s Knife): this is the knife you’ll probably use most often, because it is multifunctional. Its blade, is stiff and wide, and from 6 to 12 inches (15 to 30 cm) long with a sharp tip. You can use it to…

Chef’s knife

• slice
• chop
• dice, mince
• grind spices, for example, with the flat of the blade…

2. Paring knife: a small knife, ideal for more delicate work. You can, for example, use it to work on items of food while holding them in your other hand, by…

Paring knife

• peeling potatoes or removing their blemishes
• chopping garlic or parsley
• coring peaches or apples
• decorating products for garnish in some more interesting way…

The blade of a paring knife is thin, narrow, and sharp at the tip. It is from 2 to 4,5 inches (5 to 11 cm) in length, and the cutting edge may be either straight, or serrated, or a mixture of the two. (The blade may also resemble a bird’s beak. This is a subspecies of the paring knife, also known as a peeling knife.)

Bread knife

3. Bread knife: this knife enables you to cut hard, thick bread crusts quite effortlessly. You can also use it to cut very fresh bread, cake, water-melon, etc. Its blade is usually serrated and from 5 to 9 inches (13 to 23 cm) long; enough to cut slices from long or round loaves of bread.

Other kitchen knives for different purposes

4. Utility knife: a knife that is something between a chef’s knife and paring knife. It is especially useful for soft foods, such as…

Utility knife

• the skin of raw sausage or tomatoes
• other vegetables and fruits
• other small items of food with a hard crust…

Its blade is firm, narrow and from 5 to 8 inches (13 to 20 cm) long. In addition to being smooth, the cutting edge may be serrated as well.

Boning knife

5. Boning knife: a good choice if you frequently work with raw meat products. You can use it for boning fish, chicken or beef, cutting through the joints of meat, removing tendons, fat, fish skin, etc. Its blade is from 4 to 7 inches (10 to 18 cm) long. It is flexible (although it may be firm as well), narrow, curved and with a sharp tip. (Some knives of this kind have a longer blade, from 6 to 11 inches (15 to 28 cm) long. These are also known as fillet knives.)

6. Carving knife: to cut meat, poultry or fish that has already been prepared. Its blade is from 8 to 15 inches (20 to 38 cm) long; enough to cut good serving pieces in one motion. It may be firm, for cutting rougher kinds of meat…

Carving knife

• roast beef ribs
• pork
• joints…

Or flexible (these knives are also known as slicers) for finer meats…

• ham
• roast chicken, turkey
• smoked or dried fish…

Some of these kitchen knives are equipped with a fork, to hold the meat while cutting. This both holds the meat firmly while cutting and ensures that you do not cut yourself.

Cleaver

7. Cleaver: a knife with a wide, heavy, firm blade. You can use it to…

• cut and chop big bones
• chop poultry, meat or fish
• crush or grind seeds, garlic, etc., with the flat of the blade…

For generally harder tasks.

Steak knives

8. Steak knives: for use when eating, to cut prepared meat (or other types of food) into mouth-sized pieces. Their blade is narrow, thin and from 4 to 6 inches (10 to 15 cm) long. The cutting edge may be smooth, serrated, or both.

Santoku knife

9. Asian knives: these kitchen knives will be probably more comfortable for you if you cook Asian foods frequently. They are lighter, thinner and sharper. More popular types are Santoku, Deba Knife, Usuba, Fish Knives…

Santoku combines a chef’s knife and, to some extent, a cleaver. This makes it useful for different purposes.

10. Special kitchen knives:

• for cheese
• for fruits
• for tomatoes
• for seafood…

You will find that some of the knives listed above have hollows on the blade. Thus the produce won’t stick to the blade when you want to cut it into very thin slices.

What are kitchen knives made from

1. Metal part.

The metal part of the knives may be…

• high carbon stainless steel
• high carbon steel
• stainless steel, ceramic, titan, molybdenum-vanadium…

It may be…

• forged
• stamped
• welded together from different pieces…

Some of the highest-quality kitchen knives are made from forged, high carbon stainless steel. These knives are durable, strong and remain sharp for a long time. They won’t stain, rust or add a metallic taste to your food.

Picture showing the handle, the bolster and the tang of a knife

The metal for the blade of these knives continues along the whole length of the knife, so that everything is one complete unit. This gives stability and strength to the knife. Between the blade and the tang (the metal piece to which the handle is attached) there is usually a bolster (a thick piece of metal that aids the balance and the weight of the knife.)

Stamped knives don’t have a bolster because they are made from steel sheet. They are light, and also uncomfortable to use because of the lack of good balance. Further, they become blunt fairly quickly. Hence, their price is correspondingly lower than the forged, high carbon stainless steel knives.

Some kitchen knives are made in a different way. For example, J.A. Henckels use another technology: SCT (Sintermetal Component Technology). These knives are also of high quality.

2. Handle.

The handle of your kitchen knives must…

• be durable, not requiring much care on your part
• be easy to grip, with a size that suits the size of your hand (if you have a small hand, you may get tired of a knife with a large handle)
• be closely attached to the metal to eliminate gaps, where dirt can accumulate over time
• have a smooth and level surface. This is a consideration if the handle is attached to the metal with rivets. You don’t want to be able to feel the rivets while working. In addition, the rivets must fit perfectly to avoid the accumulation of dirt between the handle and rivets

The handle may be made from…

• stainless steel
• various kinds of plastic
• wood, rubber…

Plastic and stainless steel handles are strong, hygienic and easy to service. You have to take more care of wooden handles, because they are prone to attack by microorganisms. They may also crack or bend with time.

With a stainless steel handle, look for one that is furrowed or has a piece of rubber attached. Then it won’t slip in your hand while you are working.

How to keep your kitchen knives in perfect condition

1. Store your knives in a knife block, or on a magnetic knife rack attached to the wall, or put them in sheaths.

If you store them in a drawer, at least put them in a separate section. Otherwise, they may become blunt and jagged when they come into contact with other utensils. Another problem with storing your knives in a drawer is that you may cut yourself when trying to take out a particular utensil.

2. Use a cutting board when cutting, made from wood or polyethylene (they are softer and so your knives will stay sharp longer).

3. Wash and dry your knives manually after every use. Thus no food residue will remain on them and their blades won’t tarnish from strong food acids (tomatoes, onion, lemons…).

If you wash them in a dishwasher, your knives may become jagged or blunt because they knock against the other utensils. The rivets of their handles may loosen. Further, hot water may crack the handle or spoil the quality of their steel.

4. Keep your knives sharp. Sharp knives are safer and easier to use than blunt ones. You’ll have to press harder with blunt ones and may cut yourself if the knife slips.

Hone the blade (usually on steel) before or after every use. After a period of time honing will not be sufficient, and you’ll have to sharpen it. There are different quality sharpeners for home use.

It is more difficult to sharpen knives with a serrated blade than it is those with a straight blade. In addition, some serrated blades cannot be sharpened at all; these will need to be replaced after long-term use.

5. Don’t use your knives as a screw-driver or an opener: protect the blade.

Conclusion

1. Quality kitchen knives are sharp, solid and well-balanced. Once you have them, you’ll find them a joy to use.

2. Knives in the kitchen are subjected to constant use. Select the best ones you can afford. Two of the top brands are the German-made J.A. Henckels and Wusthof knives.

If you decide to invest in only one high quality knife, choose the chef’s knife.

3. Consider the possibilities for a kitchen knife set. Knives bought in sets are often cheaper than those purchased individually. The set may include…

• some of the knives described above
• a wood block for storing knives
• steel for honing
• scissors…

Choose a set that includes knives you firmly intend to use (some sets contain a great number of knives, some of which you may never use). Click here for the best deals on kitchen knives.