A Buyer’s Guide to Kitchen Knives

A Buyer’s Guide to Kitchen Knives

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If you’ve ever really tried carving a joint with a blunt edge, you’ll know why professional chefs are so interested in using the right tool for every task. If you want to slice and dice with the best, purchasing a good group of kitchen knives will enhance the pleasure of food preparation; and last you an eternity! Read our guide for buying the best kitchen knife set

The options

If you are really fastidious about getting the right tool for each and every task, there’s an enormous selection of knives to choose from. But also for day-to-day use, equip yourself with the fundamentals. The 5 knives that covers most duties are:

Paring knife

A handy, small knife for prepping fruit and vegetables, with a knife between 7-10cm long.

A versatile, wide blade for chopping and slicing. An excellent cook’s knife are designed for a variety of foods, from vegetables to hen chest. Small and large cook’s knives are available, however the bigger the knife is, a lot more control you have over lowering. The blade is just a little curved over a cook’s knife for a rocking action as it reduces.

Finely serrated knife

Perfect for slicing fruits such as tomatoes.

Bread knife

Comes with a serrated edge to slice loaf of bread without tearing.

Carving knife

A good carving knife must have a flexible blade of around 20-26cm, however that much longer blades are better at slicing wider joints, such as cooked ham. The cutter has a sharply pointed hint to help free the beef from the bone.


Using its large and distinctive rectangular cutting tool, a cleaver is usually used for chopping through boned joint parts.

Boning knife

Comes with an extremely, thin flexible knife to de-bone beef.

Tool or all-purpose knife

Comes with a longer blade when compared to a paring knife and is useful for most every day cutting jobs.

Filleting knife

This slim-bladed blade has a straight leading edge. It’s flexible, so that it is ideal for filleting meats and seafood cleanly.

Facts to consider

Stainless steel

Most knives today are constructed of low-carbon stainless, which is immune to rusting, straining and pitting but will require sharpening more regularly than other blades to maintain a good leading edge.

Carbon steel

Purists swear by carbon steel, which is normally more costly than stainless steel, and the bigger carbon make-up means that it is easier to keep carefully the blade sharp.


Ceramic blades made from high-purity zirconium oxide are as hard as a precious stone and exceedingly light. Ceramic blades maintain their border for longer than stainless.


A laminated cutter with a carbon material primary and alternating layers of hard and soft stainless steel, gives it a really hard edge that can be earth to be super sharp.


Generally coupled with other materials, such as magic or ceramic, to set-up an extremely light, durable knife.

What things to look for

✔ A complete tang – that’s where the blade remains inside the cope with right to the end, providing durability and balance. It’s something you should look for if you need an extremely good performing blade. A one half tang is the name given to a tang that stretches partway over the knife – and it helps to keep the price tag on the blade down.

✔ A soft heel to the edge, for safeness. (The heel, or choil, is underneath of the edge near the take care of of the knife.)

✔ A cutting tool with a bolster – the region between the blade and the take care of – which is often made out of a thicker little bit of steel. It’s beneficial to stop your side from sliding forwards on to the blade.

✔ Evenly well balanced weight between the blade and deal with. Take a look by resting the blade across your fingers – it should remain level.

✔ Substantial deal with to ensure a good grip.

✔ Consider the weight of the knife. In most cases, professional cooks like them heavier.


Most knives need regular re-sharpening. Employ a knife sharpener or material to keep blades in good condition. For extra cover, always utilize a soft surface, like a timber or acrylic chopping panel.

Dishwasher safe?

Always check manufacturer’s instructions. Generally, knives with cheap holders are dishwasher-safe and knives with real wood handles are not, unless they are specially treated for dishwasher use. However, if you’ve got the time, knives washed by hand and dried will remain sharper for longer, even if the maker says it’s safe to place them through the dishwasher. Don’t leave knives soaking in the bottom of the washing-up dish. It’s easy to forget they is there, and it could damage the blade. In the event that you do use a dishwasher, remove and dried knives at the end of the circuit to avoid corrosion. Don’t leave knives in the dishwasher over a rinse-and-hold programme.

Knife sharpening

If you are going to purchase good knives, it’s vital to keep them well sharpened. Enter the habit of sharpening them before every use, ideally using a metallic. Also, only the make meals should sharpen their own knives – another person is likely to hold the edge at another type of perspective to the material, that could blunt it.

There are many ways to use a steel, so find the most comfortable for you – and practise! If you’re right-handed, contain the steel vertically in your remaining hand, balancing the tip on a solid work surface and grasping it securely by the handle. Holding the blade in your right hands, place the heel of the cutting tool on the right of the steel, near the take care of, at an viewpoint around 20-30°. Sketch the blade down the steel, gradually tugging the knife in your direction so the length of the cutter gets sharpened. Surface finish with the end of the edge as you reach the finish of the material. Do it again with the knife blade on the contrary aspect of the metallic to sharpen the other aspect.


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