Kitchen Knives Buying Guide
You need a good knife. A sharp, high-quality knife is an essential tool in any kitchen
come in a wide variety of styles, sizes and materials. They can range in price from a few dollars to hundreds of dollars. While price is not always an indicator of quality, a good knife should be viewed as an investment. If treated well, it can last for many years, and some knives even get better with age.
You want a blade that will maintain a sharp edge for a long time. You should also make sure to keep your knives cutting well with some sort of sharpener
. Sharpness directly affects how well the knife cuts, of course, but it is also a safety factor. People often apply more pressure when cutting with a dull blade, which increases the likelihood of it slipping and cutting you instead. Don't neglect this; all knives (even those of the highest quality) do eventually get dull if they are not sharpened. Below, a list of some materials that go into making kitchen knives.
* '''High Carbon Steel
** The best material performance wise; it is very hard and tough.
** Tends to rust with use unless you dry it off immediately after washing.
* '''High Carbon Stainless Steel
** Most popular kind of steel for cutlery.
** Retains a sharp edge.
** High carbon content makes for a very hard blade.
** Dishwasher safe and can be left wet.
* '''Stainless (Surgical) Steel
** More chromium and less carbon than other stainless steel.
** Less expensive and rust resistant, but does not maintain a good sharp edge.
** Lighter and more flexible than steel blades.
** Resistant to rust and imparts no flavor to food.
** Extremely hard blade.
** Maintains a sharp edge for months, sometimes years, with no maintenance.
** More brittle, and must be sharpened with a diamond sharpener
** Must be used on a cutting board
, as it can cut through the glaze on a ceramic plate.
** Sometimes available in interesting colors.
** The tip will chip if not cared for properly.
You need to love your knife handle
, or you'll never use your kitchen tool to its greatest potential. The construction of a knife's handle is as important as the blade and should not be overlooked when buying a knife. The handle gives support, stability and durability.
"nubs" to provide a better grip.
** Some people prefer ergonomic, straight handle
** Whatever gives you a strong, firm grip on the knife and feels like you can hold on to it without slipping is the best shape for you.
** Your knife should also be comfortable so that your hand doesn't hurt after a half hour of dicing.
** The part of the knife blade that extends into the handle.
** A quality knife will have a full tang
, giving it the proper balance and ensuring that the blade will stay put.
** Keep the tang inside the handle.
** A good knife has three rivets that are sanded flush with the handle, keeping the whole product more stable.
** Make sure the rivets aren't made out of a material that will rust.
** Often knives will be more expensive because they have a comprehensive warranty. Think about how much money you'll save by not having to buy new knives frequently.
A breakdown of the many types of knives out there to make sure that your kitchen set is complete.
'''Nice to Have'''
'''Unusual and Specialized'''
* Chef's Choice
* Chicago Cutlery
* Knife Storage
* Home and Garden
* Kitchen and Dining