Tips About Kitchen Knives – Quality Vs Costs

Robert Knechtel asked:

The most expensive knife isn’t necessarily the best. If you don’t keep your knives in good condition, they won’t be easy to cook with, no matter how costly they were. It’s vital to have the right knives and be able to make sure they’re in good shape, if you want to have an efficient kitchen and avoid accidents.

Get a Chef’s Knife

Make sure that you have a quality chef’s knife – the one blade every cook should have. This is a large handled knife with a blade that starts out wide near the base. It then tapers to a point. This is the knife you’ll use for the majority of your cutting in the kitchen. Since chef’s knives are so versatile, a full knife set isn’t really worth the cost. Investing in a single, high quality chef’s knife and keeping it very sharp will serve you better in the long run.

Remember that not every chef’s knife is the same. These blades come in many different sizes, and are measured by the length of the blade. Don’t get one that’s too small – the smallest knife you should buy for all purpose use is around eight inches long, not including the handle. Small knives may seem safer or easier to use, but that’s not always true. Large knives can be used to cut small things, but the reverse doesn’t work.

The variety of knives can be bewildering, since even an eight inch chef’s knife comes in examples between fifteen and a hundred and fifty dollars. Look for a knife that’s around twenty-five dollars if you’re on a budget, but more money can get you a more attractive knife. A significant overhang below the handle will help you keep it sharp.

Keep Your Knives Sharp!

You might have heard that a costly knife will hold it’s edge longer. That’s not really true. Good steel does keep an edge better than the cheapest metal, but cutting any sturdy root vegetable will cause the edge to go out of true. It doesn’t matter if you’re using a mediocre knife or one that’s top of the line. To help fix this, use a steel to straighten the edge on a daily basis. Steels are the long sticks you’ve probably seen with knife sets, and are traditionally made from steel. However, many are not ceramic or diamond. Using a steel is just a matter of swiping it down the side of the knife at a twenty degree angle, but this takes some experience. For those who aren’t comfortable with this process, there are also a few easier options.

However you choose to keep your knives sharp, wash and dry them before and after you sharpen. Once you get used to having your knives sharp, it’ll be easy to tell when the edge is going. Cutting will be a lot harder, especially on tough things. Want to test it? Slide the knife along the skin of a tomato or a peach, but don’t press down. Sharp knives will cut in right away.

Proper Sharpening

A knife and tool sharpener, which has a built in angle, will help you straighten a knife without a lot of skill. Hold the knife with the edge up, and the tip hanging off the counter’s edge. Swipe your sharpener over the edge a few times, and the blade will be a lot sharper. Remember that this kind of sharpener slowly eats away at the blade, and will shorten its life. However, a sharp knife for a shorter time is better than one that is always dull. This is worth keeping in mind if you’re unable to have your knives sharpened professionally and aren’t comfortable with a steel.

A knife should always be treated carefully if you want to preserve its edge. Never use cutting boards of glass, granite, or other hard materials. Wood and plastic are better. The edge should be preserved from damage by immediate washing and drying after use. Store your knife somewhere out of the way of other dishes, so it’ll stay in good shape.

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What is the Secret to Buying the Best Kitchen Knives

Michael D. Brown asked:

So you want to buy the best kitchen knives and you are wondering what you should get. A trip to your local Walmart leaves you with the choice of a bubble packed, off brand of knife that will not let you feel the edge of the blade to see how sharp it is. Going down the street you stop at your local gourmet shop and look at their selection. Here you are confronted with several different brands and styles of knives most of which have a hefty price tag. They will have slicing knives, Chef knives, boning knives and paring knives some coming in block sets and some individual. It can rapidly become a bewildering experience.

The visit to the gourmet shop will introduce you to the wide world of high quality knives that will last you a life time. Most of the brands available today are of excellent quality. The differences in pricing are usually due to the types of steel and the different processes used. Is the knife stamped out of a sheet or is it individually forged? Has the steel been folded back on itself numerous times to produce a wavy pattern on the sides as you look at it? This is called Damascus style steel. Some of the Japanese style knives will have blunt tips and “Dee” or Octagonal shaped handles. They will have funny names like Santoku, Deba, Guyoto, Usuba or Yanagi.

In the home kitchen you basically need just a few knives. A 6 or 8 inch chef’s style knife will do most of the heavy cutting that you need for soups and stews. For finer jobs like cutting an apple or a tomato you would want a utility knife or a paring knife. If you want to cut meat and do some fish trimming you will want a filet or boning knife. Add in a cerrated bread knife and perhaps some steak knives for barbecue night and you have all the kitchen knives that you really need. On the other hand you could add in a nice fancy slicer for that turkey at Thanksgiving, and a nice diamond coated sharpening steel to sharpen your knife edges. That is just the beginning if you want to build a collection of the best kitchen knives.

Investing in a set of knives for your kitchen is something you should spend some time researching. How does the knife feel in your hand? Is it balanced? How sharp is it and how long does it keep an edge before it needs to be sharpened on a stone? Are you willing to buy a sharpening stone to sharpen them yourself? Will the manufacturer sharpen them for you? Do you want to add in a knife block to keep them safe? These and many other questions are answered on the Cutting Edge at Greatcookingtoday.com

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