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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Filed under: Kitchen Knives

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