Since kitchen knives will be an investment that is used daily for all your cooking days, selecting good quality ones that have durability, strength, good handling, and endurance is a must.
Types
There are many different types of knife blades to choose from, which will offer different advantages depending on the type of food that is being cut.
| | Chef’s Knife Paring Knife Serrated Knife |
A serrated kitchen knife is unlike most other types of knives, as these have "teeth" or saw-like edges to them in order to cut through thick foods such as loaves of bread.
| Boning Knife Specialty Knives Knife Materials There are a variety of materials that are used to make knife blades. Each material comes with its own advantages and disadvantages, including durability levels and resistance to corrosion, just to name a few. Different materials will last longer. Some will be more prone to rust, or may be more fragile depending on which knife is chosen. Before purchasing a knife, one should understand what to expect out of the blade material and how to care for it. | |
| | Steps of buying
|
The very basics of knife care:
- Use a Wooden Cutting Board. Hard cutting boards, like those made of glass, or using plates or something similar, are damaging to the fine edge of the blade.
- Wash by Hand. Even if your knife says it’s dishwasher safe, or compliant, take the 30 seconds to clean it by hand. This is better for the blade and safer
- Have them professionally sharpened when they dull. Using a sharpening steel regularly is a stop-gap measure that keeps your knives working well, but eventually, all knives dull.
written by Nicolas Yang
