What you should know about kitchen knives…
Purchasing knives can be overwhelming, with so many choices available. My recommendation to customers is that it is best to get a few really good knives rather than many poor quality knives. When stocking (or re-stocking) a kitchen, I’d initially recommend three basic knives for home use:
This multi-purpose knife can be used for most of your kitchen work. It is ideal for chopping onions, mincing herbs, or cutting up a chicken. An essential tool in every kitchen, a chef’s knives generally has long, gently sloping blades which allow for a rocking motion necessary for chopping and mincing.
A paring knife is generally used for jobs that require more dexterity and precision than a chef’s knife. A paring knife is great for peeling and coring vegetables and fruit, deveining shrimp, cutting citrus fruits, etc. The blade should be somewhat flexible, enabling you to get into tight spots and handle curves easily.*
A bread knife is recognized by the pointed serrations of the blade which allows the knife to glide through crusty breads, bagels and tomato skins, to produce neat slices. A longer bread knife is recommended since shorter blades tend to have their tips catch when cutting larger loaves. The blade of a bread knife should be fairly rigid to ensure stable cutting through thick crusts.*
* Source: Cook’s Illustrated July/August 2006
Three key considerations when buying a knife:
- The knife should feel comfortable in your hand!
- The knife should be fully forged, not stamped! A fully forged knife is a single piece of metal, beaten and ground into shape, whereas stamped knives are cut out of sheet metal.
- The blade should be made from high-carbon stainless steel, which combines carbon steel (which sharpens easily) and stainless steel (which holds an edge longer and doesn’t stain or discolour foods).
The best blade edge for your needs:
- Straight Edge Blade allows a smooth, clean cut. When carving with a straight edge, no fibres are torn from the meat. This edge can also be used for soft, firm food like meat, fruit and vegetables.
- Serrated Edge Blade allows an easy cut through crusty food like traditional roast and crispy bread.
- Hollow Edge Blade creates an air pocket between the hollow edge and the slice. This prevents food from sticking to the blade and allows for finer slicing.
Did you know...?
Solingen, Germany, established in 1374, is the cutlery capital of Europe andis known as the “city of blades”.
Anatomy of A Forged WÜSTHOF Knife
Our Knife Lines
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This award winning line of Japanese knives has been designed for use by professional and amateur chefs, taking price in their comfort & ease of use.
Wusthof Trident Knives
One of the world’s leading makers of precision forged cutlery since 1814, offering a selection of 120 styles in four collections. Family owned and manufactured in Germany.
Zwillings J. A. Henckels
Dating back to 1731, Henckels is known for its precision workmanship.