What Makes a Good Kitchen Knife?
What makes a good kitchen knife basically depends on the cook's preferences. If he simply wants to chop up the occasional onion, tomato or pepper, buying a knife from the supermarket or hardware store should be adequate.
But for people who love working in their kitchens, quality knives are the ultimate utensils. From preparing meals to the final carving, a well-honed blade eases the culinary experience.
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Types
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Knives probably originated as sharpened flint. The ancient Greeks and Romans created bronze and then iron blades before moving on to carbon steel and even silver, which, of course, was very expensive.
The problem with carbon is that when cutting, the blade can taint ingredients such as fish or acidic fruits and vegetables. Keeping the blade spotless helps reduce this effect. But a carbon blade also is extremely sharp, and many chefs prefer it.
An alternative to carbon is stainless steel. It's cheaper, and a stainless blade does not taint ingredients. There is a drawback, however, to these knives---their blades are very hard to sharpen and their edges do not stay sharp for long.
Considerations
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Most knives are either made from stamped steel or are forged.
A stamped blade is exactly what it sounds like. The blade is stamped or cut into its shape and then heated twice, making a very durable knife.
A forged knife, on the other hand, is formed by heating steel and then pounding the searing-hot metal into the shape of a blade, which is then ground and sharpened. Many chefs prefer forged knives because they are easier to sharpen and have a greater heft.
Other types of knives, used less frequently, incorporate titanium or ceramic blades. Titanium is light, usually more expensive and does not sharpen easily. A ceramic blade is brittle and is prone to chip or even snap during use.
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Geography
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For many cooks, choosing a knife depends on where they are manufactured. Some prefer German, some Japanese and a few lean toward American-made.
German knives are typically forged. Top quality, and expensive, manufacturers include Wusthof and Henckels.
Japanese knives, particularly brands such as Shun and Global, have become very popular. Their blades use harder steel and are generally sharper and lighter than their German counterparts. Many chefs prefer the Japanese knives because of their lighter weight during a day of cooking.
American knives often lean toward the German style. Some of the top U.S. makers include Rada Manufacturing Co., Warther Knives and Lamson.
Types
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There are some basic knives that will help cooks navigate cutting, chopping and slicing ingredients.
The primary knife is a chef's knife, which can run up to 12 inches. With its curved blade and heavy handle, this knife is well suited for chopping.
For more intense cutting, a paring knife, usually about 4 inches long, is a good addition.
A serrated knife, with its saw-like blade, is particularly useful for slicing bread, soft fruits and vegetables.
A boning knife has a thin blade with a sharp tip. It is used best in trimming lamb racks and seafood.
For chopping poultry and meat, a cleaver is a handy kitchen utensil.
Care
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Instead of tossing them into a drawer, store knives in a wooden knife rack to retain their sharpness. Keep them sharp not only to ease preparation but also to avoid injury from a dull blade slipping and cutting you.
If your knives' handles are wooden, do not place in a dishwasher or leave them soaking in the sink because either may warp the handles.
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