How to Purchase Kitchen Knives

No tool is as important in preparing food as a good, sharp knife. It's easy to choose a good one, and while the best knives are expensive, good ones are still affordable.

Difficulty: Easy

Instructions

Things You'll Need:

• Serrated knives
• Paring knives
• Commercial knife sharpeners
• Kitchen utility knives
• Chef's knives

1. Assess how much you cook. You'll need a few decent knives even if you cook infrequently. If you cook a lot or plan to, it might be worthwhile to invest in fine cutlery.

2. Visit a kitchen store or an online retailer and look through the selections.

3. Look for a chef's, or French, knife. This is the standard workhorse knife of Western kitchens. It's a wide knife that tapers to a fine tip and can be used for cutting, chopping and slicing.

4. Select a chef's knife with an 8- to 10-inch blade. Long knives are actually easier to use than smaller ones because there's more blade to do the work.

5. Look for a chef's knife with a stainless-steel blade. The entire blade should be sharp and should continue for the entire length of the handle.

6. Select a thinner, 6-inch utility knife and a 3- or 4-inch paring knife. Almost all kitchen tasks can be accomplished with these basic knives.

7. Augment your basic set with a serrated knife for cutting breads and fruit and a honing steel to keep your knives sharp.

8. Expect to pay $20 for the least-expensive knife of serviceable quality. Such knives often have plastic handles and are made from stamped steel.

9. Plan to pay from $50 to $100 per knife for the finest kitchen cutlery. These knives have molded or riveted handles and are made from forged steel. They will cut well and last a lifetime with proper care.

Tips & Warnings

• Sharpness matters more than cost. Sharp knives are safer and easier to use than dull ones (you'll need to use more force with a dull knife, and you might apply that force to yourself if you slip). Even good knives will need to be sharpened from time to time.
• Avoid serrated knives that are said to never need sharpening. They're not technically sharp. They work by sawing through food instead of cutting cleanly and will make a mess of many ingredients.
• Chinese cleavers are becoming more popular in Western kitchens as a substitute for the chef's knife. These are wide, thin-bladed knives meant for delicate chopping and slicing of vegetables, herbs and soft meat. They are not heavy meat cleavers.
• Always be very careful when using or cleaning sharp knives.
• Beware of gimmicks. Except for better materials, knife technology hasn't changed in hundreds of years.

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[agentjade]

on 2/10/2009 Stainless steel is actually not a very good material for knives—it doesn't sharpen well. You're better off with an alloy that's part stainless steel and part carbon steel (often referred to as a "high carbon" steel by manufacturers).

[Bedeo]

on 9/7/2007 Nice article, though somewhat brief. Selecting the right materials, design, and size for your first few knives is very important. http://Www.cookingknives.weebly.com provides a few more details.

on 8/8/2006 All Chefs, and those who have held a great knife, will tell you that how the knife feels in your hand - the way it's balanced and how it fits in your hand - is just as important as quality of the blade. Good knives, well kept, can last many years and are a good investment for the serious cook. So maybe spend a little more money if you think you'll be using them for a few years.

on 2/12/2007 Cutco knives are high quality and they will sharpen them for free, but please be careful. You can't treat a Cutco knife like a regular knife or you could end up in the emergency room.

on 11/22/2005 Cutco blades offer the finest in materials, design, and craftsmanship and have a forever guarantee. They still cost less than every high-quality blade. Visit www.Cutco.com for more information.