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About Kitchen Knives
by Peggy Deland
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Overview
Kitchen knives are one of the most important purchases for a cooking enthusiast. Although high-quality knives require some maintenance, they can make everyday chopping more efficient and precise. Kitchen knives may be bought singly, in small sets, or in large sets that come with a wooden block for storage.
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Types
Several types of kitchen knives are on the market, but the most popular are chef's knives, santoku knives, serrated bread knives and paring knives. A chef's knife usually has an 8-inch heavy-duty blade that can be used to perform most kitchen tasks. Santoku knives are generally a bit shorter than chef's knives and are used for the same purposes but require a different chopping style that some people prefer. Serrated bread knives are generally about 10 inches long and have a roughly serrated edge that makes them useful for cutting crusty bread and dividing cakes into layers. Paring knives are much smaller, usually between 4 and 5 inches long, and are used to perform precision work, such as peeling apples.
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Geography
Most premium kitchen knives sold in the United States come from Germany or Japan. German knives, such as those manufactured by J.A. Henckels and Wusthof-Trident, are usually forged from high-carbon steel and are quite heavy. They are easily sharpened at home and very durable. Japanese knives, such as those manufactured by Kershaw Shun and Global, are usually stamped rather than forged. These knives are sharper, lighter weight and require professional sharpening.
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Considerations
There is little difference in performance among kitchen knives in the same price range, especially if they come from the same country of origin. However, there can be major difference in comfort, balance and ease of use. Before buying kitchen knives, especially if you plan to buy premium knives, test several models. Most kitchen supply chains have display knives you can try out before making your selection.
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Prevention/Solution
Regular maintenance is required to keep kitchen knives sharp and in good condition. Use a wood or bamboo cutting board to prevent wear and tear on the blade. Always wash and dry knives immediately after using to prevent rust and pitting. Use a honing steel before each use to maintain the edge. Kitchen knives generally require sharpening once or twice a year, depending on how frequently they are used.
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Expert Insight
Micro-serrated knives are often sold as maintenance-free kitchen knives. Although it is true these knives rarely need sharpened, they are much duller out of the box than regular (fine-edged) knives. Once a micro-serrated knife becomes dull, it is impossible to sharpen without specialized equipment and must be replaced or sent to the manufacturer for sharpening. For most users, regular knives are probably a better value.
