Like a knife through butter—Part 2

There is so many kinds of knives for as many purposes available on the market as it is, one easily gets lost. Among the different shapes, materials and price ranges to choose from, here are a few tips to make better choices.

The good choice

Make sure to define which type of knife you’re looking for. Will it be one you will use everyday or will you use it only once in a while when cooking something special (sushis, for example)? What do you already have in your cupboards? Maybe there are a few good ones lying there that would only need to be sharpened to have a new life!

Have your bases covered; most basic cutting tasks can be taken care of by these four:

• a chef’s knife
• a paring knife
• a utility knife
• and a bread knife.

More can be purchased according to your needs and budget.
 

The Shopping Part

It is recommended to purchase them individually rather that getting a set. Quite often sets will include some knives that you may use either very little or even never at all. Moreover, picking them individually will allow you to find the one with the right fit for you. Better fewer of better quality than many that you have no use for or that you don’t like.

Pick it up from the shelf, hold it, weigh it. How does it feel? Is it comfortable? Does it feel balanced? A well-weighted heavy knife will ask you for fewer efforts while chopping or slicing. What do you want to do with it? Will you slice bread or scale fish? A good quality knife is expensive, make sure to understand what it has to offer so it will perform.

Then, look at the most important part. The blade. Will it need sharpening often? Can you do it at home or does it require professional sharpening? Is it durable? A specialized store will be able to give you plenty of valuable information on that topic.
 

Maintenance and care

There is little more to it than soaking them in hot soapy water! In fact, it is better to wash them by hand and wipe them dry right away, especially if they have a wood handle.

They can be sharpened using a sharpening stone, a rattail or knife sharpeners available in hardware stores or kitchen supplies store.

To always use a wooden cutting board when you cut anything will ensure that you don’t have to sharpen your knives as often as if you wouldn’t, as it prevents damage to the blade and protects your working surfaces.