How To Select  Kitchen Knives

Kitchen knives are as important as any other kitchen utensils and are used more often than any other tool in your kitchen. But 50 years back there used to be only one knife in your kitchen which you used for everything with not so good results. It was the interest of some serious chef’s back that time that the ordinary kitchen knives have evolved into different variants which specialize in a particular job.

• Select knives that are made up of carbon steel and stainless steel. Over a period of time the carbon steel knives tend to erode and get dark patches. However the stainless steel knives are more durable and easy to clean.


• The choice of any good kitchen knife should be made on its blade, handle, finger guard and weight.


• Another selection criterion is the requirement. Also you should be specific enough with your requirement to choose from a wide range of knives available. There are more than a dozen varieties of kitchen knives such as Chef's Knife, Bread Knife, Utility knife, Steak knife, Meat Knives, Peeling knife, trimming knife etc.


• Think of your purpose and choose from the set of knives and is always better to have a set of them. A basic set can for example consist of the following knives:


• o 4" Steak/paring knife


• o 5" Utility knife


• o 7" Cook’s knife


• o 8" French cook’s knife


• o 8" Sharpening steel

There are many brands selling high quality knives with warranties. It is better to make a choice made on its durability and usefulness. Prominence in the knives product line is exhibited by both the eastern and western manufacturers. Japanese knives have a Sharpe blade angel and are more lighter compared to western knives. The recommended brands while choosing kitchen knives are Victorinox / Forschner, Rachel Ray, Pure Komachi, Hanckels, Shun Classic, Wusthof, Calphalon, OXO, etc.