What to look for when buying a knife.
Jan 23 '00
After having worked in a store that sold only cutlery, I learned a lot more about knives than I ever wanted to know. Before, I used to think that a paring knife from the Five and Dime could (pardon the expression) cut it. Now I know that a good knife is the best tool to have.
There are three major types of knives based on the material that makes up the blade. They are:
Carbon: Carbon knives are usually the choice of many chefs because they are durable and hold an edge for quite a while. You can also keep them sharp yourself by using a steel. Their biggest drawback is the fact that they stain easily. They can be cleaned by cutting a lemon in half and using it to rub salt in the broadside of the blade.
Stainless Steel: These knives are popular because they are the most common and sold in retail outlets. They do not stain, as the name implies, but they do go dull much quicker than a carbon blade. If you are up to sharpening them yourself, use a sharpening stone with oil. You can use a steel rod on these, but it must be done at every use.
High Carbon Stainless Steel: A crossbreed featuring the two most popular elements uses in knives. They may cost more than the other two, but if you want shiny knives that do hold an edge for a while, then this would be your best bet. The edge doesn't keep as long as a carbon knife, but longer than a stainless steel one.
The handles of your knife needs to be considered also. They are usually made out of wood or durable plastic. NEVER soak a wood handled knife as the wood will split. A plastic knife may break also after years of use and should not be put in a dishwasher as that can dull the blade. On the whole, a wood handled knife should last longer. But no matter which you pick or if you go with a bone handle or some other material, remember to take care of it.
The blade is attached to the handle (or the handle to the knife) using rivets. Usually, on most inexpensive knives, 1 to 2 inches of the blade is extended and is mounted in a slit in the handle and held in place by a rivet or two. On expensive knives, the blade runs completely through the handle and fastened by several rivets. The latter way is the best and the most preferred way as it adds strength to the knife and will not break. A single rivet knife attached to a portion of the blade, can break and believe me it does!
Also consider balance. Hold the knife in your hand. You should be able to balance it on your index finger close to where the blade and handle come together. A well balanced knife is easier to use. Finally, consider the manufacturer and the warranty. A good knife should be backed by warranty.
I would not advise buying a knife on the internet unless you have already tested it and know that one is what you want. Good knives, of course, are expensive, but will last you a life time. There are a few things where it saves you money in the long run to buy the best you can get.
This is one of them.
Most expensive knives can be bought individually instead of in a set which could cost upwards to $500 or more. If you are buying a set, piece by piece, you may want to consider the most used knives.
I would suggest buying these items first (marked in the order in which you will probably need them).
1). Paring knife--make sure it fits your hand comfortably and the handle is made of a material that won't slip when wet. I would suggest buying two because you may be able to get some help in peeling potatoes.
2). Serrated paring knife or steak knife--Of course, steak knives are best bought in a set, but I would advise purchasing an extra one for your kitchen duties needs. Some vegetables with tough skins (like the tomato or green pepper) are actually easier to cut with a serrated blade. And it can be used on small pastries as well.
4). 8 or 10 inch chef's knife--Again, go with comfort. The base of the knife should be wider. This is the knife you use to chop and dice. Professional chefs place their left hand on the tip of the blade (which doesn't leave the cutting board surface) and use their right hand on the handle to move up and down and side to side. This can also double as a carving knife or to cut up a chicken if your paring knife is too small for the job.]
4). 8 inch French knife--the serrated edge on this knife is perfect for any bread or cake you need cut. Whereas your paring knife or chef's knife can cut bread, it usually smashs some of it. This will not happen with a French knife. Just make sure to use a sawing motion and light pressure.
There are many other knives on the market that can make any job easier, but I feel these above are your best basics to start. Not everyone needs a frozen food knife or the traditional carver knife.
When you start buying cutlery, you need to consider storage. There are several options. Magnetic strips sold in cutlery shops can be used, but I would advise using two of them like an equal sign for added support. A knife block is also a good storing place keeping them safely put up (and the smaller the children, the higher the knives). Keeping them in their original box to me adds storage problems and is time consuming, especially on knives you use often. I would not suggest putting them in a drawer unless it is properly divided and they rest alone, but this also can dull the blade if they are knocked together when the drawer is open. Of course, never store them within the reach of children or in a place you must reach blindly.
On the whole, a good set of knives helps you in the kitchen by shortening preparation time. And good sharp knives may also save on accidents as most people cut themselves on dull knives. SO go out and start comparison shopping. Like any high priced cooking utensil (your microwave, stove or fridge) you need to have an idea on what you really want and then look for the best price.
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laryan
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Member: Lisa Ryan
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Been there, done that, bought the T-shirt, moved on, reviewed it all. Made 7 cents.
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