MIU France 8-Inch High Carbon Stainless-Steel Stamped Chef Knife by MIU (4)

Buy new: $13.99 $9.99

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Review & Description

MIU France item # 94015B. One piece, stamped construction for durability. Recognized the world over for superior quality, strength balance craftsmanship and precision cutting. The blade is made from a high alloy carbon stainless steel. The tempered bladed is precision stamped with laser-controlled cutting edge to insure prefectly balance for effortless cutting. The polypropylene ergonomic black textured handle provides sure grip and slip resistance. Dishwasher safe, remove and dry immediately. NSF certified. Handles are santized antimicrobial protection prevents bacterial growth on the handles. Read more

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MAC MTH-80 8″ Chef’s Knife w/ Dimples

• Mighty Chef 8-1/2″ – Chef Knife w/ Dimples.
• All-purpose, glides through cuts.
• Tungsten Alloy

Rating: (out of 19 reviews)

Price: $ 125.00

MAC TOOLS 58TH ANNIVERSARY KNIFE AND COIN IN BOX

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Product Description
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Andrew James Electric Knife Sharpener – Two Stage Sharpener- Grinds and Fine Hones Kitchen Knives

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A good knife is an essential tool in any kitchen.  Acquiring an ideal knife for you will help prepare dishes faster and safer. Here are the basics:

Metals used for the blades:

1. Carbon steel – an alloy of carbon and iron, carbon steel is traditionally used for the blades because it is soft enough to be sharpened.  The downside is that it corrodes and discolores easily, especially when used with acidic foods.

2. Stainless steel – unlike carbon steel, stainless steel will not rust, corrode or discolor.  It is also very durable.  However, stainless steel is much harder to sharpen.  Though, when sharpened,  the blade will keep the edge longer than the carbon steel counterpart.

3. High-carbon stainless steel – an alloy combining the best of both carbon steel and stainless steel.  It is now the most frequently used metal for blades.

4. Ceramic – a.k.a zirconium oxide makes a very sharp blade that is also rustproof and nonreactive.  The downside is that the ceramic blade requires more delicate care and needs to be professionally sharpened on special diamond wheels.  Ceramic-bladed knifes generally are very expensive. 

Now that you know about the materials,  the following tips will help you make the final selection:

1. Select the proper size – standard all-purpose chef’s knifes’ blades are typically 8-14 inches.  The knife must feel right in your hand, therefore select the length according to what feels right for YOU.
2. Know your budget – the more expensive knives are not necessary better.  However, pricier knifes usually have better craftsmanship and will be more balanced.
3. Read the reviews. 
4. Make sure the knife carries a ”NSF” label.
5. Align the blade with diamond sharpening steel after each use.
6. If the knife is handled with care, it needs to be sharpened on average twice a year. Do it yourself or take it back to the store and pay about $3-$5 per knife to be sharpened.

Buying a quality chef’s knife is a great investment.  If cared for properly, your knife will last you many years to come.  If you live in Manhattan, a great place to visit is the Broadway Panhandler – broadwaypanhandler.com

Three of our favorite brands, which we continously use in our own household are: Victorinox, Shun, and Global.