Is there any advantage of buying japanese kitchen knives in comparison to a normal knife? There are actually lots of advantages of buying a chef knife. These knives can cut through mostly anything, they could be used for longer, they are usually lighter and simpler to hold along with a great chef knife won’t get discolored for a long time if you use it properly. If you have some expertise in cooking and if you have some space in your kitchen, a 10 inch chef knife might be ideal.

Some people are confused as to whether or not they should purchase a 10 inch chef knife or an 8 inch one. There is no formula to discover what might suit you best but if you do not have much expertise in cooking and if the cutting board used in your kitchen is rather small, perhaps you need to postpone buying a 10 inch chef knife. Get a smaller knife at first and get used to it before moving onto a larger knife. In the event you do not have much room to maneuver the knife in your kitchen, then get a smaller knife.

A 10 inch japanese knife may be best suited for people who cut a great deal of meat. Some people naturally prefer this larger blade so if you are buying a knife for somebody else keep this in mind. You should go through the range of knives available and carefully think of your needs before deciding whether or not a 10 inch chef knife suits you.

What are the issues that you need to consider when buying such a knife? Remember that a 10 inch chef knife may be fairly costly so attempt to purchase the very best feasible knife. The nature of the blade, the cost, the brand and the weight of the 10 inch knife are extremely essential.

Many people like high carbon stainless steel simply because it’s extremely durable and it will maintain the edge for long periods of time. However, these blades are somewhat much more costly. Titanium is also quite light and durable too. Stainless and carbon steel 10 inch blades are also available so consider your needs carefully. Do not just consider the cost and mislead yourself.

The knife should be well balanced and the grip should be fairly comfortable so attempt to check the knife personally before buying it especially if the brand is not one which is very well known. Chefs along with other people who have a great deal of expertise in cooking may be able to provide you with a great concept about the type of brand that you need to purchase. Such suggestions could enable you to get the very best feasible 10 inch chef knife so do not disregard such guidance.

You can save some cash by buying a set of knives or by getting significant discounts. However, as mentioned before, buying a 10 inch knife demands much more than just consideration becoming given to cost. Always do your research first.

For more information on japanese kitchen knives as well as other kitchen chef knives go to kitchenchefknives.net

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summary: essential knives for the kitchen; (click on image for larger view and more photos)

We like knives. Sharp knives. Razor sharp knives. And to keep them that way (not to mention, to keep them in a safe spot), we love our wooden knife block. And because we each have our favourite knives, we have a lot of knives.

So many knives that we have had to modify our knife block.

When we did the modification, we removed the rather useless knife sharpener that used to hang at the side of the knife block. We never used it. T sharpens all our knives with his 1000grit whetstone that he got to sharpen his straight edge razors. (Yes, you read that right. He shaves with a straight edge razor.)

The only blades he doesn’t sharpen are the serraded knives and the kitchen scissors. Oh yes, and the secateurs, lawn mower and hedge clippers.

Once the sharpener was removed, there was room for knives to go on the outsides of the knife block.

These are my favourite knives. Note that most are short bladed. Because I have small hands, I prefer the ones with shorter blades.

There is only one knife that is in both of our favourites. It is a serrated bread knife – the blade is about 30cm (12in) long – we got at a lawn sale along with a wooden knife holder for $2…. Yes. The knife holder AND the bread knife for $2! We almost threw the knife away. But then when we heard the bells of a knife sharpening truck, we ran out – no no; we didn’t run with knives in our hands – to stop the fellow before he whipped by.

Anyway… Where was I?? Oh yes. The bread knife. Once sharpened, it turned out to be the best bread knife! It’s a stainless steel Gense. Apparently one of THE Swedish brands.

These are T’s favourite knives. Note that none are short bladed. T thinks that the knife on the right is short bladed….

The only short bladed knife that T deigns to use is a small carbon steel paring knife that I got a hundred years ago at an A&P. We both love that knife! (But T said that it’s not an absolute favourite of his….)

I was living on my own for the first time. The knife was on one of those long cards hanging with several knives just like it in the supermarket aisle, near the tinned tuna. I didn’t know at the time I was getting a good knife. I just needed a paring knife and bought the cheapest one I saw.

For this past Christmas, I gave T two new (to him) carbon steel knives. Initially, we were stymied. Where on earth could new knives be stored???

Improvisation with a strip of leather meant that we can still use the same old knife block to safely store all those ridiculously sharp knives. The really long bladed knife just barely fits (yes, we know; it’s a little too long for the holder.)

This long-bladed knife is one that I often use as well, in spite of the fact that is a lethal looking long bladed carbon steel knife (sword??). The fact that my heart starts pounding and I feel short of breath the moment I touch the knife means that it cannot be termed as one of my favourite knives.

This knife was also purchased some years ago at a lawn sale for $2. The guy had a whole drawer full of carbon steel knives. We didn’t take more. We thought we had enough knives. (I bet he had EXACTLY the right size carbon steel 6 inch blade we’d both love!)

Although, I’m never really comfortable using a long bladed knife. My hands are just too small.

But T (aka Il Cotello) loves long bladed knives. (Hmmm, should I be frightened??)

Oh yes. There is one knife that doesn’t fit into the knife block. It is a beautiful heavy carbon steel Japanese chef’s knife. When not in use, it hangs in a low traffic area on the wall near the paella pan. (Note the little bird decals around the knife; this is because we had a little difficulty with placement of the screws for hanging the knife…).

So. Do you have favourite knives that are kept sharp as razors too?

related:

• Knife Trick (Don’t try this at home.)
• Fried Mandolined Potatoes
• when mandolining… always use the guard!
• dangers of dull paring knives

J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge

• Single 7-inch Santoku knife for preparing meat, fish, and vegetables
• Fine-polished hollow razor edge, ideal for extra thin cutting
• Made of stain-resistant carbon steel that’s hot drop forged for durability; full bolster for balance
• Triple riveted handle surrounds a full tang
• Handwash with mild cleanser; lifetime warranty; made in Spain

Classic 7-inch Santoku knife with hollow edge

How Much Should You Expect to Pay?

The J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge is available on the (manufacturer) website for $ 82.00 but you really should not be paying any more than $ 43.95 for this dinnerware set. The cheapest we have seen it is on Amazon who consistently sell this dinnerware for under $ 82.00.

What’s IncludedWhat Others Are Saying

This J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge has received rave reviews from most of the consumers on the net with (an average of 5 out of 5 from most reviewers on Amazon) and (the manufacturer website) itself.

(Here are some of the comments to date:)

Where Can You Buy the J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge?

You can buy this J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge from Amazon. I can tell when comparing prices with other online merchants, Amazon do currently have the best deal. Click here to view on Amazon.

Read More Reviews

If you want to read more (reviews) for the J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge ,the best place for (reviews from people) who actually use the product is Amazon. Click here to read more.

I’m a fan of the Spanish-made Henckel’s Int’l Classic lines. I have the bread knife and the utility knife as well. I think the major budget concessions (as these are not the high-end German-made line) comes in the size. Classic blades, though full-tang and thrice-riveted, have less steel than comparable brands. This makes them slender and light in the hand. However, less steel is not lower-quality steel, and these blades are incredibly hard and reliable.

This santoku is still large enough to use as a spatula when cutting, delivering onions, mushrooms or other slices or mince to the pan while cooking speedily. It sharpens easily (I use a small stone under running water), and responds well to a steel every few uses. It’s the sharpest blade in my collection, easily slicing up my sponges when I clean it. With care, it won’t do the same to your skin, mostly because of the sturdiness of construction that breeds confident handling. It won’t slide off most vegetables before slicing in, and can even cleave small poultry bones with slow and steady pressure downward (I wouldn’t use it to hack as real cleavers do). This is a precision instrument, not a blunt tool.

This was my first ‘nice’ knife when I was taken in by the Santoku craze, and it was certainly a decent choice. The knife is sharp out of the box, reasonably well balanced, and has pretty good fit/finish. For the type of person who only buys things like veggies and boneless/skinless chicken, etc., that are largely prepared, this knife will probably fit the bill and allow you finish up small amounts of prep work. The real drawback is the length. When you live in the South, you see vidalia onions that are 7″ in diameter. This knife is a bit small to tackle the large veggies. And don’t even think about getting it near hard melons or bone-in meats. Since I got this knife, I’ve expanded my collection quite a bit, even adding some real Japanese steel. But this little blade keeps a spot on my magnetic strip, where it comes out for small tasks or when my wife can’t get me to relinquish the big blade. For most cooks, who need a real omni-tasker knife, I would look for a 9-10″ chef’s knife rather than this.

I bought this knife for .00 at linens and things. I vacillated between this and the version. I made a mistake. When the knife was finally extricated from it’s mega-vinyl prison. I hefted it, felt the edge and examined construction. I got less than I paid for. The feel and look of this knife is similar to those late night TV special knives. “But wait, there’s more… Now how much would you pay?”

It is just a cheap feeling product. Also, the tip of the knife had a pronounced burr on it that I had to hone off.

I am too old to be re-learning that you get what you pay for.

› See all 11 customer reviews…

Related Gourmet Chef Cookware Products

Published by: Michael Anderson (7) | Word Count: 532 | Comments: 0 | Article Views: 80

Do you get depressed when you look in your knife drawer. Does your entire set consist of mismatched knives from various low-end manufacturers? If so, it may be time to invest in a good set of cutlery for the kitchen.

No matter the reason, searching for a good set of knives can be an intimidating experience. The first thing you need to be aware of are the different types of knives. The chef’s knife is the utility knife. It comes with a long flat blade and can be used for a number of purposes. The paring knife is slightly smaller, and is used for precise cuts. A butcher’s knife is used to quickly chop meat. Some sets even include steak knives, which are ideal for a family that eats a lot of meat.

Now that you know the types of knives you need, it’s important to understand a bit about the materials the blades can be made of. Variations of steel are the most common. Carbon steel is the cheapest, followed by stainless steel. If you can afford it, get a set made of high-carbon stainless steel. High-carbon stainless resists rust and corrosion and holds its edge well. You can even find blades made of ceramic material. Ceramic blades are sharp but are easily damaged. They are usually decent knives, but are easy to chip and don’t stand up well to abuse. If you go with ceramic, be aware of how easy they are to damage. A little care goes a long way.

Buying knives as a set instead of purchasing them individually is a good way to save money. You also get a nice knife block when you buy a set. If you have the money, buy a good set from one of the high-end brands like Henckels, Shun or CUTCO. They aren’t cheap but are high quality knives that will last a lifetime as long as you take care of them. If you can’t afford an entire set of good knives, you may be better off buying a few good knives instead of purchasing a low-end block set.

Cheap sets are prone to breakage and dull quickly. Buy too cheap of a set and it’s likely you’ll be buying a new set soon. The inexpensive sets usually are made of inferior materials. They will be more likely to rust or discolor, and usually don’t hold an edge. It’s also common for the cheap plastic handles to break or fall off.

Storing knives in a drawer in your kitchen is not the best way to keep them in good shape. Ideally, you’ll want a good block to keep your cutlery in. The block will protect the blades from damage in addition to protecting you from having to reach into a drawer full of exposed razor-sharp edges. If you aren’t buying a set with a block, make sure you have a way to protect the blades. A good cover or sheath will go a long way towards ensuring your knives don’t get damaged due to mishandling.

This article is free for republishing

Published at Sooper Articles sooperarticles.com

Michael Anderson has published 7 articles. This article published on Dec 07th 2010 01:06:35 PM

In choosing a knife set with block it will always be worth considering, firstly, the sort of steel currently in use in the knife blade and also how it is created as this will figure out how long the knife can last and how easy it’ll be to sharpen.

Generally, there are two processes by which knives are manufactured, stamping and forging. A stamped blade is merely cut from the sheet of metal then shaping or pressing it in the shape of a blade. Forging, however, involves choosing a piece of metal, heating it to your high temperature and grinding it in the shape of a blade, making it much heavier and much more durable than a stamped knife.

Many knives today are produced with a high blend of carbon steel, which is good, as everything else will be susceptible to rust and corrosion after a while. The edges are tapered to make it easier to sharpen. Although everyone wants to have good quality kitchen knives (at inexpensive price points) not everyone is satisfied with high maintenance, including professional chef knives which may have quality, transportable, precision blades but need re-sharpening every time they are used.

To find the right form of knives to work with in your kitchen it is usually worth knowing precisely what you are going to use the knives for, by way of example, cutting, slicing, boning, chopping or dicing. This is the reason a knife set with block was created today to are more suited to household uses when they contain a various knives for a lot of uses.

Most decent sets will most likely contain around 7 knives, but could be up to 15 depending on how seriously you adopt your cooking preparations. These are some of the more established ones found in a set:

Chef knife – It provides a triangular blade around 6 to One foot long passing on good leverage. It can be basically an all-purpose, professional knife that usually requires sharpening more often than the others

Paring knife – This is actually the most commonly used knife. It is just like a 3 inch extension of the hand, employed for paring and chopping fruit and veggies

Serrated knife – It provides a long wavy, saw-like blade employed for slicing things like bread or any fruit and vegetable that will bruise easily

Boning knife – These have a serious narrow, durable blade used by slicing meat off bones

Slicing knife – Again combined with meats but creating a long, thin blade it is usually used for preparing joints of ham, roast or turkey into very thin slices for serving

Butcher knife – This is actually the pre-evolution of the chefs knife. It features a long blade with many different uses which is usually much heavier and much more durable than the others inside set. Consequently, it does not require sharpening very often

Cleaver knife – This will have the curved or straight edge and is also used for heavy chopping or cutting through bone and the likes

You could always buy your knives separately, but not everyone knows what knives are expected for what purpose, therefore, can have an incomplete set available, unsafely in their kitchen draw. So for that everyday household kitchen make sure you always select metal knives in a very block set as numerous come with lifetime guarantees to suit any budget, in addition to being complete and multi-purpose.Every good cook requires a good knife. This can be a one you take first, even before you start assembling your ingredients. But what makes an excellent knife? The most important thing is the blade. All blades today are made from stainless steel. One other important factor is the shaft in the blade should go right thru the handle.

Low quality knives have thin, pre-sharpened blades which are stuck in to a plastic handle. When you use them, they bend simply. When going blunt, you bin them. Next, you choose a size that suits you. This differs from person to person. Some individuals like bigger knives and a few people like smaller knives.

Go thru your kitchen drawer now and discover all those knives which are too blunt to slice a tomato. Push your thumb from the blade. When it bends, dispose of it. If you turn out throwing your entire knives away, you’ll need to get a another one. Do not be bewildered through the choice you’ve got when you go shopping. There are consultant knives for pretty much every kitchen purpose. Should you bone chickens often, you will need a boning knife. In case you are a grapefruit addict, you might need a grapefruit knife.

But if you are going to have only one perfect knife, then your one to pick can be a Cook’s Knife. It’s worth spending any additional cash to ensure you get the very best quality. Select the size that you just find most comfortable.

The vital thing is the form of the blade. A Cook’s Knife blade looks a bayonet, or an a bayonet, or a marginally lopsided Gothic arch, climax only sharp somewhere. The end with the knife is pointy, and also the base is awfully wide. The blade is smooth, not serrated, but it cuts through bread and tomatoes as simply since it cuts through veg, meats, and cheeses. Actually, if you’ve got a great Cook’s Knife, you probably will not even have to have a bread knife or a carving knife.

It suggests you may use the back of the knife to flatten chicken juggs, for example, into schnitzels. You can also use the back of the knife to tenderize frying steaks.

The most expensive knife can have the better, thicker blade. Your final tip is to store your knife in a very special wooden knife-holder. This could help keep the blade sharp for longer. Knives which can be in the same drawer along with other cutlery go blunt sooner.It seems like most people owns some degree of pocket knife. Soccer moms, corporate executives, teenagers-they all carry at least one in their purse, their briefcase, their car or some other handy location. Most knives are generally designated into 1 of 2 categories: those intended for domestic use, meaning for that preparation of food in the kitchen area, or those meant for outdoor use. Pocket knives, obviously, fall into the second category. However, there is certainly quite a bit of variety in pocket knife designs, and certain kinds are more likely to be used in specific situations.

In terms of soccer moms toting pocket knives, many of them favor the classic Swiss Army knife, or some knockoff thereof. Everyone understands what a Swiss Army knife looks like: lots of little knives, saws, screwdrivers, bottle openers, scissors, pliers, corkscrews, files and tweezers that fold from an ovular cavity. Obviously, Swiss Army knives can be found in a variety of levels. The standard model, the Swiss Army Classic Knife, only has a knife, a nail file, a pair of scissors, a pair of tweezers along with a toothpick. This is the probably the most popular model across various demographics, which may explain why it’s offered in non-classic colors like translucent pink, amethyst as well as tie dye. More comprehensive models add the Swiss Army Climber, Champ and Huntsman knives.

Outside Swiss Army knives and their kin, there are numerous of single-bladed knives made for rough external use. The blade of a real knife locks into place, allowing the consumer to use it without fearing that this blade will snap shut and take off a finger. Unlike a Swiss Army knife, the blades of these knives are frequently deployed with one hand, driving them to very convenient. The blade is often divided into two sections. The outer half can be a straight edge, designed for basic cutting, as the inner half is serenaded, designed for sawing and cutting tougher materials. The blades are usually stainless steel, and the handles might be nylon, fiberglass, aluminum or some other lightweight material.

These single-bladed knives are manufactured by a selection of companies and cover a fairly wide budget. The least expensive are just about $15, but these are usually miniature versions of full-size knives. The Gerber Paraframe, for example, has a 2.25 inch blade and weights approximately one ounce. Similarly, the Buck Metro Knife’s blade measures just over an inch and weighs only one.5 ounces. These miniature knives have become convenient, but they’re not meant for heavy duty external use.

Full-sized locking knives start at around $30, these are very basic models. The Gerber Paraframe I-Serrated, the Columbia River Mt. Shasta and the Leatherman C303 Combination Edge knives are typical examples of good, basic knives that could be purchased for the reasonable amount of cash.

If you really would like the best outdoor knife available and cash is no object, expect to spend about $200. Benchmade produce a number of high-quality models, such as the 930 Kulgera Locking and also the 940 Osborne Serrated knives. These feature powder-made steel blades that remain sharp and they are resistant to corrosion.

Anolon, a company respected for its quality cookware line, has diversified into knife manufacturing. According to Anolon’s website, all of their products are designed to perform effectively for a lifetime and continue to look good, two characteristics that one can presume are shared by any Anolon knife set. Anolon Advanced 15 Piece Knife Block Set

Anolon manufactures three product lines within its knife section – Advanced Cutlery, Advanced Bronze Cutlery and Advanced Stainless Steel Cutlery. It looks as though the company believes that the title, “advanced” will cause the knives to sound better than the products of other companies prior to anybody actually using the knives. Whatever the reason for the name, there are 19 knife sets available, all the way from the 15-piece sets to the single knives, and with a universal sharpener thrown in for good measure.

Since a knife is only as tough as its blade, Anolon knives are made from choice German steel. The Advanced Collection features carbon steel, the Bronze Collection features high-carbon stainless steel and the Stainless Steel Collection uses stainless steel, a distinction that might be bewildering to a consumer who only would like to get a set of knives without worrying about metallurgy. With that being said, you may determine those collections by the knife handles – black for Advanced, brown for Bronze and silver for Stainless Steel.

The Anolon blades are forged, not extruded, and this manner of fabrication enhances the density, flexibility and hardness for the knives. Obviously, a stronger and more flexible cutting blade should be easier and safer to chop with, and the blade will also sustain its sharpness longer.

We must admit, Anolon knives are made in China. Nonetheless, their craftsmanship appears as though it is topnotch, especially with regards to the quality of the blades when you first open the box. The price of these knives won’t be a problem either, seeing as you recieve exceptional knives and not have to pay exceptional prices.

Other useful features of owning the 15-piece sets include the hard-wearing bamboo knife block with its slot labels and an extra slot for an old favorite knife and also the knife sharpener. For single knives, you will be able to benefit from the protective sheath that accompanies every purchase.

All in all, an Anolon knife purchase is a good value for your money, particularly as how little of it will be involved. Anolon Advanced 15 Piece Knife Block Set

There are not too many things to be annoyed with about Anolon knives. Nevertheless, these are worth bringing up because you want to be aware of all the potential problems in advance of using your hard-earned money on less-than-perfect cutlery.

To begin with, the bamboo blocks can arrive in less-than-sterling condition. There have been complaints of the metal labels being oxidized and the wood itself being black as opposed to the warm brown you’ll see in the ad photos. For another thing, the rubber handles will sometimes flake off in bits, particularly when you rub them. It might be part of daily wear and tear, but it can be a cause of annoyance at first. Anolon Advanced 15 Piece Knife Block Set

Additionally, you should sharpen your Anolon knives following every job to preserve them in ideal condition, and Anolon knives are less than dishwasher safe. In case you’re the use-toss-replace type of cook, the Anolon knives could present a challenge.

Although, on balance, an Anolon knife set could be a handy addition to your kitchen. It coordinates well with the other kitchen items, it is made up of knives which maintain their sharpness for many years, and may be stored safely.

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Many of us novices in the kitchen do not appreciate the intricacies, not only of the preparation of cuisine but also of the tools used to prepare the food. There is a surprising amount of technology that goes into producing top of the range knives and it is all down to their balance. This article examines the technology behind the best kitchen knives and dissects their anatomy, if you will excuse the pun.

A kitchen knife might be just a sharpened piece of metal to most but it has an anatomy of all of its own. Starting from the sharp end, the very tip of the blade is called the point and used for piercing whilst the first third of the blade is actually called the tip, confused yet? From the tip down to the rear part of the blade which is called the heel, is the edge. The thicker side of the blade that runs from the point to the heel is called the spine and this provides valuable weight for balance.

The sturdy metal section joining the blade to the handle is called the bolster and is crucial for balance and provides extra grip so that the chef’s hand does not slip. The return and finger guard lie separate the handle and blade on the sharp side so that the chef’s fingers do not run onto the blade. Tang, scale rivet, handlegaurd butt are all the parts which make up the handle. These parts are essential for grip, balance and safety.

Knives are made from various different materials, most commonly from metal alloys such as steel and graphite or even titanium. There are also ceramic and plastic blades which have varying uses. The most popular and effective type of knife is the carbon steel type which brings no flavour to food, is light and durable. There are many different internationally known brands that offer ranges of knives with the prices of the top brands sometimes jaw dropping.

The Japanese brand Global knives were founded in 1985 and were innovative in their precision and balance. This was achieved by designing a hollow handle which is filled with an exact amount of sand to perfectly balance the handle and blade. The knives cost in the region of 40GBP per knife so are really only worth investing in if you are serious about cooking. Global knives are a Japanese company however there are other brands of notoriety across the world.

The American brands of Calphalon and Cuisinart are synonymous with quality however due to the precision and balance obtained by the patented design from Global knives, they remain the market leaders. Chefs across the world invest millions in the quality tools of their trade and it is big business with patents still be taken out against certain designs, chef knives are more than just a sharpened piece of metal.

Dominic Donaldson is an expert on Global knives and contributes to trade publications on the subject.

Article Source: Articlespan

That battered and dinged piece of stainless steel in your kitchen drawer? The one that crushes breads and mangles meats? Toss it out, immediately. Now that you’re an adult, it’s time to invest in a big boy knife.

» By Robert Fure

I resisted making several Crocodile Dundee jokes about how “that’s not a knife,” but I’m going to keep that joke in my pocket for a future article.  Besides, knives are no joking matter.  Well, that thing you call a knife currently might be a joke, but as the chef’s most important tool, a great knife is something to be respected.

You may think that just any old thing that cuts will do.  Something you found at Target and splurged on for $15 after watching a Gordon Ramsay show.  Well friend, that knife is no good.  How do I know?  Because knives are one area where price does matter. I’m going to break down what you want in a knife, tell you what knives you need, tell you which knives I prefer, and finally tell you how to take care of your new purchase.

The first thing to look for in a knife is the quality of the steel. Regular steel is called carbon steel and it’s been around forever.  It’s not great for your kitchen because of its proclivity towards rusting.  The next step up is what you see everywhere in the kitchen – stainless steel.  The best knife for your kitchen is going to be a high carbon no-stain knife.  Carbon in the blade is what gives it strength – too much carbon and your knife will be prone to breakage and rusting.  Not enough and it will be flexible and fail to hold an edge.  No-stain or stain resistant is another way of, basically saying “stainless steel” which refers to its resistance to rust and discoloration.  However, even stain resistant things will rust if not well taken care of.

Next is how the blade was formed – stamped or forged. A stamped knife is one that is cut via a template out of a piece of steel.  It’s generally less dense than the second type of knife.  A forged knife is created through a process of repeated heating, folding, and cooling.  These knives tend to be denser, have better balance, and better edge retention.

If you select a high carbon, stainless steel, forged blade, you’re going to get a quality knife. Almost all knives that meet this criteria will also meet the third: full tang.  The tang of the knife is the steel that extends behind the blade.  In a kitchen knife, often you’ll see the handle molded around the tang in a way that you can see the steel stretch in one uninterrupted piece from the tip to the end of the handle.  This lends strength to the blade and prevents breakage.  If a knife doesn’t have a full tang, there is a less sturdy connection between the blade and the handle, which can be dangerous at the worst and lead to a useless knife at best, once it snaps.

After the quality of the blade, next we focus on safety.  Seem wrong to place safety second to blade?  Well, a sharp blade is a safe blade. Once a blade begins to dull and you start to force the knife to cut, rather than letting it cut, you up the chance that you’ll force the blade somewhere it shouldn’t go.  So a great blade is really a safety concern, but now I’m specifically talking about the handle.  A good handle should fit the hand well and offer a sure grip even when wet.  I prefer a blade have a finger guard right at the bolster.  The bolster is the area of the knife where the blade meets the handle and a finger guard is a specifically made piece or area that protects your finger from slipping. A finger guard is not included on all knives, which isn’t always a problem.  A large blade, like a chef’s knife, generally wont have the blade lead directly into the bolster, there will be a flat area that can’t cut you.  Smaller knives, like slicers, maybe have a relatively sharp area of return, which could cut your finger.

So by this point, we’ve laid down the basic ground work:

• High Carbon
• Stainless Steel
• Full Tang
• Forged
• Finger Guard
• No Slip Handle

My personal recommendation for the perfect mix of price and quality is a set from Zwilling J.A. Henckels, a company from Germany who have been making quality knives for over two hundred years.  Zwilling has several lines of knives, but we’re going to focus on the Four Star line, one of the most popular and prevalent knives the world over.  You already know why these knives are great.  Every point I listed above?  Present in these knives.

As I mentioned in my introduction, there are certain knives that you need to own.

The basic three are:

1.    Chef’s Knife – a large, general utility knife that can do almost anything
2.    Paring Knife – a small knife, perfect for skinning vegetables and doing delicate work
3.    Bread Knife - a serrated blade that cuts bread without crushing it

You can purchase these three knives separately, but I recommend taking the plunge into a knife set.  There is a built in discount when you buy a set and you really get your money’s worth.  For around $170 you can get four knives, kitchen shears, sharpening steel, and a wooden block to store them all.  The set I own features a chef’s knife, a utility slicer, a bread knife, a paring knife, and a bread knife – everything you need to accomplish anything in the kitchen.

As a red blooded male, and someone with a penchant for playing with sharp things, the J.A. Henckels Four Star knife line is, without a doubt, the best blades I’ve ever used in the kitchen.  Previously I’ve owned random super-market pieces of junk and one knife that I thought was good, a Victorinox Forschner chef’s knife – this is the company that makes the ubiquitous Swiss Army Knife, so they know blades.  But so does Zwilling, and in my kitchen, they’re king.  The knives effortlessly glide through whatever they touch.  They feel fantastic in the hand.  The balance is great and they clean easily.  They’re also easy to hold on to when wet and they look nice to boot.

To illustrate the entire set, I came up with the perfect dish for testing knives – beef stew. What?  Knives for stew?  If you make it from scratch, of course.  Making a good stew involves cutting up two pounds of beef, chopping up large vegetables, slicing small mushrooms, and cutting bread to serve alongside.  Doesn’t seem so silly now, eh?  You can find the recipe for this delicious dish here: Man Made Meal: Harvest Stew.

The chef’s knife made short work of the big beef roast as I cut it into cubes.  Each of the knives works just as well as the other, effortlessly slicing, dicing, or chopping.  I’ve used these knives daily for weeks and haven’t encountered a single issue.  The edges are as sharp today as they were when they came out of the box.  If you only buy one knife for your kitchen, a J.A. Henckels Four Star Chef’s Knife is an excellent choice, but if you want to maximize your money and make a smart investment in a set of knives that will last you years, think about investing a set.  You’ll be happy you did.

And if you’re going to spend a decent chunk of change on a knife, take care of it well.

The very basics of knife care:

• Use a Wooden Cutting Board. Hard cutting boards, like those made of glass, or using plates or something similar, are damaging to the fine edge of the blade.
• Wash by Hand. Even if your knife says it’s dishwasher safe, or compliant, take the 30 seconds to clean it by hand. This is better for the blade and safer – you don’t want a 9 inch blade sticking out of your dishwasher when you reach in to empty it.
• Have them professionally sharpened when they dull. Using a sharpening steel regularly is a stop-gap measure that keeps your knives working well, but eventually, all knives dull. You can get your entire set sharpened back to new for about $25.

First illustrated and mentioned in the book “Le Perret”, Butterfly knives have traveled its popularity all the way to the East with the Spanish colonization. The Philippines is well-known for manufacturing sturdy and durable butterfly knives. In the northern province of Batangas, a town named “Balisong” is believed to be where the knife has originated. “Balisong” came from the Filipino words baling sungay meaning broken horns. This was named so since the first butterfly knives were believed to be from animal horns. Aside for utility use, butterfly knives are also used to the Filipino martial arts Eskrima.

With skilled handling, the butterfly knife can be flipped quickly with art that leaves spectators in awe. This act of flipping can be done with one hand, making it an exciting amusement for tourists and locals alike. With its carbon steel, butterfly knives are sharp and can be dangerous. However, the blade is kept between the grooves of the handle which makes it compact and safe when not in use. There are different designs and makes of the Butterfly knives. Rough Rider knives are known to provide you with the best blades at a pocket-friendly price without compromising the quality of the material or the craftsmanship of the product. You can be assured of its high precision and sharpness and edges that are always up for the challenge.

For knife collectors, vintage butterfly knives are usually of hand-ground carbon steel. It does not have the marker of the maker on the tang stamp. The blade fills in the handle, leaving only a small tang area. Most handles are made of brass and Japanese lacquer. Modern day handles are either made of leather, synthetic materials, alloy or stainless steel. Blades may also be made of stainless steel but does not ensure the same quality and durability of the carbon knives. If you would want to find the best items, you may browse through the internet and specialty shops that may have this kind of cutlery.

In handling this kind of cutlery, it is important to be aware of restrictions regarding the possession of these. Banned in some parts of the Western countries, these type of knives are believed to be dangerous and possession is punishable by law. However, with its good packaging, it is safe for use and is portable and convenient especially for camping and hiking. As with any cutlery or weaponry, utmost care and caution is encouraged in handling Butterfly knives.

Knives are the first tools used by mankind, reflecting how useful and indispensable it is not only in everyday tasks but for so many other uses. As with other implements, caring for your knives properly is how you can ensure its usability for a long time. The tips below are applicable to most kinds of knives, whether folding knives or fixed blade knives.

The first rule in proper knife care is to clean and dry knives after each use. This means, you should clean the entire piece from blade to handle. While modern knives have blades that are more rust-resistant, corrosion and oxidization can still affect them if they are not properly cared for.

In cleaning your knife, avoid using harsh cleaning agents and solvents. Look for cleaning products in the market formulated specifically for knives. Warm water should be used to rinse a stainless steel blade. If the knife blade is made of carbon steel, add baking soda to the warm water rinse. If you find that some part of the knife still became rusty, just scrub it with a steel wool pad and alcohol.

Preventive care done regularly is the secret to avoiding knife problems that will need repair. Caring for your knife is mostly commonsense such as not washing it in the dishwasher where the blade can break or chip or not leaving it in a basin of water for a prolonged time. Regular knife care routine should always include lubricating the knife. Moisten a cloth with oil and rub the knife with it every time you are done cleaning it. Don’t leave any excess oil on the knife.

In addition, you should care for the handle as much as you care for the blade. Clean the knife handle using the right cleaning product for the material used. For a pocket knife, make sure to ease the blade back into the handle because slapping it back recklessly can make the blade dull or damage the handle.

Usually, a storage device is included when you purchase utility and cutlery knives. The device could be a knife block or a knife sheath, which are effective in protecting the knife from the elements. However, such devices are for short-term storage since the knives are used frequently.

If you need to keep your knife for a long time, look for long-term storage devices that are made with non-acidic materials to ensure your knife doesn’t become corroded while in storage. Before storing it away, make sure the knife is clean and dry. Oil the knife and then wrap it in soft fabric. Store your knife in a dry and cool area.