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Cutlery Buying Guide
Professional and amateur chefs agree: knives are the most
important cooking tools in any kitchen. Choosing knives is a highly personal process,
based on individual preferences in comfort, style, size, function and budget. There
is a large range of quality choices available. Once you know some basic facts, you’ll
be able to find the perfect knives to suit your needs.
THE QUICK SCOOP
High end chef quality knives are generally hand forged
with blades made of high carbon stainless steel, and have thick bolsters and full
tangs. They often come with lifetime warranties and are truly meant to last a lifetime.
They are well-balanced, durable, and hold their edge. In addition, they are stain
and rust resistant. Wusthof is widely considered to be the leading brand in this
category.
The lower end offerings are mostly stamped knives with stainless steel blades, no
bolsters and half tangs. Though stainless steel blades are rust and stain resistant,
their edges dull more quickly than high carbon stainless steel. In general, knives
with no bolsters and half tangs are not as strong and well balanced. However, these
knives can be as much as a third of the price of the higher end options. Brands
such as Forschner can be a good budget choice.
There are many types of knives. An eight inch chef’s knife is considered a necessity
for its versatility, and you will probably want at least two other types of knives,
such as a serrated bread knife and a four inch paring knife, for a starting set.
Another supplementary option is the increasingly popular Japanese chef’s knife,
a Santoku, with a top model offered by Global.
Don’t forget your accessories. You should have a knife block with extra room for
a growing collection, and a steel for sharpening.
THE DETAILS AND DEFINITIONS
Terms to Know
As you conduct your research, it is helpful to know these definitions for knife
components:
Edge: This is the cutting part of the blade. You’ll come across the phrase
“holds its edge,” which means that the edge remains sharp. Knives generally have
either a plain edge or a serrated (wavy) edge. Unless noted, knives described here
have plain edges.
Spine: This is the side of the blade opposite the edge.
Bolster: In a forged knife, this is the thickest part of the knife, between
the blade and the handle. It is made of the same material as the blade. A wide bolster
provides balance and stability, and adds weight. Stamped knives do not have bolsters.
Tang: The tang runs from the blade into the handle. It helps provide balance
and strength, necessities for a good knife. High end chef’s knives, such as Wusthof,
generally have a full tang; lower end models tend to have half tangs. A tang is
usually visible running along and around the handle. However, some tangs are concealed
within the handle.
Handle: Handles are made of plastics, composite, stainless steel or wood.
Wood handles requires extra care and are not dishwasher safe. These factors have
made them less popular options than plastics, composite and steel, all of which
are virtually maintenance free and durable. Wusthof knives have polypropylene plastic
handles. Regardless of the handle's composition, its shape and heft should feel
comfortable in your hand.
Rivets: They are often used to attach the tang to the rest of the handle.
They should be flush with the handle so that they don’t interfere with your grip.
Blade Basics
Blade Composition
High Carbon Stainless Steel: High carbon stainless steel is stain and rust
resistant. The carbon provides strength, hardness, and allows the blade to hold
a sharp edge. It won’t dull quickly and can be sharpened easily. It is the most
popular choice for high end knives.
Stainless steel: Though also stain and rust resistant, stainless steel knives
do not hold a sharp edge as well as knives with a high carbon count and are difficult
to sharpen. However, they are less expensive than models made with high carbon stainless
steel, and therefore an option to be considered when budget is an issue.
Ceramic: Ceramic blades are lightweight, extremely hard and can hold their
sharp edges for years with virtually no maintenance. In fact, they are hard enough
to cut through glaze on dinnerware, so they should always be used on a cutting board.
An important note is that the blades tend to be fragile. They can shatter if dropped
and chip easily. In general, chefs like ceramic blades for their sharpness and low
maintenance, but many believe they are too fragile for frequent use. Opinions are
split on their lightweight attribute; some prefer a light knife as long as it is
well balanced; others like a heavier feel in their hands. They are relatively uncommon;
as an example, Boker and Kyocera make ceramic knives.
Titanium: Titanium blades are lighter, more flexible, more wear resistant,
and hold their edges longer than steel blades. Since the blades are more flexible,
they work best for tasks such as filleting and boning fish and poultry. More rigid
knives are generally preferable for the majority of cutting tasks. Titanium tends
to be high priced and is less commonly used than steel.
Carbon Steel: Carbon steel is not popular due to the fact that it can rust
and stain and requires diligent maintanence, including cleaning and drying after
every use. High carbon stainless steel is widely considered to be preferable, since
it has the strength and hardness of carbon steel without requiring a high level of
care.
Blade Construction
Forged: Most chefs use forged knives. They are hammered, often by hand, into
shape from a single piece of metal. Forged blades are thicker, heavier, better balanced
and harder than stamped blades. They always have a bolster.
Stamped: Less expensive knives are stamped out of a sheet of metal with templated
cutters. Stamped knives have lighter, thinner blades and no bolsters. In general,
stamped knives are not as well balanced or durable as forged knives.
Knife Types
There is an incredible variety of kitchen knives available,
from those that are practical and versatile, to knives with extremely targeted and
specialized functionality. Many of the most common types of knives are described
below.
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Chef’s Knife
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A chef’s knife is a versatile knife that can be used for most tasks. Chef’s knives
are used for slicing, chopping, dicing and mincing. Though sizes from five to 14
inches are available, the most common size is eight inches. Eight inches is ideal
for a variety of functions, and this size does not feel unwieldy for most people.
Since you will be using this knife frequently, it is important that it feel comfortable
and balanced in your hand.
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Santoku
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Japanese Santoku knives are increasingly popular in the Unites States. As opposed
to a traditional Western chef’s knife, Santoku knives are lighter and have shorter,
harder, thinner blades. They often have a hollow edge to limit friction between
food and blade, providing for faster slicing. They excel at thinner slicing and
are great at slicing sushi, vegetables and other delicate work. Though most chefs
agree that a Santoko is less versatile than a Western style chef’s knife, it makes
a great additional piece for your knife set.
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Serrated / Bread Knife
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A serrated knife is used to slice through food that is hard on the outside and soft on the inside.
The blade of a serrated bread knife ranges from six to 10 inches. Eight inches is generally a good
size for its purpose.
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Paring Knife
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These knives are great for cutting, peeling and shaping fruits and vegetables. They are also useful
for any small delicate work, such as cutting garnishes. Sizes range from two and half to four inches.
Like a chef’s knife, they are designed to be an all-purpose knife, but for smaller tasks.
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Utility Knife
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A medium-sized knife, it can be used for a variety of tasks.
A utility knife usually is between four and seven inches in length. It is essentially a large paring knife.
Many chefs believe that if you have a chef’s knife and a paring knife, a utility knife will not provide
added functionality and is not necessary.
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Cleaver
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A cleaver is a heavy knife with a broad, thick blade used for cutting meat and cutting through bones and joints.
The blade is usually about six inches long. If you will be removing bones with a boning knife, a cleaver
may not be a necessity for you.
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Carving / Slicing Knife
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A carving knife is typically between eight and 15 inches. It is used to carve poultry, roasts, hams,
and other large cooked meats. It is much thinner than a chef's knife to allow for thin slicing.
Blades can be rigid or flexible. In general, rigid blades work best for roasts, slightly flexible for
poultry, and most flexible for smoked or cured ham and fish.
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Boning Knife
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Boning knives are used to removes bones from meat. Blades are narrow and about five to six inches long.
A flexible blade is best for poultry and fish, while a stiff blade is ideal for beef and pork.
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Fillet Knife
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Fillet knives have very flexible, six to 11 inch long blades. They are great for filleting fish.
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Knife Accessories
Block
A block is a necessity for storing knives in an organized and safe manner.
Knife sets will often come with a block. It is always good to have a block with spare room,
so that you can freely add to your collection.
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Sharpening Steel
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A steel is a rod that is used to hone a knife after sharpening or to extend the life of the most recent sharpening. It works by realligning and straightening the blade.
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Set vs. Individual Purchases
Knives are sold in various groupings, including: large sets with blocks and honing steels,
smaller sets of about three knives, or individually. Your decision will mostly be based on personal
preference and needs, and, to a large extent, budget. Experts almost universally agree that you should
choose quality over quantity when it comes to knives. For instance, if you are deciding between buying
three high end knives versus a complete set of ten inferior knives, you should go with the three
high end knives.
Price Ranges
Top Manufacturers
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