Kitchenware - Knives - Part III

A guide to Buying Kitchen Knives and their Uses

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Go to:-   Knives - Part I  | Knives Part II |  Main Cookware Page | Buy Kitchenware

As with most equipment it is important to pick the right tool for the right job. Trying to cut a joint of beef with a 7.5cm/3-inch paring knife will not only take forever but will also not produce good slices and could be dangerous. Parts I and II of this section explained the technical details of the types of kitchen knives available. This buying guide will explain the individual knives and accessories available, their uses and which are recommended for a well stocked kitchen.

General

·        When purchasing knives, the length stated sometimes refers to the overall length of the knife, including the handle so if buying online, check the blade length too

·         Choose knives which are Flat (Taper) Ground and preferably forged

·         Choose knives which are stain resistant and therefore easier to maintain. Carbon Stainless Steel is a good choice

·        Choose knives where the tang runs a good way down the handle - preferably the whole length

·         Remember plastic or metal handles are not only more hygienic but are also harder wearing and easier to maintain than wooden handles

·         If possible, gauge the balance of the knife  and the comfort of grip first hand. If you don’t feel completely comfortable holding it – don’t buy it

·         Consider buying a purpose-built holder of some kind to house your knives when they are not in use as careless storage blunts and can even damage the cutting edge.

·        When buying plain edge knives, be sure to also purchase a knife sharpener or steel at the same time

·         Buy as expensive a knife as you can afford, as good quality knives last much longer. Better to have three quality knives which last a lifetime than 12 cheap ones which will need to be replaced in a year’s time

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Which knives do you really need?

It is not necessary to buy a a dozen knives. Just three will suffice for basic everyday use plus a sharpening steel however, you should choose the three with care.

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