Choosing the right Knife
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Choosing the right Knife

Trust issues: how to choose a knife that’s actually going to last

Choosing the right knife isn’t as difficult as most kitchen enthusiasts make it out to be. A good quality knife has a few elements that together, determine whether or not it’s going to be right for you.

Factors such as the brand name, what country it’s made in and whether or not there’s a celebrity chef on the packaging do not define a knife. In fact, often these products are more expensive and don’t necessarily perform better than more affordable options.

choosing a knife - slicing meat

When choosing a knife, keep in mind 3 cardinal rules and you won’t go wrong:

Firstly, you should consider the material. Stainless steel is a good option for everyday use as it’s long lasting, durable and easy to maintain. Read our article on how to care for your stainless steel knives here.

Carbon steel knives are also a favorite however require a little bit more TLC in the maintenance department. If you purchase carbon steel knives, remember that they don’t like to be washed in water, rather wiped down and polished in oil. This will prolong the lifespan of the material and prevent early onset rust.

choosing a knife - slicing salmon

Secondly, a good knife should fit nicely in your hand. Make sure the handle is sizeable in comparison to the blade and looks like it has a good quality grip on it and its weighted to perfection. In terms of the blade, a nice curve towards the tip is important to aid the carving process from start to finish.

Thirdly, when purchasing your knives you should always be aware of the tang. The tang is the metal part of the knife that sits inside the outer grip of the handle. Ideally, the tang will extend right down to the base to offer stability and control when cutting.

choosing a knife - cutting

At the end of the day, you should also purchase something that you find aesthetically pleasing and are excited to work with… but keep in mind that good looks don’t always mean good quality.

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