A kitchen knife is an essential tool in every kitchen. You can chop food precisely and to the required size with them. This can’t always be achieved with traditional chopping and grinding machines.

You will be successful when purchasing a kitchen knife. First, consider the handle and blade material. These will help us think about the blade’s useful life and how it performs when cutting, peeling, or slicing. Then, you can either chop or filet, as each task has a suitable knife.

A key factor is the size of your blade. This is especially important for beginners, as it affects the balance and the ability to manage the knife.

These are just some things you should keep in mind when buying a kitchen knife. Next, we will list the most basic utensils that our experts have found to be consistent.

The Best Kitchen Knifes What should I look for?

Best kitchen knife types

When choosing your first western-styled knife, we recommend a high-carbon chrome-steel chef’s knife. Of course, it’s not uncommon for other materials to make great chef’s knives. However, high-carbon chrome steel is preferred by most quality manufacturers because of its honesty in edge retention, toughness, and ease of maintenance.

Kitchen knives are a tool that we all use every day: we chop, cut, and rebanamos. But, how do we know which knife is best for what?

The right knife will make all the difference in how you cook. You will feel more at ease, get better results, and be able to complete your tasks quicker.

THE HILT AND HANDLE OF KITCHEN KNIVES

The handle’s material is often the first thing noticed.

WOODEN HANDLES

Good wooden handles are very comfortable. Wood is porous, but it has been pre-treated to make it safe for home use.

HANDLES WITH RUBBERIZED COLOR

Some grips are coated with a soft-touch rubberized coating. This makes it especially comfortable to use for extended periods. However, if this is your choice, the material mustn’t be porous. You can get sick from bacteria.

METAL HANDLES

Metal handles are also available, which look great and have a well-balanced weight. However, they have one drawback: the knife may slip from wet hands while cutting.

PLASTIC HANDLES

Many inexpensive knives come with handles made from plastic. As a result, it is generally not balanced and can be difficult to use if used for a prolonged time.

POLYOXYMETHYLENE HANDLES

A handle is also available in very durable plastic. The handle is made of a high-hardness material called POM (Polyoxymethylene) (handle in black). This material should not be confused with the one found in cheap knives. This material has a better finish than plastic.

MICARTA MANGOES

Celeron (Phenolic) is now available as a knife handle option. This material is made from sheets of resin, cloth, or paper. It is subjected to high temperatures and pressure, which results in a material that is extremely resistant to temperature changes, corrosion, shocks, and other extreme conditions. Their designs are also flexible and original due to the many “mixes” available.

HANDLES MADE OF OTHER MATERIALS

We also found other materials for the handle. This can be very high-quality (silver, gold, deer antler, wood, etc.). This finish is more common for table knives than for kitchen knives. Some high-end knives, such as the Japanese Shun Damascus and some Mac models, may use pakkawood.

The shape of the handle should be ergonomic so that it is easy to grip. A suitable finish is also important. It can cause unpleasant “pips” in your fingers and hands during use.

KITCHEN KNIVES WITH THE BLADE IN THE HANDLE

The handle’s mechanism for inserting the blade into it is another thing to be aware of. Technically, it is called “casing.”

The handle should always have a portion of the blade inserted into it. This part is called “rib” and “tang”. There are three types of terminations depending on how high the spike is:

COMPLETE TANG (or FULL TANG): This view shows the entire metal tang from the tip of the knife handle to the end. It will usually have three rivets on either tang that adjusts the grips.

These characteristics are considered to be of greater quality. The tang is the continuation of the blade and is often almost the same thickness as it.

HALF TANG, or PARTIAL TAN: A type that is similar to PARTIAL TANG. The blade extends into your handle, but only half of it. There are usually 2 to 3 rivets on each side of the shank that hold the scales.

HIDDEN or HIDDEN SPike: This type is hidden in the handle because it is embedded into the material. It is the blade’s continuation or edge, but it can be worn down to make it thinner. This can give the spike a spine-like shape to increase its grip on the handle.

KNIVES BLADE

The handle’s characteristics are not enough. It is also important to consider the overall weight and balance. These factors are important because they make knives that are easy to use. However, the importance of the blade is what has the most impact on this.

  • Many types of blades can be found in a kitchen knife.
  • There are two basic types of blades: stamped and forged.
  • Stamped blades are made by melting different metals and then are shaped using a press tonnage.
  • Forged blades are made of steel and are red. They are then shaped using a (manual or hydraulic) hammer (machining).
  • Stamped-blade knives are generally less expensive than forged knives.

A blade’s three most important characteristics are its ability to cut and reset it after becoming dull. These qualities can be attributed to the quality of the steel and correct heat treatment (called quenching), and the performance of subsequent manufacturing processes. Therefore, they should be constructed using specialized machinery that doesn’t degrade the heat-treated metallographic structure.

KNIVES BLADE PARTS OF A KITCHEN BLADE

A few knives have a guard or blade near the handle. This helps balance the knife’s weight and protects the user’s hand.

Knives with an integrated metal guard, a blade, and the tang in one part are durable knives.

The loin

The “loin” is another important part. This is the opposite edge to the cutting side of a blade. The back of forged knives is thicker because the cutting edge is chamfered. This is different from a stamped knife, whose thickness is more uniform. Sometimes, the tenderloin can be used to crush or grate things that you don’t wish to cut.

Tip and edge

The point is the first quarter of the blade. It is here that the most delicate work can be done. The guard is located at the end of the sword, and the edge runs from there to the point. It is here that the majority of the cutting work takes place.

Alveoli

Alveoli, or oval “notches”, are found on some knives, like ham and santoku knives. They prevent food from sticking to the blade.

MATERIAL TYPES KITCHEN KNIVES BLADE

There are many materials and technologies available for making kitchen knife blades. These are some of the available materials: These are the ones that are used in the creation of the most intricate cutlery.

Carbon steel is the best choice for crafting knives. It is not resistant to rust, so it must be dried immediately after use. However, it quickly acquires sharpness and retains it over time.

BG42, ATS34, and 154CM stainless steel are all high-end steels. They have great edge retention and high hardness.

Damascus Steel: Damascus is one of the oldest and most durable steels. It also maintains its edge better, making it one of the most sought-after materials in cutlery. This is steel that has been forged using layers of different carbon and other elements to create a strong and flexible material.

This high carbon content and the various treatments it has undergone in hot forging and subsequent tempering are responsible for its hardness, low brittleness and cutting ability.

Steels for industrial use

440 and 420 stainless steel: This is harder to re-sharpen, but it holds the edge well. It will not rust or change with water or moisture.

Other Materials:

Titanium: This metal’s blades are more lightweight than similar ones made from steel. According to laboratory tests, these leaves are resistant to bacteria.

Ceramic: This blade has a remarkable cutting ability. This blade is comparable to a natural diamond. They are made from silica and zirconium oxide, which is vitrified at over 3,000 oC. This material has the advantage of not transmitting flavours. However, it is also more fragile and can be easily damaged.

There is a lot to know about knives. However, each model has a unique user experience. You should research all the details before you make a decision. It’s better to spend your money on a high-quality knife than three knives of average quality.

What should you look for when shopping for chef’s knives?

You know that every product has its small details. These are the things you need to consider when buying a kitchen knife of high quality.

Handle: This is an important aspect to pay attention to before everything else. This is especially important if you’re a chef or professional in the kitchen. To better fit your hand, the handle should be ergonomic. It will make it easier to chop and chop food.

Your blade must have good resistance to ensure a longer life expectancy and enjoy its benefits. And it must be sharp enough to meet the demands. For example, thin blades are better for cutting meat. However, they can also be used to cut vegetables and fruits, unlike those with thinner sheets.

Edge: There are two types of advantages: smooth and serrated. The first is more commonly used. It is preferable to have greater strength when cutting bread. The sauce can be used for meat and vegetables. It also allows you to control your hand movements better.

Weighing: It is also important to note its weight. The lighter the item, the better. They are usually around 300 g. The more efficient the cutting process, the better the development.

These are essential if we wish to enjoy preparing meals for our loved ones or ourselves. The more efficient you are, the better the outcome. Happiness is greater when the result is higher. If you have any questions, please post them on our network.

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