Friday, 26 August 2016

The Best Way To Choose A Kitchen Knife

It’s not easy to understand where to begin when purchasing your first kitchen knife. Here’s our guide.

What kind of kitchen knife should I purchase first?

Just how do I select between knife brands?
I'd like to purchase a knife set. What do you advocate?
Japanese or German knives?
Damascus knives or plain blade knives?
Stainless steel or carbon knives?



First off the block should be a gyuto chefs knife between 18cm to 21cm OR a santoku knife. Each has its strengths and weaknesses although both will do various jobs. If the budget permits purchase both!

The santoku knife will not be worse for straight chopping. The blade contour of the gyuto has a curve that is more powerful, better for you to use if you like rocking actions when cutting.
If you want to save your high-quality knives, you should use a cleaver for your heavier cutting needs, such as when cutting bones and coconuts.

To make your life easier, look into getting a sharp bread knife, these have a serrated edge.

After these kitchen knives basics – there is so many more specialty options you can choose from, depending on what style of cooking you love to do.

There are many
job particular knives that perform their obligation much outstanding way to the standard blades previously. If you're keen on sashimi - purchase a yanagiba.

If would like to learn a brand new method to fillet fish - attempt a deba.


Knife brands will differ inside their weight, aesthetics, layout, steel, sharpness and edge retention. It is necessary to notice that distinct knifemakers can create significantly different quality knives using the exact same ingredient steel. The virtuosity of the blade is really up to the knifemaker. Chef's Armoury have carefully chosen the finest knifemakers.

If you'd like guidance on which kitchen knives to select, please feel free to contact us at

There are many inexpensive knife sets you could purchase for less than $300, but what you may receive is a group of blades of inferior fit and finish, durability, poor balance and definitely made of cheap steel which will never be quite sharp and become dull very fast.
If you purchase the sets that are affordable you can buy and throw them out every year, or two or you'll be able to put money into several great quality swords that can continue over ten years.

Most chefs just use 3 knives to do 90% of cutting jobs, so investing in several great quality kitchen knives is our recommendation.

If you spend your entire budget on a couple of great knives, you'll have much more gratification than having a whole set of knives that are unsatisfactory.

Mix and match, knifemakers that are distinct make some styles of knives than others. 


With Damascus knives, the biggest factor is usually their look.
Damascus knives are really amazing, a fusion of many layers of steel clad around a hard steel center for the cutting edge. By manipulating billets of damascus steel with beat forged knives, you'll be able to see the blacksmith's artwork in the individual patterns he creates.

Oftentimes the center of the damascus blade is made from either powdered or VG10 steel.

When it comes to functionality, damascus steel will not offer an advantage of edge or sharpness retention when compared with simple knives.

Carbon Knives OR Stainless Steel Knives

One thing to keep in mind is that carbon steel is susceptible to rust and tarnish, so if
you're unwilling to look after your knives, maybe stainless steel knives are better for you.

Yet enthusiasts will be rewarded by high-quality carbon steel if sharpened correctly with a first-class border which will last the distance.

So the functionality difference between carbon and resistant steel is narrowing over time . Fortunately, there have been many improvements in spot resistant steel in the last decade.

There's also a brand new strain of carbon steel knives which are clad in stainless steel for easy care.

A photo posted by Morakniv (@morakniv) on

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