How To Choose The Knives You Need In Your Kitchen

A good, basic well-made set of knives is a must, for even the smallest kitchen or the most infrequent cook. They will make food preparation faster and easier. They should also last for many years if looked after correctly. There are several things to consider when choosing kitchen knives.    

Types  

There are many different types of kitchen knife, designed to perform a range of functions. Some of the more common ones are a chef's knife--a large, all-purpose implement, a paring knife--a small knife for cutting up fruit and vegetables, with a fine pointed end for picking out pips, a bread knife with a serrated or scalloped edge, a carving knife, which can have either a plain or serrated edge, a boning knife, with an upward-curving blade used to remove bones from meat and poultry, and a filleting knife, which has a thin flexible blade for boning fish. For all types of knife the same elements should be considered when choosing.  

Blade  

The blade of a kitchen knife is usually made of stainless steel. The blade will either joined to a handle or made of the same piece of material as the handle. If the blade is in the former category it should extend the length of the handle for stability. Most kitchen knives that have this feature will have rivets going through the handle and, often, a visible line of the blade along the handle's back.  

Handle  

The handle of the knife should feel comfortable and secure. There should be sufficient clearance so that when you grip it and chop something your knuckles do not touch the chopping board. The handle should not feel slippery if it gets wet.  

Size  

Hold the knife in your hand. It should fit comfortably allowing you to grip the handle with ease. It should not feel unbalanced, neither too heavy at the base or tip of the blade. Some people feel that a heavy knife makes food preparation easier, the weight doing more of the work, while others consider a lighter knife allows greater maneuverability. Choose one that feels right for you and, if relevant, the tasks you want to use it for. For instance, if you prepare a lot of meat dishes you may find that a heavier blade is more useful.  

Care  

Once you have chosen your knife you need to care for it properly so that it will last a long time. Try to store it separately from other kitchen utensils, either in a knife block or a magnetic knife holder. This prevents the blade from damage caused by friction with other tools. Sharpen the blade regularly for maximum performance.