If you love to cook, then a knife is one of your main assistants in the kitchen. And even if you have a state-of-the-art food processor, you still can’t get by with just one knife—there must be several of them. Modern manufacturers offer many various models; It’s simply dizzying at the number of brands and their products. How to choose the right knives for your kitchen, without making a mistake in price and purpose - we’ll talk about this today.
Which knives to choose and how many of them you need
On a camping trip, you can probably get by with just one knife - a pocket knife. But in the kitchen, each type of product may need its own separate knife. So, let's divide the standard set according to the purpose of each element.
- Knife for cutting bread, loaves, pastries. It has a long serrated or wavy blade, its width is equal throughout its entire length. Equipped with a large handle.
- Three long knives (25–45 cm) with a wide blade, sharp tip and rounded cutting surface. These knives are designed for cutting tough, hard products.
- Knife for peeling fruits and vegetables (vegetable peeler). It comes in two types. The first has a sharp tip, a shortened blade, a smooth cutting surface, and is equipped with a comfortable large handle. The second has a blade fixed between two holders and a hole in the “body”, which is very convenient for peeling vegetables - potatoes, carrots, beets and others.
- The knife for trimming meat from the bone is of medium length, narrow, its blade is widened at the base and curved towards the tip. The cutting surface of such a knife is smooth and has no jagged edges.
- Knife for cutting cheese and sausages. The cutting surface has no bends, the blade is long and quite wide.
- A fish knife with serrated flexible blades of equal width in all areas.
- Table knife for butter and pates with a wide blade of medium length and a rounded tip.
- Short knife for mushrooms. It is made of plastic and has a hard brush on the handle for cleaning the caps.
- Hatchet knife, or kitchen cleaver. Designed for cutting meat and chopping bones. Equipped with a wide, sharp blade and a powerful handle.
Gallery of knife types
Note! Whatever you choose, you must have at least 3 knives of different sizes in your kitchen: large (length 35–410 cm), medium (30–35 cm) and small (20–25 cm).
In addition, you can choose several more knives designed only for a certain type of product. For example, a salmon knife, or a fillet knife. With its help you can easily cut big fish thin slices. Grooves on both sides of the blade make it easier to cut oily fish.
Salmon or fillet knife
A special cheese slicer will help you thinly slice the cheese head; usually, such knives have a Teflon coating, which will prevent soft cheese from sticking.
The serrated knife is equipped with a narrow blade with serrations. They are easy to cut tomatoes, kiwis and citrus fruits, which have delicate flesh under a thick skin. It is not recommended to cut the sausage because the edges will be uneven.
Metal or ceramics?
Metal and ceramic knives are not interchangeable; Although they have a common purpose, the differences between the materials can be significant. Let's take a closer look at the pros and cons of both types of knives.
Metal knives
First of all, pay attention to the placement of the steel and how strong it is. The area of the knife handle is the most weakness, often products bend and break in this place. The best knives are made from a single piece of metal by hand forging. But such a product is very expensive.
Metal knives are the most common and traditional in our kitchens
- Often good knives made from carbon steel. It quickly produces a sharp angle when sharpened, but you need to make sure that such a knife does not rust. Steel knife You can sharpen it yourself without any problems, but it is important not to let it corrode.
- Manufacturers of inexpensive knives often use stainless steel in their production. Such products tend to become dull quickly, and you will need time to sharpen again. If you decide to buy stainless steel knives, opt for high-carbon material: such a blade will not rust, although it will require sharpening. A lower carbon content makes the product harder and keeps its edge longer, but does not protect against corrosion.
- Forging provides the metal with additional strength, so forged knives are of better quality than stamped ones.
Ceramics
- Zirconium dioxide is used to make ceramic blades, which is very hard material. For comparison: a metal knife after sharpening remains sharp for a month, and a ceramic one will last at least ten. And with proper use, sharpening may not be necessary at all.
- Ceramics has no pores, which means that after cutting foods, the taste of one will not be transferred to another. That is, after chopping onions, garlic or hot peppers, you can simply rinse the knife and continue working.
- Since the structure of the ceramic blade is dense and non-porous, the device is hygienic and its maintenance is much easier.
- A ceramic knife is lighter than a metal one. This reduces the stress on the arm and shoulder when working.
Ceramics are resistant to influences such as scratches, oxidation, rust, magnetization, etc.
But even this material has significant disadvantages:
- The ceramic blade is very fragile. This knife is not intended for chopping bones or slicing frozen meat. If you drop it on the floor, it may break; a metal knife will only bend.
- A ceramic knife is not universal; it is only suitable for certain work with products.
- The price of ceramic knives, compared to metal products, is quite high.
- Sharpening ceramic knives yourself is not recommended.
Criterias of choice
First of all, the knife should be easy to use for you personally. But you need to pay attention to a few more points that determine the quality of the products.
Blade
Chef knives High Quality Made from stainless steel with chromium added for strength. Chromium is often alloyed with molybdenum and vanadium, this significantly reduces the brittleness of steel. Forging ensures the durability of the product.
There should be no scratches, roughness, streaks or nicks on the surface of the blade. The composition of the material must be homogeneous.
It is very important that the blade is secured correctly: along the entire length of the handle, and not two-thirds or half. The ground rivets holding the blade and handle together fit firmly to the base and in no case stick out from the grooves. Molded plastic handles without rivets on the surface - not best idea for your kitchen.
Pay special attention to the quality of the blade
Blade sharpness is an important criterion when choosing a knife. Do not believe sellers who claim that you can easily sharpen this particular model of knife at home yourself. You'll just be throwing money away. The cutting properties of the product directly depend on the sharpening angle. High quality branded knives are processed only on professional equipment.
Cutting edge efficiency, or sharpening
Look at the side of the knife. If the cutting surface looks like waves and widens slightly towards the tip, you should not spend money on such a product (this does not apply to bread knives). There should be no chips or dents on the cutting surface of the knife. Ideally, it is a continuous shiny line from handle to tip.
Be sure to pay attention to the method of sharpening the blade. Laser sharpening is considered optimal. Her hallmark- matte notches in the form of scratches. This option is more expensive, but it is durable and does not require sharpening. Such knives are made of two layers of metal: hardened on top of regular metal. When a layer of hardened metal is worn off, ordinary metal is exposed and the self-sharpening effect is triggered.
Lever
It can be made of wood, plastic or metal.
- The wooden handle is comfortable for the hand, resistant to heat, and lightweight. But it has its drawbacks. Over time, the wood loses its appearance: it wears out, becomes covered with cracks that absorb fat. If you often leave such a knife in water, the handle will suffer even more.
- The plastic handle is strong and durable; it is not afraid of prolonged contact with water and fat. But it is impossible to determine from it how long the steel sheet is hidden in it. And it must reach the tip of the handle, otherwise over time it will simply become loose and fall off.
- The metal handle is considered ideal option. It is durable and does not crack over time. Doesn't loosen or break. The downside is that the product is somewhat heavy, which may not be very convenient for work.
Ease of use
You can always easily take a good, high-quality knife out of the package, “try it on” in your hand, and evaluate it by touch. Don't buy a knife in a package that can't be opened; you should evaluate it before you buy it.
Knives should be convenient both to use and to store
Check how easily and comfortably the product fits in your hand, in particular, whether the handle is too thick for your palm. The handle should not outweigh the blade.
And don’t forget that a high-quality knife cannot be cheap. The product will not serve you faithfully for a long time if you bought it for the price of a kilogram of potatoes.
Popular manufacturers
If you want a truly high-quality product, then you should pay attention to manufacturers with a good reputation. No one doubts the fact that, for example, Solingen is much better than a knife from a dubious company purchased at a stock or spontaneous market. We offer you a list of manufacturers representing best knives, according to experts.
- Wusthof Dreizack, Solingen, Germany. Knives made of hardened carbon steel of the highest quality, resistant to corrosion. The bottom edge is sharpened by hand.
- Zwilling J.A.Henckels, Solingen, Germany. High strength blade made from one piece of steel, extremely resistant to corrosion. Manual sharpening.
Sabatier knife
- Evercut, France. High quality, style, exquisite design, strength and durability.
- Victorinox, Schwyz, Switzerland. Steel contains carbon, silicon, chromium, manganese and molybdenum. Not susceptible to rust, hardness RC 56.
- GLOBAL, Japan. The knives are made of molybdenum-vanadium steel CROMOVA by cold hardening. Corrosion resistant and have a long service life.
- Arcos, Spain. In addition to their spectacular appearance, they are of high quality, for a long time services.
- Del Ben, Italy. High quality stainless steel is used in production. At the “finish” there is manual processing. Handles are made of wood valuable species, original design.
Rules for storage and use
- special stands or magnetic holders must be provided for storing knives;
- make sure that the blades do not rub or hit each other or other metal objects;
- the best cutting boards are made of wood and plastic, forget about glass or stone;
- ceramic knives should be stored in paper cases and hidden from the sun;
- immediately after washing, wipe the knives dry, do not leave them in water, especially if you used them to cut onions and lemons;
- professional knives should be washed by hand - they quickly become dull in the dishwasher;
- If your knives are carbon steel, do not wash them in hot water;
- Use knives only for their intended purpose and do not heat them.
Perhaps, main advice When choosing knives, you should not skimp. After all, a really good, high-quality knife will make kitchen work much easier and faster, and will also make it enjoyable.
Video: how to choose knives for the kitchen
Take a close look at which knives occupy an important place in your kitchen. Perhaps it is high time to replace them, because the devices are aging, and technology does not stand still. If so, then surely our advice will help you do right choice. Tell us in the comments your ideas about choosing and caring for knives. Good luck and comfort to your home!
When choosing the optimal knife for your tasks, you should decide whether you want a knife with a long or short blade, a rigid or flexible blade, a straight or curved cutting edge. Wuesthof has you covered with the perfect knife for every purpose! Our little catalog guide will tell you which knives should be used, when and for what purposes.
This handy little knife with a short, curved beak blade is ideal for peeling and peeling fruits and vegetables. Special form The blade is optimal for removing the skin in the thinnest layer, for maximum preservation of vitamins directly under the skin of fruits and vegetables.
Details:
- a small, convenient knife;
- a short blade with a concave cutting edge, about 7 cm;
- smooth cutting edge.
Usage:
- cleaning vegetables and fruits, removing peels;
- decorating vegetables and fruits for dishes and other purposes.
This knife is ideal for peeling, slicing apples, carrots and peppers, chopping cucumbers and decorative trimming for garnishing dishes. The Wuesthof cleaning knife will perform all these operations easily and as accurately as possible. The short blade is optimal for working with vegetables, and the comfortable handle fits securely in the palm of your hand.
Details:
- a small, convenient kitchen knife;
- short, straight blade, about 8 cm;
- smooth cutting edge.
Usage:
- peeling, slicing, shaped cutting of fruits and vegetables for decorating dishes and other purposes.
This utility knife with a thin narrow blade is suitable for peeling and finely chopping onions, herbs, herbs and various vegetables. With the narrow blade of this knife, you can easily stuff meat with garlic, bacon, etc.
Details:
- a small utility knife;
- narrow straight blade from 9 to 12 cm;
- smooth cutting edge;
- the tip is located in the center of the blade.
Usage:
- fine cutting of vegetables and herbs;
- working with fruits;
- stuffing meat.
This kitchen tool is optimal for cutting foods with a hard crust (skin) and a tender core, such as tomatoes. The fine serrated cutting edge easily cuts through tough skins and cleanly cuts vegetables into thin pieces or optimal slices for consumption. This knife is excellent for cutting eggplants, legumes, and hard-skinned fruits such as plums, peaches or nectarines. It will come in handy at the bar for creating the perfect cocktail garnishes.
Details:
- convenient specialized knife;
- narrow blade, 14 cm;
- serrated cutting edge;
- fork-shaped tip of the blade for picking up cut slices.
Usage:
- cutting tomatoes and similar vegetables and fruits with hard or hard skins.
The product is equipped with a special blade with a serrated cutting edge along the entire length of the blade. This blade allows you to cut vegetables into shapes. This knife will also allow you to cut butter into elegant portions.
Details:
- a small specialized knife;
- straight blade, about 11 cm;
- serrated cutting edge along the entire length of the blade.
Usage:
- Cutting/decorating vegetables;
- Cutting butter into effectively shaped portions.
The smooth cutting edge of this medium-sized knife allows you to cut portioned meat (steak, medallions) into convenient pieces easily and accurately. This knife is perfect for cutlery for meat dishes.
Details:
- thin narrow knife medium size;
- straight blade, about 12 cm;
- smooth cutting edge.
Usage:
- cutting steaks (medallions, entrecotes, etc.);
- table setting when serving meat dishes.
A medium-sized kitchen cutting tool with a serrated cutting edge is suitable for working with a variety of products: fruits and vegetables, baked sausages, soft buns, cheese and so on. This knife will be effective in cutting vegetables, fruits and other products with hard skin or crust.
Details:
- medium-sized knife;
- straight blade, 14 cm;
Usage:
- cutting fruits and vegetables with hard skins;
- cutting baked sausages, buns and cheeses into slices.
This cutting tool is ideal for separating meat from bones, trimming tendons, skin, and fat. The moderately thin blade and S-shaped cutting edge contribute to perfect work performance and reduced fatigue. The wide bolster and protected heel of the blade prevent fingers from slipping onto the cutting edge when working with significant force. The full-size handle is comfortable to grip for palms of any size.
Details:
- a specialized knife of medium size;
- straight, fairly thin blade, 10-16 cm;
- smooth cutting edge;
- pronounced descent (“tendril”) of the cutting edge at the handle.
Usage:
- boning works;
- removal of fat and tendons;
- skin removal.
This knife is equipped with a flexible blade, due to which you can very accurately cut delicate pieces of meat and fish. Using this fillet knife you get an extremely precise and clean cut.
Details:
- medium-sized specialized knife;
- straight, thin, flexible blade, 16-20 cm;
- smooth cutting edge.
Usage:
- filleting meat and fish;
- filleting oranges, grapefruit.
With this knife you can cut soft, fresh bread perfectly. Also, this knife will help (due to its strong and sharp serrator) to cope with the crust of crispy roasts. In addition, you can use a bread knife to cut large fruits with hard skin.
Details:
- large knife;
- the blade has a slight upward bend, from 20 to 26 cm;
- serrated cutting edge.
Usage:
- cutting bread, rolls, baguette;
- cutting crispy roast;
- cutting large fruits with hard skin, such as pineapple.
This versatile cutting tool can easily cut ham, poultry, and a variety of meats, both raw and cooked. Using a carving knife, you can prepare portioned pieces of a future dish or divide the finished dish into portions (in tandem with a large kitchen fork).
Details:
- universal knife of medium and big size;
- long straight blade, from 16 to 26 cm;
- smooth cutting edge.
Usage:
- cutting roasts, poultry, slicing ham;
- cutting large fruits with soft skin.
A large chef's knife is a true kitchen all-rounder. This cutting tool is used to lion's share all food preparation work. A long, wide blade with a smooth curve of the cutting edge allows you to effectively use its entire length (cutting edge) to perform various processes. With this knife you can cut, shred, flatten, shape, carve, chop and so on. The strong butt of a chef's knife is even used for breaking nut shells or shellfish shells.
Details:
- long and wide blade, from 12 to 36 cm;
- smooth cutting edge.
Usage:
- shredding, slicing, chopping various products;
- shaping and flattening;
- cracking nut shells and shellfish shells.
The Santoku chef's knife is a large chef's knife with a blade developed in Asia. This knife's wide blade and superb cutting edge are perfect for sushi and sashimi work. But “Santoku” also copes well with other tasks in the kitchen, including thin slicing of food. Unlike the European-style “chef”, the “Santoku” is equipped with a wider blade, with the tip lowered to the line of the cutting edge. Due to the lower position of the cutting edge line, sufficient space is provided between the fingers and cutting board. The side surfaces of the Santoku knife blade may have transverse oval grooves that prevent thin and soft slices of food from sticking to the blade.
Details:
- large utility knife;
- long, straight, wide blade, from 14 to 27 cm;
- smooth cutting edge.
Usage:
- cutting meat, fish, vegetables;
- grinding;
- Preparation of ingredients for dishes.
This fillet knife features a thin, long and flexible blade capable of cutting delicate salmon into the finest slices very accurately and cleanly. This fillet knife can also be used for delicate, thin slicing of ham.
Details:
- medium knife long length;
- long, thin, flexible blade, up to 32 cm or more;
- smooth cutting edge.
Usage:
- cutting slices of salmon fillet and ham.
A kitchen spatula is a universal tool that can be used for the most various works: From smoothing out frosting or a layer of cream to flipping baked cakes. The spatula is available for purchase in various versions, including a pancake version. Even the most sharp knives need periodic sharpening and straightening of the cutting edge. With the help of Wuesthof grinders your knives will always be sharp! Here we will tell you how to achieve this.
Details:
- long, thin, round or oval rod, from 18 to 26 cm;
- surface with hard chrome plating (texturing or corrugation).
Usage:
- for editing the cutting edge;
- for easy sharpening.
The length of the working part of the musat should always be greater than the length of the blade of your knife!
Dull knives require a quality sharpener! Diamond sharpening tools from Wuesthof contain two million industrial diamond grains. Their high hardness allows you to effectively straighten and sharpen a dull cutting edge. Unlike steel grinders, diamond sharpening tools not only level the cutting edge of blades, but also sharpen it. With Wuesthof diamond grinders, your knives will always be perfectly sharp.
Details:
- long oval rod from 23 to 26 cm;
- the working surface is covered with a layer of industrial diamond crumbs.
Usage:
- for easy and high-quality sharpening;
- for grinding and straightening the cutting edge.
Ceramic nuts perform the same function as diamond nuts. However, the material used to make ceramic sharpeners is very fragile and sensitive to impact. Therefore, such products require delicate handling. The hardness of the working surface of ceramic musat is only slightly lower than that of diamond products. And the sharpening result is somewhat more delicate and precise than that of diamond grinding stone.
Details:
- long oval rod, 26 cm;
- versions are produced with different grain sizes of the working surface.
Usage:
- for grinding, editing the cutting edge;
- for particularly precise and thorough sharpening.
A stiletto is a narrow knife with a faceted blade, common in Europe in the 15th-18th centuries. A specific type of dagger, characterized by the presence of a straight cross and a very long and thin blade, first appeared in Italy and Spain during the Renaissance. Perhaps it is a further evolution of the misericordia (a special knight's dagger used to finish off wounded soldiers). The stiletto was intended for one sudden blow, often breaking in the wound, which increased the likelihood of death.
Cold steel stiletto and its description
The stiletto is designed for stabbing. Unlike a regular double-edged dagger, which is effective at cutting. The thin faceted blade of the stiletto is suitable exclusively for injections. This edged weapon, beloved by warriors of the Renaissance, has a blade that can be of various shapes:
- Triangular;
- Oval;
- Round;
- Four or hexagonal.
Some models are equipped with valleys or stiffening ribs. The Italian and Spanish version of the stiletto dagger of the 17th century had a triangular blade. The handle of the stiletto was often made of iron, but it was also very popular various materials, like wood, bone or horn. The length of the classic version of the Spanish stiletto blade is about 23-25 cm, but in some countries there were examples with a blade up to 50 cm.
Eastern variants of European stilettos
In the East there were their own versions of stilettos. In the first millennium BC. V Ancient China there were special awl-shaped knives designed for piercing armor. Depending on the size of the blade (warriors had longer stilettos), this bladed weapon was available in the arsenal of professional killers and military personnel. Since the narrow faceted blade was capable of tearing chain mail with one blow, stilettos were often hidden and used suddenly when the enemy did not expect it.
- Tanto is a finishing knife shaped like a katana. Sometimes the guard of this knife was equipped with pointed protrusions; the legendary ninjas were especially successful in making such models;
- Yoroi-doshi - a knife with a half guard;
- Aiku-chi is a knife without a guard.
Although outwardly these models do not resemble classic Italian stilettos, they were used for the same purposes. Combat use The Japanese stiletto was possible due to the presence of a specially shaped tip that allowed it to pierce armor without breaking the blade.
Most of the above Japanese stiletto knives were a mandatory addition to samurai swords. Ordinary ashigaru soldiers, ninjas and merchants did not have samurai knives. They used several types of auxiliary blades, which are more similar to the classic stilettos of Europe during the Renaissance:
- Kogai is a specially shaped rod that was often used as a secret weapon. If necessary, they used it to finish off the wounded. Most similar to a skewer or rod with two edges. Sometimes there were models with a tetrahedral blade, which inflicted terrible wounds;
- Kozuka - a utility knife, it could be thrown;
- Shaken - a long nail, tossed about and found use in everyday life;
- Kansashi are long 20-centimeter stilettos in the shape of hair knitting needles, a favorite weapon of geishas and female ninjas for killing samurai.
There were other versions of oriental stilettos, but these were original models made in single copies.
Features of using stilettos
The stiletto became famous during the Renaissance as the favorite weapon of murderers. The length of the Spanish classic stiletto was sufficient to stab an enemy in the heart, and the light weight of the weapon made it possible to hide it securely in the sleeve. In the version for assassins, the stiletto often did not have a protective guard, and the thin blade was inked, which made it invisible at night and in the twilight. The killer delivered a regular blow with his fist, which became fatal due to the blade clamped between his fingers.
Often the blade was smeared with poison, and one minor injection could be enough for the victim to die. In any case, the wounds inflicted by the faceted stiletto were invisible, as they produced a minimum of blood. When the weapon was removed from the wound, it closed, and the victim died from internal bleeding. The Sinister Blade has earned its reputation as a weapon assassins, because to use it you had to know special points on the human body and have a well-placed blow.
Classic and throwing stilettos
Throwing stilettos most often have a triangular blade shape; a hole is usually made in the handle for a cord or rope, which ensures the return of the weapon after an unsuccessful throw. The cord is woven into a simple loop, which is often placed around the wrist, preventing the stiletto from slipping out of the hand.
Classic versions of weapons of this type have a comfortable handle that rests in the palm of the hand upon impact. Although the era of such stilettos ended in the 17th century, artillerymen of the 18th-19th centuries wore similar daggers with a ruler on the blade, which were used to measure the amount of gunpowder when loading guns.
Not everyone knows, but the Russian rifle bayonet is a modernized version of the stiletto. At one time, several times more soldiers died from such thin and inconspicuous blades than from wide European bayonet knives. During the First World War (1914-1918), the United States Army adopted its own version of the stiletto - the M1918 brass knuckle knife. The blade of this bladed weapon was about 5 mm thick, and the brass knuckle handle was used for striking with a fist. The presence of a cutting edge on both sides of the blade, as a rule, was a mandatory element of M1918 knives.
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