Kitchen Knives FAQs

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Kitchen Knives FAQ

How can I tell a good kitchen knife from a bad one?

There are two ways blades are made, forged or stamped. A forged blade is heated and then shaped giving it a good taper for the blade and a good weight. The top will be thicker than the edge on a forged blade, but a stamped blade is cut from one piece of metal and then ground to an edge. These are much cheaper to make and are typically not well made. Always go for a forged blade and spend as much as possible. You have to be dedicated to get a quality blade and most people just don’t really care that much. They are fine with food processers and tearing meat with dull blades.

Look for high carbon stainless steel for the best finish and sharpest edges. The rest is up to you on what type of knife and blade, either serrated or smooth, and plastic handles will often outlast wooden ones though they don’t look as fancy.

How should I sharpen a kitchen knife?

There are many ways to sharpen a knife, the important thing is to keep the knife sharp by doing this regularly. A sharp knife is not only a chefs best friend but is also much safer than a dull one. Food won’t become mangled and dangerous slipping won’t occur.

With sharpening steel, the knife should be in one hand while the steel is in the other. Smoothly draw the edge of the blade the steel and then back on the other side. When done fast this looks very dangerous and can be impressive to bystanders, just be sure to keep the knife in your hands.

A sharpening stone follows similar movements but the stone is placed on a flat surface instead of held. Be sure to wet the stone if it is a wet sharpening stone which is common.

If you have an automatic sharpener please read the instructions as blades can become mangled when inserted incorrectly.

Is there are way to keep knives sharp for longer?

Yes there is, and it can help extend the life of the blade as each sharpening takes off material from the blade. Using a smooth steel after each use helps keep the blade from folding over and becoming misaligned. The purpose is not to sharpen the edge, simply to reverse folding which occurs during each use. Only pass the edge along it four or five times.

High quality knives should never go in the dishwasher. The heat and detergent can corrode the blade prematurely, and silverware can contact the blade causing chips and scratches. Soapy water and a soft sponge is often adequate. Let it dry completely before storage.

Never use the blade to scrape cutting boards or other surfaces. Use the dull side of the blade. Just doing this simple switch allows the blade to last up to twice as long. Never pry anything with a knife, even a bone. Never cut on a hard surface, wood and plastic are typically okay.

The easiest thing to do is store them in a quality knife block which keeps the edge from ever contacting hard objects and surfaces which can dull the blade.

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Kitchen Knives FAQ

How can I tell a good kitchen knife from a bad one?

There are two ways blades are made, forged or stamped. A forged blade is heated and then shaped giving it a good taper for the blade and a good weight. The top will be thicker than the edge on a forged blade, but a stamped blade is cut from one piece of metal and then ground to an edge. These are much cheaper to make and are typically not well made. Always go for a forged blade and spend as much as possible. You have to be dedicated to get a quality blade and most people just don’t really care that much. They are fine with food processers and tearing meat with dull blades.

Look for high carbon stainless steel for the best finish and sharpest edges. The rest is up to you on what type of knife and blade, either serrated or smooth, and plastic handles will often outlast wooden ones though they don’t look as fancy.

How should I sharpen a kitchen knife?

There are many ways to sharpen a knife, the important thing is to keep the knife sharp by doing this regularly. A sharp knife is not only a chefs best friend but is also much safer than a dull one. Food won’t become mangled and dangerous slipping won’t occur.

With sharpening steel, the knife should be in one hand while the steel is in the other. Smoothly draw the edge of the blade the steel and then back on the other side. When done fast this looks very dangerous and can be impressive to bystanders, just be sure to keep the knife in your hands.

A sharpening stone follows similar movements but the stone is placed on a flat surface instead of held. Be sure to wet the stone if it is a wet sharpening stone which is common.

If you have an automatic sharpener please read the instructions as blades can become mangled when inserted incorrectly.

Is there are way to keep knives sharp for longer?

Yes there is, and it can help extend the life of the blade as each sharpening takes off material from the blade. Using a smooth steel after each use helps keep the blade from folding over and becoming misaligned. The purpose is not to sharpen the edge, simply to reverse folding which occurs during each use. Only pass the edge along it four or five times.

High quality knives should never go in the dishwasher. The heat and detergent can corrode the blade prematurely, and silverware can contact the blade causing chips and scratches. Soapy water and a soft sponge is often adequate. Let it dry completely before storage.

Never use the blade to scrape cutting boards or other surfaces. Use the dull side of the blade. Just doing this simple switch allows the blade to last up to twice as long. Never pry anything with a knife, even a bone. Never cut on a hard surface, wood and plastic are typically okay.

The easiest thing to do is store them in a quality knife block which keeps the edge from ever contacting hard objects and surfaces which can dull the blade.

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