May 1, 2011
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8 Common Kitchen Knives
Tip: While carbon steel blades are easier to sharpen, they rust and stain easily. Ceramic knives stay sharper for longer, but are brittle and prone to shattering. For the easiest upkeep, opt for stainless steel or high carbon stainless steel knives (they don’t contain enough carbon to discolor).
Tip: We think every well-stocked kitchen needs the three knives above, and it’s worth investing in quality models that will last and last. Before buying the specialty knives below, consider how much use they’ll really get.
Tip: When it comes to handles, choose what feels most comfortable in your palm.
Tip: Forged blades are hand-pounded into shape, and therefore have a higher price tag. While stamped blades—those cut from a single piece of steel—cost less, they dull and break more easily.
Kitchen Knife Care Tips
To keep your knives in tip-top shape, follow these guidelines:
Tip: Most knife sets come with a handled, rod-like tool known as a steel. Over time, the center of the knife blade shifts, and the steel helps re-center it: Holding the knife in one hand and the steel in another, carefully draw the knife blade down the steel, working in one direction. Repeat 10 times for each side of the blade. Learn more cooking basics from Home Made Simple.
What kitchen knife do you use most? Tell us why you can’t cook without it, then share your care tips and tricks in the commenting section below.
Cooking Basics: Quick Cutting Techniques
Cooking Basics: Cutting Boards
Must-Have Kitchen Tools
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