In every kitchen, you respect, professional or domestic, knives are indispensable not only to facilitate the tasting of dishes but as a tool for their preparation. The elements that makeup kitchen knives are the blade and handle, which can be of different materials and shapes.
Here is a detailed overview of the most-used materials and the different features to better understand choosing your own set.
Table of Contents
Blade
- Stainless Steel: Its peculiarity is not to rust, even if it is often used in humid environments. It is advisable to polish the blade regularly and frequently to counteract corrosion in the best possible way.
- Carbon: This has been a leg for many years. It is economical but guarantees great performance. Unlike stainless steel blades, it rustles more easily.
- Ceramic: light and sharply sharp. As with other materials, the appearance of rust is a problem that does not exist. On the other hand, models with metal blades require greater care and attention because they are more fragile.
Handle
- Plastic: Lightweight and immune from attacks of annoying microorganisms, as with wooden handles. Lightness may also be a defect because it does not provide the knife with a precise cut.
- Stainless Steel is statistically the most loved by chefs, even the stars. Stainless steel handles are hygienic and robust. But, on the other hand, they have weight, not just feathers, and if they are wet, they are also pretty slippery.
- Wood: More delicate than a plastic handle, but the grip and manual’s point of view is great. This kind of knife needs a hand wash, and dishwasher failure is not recommended.
Maintenance and Durability: How to sharpen kitchen knives
What is the job of any knife? Obvious: Cut. Well, it’s your turn to make sure the blade is not just clean and not rusty or ruined, but it’s always affiliated. The most widely used and most effective tools are acrylic and abrasive stone.
The blade is designed to keep sharp and re-align its worn blades to recover the best sharpening. On the other hand, the abrasive stone is the material that allows the blade to be sharpened.
Professionals also use diamond stone, which is far more expensive but objectively more effective. The abrasive stone usually has a width of 3/5 cm and a length of 20 cm.
The best set of kitchen knives for household and semi-professional use
Cutting, handle, weight, maneuverability, and sharpening. Our Top 10 has 10 of the finest brands of top-brand kitchen knives, chosen for quality and durability, classified and listed with their main features, and links to shops to buy them online at prices more reasonable.
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