All knives are created equal. If you understand what knives to use for different tasks, you'll prevent injuries and save yourself time and effort in the kitchen.


Part 1: What Should You Consider When Buying a Knife?


Despite the popularity of kitchen knife sets we have at home; the majority of work is typically done with just one or two blades. When buying your first high-quality kitchen knife, you should choose just one that is comfortable in the hand and simple to use. You can later purchase an extra, more purpose-specific kitchen knife to build your own collection of knives if a different blade is required in your kitchen.
Take into account the following before buying a kitchen knife:
Which type of knife would you like to own? (taking into consideration the dishes you prepare),
Size of the kitchen knife to allow for comfortable use,
If stainless steel is a must and you don't mind a little patina,
If you want to discover how to do it yourself, how much you're willing to spend on a quality knife.


Part 2: Types of Knives

(Size, Material, Design, etc.)

The basic design of a kitchen knife has not dramatically changed in the last 10,000 years; thus, a knife we see now consists of a blade with a handle. But there has been great progress when it comes to the materials (especially steel) and how to take care of them.
The quality and the price of a kitchen knife are nowadays determined by:
  • The quality of steel,
  • The method used for quenching and tempering steel,
  • How sharp the blade is and how long it maintains its sharpness if correctly handled, which primarily depends on the previous two points,
  • How often should you sharpen the knife and how demanding this process is,
  • The balance between the blade and the handle and how the knife feels in hand,
  • The quality of the handle and the manufacturing.
When the blade is wider, it is more suitable for cutting vegetables and fruit than for general tasks such as paring. Narrow blades are used more for cutting raw meat or fish and are not good for fast chopping.
How do you choose these knives for different uses? Let's have a look below:
There are different types of edges of a steel knife and clamping knife; there are also different types of materials such as carbon steel, stainless steel, and high carbon stainless steel knives.
There are many kinds of knives, according to the function of the cleaver, slicing knife, vegetable knife, paring knife, ham knife, tomato knife, watermelon knife, bread knife, multi-purpose knife, etc.
  • Slicing knife:used for food slices, but not for cutting frozen meat.
  • Santoku: if you prefer a bit shorter blade type.
  • Paring knife: used for planning the skin of vegetables and fruits.
  • Tomato knife: used to cut tomatoes and other juicy, soft fruits.
  • Watermelon knife: used to cut the thick skin, larger fruit.
  • Bread knife: used for cutting soft food with a hard surface.


Part 3: How to Use a Knife?


Knives such as kitchen knives, fruit knives, and scissors are often used in daily life. These knives are sharp, and may cause injury if used carelessly. When using knives, pay attention to:
  1. Pay attention when using knives. Do not use knives to gesture or play, let alone joke with each other with knives, so as not to accidentally hurt others or yourself.
  1. When the knives are not in use temporarily, they should be properly stored and placed in a safe and secure place. Do not let the tips and blades of the knives protrude or be exposed, so as to prevent the knives from injuring people accidentally.
The first tip: Dry
The kitchen knife must be cleaned and dried after use. The kitchen knife should not have moisture so that it is easy to rust or stick to dirt. You can first dry the knife with a clean cloth, put it in the knife cover, and then put it in a dry towel cover or thick cardboard storage.
The second tip: Ventilation
Kitchen knives for home use should be taken care of under proper ventilation. Damp spaces such as the gap between the countertop and the wall are prone to breeding bacteria, so it is not recommended to place kitchen knives. As partners for kitchen knives: cutting boards, should also be stored in a ventilated place, and the cutting boards for raw and cooked food should be separated.
The third tip: Use It Correctly
Be sure to get into the good habit of cutting things on a cutting board. Never cut ingredients on a stainless steel countertop. This can easily cause the knife surface to bend and even the best kitchen knives will break quickly.
PLUS: Sharpening
Depending on how sharp your kitchen knife is, you may need to dip the bottom of the porcelain bowl into water and grind it back and forth a few times. Sharpen the knife in a horizontal movement.


Part 4: Cleaning Tips for Knife


1. Avoid wet environment and corrosive substances

Knives are easily rusted if they are left in a humid environment for a long time such as the seaside, the south, the kitchen, etc. In addition, acidic fruit juices, sweat on hands, oil stains, etc. can easily corrode the blade, so we recommend avoiding contact with such items.
2. After using the tool, it must be scrubbed and cleaned in time

First wash the knife with running water after use, then wipe it with a dry cotton cloth or towel, and place it in a ventilated and dry place. This greatly reduces the chance of rusting.