Paring Knife

Are you looking for a new kitchen knife or cutlery set, but have no idea what you should be searching for? Between the infomercials, the inexpensive sets found at big-box stores, and the more expensive specialty cutlery sold by major names in the knife industry, how do you decide what's best for your kitchen? Luckily, most kitchen knives share the same basic attributes, making it relatively easy to define what makes a good kitchen knife.



Size and blade style - Bigger is better, right? Not always. For most everyday kitchen tasks, a small paring knife is easier to use than a large butcher knife. Size is often tied to the style and intended use of the blade. Of course, you'll need a variety of knives to complete your kitchen.



The basic kitchen knives include:



Chef's knife. With an 8-10 inch blade, this versatile knife can be used for many kitchen tasks.



Santoku knife. This substitute for the chef's knife is growing in popularity. Usually from 5-8 inches long, the blade of this Japanese knife has a sharper angle, allowing for precision cuts not possible with some chef's knives.



Bread knife. With a serrated edge measuring 8-10 inches long, the edge of this knife allows you to cut bread without crushing the loaf.

Paring knife. This smaller knife, with a 3-4 inch blade, is used to peel or slice fruits and vegetables.



Filet or boning knife. If you routinely cut whole chickens or fish, you'll need one of these.



Steak knives. The familiar serrated-edge knives used to cut steaks, you'll need at least 4 to 8 of these.



Blade material - The sharpness of the blade is reliant upon the quality of the materials used to make it. Carbon steel is easy to sharpen and holds a sharp edge longer. However, it can rust, corrode, or stain. Stainless steel will not discolor and is inexpensive, though it may need to be sharpened more often. Look for high carbon stainless steel for the best properties of both types of metal. Other knives, including titanium, ceramic, or laminated blades, come with their own pros and cons. Titanium is lightweight, with a flexible edge, while ceramic blades will not discolor but break easily.



Knife construction - A blade may be forged or stamped. There are pros and cons of both methods; do your research to find the knives that will work best for your kitchen. Stamped knives are made from a single sheet of metal, with a blade ground into one side. These are less expensive, but do not have the balance of a forged knife. Forged knives have a more ergonomic weight, yet tend to be more expensive than stamped blades.



Handle - Many people neglect to consider knife handles when selecting a knife that they will be using every day in the kitchen. The handle has a significant impact on how the knife feels in your hand. The choices range from rubberized handles – easy to grip even when wet – to fancy decorative handles. Look for a handle material that is easy to clean and feels comfortable in your hands. Look for full tang blades, which means that a metal edge of the blade can be seen through the full length of the handle.



When you have found a good quality set of kitchen knives, you'll be ready to prepare any recipe. Slicing, dicing, and chopping will be easier than ever. Look for a high quality kitchen knife set – along with a good cutting board and knife sharpener – if you want to enjoy your time in the kitchen.