If you are starting out, or planning on upgrading you knife collection, here are some tips on what to look for.
1. Start with a basic set of preparation knives:
Usually, 3 or 4 knives are a good basic collection. The knives that we use all the time are; a couple of 4″ utility/paring knives, a small 6″ chef’s knife, and a large 8″ chef’s knife. These are the knives that are used most heavily throughout all cooking preparation.
2. Add additional knives if you need them:
You can add to your basic collection as necessary. Additional options may include a carving knife, bread knife, and thin bladed boning knife. These knives are used for specialty purposes and we use them less frequently than our preparation knives.
3. Buy knives that fit your hand and feel good in your hand:
You will get a lot of suggestions to buy this brand or that. Friends will say “I have those and they are good knives”. It really doesn’t matter if they have a knife that they like, if it will not fit you! Go to a store and actually hold and test all the knives in stock, even the expensive ones. If the Kizer knife doesn’t feel balanced in your hand, or the handle is shaped funny for you, or you just don’t like it for some unknown reason, don’t buy it. You are going to use these things a lot, so make sure that you buy ones that you can live with for a long time.
4. Keep them sharp!
Any knife, regardless of the price, works poorly if it is dull. Make sure that your knives are well maintained. You can keep them sharp by using stones, steels, electric sharpening appliances, or by taking them to a professional site. If you can’t easily slice a tomato, and instead squish it, you really need to have your knives professionally sharpened.
5. Store knives properly:
There are many different approaches to storing knives, but the one that we like is one of those knife blocks. We prefer ones that keep the blades horizontal, not vertical ones since you can place the knife sharp end down and dull the edge.
6. Buy only the knives that you will use:
A lot of knife sets come with steak knives, often 6 or 8 of them. If you don’t eat a lot of beef, do you really need these? It might be better for you to buy a single, quality knife that you really need. Or, spend the money on a knife sharpener. If someone else is buying knives for you, then tell them the type you want.
7. Learn how to use a steel:
A steel is the round thing that you see in almost all knife sets. They are used to maintain an edge as you use the knife during food preparation. It helps to keep a good edge between the times that you have the knife professionally sharpened. Make sure that your steel has a large guard that prevents the knife from slipping towards your hand.
8. If you want, wear a fillet glove:
We use a product, called a fillet glove, made mostly for people slicing up fish or shucking oysters. You often see the staff at raw bars using them. These gloves are made out of some kind of metal and fiber that prevents the knife from slicing your hand. If you are afraid of working with knives or want to protect yourself as you use or sharpen a knife or special cutting tool, wearing a fillet glove is an excellent safety precaution.
9. Keep a small first aid kit in the kitchen:
Knives are sharp and the kitchen can be hectic at times. It is quite likely that you will receive your share of knife cuts, nicks and stabs. Keep some Band-Aids nearby. You will need them.
10. It is a price/sharpness balance:
A single good knife may cost between $50-100, while a complete set at a department may cost the same. The knives are different. They are made from a different kind of steel, with different manufacturing techniques. These differences increase the cost and the quality of the knives. The primary difference between “good” knives and less expensive knives is that the good knives hold their edge longer and are easier to sharpen.
