Cooking 101: Choosing Knives

Photo courtesy of the author

The paring knife is a kitchen essential that every home cook needs. It's small blade size (generally between 2 1/2 - 4 inches) and plain edge make it the perfect all-purpose knife. Mainly used for peeling fruits and vegetables a paring knife can also be used for specific tasks that require precision, such as deveining shrimp or creating decorative garnishes. A paring knife, a chef's knife and a serrated bread knife are considered the only three knives required in a kitchen.

The most important factors in choosing a paring knife are how it feels when you hold it in your hand and how the blade cuts.  How the knife retains it's sharpness and whether the material that makes up the blade reacts with foods are also points to consider.  Purchasing the right knife the first time, and caring properly so that it does not have to be replaced regularly can make up for the possible expense of buying a quality knife.

Knife materials to choose from

• Carbon steel: Inexpensive and holds it shape, but is vulnerable to rust and can impart a metallic taste to some foods.
• Ceramics: This material retains a very sharp edge, however it is easily chipped or shattered if dropped.
• High carbon stainless steel: Stainless steel alloys containing a specific amount of carbon, blades from this material are strong, hold their sharpness and do not stain.
• Laminated: Laminated blades are created by layering different steel alloys and are considered by many as the best blades available.
• Stainless steel: Most blades made of stainless steel are too flexible and do not retain their cutting edge.  Many stainless steel knives are created with a serrated edge and are virtually impossible to sharpen.
• Titanium: Knives with from titanium tend to have weak, hard to sharpen blades.

Proper care of knives

• Use only a wood or plastic cutting board.  Ceramic, stone and marble cutting boards can damage your knife and leave nicks in the blade.
• Never put your knives in the dishwasher.  Wash by hand with soap and a non-abrasive sponge, dry and put away immediately.
• Sharpen your knife with a honing metal before each use.
• Get quality knives professionally sharpened every 6 months, or learn how to properly sharpen them with a whetstone.

Proper storage of knives

• Use a knife block.  When storing knives in a block, make sure they are completely dry before placing them inside. Blocks generally come in stainless steel or wood.  The downside of a block is that it takes up counter space.
• Magnetic bars allow knives to hang safely out of the way.  Do not overcrowd the bar, as knives may get damaged from hitting each other.  
• Drawer inserts that keep knives separated and blades covered for safety are available at different sizes and prices.  Inserts keep knives from being damaged as they would be if just thrown in a drawer with other utensils.

With a bit of knowledge and proper care, a good paring knife can be purchased and used for years. Of all the utensils in kitchen, knives are the ones that are probably used the most.   By purchasing good tools for the jobs done, cooking can be more of a joy and less of a chore.

Here's a little video I found by Prime Cuts TV on how to sharpen your knife with a honing metal:

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reposted or copied without express written permission of the author.