The Knife For You

 

5 Characteristics that make a good knife

These Characteristics listed here are explained further down the

page.

1. The blade of your knife should be made of high carbon steel

2. The metal from the blade should continue through the handle, it should

be one solid piece.

3. Balance

4. Comfort

5. Price

 

A note from the chef:

You are much safer using a sharp knife than you are with a dull knife. When using a sharp

knife the blade pierces through the product you are cutting. When using a dull knife you

are tearing or crushing the product. When doing this you take more of a risk of your hand

slipping off the blade and into the path of the knife

Sharpening a knife there are two primary types of knife sharpeners

 

Sharpening stone, usually consists of at least a rough and a smooth side,

sometimes a finer side their is wet stone or oil stone and these

are also available with diamond chips. These are probably the

most common and most inexpensive however they require

the most skill to use. It is not difficult but does require more

efforts than the electric sharpener.

 

Electric knife sharpener - these are a bit more pricey, however there is

less effort and skill.

 

Keeping the edge to the knife

Steel, this keeps the blade sharp by removing the "burr" that

develops. As the edge of the knife is used it gradually moves.

The steel keeps it in the center. That is why people

mispercieve that using a steele sharpens the knife.

Using a steel - hold the steel so that the blade of the knife will

be running away from your body, with the opposite hand you

hold the knife. At approximately a 25 deg. angle slide from the

handle to the tip, the blade along the steel.

5 Characteristics that make a good knife     

1. The metal of the knife should be made of high carbon steel. This steel is one that is

harder and less likely to change its shape.This is important when dealing

with an edge, such as the edge of our knife. Stainless steel is less likely to

keep an edge because it is softer and more likely to change its shape.

Stainless steel knives need to be continually sharpened.

2. The metal should be solid through the handle of the knife. If the metal is not

continuous from the tip of the knife through the entire handle of the

knife it could break off at the handle during rigorous use.

3. Balance - You want a knife that is balanced. The balance of a knife is that between

the blade and the handle

4. Comfort - You want a grip and balance that feels like something you want to use.

5. Price - there are a variety of knives, each with their own price tag ,some very

expensive. This becomes personal preference, these knives are very good.

However not everyone can afford this kind of cash for something they

use every so ften.There are knives made of a high carbon with the blade

through the handle with high carbon steel that are not highly priced.

Even with a stainless blade if you are prepared to sharpen it each time

you use it you could work with that.

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