Many times, we contemplate getting a set of professional knives with a hefty price tag, thinking that they will do a far greater job in slicing our meat and vegetables.
In truth, all knives are actually sharp enough to cut through almost anything that they’re intended for, especially when they’re new.
The main thing to know about is that all blades will eventually dull over time, no matter if it’s a professional knife or not. Of course, expensive knives may retain their sharpness for a longer time. But to always have the sharpest knives among your stash of kitchen cutleries, you’ll still have to keep them sharpened once in a while.
Bottom line: the price and brand of a knife don’t indicate how good a knife is. It’s your upkeep on sharpening them (as well as the sturdy design) that’s more important.
Now that you know the price tag doesn't really matter, it is important to note the types of knives for every use and that every house chef should own.
1. Chef’s Knife
A chef’s knife is the basic knife that every kitchen should have. It can complete over 90 per cent of the cutting work that you need to get done such as chopping, dicing, peeling, smashing and slicing.
Yet, this knife should not be used to butcher or carve poultry, remove large vegetables’ skins or puncture holes in tin cans. Smaller knife blades would actually perform these tasks better instead.
If you’re looking to invest more in kitchen knives, invest in the one below. It is a good, high-quality and sturdy one that will last!
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2. Paring Knife
The average paring knife is perfect for food that requires attention to details. It’s best for slicing and mincing smaller food items and even gaining access into hard-to-reach places. A paring knife essentially makes any scraping or fine-cutting job feel easy-peasy!
As small as the blade is, it should not be used to cut harder food items. Any knife where you find yourself exerting pressure means that the knife isn’t the right one for the job.
With the size and look of paring knives, they do tend get lost easily. So it’s best to invest in inexpensive ones.
3. Serrated Knife
A serrated knife is commonly used for slicing bread. Its jagged teeth make this knife suitable for food items with waxy surfaces and cake layers. That’s because the blade is able to grip and penetrate the slippery exteriors, as compared to a chef’s knife. As such, the knife performs well for slicing instead of chopping food items.
It's one of the only knives that'll still do a decent job when slightly blunt. But when it gets really dull and blunt, it'll be difficult to resharpen.
Prior to choosing a serrated knife, look out for the size of its teeth. You should get one with teeth that are not too big nor too small to perform a good job.
The notion is to not spend too much nor too little for a serrated knife. As long as you've given proper care, it will prolong its useability for a long time.
All kitchen knives, expensive or not, fulfil their main purpose of slicing and chopping food items. The takeaway here is to ensure that they remain sharp to perform their job well.
If you are intending to get high-quality knives, do ensure that they provide comfort and balance in your hands and that the blade shape and material are taken into great consideration. Stainless steel is a no-brainer to avoid rust developing sooner than you can imagine!