| Knives are the most important and most | | | | resist rust and corrosion. The tang is the part of |
| frequently used kitchen utensils. In choosing a new | | | | the knife in which the metal is attached to the |
| knife set, the main considerations are which knife | | | | handle. The best knives will have a tang in which |
| set to purchase and which knife is used for what | | | | the metal extends to the end of the handle. Knife |
| purpose. Buying a knife set is an important | | | | blades are normally tapered at the edges to allow |
| decision. The knives you choose should last a | | | | for easier sharpening. Quality knives are balanced |
| lifetime. After you purchase a good quality knife | | | | and feel good in the cook's hand. The knife should |
| set, you should never have to replace them. A | | | | be easy to handle and feel solid. A good knife |
| good rule is to buy the most expensive set of | | | | should feel like an extension of your hand and |
| knives you can possibly afford, because they | | | | allow adequate space between where your |
| should last for the rest of your life. | | | | fingers grip the knife and the surface on which |
| Knives are normally more affordable if you | | | | you are cutting. |
| purchase them in a set. Knife sets should include | | | | In purchasing a knife set, you will need to know |
| all the basic tools and will normally include a stand | | | | the difference between stamped and forged. |
| or container in which to store the knives. You will | | | | Forging is the process of taking a heated piece of |
| be able to purchase additional, more specific, | | | | metal and grinding it into the shape of a blade. |
| knives in the future if you wish. Most knife | | | | Stamped blades are cut from a single sheet of |
| manufacturers sell knives individually, allowing you | | | | metal and pressed into a blade. Forged knives are |
| to add to your collection at any time you wish. | | | | generally heavier than stamped knives, giving you |
| You may need to replace a lost knife, have a | | | | better quality. There will be several types of |
| duplicate on hand if you have more than one | | | | knives included in each knife set. Identifying the |
| cook in your kitchen, you may wish to have a | | | | particular knives each set contains will be very |
| specialty knife for smaller hands, or you want the | | | | helpful in choosing the one that will best serve |
| top of the line knives but cannot afford a whole | | | | your needs. |
| set at once. A knife set will make more sense | | | | Most knife sets will contain a chef knife, which has |
| unless one of these situations applies to you. | | | | a triangular blade that ranges from 6 to 12 inches |
| There are different types of knives. Fine edge | | | | long. The paring knife will have a blade that is |
| knives are the classic style. Chefs and serious | | | | approximately 3 inches long and it about 3/4 of |
| cooks normally choose fine edge knives due to | | | | an inch wide. A serrated knife is used for slicing |
| the weight and feel. The blade is very sharp which | | | | breads and vegetables that tend to bruise easily. |
| allows for precision cutting. Fine edge knives will | | | | Utility knives have an approximately 6 inch blade |
| require some maintenance however, such as | | | | and are used for a number of purposes. Boning |
| steeling. Knives that never need sharpening are a | | | | knives are for slicing meat off bones and the |
| good choice for most people who cook for | | | | blades are normally quite narrow. A slicing knife |
| themselves and their families on a daily basis. | | | | has a long, thin blade and is used to slice meat |
| Knives that never need sharpening will not make | | | | such as ham, roast, and turkey. Butcher knives |
| the same precision cuts as fine edge knives, but | | | | are usually heavier than the other knives in the |
| they retain their sharpness over time. These | | | | set and have blades up to eight inches. A cleaver |
| knives are excellent if you are seeking decent | | | | is used for heavy chopping and cutting through |
| quality at reasonable prices. | | | | bone and will have a slightly curved or straight |
| The type of steel used in knife blades is one of | | | | edge. Steak knives are used for cutting steaks in |
| the most important factors in choosing a knife | | | | a table setting, but can also serve as utility or |
| set. The majority of knives are manufactured | | | | paring knives. |
| with a blend of high carbon stainless steel that will | | | | |