Every home cook, newbie or seasoned, ought to own a set of high quality kitchen knives.  A great set of knives can make the difference of transforming a good dish into a great dish.

High quality knives will last a lifetime, that is, if they are properly maintained, and used for what they are intended for.  My belief is that, the more familiar you are with a knife, it will eventually become an extension of your arm.  That’s right, imagine having knife hands!  So think about using the same set of knives, over and over again, for many years.  You’ll become a knife-welding pro!

I’ve had my knife set for over a year now, and after occasional honing, they are still as sharp as they were on day one.  I feel like I can throw them across the room ninja style and stick them into the wall!

Here’s a quick anatomy of a typical chef knife courtesy of Wikipedia.  Did you know a knife had this many parts?

A Point: The very end of the knife, which is used for piercing

B Tip: The first third of the blade (approximately), which is used for small or delicate work

C Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.

D Heel: The rear part of the blade, used for cutting activities that require more force

E Spine: The top, thicker portion of the blade, which adds weight and strength

F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook’s hand from slipping

G Finger Guard: The portion of the bolster that keeps the cook’s hand from slipping onto the blade

H Return: The point where the heel meets the bolster

J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

K Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang

L Rivets: The metal pins (usually 3) that hold the scales to the tang

M Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

N Butt: The terminal end of the handle

With so many different types of knives out there, how does one choose?

Well, the typical home cook tackles slicing, dicing, and chopping most  of the time, so these three types of knives are must haves.

The paring knife – Usually running from 3 to 4 inches, these knives are good for shaping, peeling, and small tasks such as deveining shrimp.  Used when the cook needs to have precise knife control.

The utility knife – Usually running from 5 to 6 inches.  Think of these as a smaller version of chef knives.  They can be used to chop, dice, and slice.  I use my utility knife more than any other knife in the kitchen.

The chef knife – Usually ranges from 8 to 12 inches, but an 8 inch blade will suit most tasks.  I use this to cut larger slabs of meat and whatever my utility knife can’t handle.

Depending on how you prepare your food, you might want to look into cleavers, boning knives, filet knives, cheese knives, bread knives, and even Asian vegetable knives and santokus.

Ok, I know what I want, but what brand should I buy?
The most typical high quality brands can be found in most department stores and kitchen specialty shops.  The German classics such as WÜSTHOF and Henckels will suit most home cooks.  I use the Japanese Global knives because they fit well in my hand and I prefer light-weight knives.  And then there’s Shun.  A Japanese brand that Good Eats host, Alton Brown swears by.  While all of these brands will last a lifetime with proper care, selection will come down to personal preference as the edges on these knives will definitely get the job done.

Here are some things to look for when shopping for a knife.

Blade – Look for high carbon steel, or high carbon stainless steel blades.  They last longer, are more rust
resistant, and hold their edges better.

Handle – Since we’re not all built the same, the handle is just as important as the blade.  It’s all about personal comfort and ergonomics.  Make sure it feels balanced in your hands.  If you have big hands, then you don’t want to use a knife that has a skinny handle, and  vice versa.  A handle that’s incompatible with your hand may cause tiredness and cramps while you’re slicing and dicing away.  Plus it increases the risk of knife injuries.

Tang – The extension of the blade should run all the way to the end of the handle, and should be securely attached to the handle.

Aesthetics -  Again, this is a matter of personal preference.  But if a knife looks really great, but feels odd in
your hand, skip it.  It’s like wearing a cool pair of shoes that you know will hurt your feet.  It might look good, but in the end, you’re hurting yourself.

Go to a department store or kitchen specialty store and try out the knives.  While you probably won’t get to slice or dice anything, it’s good to see how the knife feels in your hand.  Purchase the knives online because you will most likely find a better price.

Buying knives is just as important as taking care of them, check out Knife Knowledge 101: Knife Care!

~ Kin