Purchasing a quality knife is a worthwhile investment. Buying a good qualitative knife and taking care of it means you will enjoy the tool for a lifetime. Furthermore, having the right kitchen tools means that cooking is more pleasurable, and definitely safer too.
Before you head to buy your knife, get acquainted with the knife’s anatomy which includes:
1. The Blade: this can be made of stainless steel, carbon steel, high-carbon steel or ceramic. For home-cooks, stainless steel tends to be a decent option but professional chefs often opt for high-carbon steel as they can re-sharpened.
2. The Handle: the most beautiful handles are often made of wood, however, rubber or metal handles are more durable. The handle can either be affixed to the blade or folded around it. Riveted blades are considered to be stronger, however it’s important to just feel comfortable while holding the handle.
3. The Bolster: a thick ridge between the handle and blade, providing a smooth transition between the two. The bolster is great for strengthening the knife, adding durability and providing a balance to the knife.
4. The Tang: this is that part of the blade which stretches out into the handle. “Full tang” knives are the ones made of a single piece of metal, stretching out along the entire handle. Full tang knives are usually preferred for heavy-duty chopping (such as bones).
Knowing the knife anatomy doesn’t make knife shopping any easier. This still can be a complicated chore. With so many different types of knives in the market, it is quite daunting to pick just the right knife for your purpose. Making your culinary journey a bit simpler, here is our breakdown of the 5 basic knives which you can have in your kitchen.