How to Choose a Knife for Your Kitchen

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Whether you’re an experienced chef or a newbie, your kitchen needs a nice pair of knives. It’s critical to have the appropriate cutters on hand, particularly if you prefer to cook from scratch or cultivate your vegetables. Not sure how to pick a knife? We’ve got your back in this matter. 

Tips to Find Out a Good Kitchen Knife 

Making your own knife collection can be challenging when there’re so many options available. You may need new Berlinger Haus kitchen knives to help you carve your Thanksgiving turkey better if your carving job went horribly wrong. Use these shopping tips to hone your knife expertise. Your household will appreciate it at the next holiday get-together!

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1. Concentrate on the Essentials

In your kitchen, at least four different types of cutting pieces would be enough: 

  • 8 inches long, the chef’s knife is the most vital and hardworking tool in your cooking area. You’ll be doing a lion’s share of dishes using it; 
  • A slicer often comes long and thin, and it’s mostly used to work with cooked meat;
  • A utility knife and a chef’s knife are often interchangeable for chopping and slicing fruits and veggies, however, the smaller size can make it handier; 
  • 3 to 4 inches long, a paring piece is necessary for coring and peeling.

2. Understand the Terminology 

Knives come either as forged or stamped. Forged pieces, which are often more costly, are made by cutting and pounding a piece of steel in the molten state into the required form. The blade is made with a hefty heel and bolsters for hand protection. 

Stamped knives typically have the identical thickness all through, but not at the cutting edge, and are produced using a cookie-cutter-type machine. Although forged are the best blades, stamped may also deliver excellent results. Besides, they’re less costly.

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3. Consider Your Cooking Approach

Pick a kit with a large number of components for more specialized preparation, or buy more pieces from the identical line individually, referred to known as “open-stock.” The majority of fine-edged cutters are in stock. 

The santoku knife is a hybrid of a chef’s and a cleaver’s. It has a straighter cutting edge than a chef’s cutter, thus there’s less chance to “rock” the sword for precise slicing. However, if you don’t know how to rock, you could appeal to the santoku. In addition, it’s smaller and lighter than an ordinary cleaver, however, it won’t cut through bone. 

4. Think of Care Factor

If your family is used to leaving the sink with knives or washing them in a dishwasher pick a set that says it’s not exposed to rust. All of the razor-sharp sets must be honed regularly. Choose a low-maintenance kit if you’re unwilling to hone it.

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5. Keep the Handle

A knife with good handle convenience and balance is a good choice. Clarify with a salesperson about holding a test cutter to see if it fits and whether you like it.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at

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