Knife Handle Materials

Carbon steel blades will require the most maintenance of all of the blade types. That said, the Ikon set is also $40 more expensive than the Wüsthof Classic set, and comes with one less knife. Most of Global’s knives are not forged, but made of a high-quality steel that has been tempered and heat treated to new levels of sophistication. And yes, a $300 knife will be awesome in your kitchen (if you can afford it), but you don’t really need it in your kitchen. I’d much rather work with a Tojiro than a Victorinox (I have a hard time with the plastic handle). I have not held a Premier Plus chef knife in my hands, so I cannot vouch for it personally.

For more help on this process of finding the best knife for you, you also should check out How to Buy a Great Chef Knife And if you poke around the KKG site more, you will find other articles that will increase your knowledge and help you with keeping your knives sharp. Also remember to keep your knives out of the dishwasher and avoid soaking the handles in the sink.

Sharpening this knife properly is essential, and it requires a bit of practice. Because the tang is exposed, as these handle shrink, curl, or split – food partials and bacteria can set up residence in the openings and they will be almost impossible to clean or remove the grime. So we’re talking about a knife that costs twice as much as another knife—not such a useful comparison. I have upgraded” my knives over the last year to some very nice Japanese Takeda knives, but still keep a Mac chef knife at my house and cottage.

As a matter of fact, if it were me, and he were my son beginning his career as a chef, the Mac MTH-80 is the knife I would give him! Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World’s Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). Using 33 layers of stainless steel, these bolster-less knives are created by forge welding two layers of repeatedly folded steel to a hardened inner cutting edge.

The new production Thiers-Issard Sabatier knives seen on this page are available with three handles, a red stamina handle, which is an epoxy impregnated wood that simulates rosewood, blackwood and solid olive wood. The five knives in this set have one of the best grips we’ve experienced, while the blades are made from heat-treated, ice-hardened Japanese steel, which helps ensure lasting sharpness, as well as resistance to rust and stains.

Some knives even have a different blade style on each end of the handle – one for the inner membrane, one for the peel – and some have a double blade at the inner membrane end, to cut on both sides of the membrane. Wood ones are gentle on the blade and naturally anti-biotic, unlike plastic, which’ll let germs breed in the scratches. Kitchen knives will more than likely be 20 degrees, but butcher knives will carry a 25 degree angle for greater endurance. An all-purpose utility knife (13cm / 5 inches) – used for a range of foods; often a choice for the first knife as it can do many things.

But, for what it’s worth, most of all the other major knife brands around the world, like Wusthof or Henckels, also have lifetime guarantees. I rarely use it on knife handles, because of the sealing required, but it works well as an accent material and on stands and boxes. The knives that haven’t been treated can swell and crack with exposure to too much water.

The Mac 7 1/4-Inch Chef’s Knife is a real workhorse and an excellent value at a third of the price of my top-rated gyutou. Kitchen knives come in so many different styles and quality levels it can be super confusing to figure out what is the best one to buy. A safe way to clean your knives is to lay the knife blade on a flat surface and wipe one side then the other.

ALWAYS – take care to fully open sheaths before removing knife to prevent cutting the sheath and occasionally oil the leather to keep it pliable if you wish. These are tough, durable, long lasting and waterproof wood products, and sometimes have bold colors, stripes, and figure. It finishes well, is very hard and heavy, and looks great on a knife handle, taking a glassy finish. You won’t need to give up much space on your worktop for this set with a magnetic base. Storage in a drawer is ok if you keep blade protectors or savers on the knife edges.

I think it would ultimately serve as the backup blade if I had a lot of people working in my kitchen at once and we all needed a knife. In some kitchens when you are carrying a knife its is good policy to alert anyone in the way to keep aware until you’ve placed it down again. The National Sanitation Foundation (NSF) will not certify this style knife for use in the commercial food industry.

For very large fish such as tuna , longer specialized knives exist, for example the almost two-meter long oroshi hocho , or the slightly shorter hancho hocho. When I was blocking Ahi quarters for banquet sashimi would get on the Ho of shift would have to scrub handle. It can also break down wooden handles so they are more likely to become brittle. Serrated edges on each blade stays sharp, even after dozens of uses, and you can either wash these by hand or toss the knives right in your dishwasher for fast and convenient cleaning.

And the Tojiro should come from the factory super sharp and feel more like a real” knife. There are at least a couple of authentic, high-quality French knife makers that sell under that brand, but you must make sure which Sabatier you are buying from or you may not be getting high quality. For that reason, you might want to consider using wood handled knives and cutting boards.

I find the extra care needed very minor, simply wash and dry the knives after each use, oil if you’re putting them away for a long period (i.e. months). Molded / hidden tang are generally a high tech plastic material that is molded directly on to the handle tang between the blade and a butt cap. Knife manufacturers, most notably Japan’s Global, have begun addressing this issue by producing hollow-handled knives. However, in most tests (for chef’s knives, at least), such as those by Cooking for Engineers and America’s Test Kitchen , Wüsthof knives consistently beat Henckels. Really, the only things that should be touching your knife is food and a sponge.