If you’re new to the world of Kitchen Knife, it can be overwhelming. There are so many options out there that it’s easy to get lost in the details and not know what to look for. But if you keep these things in mind, you’ll be able to find the best knife for your needs by following Omni Kitchener articles.
It’s worth it to make an investment in a good set of knives.
A good set of kitchen knives is an investment. You’ll use these for years, and they’ll last if you take care of them properly. If you spend some money upfront and buy a quality blade, it will save you from having to replace them every few months or years.
It’s also worth noting that you don’t need an expensive knife set to do your job well—but as with any purchase, “you get what you pay for.”
Choose a lightweight knife over a heavy one.
If you’re new to cooking, or simply don’t have much experience with kitchen knives, it’s especially important to keep the weight of your knife in mind. The weight of a knife affects how you hold and use it, which can make all the difference between a good cut and an awkward one.
A heavier knife will be harder for you to control—the more pressure you need to apply on your object being cut, the less control you’ll feel over what’s happening. On top of this, as someone who hasn’t had much practice working with knives before (and won’t likely be getting much more), holding onto such a heavy tool can cause fatigue in your hands and arms pretty quickly. You can choose in between Benchmade 940 vs 943.
Meanwhile, lighter models are easier for beginners to grasp because they have less inertia when swung through anything. A downward motion doesn’t result in as much forward momentum as with heavier blades; instead of having all that energy go into pushing down on something (or trying unsuccessfully not to fall over), most people prefer using their wrists instead of their entire arm when cutting food with lighter knives like these!
Get a full tang knife.
Full tang means the blade extends all the way through the handle. This makes it more durable, and also helps to balance out a heavy knife. It’s also an indication of a knife’s quality, as well as making it easier to sharpen over time.
However, full-tang knives are often more expensive than those with handles attached separately from the blade (the latter design is known as being “half” or “partial” tang).
Find a good balance point.
The balance point is the point at which a knife is balanced, and you’ll want to find one that feels comfortable in your hand. Different manufacturers will tell you their knives have “perfect” balance points, but these vary from knife to knife. This means the ideal balance point depends on the shape of the blade, how heavy it is, and what kind of grip you use when holding a particular piece of cutlery.
Watch out for any blade with a lot of heft in its handle or end; as this adds extra weight toward the bottom corners where it can easily slip right out between your fingers if they’re not well positioned around it.
Make sure the handle fits your hand.
- Make sure the handle fits your hand. A good knife should be comfortable and easy to grip, with a handle that fits securely in your palm. If you want to be able to move the blade easily, consider buying a knife with a bolster—the metal piece that separates the blade from the handle by about an inch. You might also want to look into getting an all stainless-steel knife if you have sweaty hands or live in humid conditions because stainless steel doesn’t rust as carbon steel does.
- Cut through some veggies! The best way to test out whether or not this is a good fit for you is by trying it out on something more substantial than air—like some veggies! Think about what kind of cuts you’ll make most often: will they be quick slices (like with thin carrots), or slow ones (like with thicker cucumbers)? Do any parts of this model feel awkward? If so, maybe try another one!
Avoid anything without a bolster.
You may have noticed that some kitchen knives have a metal plate between the blade and handle. The purpose of this bolster is to balance the knife, as well as protect your hand from getting cut by the blade. It can be found on chef’s knives, paring knives, and utility knives.
You should avoid any kitchen knife that does not have a bolster because it will be much harder to control its movements when chopping food or slicing meat.
Look for high-quality steel.
One of the first things to look for when buying a kitchen knife is high-quality steel. High-carbon steel, which can hold an edge better than other types of steel, is the best for your knives — but it’s also more brittle and can break if you aren’t careful with it. It’s worth noting that many reputable manufacturers will use a combination of carbon and non-carbon steels in their products; these blends tend to strike a balance between hardness and flexibility that makes them easy to work with without sacrificing durability or sharpness.
If you’re comparing two high-quality knives made from different materials (like one with 1095 high-carbon steel versus another made from VG10), keep in mind that each type has its own set of pros and cons:
- High carbon: More durable than stainless steel but harder to sharpen
- Stainless/stainless composite: Easier to sharpen than high carbon, but not quite as tough
If you follow the tips above, you should be able to find a great kitchen knife that will last you for years and years. Remember that your kitchen is one of the most important places in your home—it’s where you prepare food, spend time with family and friends, and relax after a long day at work. So, take time to choose high-quality knives that will make cooking easier and more enjoyable!