_edited.jpg)
A Knife Changing Experience - A Knife Buying Guide
- AheadoftheCarve
- Oct 8, 2019
- 5 min read
Updated: Oct 13, 2019
*Note for Lecturer* to avoid interference with blog post, references have been numbered and listed at end of post.
From the many types of knives, to identifying a good blade, buying knifes can be quite overwhelming, especially if you plan to invest a lot of money into them. But not to worry, Ahead of the Carve is here to break it all down and show you what you should be looking for when buying knives.
Knife Anatomy
Take a look at the diagram below. Get to know these terms, this will help when comparing knives and searching for exactly what you want.
Knife Types
Lucky you! I have a whole article on types of knives and what they're used for. Have a quick read here of this and come back!.
1) Knife Origin - German vs Japanese?
You tend to hear a lot of hype around Japanese and German knives, both for good, but different reasons:
Japanese knives are prized for their sharpness, while German knives are prized for durability. German knives are great for the type of people that want to cook dinner, but not necessarily get to cleaning them right away - maybe leave them overnight on occasion. If you're after sharpness, though, you can't go past a Japanese knife.
Another difference between the two knife origins is the general shape of each. German knives (and most other European knives will have a wider "edge angle" (around 30°), which is to do with the sum of both edges of the angle. German knives also are more curved edge, for cutting in a rocking motion (take a look below).
Japanese knives have a much narrower edge angle, which all comes down to the goal of maximising sharpness. On average Japanese knives are around 15°, and have a flatter edge. These are designed to cut in a up and down slicing, or the 'push cut' motion, so keeping the knife flat while pushing forwards.
I would say that if you aren't confident at using knives yet, a European knife is a solid starting point; It's lower maintenance, and allows you to cut with that classic rocking motion.
Material
There are two main types of steel - stainless steel and high carbon steel. Japanese knives (above) commonly use carbon steel (the one on the left is known as damascus steel, which is a patterned mix of carbon steel and nickel). What's great about them, apart from their unique look, is they hold their edge longer and are easy to resharpen. Drawbacks to carbon knives is they are more prone to rust, and therefore, require good maintenance. Also, these knives are very brittle, meaning if you drop them the edge will likely crack off. Over time, carbon knives will naturally patina (oxidise in colour); which can be a pro or con depending on personal preference.
Stainless steel, on the other hand, will not patina, but requires more frequent sharpening. An easy way around this is to hone your knives one a week or fortnight (more on honing below), this way you will only need them sharpened every 1-2 years. I don't recommend buying a knife sharpener, especially if you aren't honing; this will do damage to the longevity of your knives.
Blade Thickness
This one's simple. A thin blade will help with delicate work, and generally be better for most cutting tasks. a thick blade has the advantage in more heavy-duty situations; cutting through something harder, like bones. It also will change the feel in your hands, so this comes down to personal preference. My knives are all thin with the exception of one thick chef's knife.
Handles and Tangs
Handles are a good indicator of the quality of a knife, as these will show what sort of tang it has. A tang is the part of the blade that extends into the handle; if knives didn't have these they would have no connection to the handle
ALWAYS check this, even if you're only buying cheap knives from Target. A knife's handle will show how it's been made, and its weaknesses. Most tangs will either be full, push, partial or hidden. None of these are necessarily good or bad (when done well), but there is two tangs most common in cheap knives.
A Partial tang is where the tang only extends part way into the handle. When made well, these can be great if you like a light knife, and also some cost savings. A Push tang only refers to the way its made, by inserting the blade into the handle with glue; you can have a full tang that is also a push tang.
But when you venture into cheap, mass-production territory (sorry Target and Kmart), a push and partial tang can mean a nasty combination of cheap steel, glue, and handle, meaning the blade will quickly come loose of the handle. Don't even think about any heavy duty cutting with these; it may snap off completely!
If you understand how the tang forms structural integrity for your knife, as well as its affects on weight, a good quality knife will come down to personal preference. It's so important that you consider factors in this guide, but also how the knife fits your hand - is it comfortable? Does it feel balanced enough to use in the way you're planning to use it?
Knife Dimples: What are they for?
Knife dimples (pictured below) are designed to reduce suction when cutting. I think they're great and make for a smoother cut, although definitely not essential for a good knife.
Knife Maintenance
Buying good quality knives will get you most of the way. After a while, your knives are going to need to be maintained. Take a minute to think if you have any knives that haven't been sharpened in the last two years. If you answered yes, that knife definitely isn't doing much for you, am I right?
A common mistake about knife maintenance first and foremost is with honing steel. Say it with me, this is not a knife sharpener!
Honing and sharpening are two completely different processes. Honing pushes the blades' edge to the centre and straightens the edge. Sharpening, however, actually grinds off part of the blade in order to produce a new, sharp edge.
Knives get dull when the sharp edge is lost, and/or, the edge simply isn't centred and straight. Even a nice sharp knife won't cut well if the edge isn't aligned.
Not sure if your knife's dull? Cut a tomato, or a piece of paper, and you'll know. I've linked a great video below which demonstrates how to both hone and sharpen.
If sharpening your own knives is too much effort, just go and get them done professionally, that's what I do. I love how easy it is and the end result.
...And that's it! Did you learn something new? Want to know more? Leave a comment below!
[cover photo reference] House. (n.d.) Baccarat iD3 20cm Chefs Knife. Retrieved October 8, from https://www.house.com.au/baccarat-id3-20cm-chefs-knife-
[reference #1] Amazon. (n.d.). WÜSTHOF Classic 8 Inch Chef’s Knife | Full-Tang Classic Cook’s Knife | Precision Forged High-Carbon Stainless Steel German Made Chef’s Knife – Model 4582-7/20. Retrieved October 5, 2019, from https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08
[reference #2] Metro Kitchen. (2019). Zwilling Pro 7 inch Chef's Knife. Retrieved October 5, 2019 from https://www.metrokitchen.com/product/zwilling-jahenckels-pro-7in-chefs-knife
[reference #3] House. (2019). Miyabi Gyutoh 24cm Chef Knife. Retrieved October 5, 2019 from https://www.house.com.au/miyabi-gyutoh-24cm-chef-knife
[reference #4] House. (2019). Shun Classic Chefs Knife 15cm. Retrieved October 5, 2019 from https://www.house.com.au/product/shun-classic-chefs-knife-15cm
[reference #5] Serious Eats. (2014, December 16). Why Serious Cooks Use Carbon Steel Knives. Retrieved October 5, 2019, from https://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
[reference #6] The Knife Hub. (2018, March 3). What Does It Mean For A Knife To Be Full Tang? Retrieved October 6, from https://www.theknifehub.com/knife-tang/
Commenti