Know Your Knives

Knives! No kitchen is complete without them – small or big they are important. They are a simple instrument that does so much work.

A dull knife will make you angry and a sharp knife will cut your veggies and cold cuts so smoothly that you can’t help but smile. The knife one uses to cook makes a lot of difference.

There are various types of knives one uses in a kitchen. Knives are a budding chef’s best friend.

There is a difference between a country loaf knife and general bread knife; there is a difference between a cleaver and Chinese chopper.

 The best chef knife is the JA Henckel’s International Classic 8” if you do a lot of prep work. It has thin blade, and very lightweight and small. You will love it in your hand.

Best Japanese chef knife is Global G-2-8inch knife. It is sharp, strong and very comfortable to handle.

The best ceramic knife is Kyocera advanced ceramic revolution series 5 ½ inch Santoku knife. It is lightweight and sit comfortably in the hand and slides through cheese, tomatoes, brownies etc.

The best butcher knife is the 7-inch stainless steel chopper. It is very sharp take care while using it. It has great grip and uses weight cleverly. It is big and yet not heavy or bulky.

Best carving knife is the Professional 10” meat cutting knife.   Victorinox 6 inch curved pro boning knife with flexible blade. It easily cuts the tender meat.

Best sushi knife is the Kitchen + Home non stick sushi knife. It is light weight, and feels small but is very sharp the holes help it not getting stuck.

The best paring knife is the J A Henckels International Classic 4” pairing /utility knife is hefty but a great knife.   

The best serrated paring knife is a Victorinox 3.25 inch paring knife with a serrated edge, spear point black is an affordable knife and does the job perfectly and is very sharp.