How to choose a kitchen knife that won't let you down

Steel quality

The best material for a kitchen knife is high carbon stainless steel. Carbon makes the blade strong, but balance is very important here. Too much carbon will cause the blade to become brittle and rusty; too low will make the blade flexible and unable to keep sharpening for a long time. Also, do not forget that rust stains can even appear on stainless steel products if not properly cleaned.

Stamped or forged blade

Forged blades are denser, better balanced, and last longer than stamped products.

Solid blade (shank)

In such a knife, the handle consists of two halves fixed along a solid strip of steel, which is a continuation of the blade. Solid blades are more reliable, stronger and easier to cut.

Non-slip grip

The handle of the knife should not only be comfortable and fit well in the hand, but also provide a good grip. It should not slip even in a wet hand.

Finger rest

Ideally, the rear edge of the blade should end with a stop that prevents your fingers from sliding under the blade. Some knives, such as the chef's knives, have the back just flat and wide enough to dispense with a stop.

The minimum set of knives you need in the kitchen

Povarskoy (chef's knife) - a large utility knife that can cut almost anything.
For cleaning vegetables - a small knife, which is convenient to perform delicate work: cut the skin from vegetables and fruits or cut something.
For bread - a knife with a serrated blade that can cut soft bread without crushing or crushing it.

Remember that a safety knife is a sharp knife. When working with a dull knife, you have to apply more force, while a mild blade may slip in the wrong place. Take good care of your knives, then they will serve you for many years.