Knife purchasing is very easy yet complicated at the same time. Think of it like buying a new car. In your mind you have an idea of what type, what brand, how big, how small, etc. But you won't know if you really like it until you test drive it. It's the same thing with knives. You can look at customer reviews all you want. You get an idea of what steel is best, the different purposes of the knives, and how many is too many knives to own. But you won't get the full effect until you have a knife in your hand.
The first thing you need to ask yourself is "how often will I use these knives?" I mean actually use, not "oh well I use it to open boxes!” I mean cutting actual meat and vegetables. If you're only using your knives 2 or 3 times a month, then a 2pc knife set from Ikea would be perfect for you. Any brand new knife of any brand will always be sharp no matter what. Now, how long it'll stay sharp for is another story. The second thing you need to ask yourself is do you use a plate as a cutting board? If you use a plate to cut food on then buying a "nice" set of knives would be pointless.
Maintenance on knives is not complicated but is required. Here are 3 basic tips to getting the most out of your knives.
Maintenance on knives is not complicated but is required. Here are 3 basic tips to getting the most out of your knives.
1) Dry after washing (by hand). Though most knives have some sort of coating to protect the knife from rusting, the coating will wear off over time and water will eventually start to rust it. After washing your knives always dry it off with a dry towel before putting it back in the knife block. Never let water sit on the knife in your dish rack. Muy malo para el cochillo.
2) Keep your knives sharp. Hunting stores sell a hand sharpener that works very well. Almost looks like the handle of a carpenter's stapler. You can run it on the blade 1 or 2 times before you put it away. Most accidents occur when using a dull knife rather than a sharp knife.
3) Always use a cutting board. Whether you're cutting a lime for your Corona or dicing beef cubes, using anything other than a cutting board will damage the knife. I suggest buying 3 boards. A small, medium, and a large board for all sizes of food you'll be cutting.
I was going to explain the importance of keeping a knife sharp but I figured a video would be more efficient (is that the word?) And plus I need to use all the features of this MacBook Pro. So here it is!
I know...I talk fast. I'll slow down next time...if there is a next time.
So now that you know the 2 basic questions of what you need to ask yourself, it becomes a lot easier from there. You can start shopping around, reading reviews, etc. But like I said before, you won't know if you like it until you test it out. Go to your local knife shop or William Sonoma and ask to see it. Hold it in your hand. Feel it. Touch it. Love it. Want it. Whatever. Just make sure you're comfortable with it. Is it too heavy? Is it too light? Do you like wooden handles? Do you like metal handles? I DON'T KNOW! All these questions will be answered with your own personal preference.
Personally, I like a soft and light metal with a wooden handle. Light because I'm a small guy and soft metal because it's easier to sharpen. And wooden handles just look better. But the down side to these are you need more "umph" when you're cutting something bigger because a lighter knife won't do it. Soft metals tend to dull faster and wooden handles are more prone to bacteria hiding in it. Like I said, it's all personal preference when it comes to knives. But if you're not going to take care of them or use them often don't bother buying a "nice" set. That 2 piece set from Ikea will work JUST FINE. I hope you guys enjoyed this one. It took me 3 months to write this! FACK!
