Knife – What Makes a Good Kitchen Knife and How to Shop
What makes a good knife? Knives of all types can be quality, but there are a few things to keep in mind when youre picking out a knife. Forged or stamped, either type of knife can be a good knife, if its well designed and made of quality materials. Of course Rita prefers forged knives, but also has quite a few stamped knifes in her collection. The channels in a knife blade also are added to keep food from sticking, but Rita wouldnt buy a knife just for that. In this video from AboutEating.com, Rita also talks about santoku knifes. In this video, Rita Heikenfeld from AboutEating.com talks about the Knife; and which Kitchen Knife if right for you? Which knife should you buy? What ever feels best in your hand – and fits in your budget.
Duration : 0:3:8
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20 comments Click to reply »
And only sporks
And only sporks
Great video. Anyone …
Great video. Anyone know if the other type of sharpeners work as well as a manual one?
it is like the …
it is like the Busse INFI steel
Laminated steel = …
Laminated steel = you have a core of carbon steel then add stainless on the outside, high carbon stainless is stainless steel with a high ammount of carbon^^
that is lamineted …
that is lamineted steel
High carbon …
High carbon stainless steel, its a stainless steel with more carbon in it so it holds a better edge, is easyer to sharpen and still “rust free” but is a bit more in danger for getting rust spots.
I like a thin, …
I like a thin, stamped Victronox tourne knife for strawberries, but use a forged Furi for beets and other things. Stamped filet knives are very functional. Unless it is a thin, precision and soft product you’re working with, go with forged blades if you can afford them… more so if the knife will see heavy use, like a Chef’s knife. IMHO. I haven’t posted a video on this, so I don’t really have an opinion at this point : )
germen steel is …
germen steel is much better, in my opion i have owned many shun knives and they are just crap i get mabey 6 years out of the jap knives. i have had my trusty wusthof for 32 years now and it is still like a razor
wow you must be …
wow you must be kiding.. if i wanted to kill someone i whould use my katana or make it easy and not so messy and just use a gun…. i own many chef knives and ive never stabed or cut anyone but my self. YOU ARE ONE PARANOID MO FO….and im canadian aswell so please stfu you are giving us a bad name.
Horrible all these …
Horrible all these murder instruments being displayed in public. Time for a knive registry along the lines of the successful Canadian gun registry. Keep those murder tools out of public hands unless licenced and registered. Butcher knives kill so many women!!! All a housewife/chef needs is a 3inch blade with a dull rounded point. Even if it saves the life of one woman and child it will be worth the cost. Canadian house wives will be happy to make this small sacrifice of convenience!!
The cullins on the …
The cullins on the side of the knife are not very useful on chef or santoku knives, but they are great on slicers.
“good carbon …
“good carbon stainless ”
Is carbon steel or stainless steel ??
I don´t no any carbon stainless
That’s rather …
That’s rather unfair. Though many Japanese knives are excellent, there are just as many the are junk. Henckel’s is a good knife, Wusthoff is overpriced.
Good knives such as Victorinox or Forschner, as well as Henckels are of good quality. Dick knives are excellent.
a good knife is a …
a good knife is a knife made in Japan, Henckels/ Wusthof = junk
I’ve been using a …
I’ve been using a cheap stamped cleaver for all my chopping for a while now, it works fine so I just haven’t bothered getting anything else! Thanks for the info!
A quality knife …
A quality knife should last a lifetime with good care. If your old knife is still usable, I would keep it – get it sharpened by a professional who will sharpen it correctly without taking off too much metal, etc. I agree with the chef – Forschner knives are good ones. There are lots of high quality, reasonable (but not cheap) lines of cutlery out there.~Rita
Forged knives tend …
Forged knives tend to get a gap from the handle (blade) to about halfway along the blade. After constant sharping it gets bowed. As a Chef i would highly recomend a Forshner knife set, Good swiss steel at a good value. =)
that is pretty …
that is pretty awesome!!!! I actually was thinking about getting a new set of knifes and wasnt sure what to get….i am more partial to a knife that has been passed down to me (30+years old). It looks similar to “Old Hickory” knifes……might have to get a set of those???what is your thought on that?
Ceramic blades are …
Ceramic blades are light weight and stay very sharp a long time but they can be rather fragile – if you drop them on, say, a ceramic tile floor, good chance they’ll chip. An excellent knife will have both stainless and carbon steel – stainless for beauty and durability; carbon to set a nice edge. Thanks for watching! ~Rita
Good video. Any …
Good video. Any thoughts on ceramics or non-stainless blades?