HOW TO CHOOSE THE RIGHT KNIFE

 In How Tos

Whether you are an aspiring home chef or a casual cook, the first step to creating delicious home cooked meals starts with choosing the right knives.  

From a few versatile, good quality knives to get you through most tasks to a selection of purpose-made knives to better suit your personal style of cooking, here are a few tips for choosing the right knives.

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Which knife brand is best?

@home are exclusive stockists of Robert Welch knives in South Africa. These knives were developed and designed by professional chefs, with ever day use in mind. All Robert Welch kitchen knives have a lifetime guarantee. Robert Welch knives are made from forged German DIN 1.4116 stainless steel blade with a full tang for superior strength.

Shop all Robert Welch

Sharp terms to get to know your knives

Edge

The sharp part of the knife running from the point to the end of the heel.

Tang

Full tang extends the entire length of the knife through the handle and provides better strength and balance.

Handle

Varies in shape, weight and material

Bolster

Improves the blades strength. Also protect and secure the handle.

What is a fully forged knife?

A fully forged knife is entirely produced from one single bar of steel. Forged

Steel knives are for you because of their superior strength, durability, balance and edge retention.

The best knife for the job: which knife to use when.

Peeling & trimming

These knives have shorter blades for peeling, trimming and slicing smaller foods such as fruits and vegetables.

  • Paring knife
  • Utility knife
  • Peeling knife

Chopping

These all-purpose knives have a curved blade that enables a rocking action made for more efficient chopping.

Chefs knife/Cooks knife

Used to disjoint bones and slicing meat. But also used to chop and dice other foods with precision.

Dicing

These asian style blades with hollowed out indentations are made for more precision cutting, slicing, dicing and mincing of many different foods.

  • Santoku knife
  • Nakiri knife

Boning & Filleting

These knives are made specifically for boning meat and filleting fish.

  • Boning knife

Carving

These knives have long curved blades for fine and delicate cuts of meat, poultry and fish.

  • Carving knife
  • Meat fork
  • Carving set

Slicing

These knives are designed to glide through food with tough crusts or outer skins and softer insides.

  • Bread knife
  • Serrated utility knife
  • Serrated Paring knife
  • Slicer

What is a cleaver?

A cleaver is a knife that is designed to be extra strong to enable you to easily cut through thick meat, dense cartilage and thin bone. However this knife is also the perfect size for prepping bigger vegetables like pumpkin or butternut as well as herbs, poultry and fish.

How do you keep knives sharp?

  • Use your knives for tasks they were made for
  • Choose your cutting surface wisely. Wood is better than glass or marble.
  • Always cut straight through with a smooth action and never twist the blade.
  • Clean your knives properly. By hand is best, rinsed and dried right away.
  • Store your knives in a knife block or magnetic holder.
  • Use a trusted whetstone sharpener for the best results.
  • Remember, after sharpening your knife, quickly rinse it with water and dry it with a soft towel to remove any excess metal shavings. 
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