Knife Guide - Revision history

Zebrabutt: /* Caring For Your Knives */

2011-05-19T19:46:09Z

Caring For Your Knives

You ate my cat: Undo revision 13226 by Epynevadyr (Talk) - Reverse vandalism

2010-11-18T15:06:10Z

Undo revision 13226 by Epynevadyr (Talk) - Reverse vandalism

Epynevadyr at 23:31, 17 November 2010

2010-11-17T23:31:35Z

Mattk10 at 05:39, 10 September 2009

2009-09-10T05:39:27Z

Mattk10 at 05:19, 10 September 2009

2009-09-10T05:19:23Z

Chknflvrdramen: /* Commonly Useful Knives */

2007-11-21T22:50:15Z

Commonly Useful Knives

Chknflvrdramen: /* The Very Basics */

2007-11-21T22:46:36Z

The Very Basics

Chknflvrdramen: /* Knife Parts */

2007-11-21T22:22:20Z

Knife Parts

Otsaika at 00:52, 24 October 2007

2007-10-24T00:52:46Z

Nmfree: /* Caring For Your Knives */

2007-02-20T02:19:39Z

Caring For Your Knives

@@ Line 107: / Line 107: @@
 There are several simple guidelines to ensure that your cutlery lasts and continues to perform at a high level.
 *'''Always cut on a wood or poly cutting board.'''  ''Never'' cut on glass, ceramic, or metal as these materials are harder or similar in hardness enough to permanently deform the edge or even chip it.
-*'''Don't leave you knives in the sink.'''  This can lead to harder materials (like most glasses or plates) banging into your knives and again ruining the edge.
+*'''Don't leave your knives in the sink.'''  This can lead to harder materials (like most glasses or plates) banging into your knives and again ruining the edge.
 *'''Steel the edge often.'''  Get a sharpening steel and learn to hone the blade, ideally before each use.  Knives shouldn't need sharpening (the actual removal of material to establish a new edge) very often, but they do need honing (straightening of the edge).  Honing will only realign an edge that is still in good condition, so don't bother trying to hone out a chipped or bent edge.
 *'''Keep your knives clean.''' Even if just rinsing off with water every so often during a prep session, a clean knife will cut more easily and surely than one all sticky with garlic.

@@ Line 1: / Line 1: @@
 __FORCETOC__
->==Introduction==
+==Introduction==
 This guide is intended to cover the basics (and specifics) of kitchen knife selection, care, and terminology.    The goal is to provide a guide to purchasing the right knives for your budget and uses.
 ==Terminology==

@@ Line 1: / Line 1: @@
 __FORCETOC__
-==Introduction==
+>==Introduction==
 This guide is intended to cover the basics (and specifics) of kitchen knife selection, care, and terminology.    The goal is to provide a guide to purchasing the right knives for your budget and uses.
 ==Terminology==

@@ Line 36: / Line 36: @@
 ==Choosing Your Knives==
 ===The Very Basics===
 *'''Chef's Knife''' - If you're going to spend money on a knife, spend it on this one.  Ideally, you should try some out in a store.  Comparing [http://www.wusthof.com/ Wusthof] or [http://www.zwilling.com/country/ww/language/en/home Henckels] to [http://www.kershawknives.com/large.htm Shun] or [http://www.yoshikin.co.jp/w/index.html Global] at a Williams-Sonoma is a good idea; they'll let you handle the knives.  This will also give you an idea if you like the heavier full-bolster German blades or the lighter and thinner Japanese style.  Modern Japanese Gyutos are very similar to western chef's knives, with the main difference being a shallower belly.  The following knives are recommended.
@@ Line 54: / Line 59: @@
 **More than that
 ***[http://www.cutco.com/products/product.jsp?itemGroup=1725 Cutco French and Petite]
-***Give David at http://www.epicureanedge.com/ a call.  Check out the [http://www.epicureanedge.com/shopexd.asp?id=85486 RyuSen Blazen].
+***Give David at http://www.epicureanedge.com/ a call.  He'll be happy to talk for an extended period of time over what may be a good knife for you.
 ***Go nuts.  Look at Hattori HD, Masamoto VG, and Misono UX10 over at [http://www.japanesechefsknife.com/products.html JCK], or look at having something made by [http://www.dento.gr.jp/takedahamono/e-kajiya/e_index.html Takeda blacksmiths] or [http://www.watanabeblade.com/english/index.htm Watanabe blades].
 **Way more than that
@@ Line 70: / Line 76: @@
 ***Shun
 ***MAC
 ***Tojiro DP
 **More expensive Japanese pettys (Masamoto VG, Hattori HD, Misono UX10) can be found over at [http://www.japanesechefsknife.com/products.html JCK], but are generally not worth the expense compared to a chef's knife/gyuto.
@@ Line 89: / Line 96: @@
 ===The Rest===
 Most other knives are very specialized, and if you need one, you'll know it, and know where to find it by the time you realize you need one.
 ==Caring For Your Knives==

@@ Line 54: / Line 54: @@
 **More than that
 ***[http://www.cutco.com/products/product.jsp?itemGroup=1725 Cutco French and Petite]
 ***Go nuts.  Look at Hattori HD, Masamoto VG, and Misono UX10 over at [http://www.japanesechefsknife.com/products.html JCK], or look at having something made by [http://www.dento.gr.jp/takedahamono/e-kajiya/e_index.html Takeda blacksmiths] or [http://www.watanabeblade.com/english/index.htm Watanabe blades].
 **Way more than that

@@ Line 76: / Line 76: @@
 ===Commonly Useful Knives===
-*'''Boning Knife''' - If you have to deal with cutting bone joints at all (like, say, sectioning chicken wings), you need a boning knife.  They also make good general-purpose small/thin blade knives for other uses.  Surprisingly, the best boning knives are stamped, as flexibility is a desireable quality for most boning tasks.  There's no reason to get any boning knife more expensive than the recommended [http://www.cutleryandmore.com/details.asp?SKU=2873 Forschner Fibrox 6" flexible boning knife] for the vast majority of people.
+*'''Boning Knife''' - If you have to deal with cutting bone joints at all (like, say, sectioning chicken wings), you need a boning knife.  They also make good general-purpose small/thin blade knives for other uses.  Surprisingly, the best boning knives are stamped, as flexibility is a desireable quality for most boning tasks.
 *'''Carver/Slicer''' - If you cut thin slices (of turkey, or ham, or some sort of roast), a carver or slicer is a good tool to have.  They are long and relatively thin, to aid in making the long cuts with little downward force needed to get good-quality thin slices.  Forged slicers are generally recommended due to their stiffness relative to inexpensive stamped models: straight cuts are important.  A Japanese sujihiki, yanagiba, or takobiki can generally substitute.
 ===Possible Substitutions===

@@ Line 37: / Line 37: @@
 ==Choosing Your Knives==
 ===The Very Basics===
-*'''Chef's Knife''' - More than 90% of what you're going to be doing in the kitchen can be accomplished with a chef's knife.  If you're going to spend money on a knife, spend it on this one.  Ideally, you should try some out in a store to see whether you like a full bolster or not.  Comparing [http://www.wusthof.com/ Wusthof] or [http://www.zwilling.com/country/ww/language/en/home Henckels] to [http://www.kershawknives.com/large.htm Shun] or [http://www.yoshikin.co.jp/w/index.html Global] at a Williams-Sonoma is a good idea; they'll let you handle the knives.  This will also give you an idea if you like the heaver full-bolster German blades or the lighter and thinner Japanese style.  Modern Japanese Gyutos are very similar to western chef's knives, with the main difference being a shallower belly.  The following knives are recommended.
+*'''Chef's Knife''' - If you're going to spend money on a knife, spend it on this one.  Ideally, you should try some out in a store.  Comparing [http://www.wusthof.com/ Wusthof] or [http://www.zwilling.com/country/ww/language/en/home Henckels] to [http://www.kershawknives.com/large.htm Shun] or [http://www.yoshikin.co.jp/w/index.html Global] at a Williams-Sonoma is a good idea; they'll let you handle the knives.  This will also give you an idea if you like the heavier full-bolster German blades or the lighter and thinner Japanese style.  Modern Japanese Gyutos are very similar to western chef's knives, with the main difference being a shallower belly.  The following knives are recommended.
 **Under $30
 ***[http://www.cutleryandmore.com/prodlist.asp?BrandID=6&LineID=18&FamilyBD=3 Forschner Fibrox 8-10"]
@@ Line 53: / Line 53: @@
 ***[http://www.cutleryandmore.com/details.asp?SKU=5286 Shun 8"]
 **More than that
 ***Go nuts.  Look at Hattori HD, Masamoto VG, and Misono UX10 over at [http://www.japanesechefsknife.com/products.html JCK], or look at having something made by [http://www.dento.gr.jp/takedahamono/e-kajiya/e_index.html Takeda blacksmiths] or [http://www.watanabeblade.com/english/index.htm Watanabe blades].
 **Way more than that
 ***I don't know what you're buying here, but I'd be scared to use it to cut anything harder than a marshmallow.
-*'''Paring Knife/Utility Knife''' - Mainly used for smaller work than the chef's knife can easily handle.  You can go expensive or cheap here, depending on how often you think you'll use one, but having a cheap one on hand for random beating on crap with is a good idea.  The modern-style Japanese "petty" is equivalent.  The recommended families for the chef's knife carry over here as well.
+*'''Paring Knife/Utility Knife''' - Mainly used for smaller work than the chef's knife can easily handle.  You can go expensive or cheap here, depending on how often you think you'll use one, but having a cheap one on hand for random beating on crap with is a good idea. If you frequently peel things like potatoes or carrots, it's a good idea to invest in a better quality paring knife for safety reasons. The modern-style Japanese "petty" is equivalent.  The recommended families for the chef's knife carry over here as well.
 **Cheap
 ***Forschner Fibrox [http://www.cutleryandmore.com/forschner.htm?brand=6&FamilyBD=1 paring] or [http://www.cutleryandmore.com/forschner.htm?brand=6&FamilyBD=2 utility]
 **Expensive
 ***Wusthof Classic, Grand Prix II, or Le Cordon Bleu
 ***Henckels Professional S, Five Star, or Twin Cuisine
@@ Line 68: / Line 71: @@
 ***Tojiro DP
 **More expensive Japanese pettys (Masamoto VG, Hattori HD, Misono UX10) can be found over at [http://www.japanesechefsknife.com/products.html JCK], but are generally not worth the expense compared to a chef's knife/gyuto.
-*'''Serrated Bread Knife''' - If you slice bread at all, you have to have one of these.  Also useful for sandwiches, tomatos, and other soft fruits and vegetables.  Since it is extremely difficult to sharpen a serrated edge after it starts to dull, it's recommended to just get a cheap (and thus disposeable) bread knife.  Offset handles allow greater knuckle clearance to the cutting board.  Longer blades are preferrable, in case of larger loaves.
+*'''Serrated Bread Knife''' - If you slice bread at all, you have to have one of these.  Also useful for sandwiches, tomatos, and other soft fruits and vegetables.  Since it is extremely difficult to sharpen a serrated edge after it starts to dull, it's recommended to just get a cheap (and thus disposeable) bread knife.  The only alternative would be Cutco's Double-D edge, which resembles a serrated edge but is actually three small recessed cutting surfaces which can be sharpened for free. They do not dull as quickly as a cheap serrated knife does and are garunteed forever. Offset handles allow greater knuckle clearance to the cutting board.  Longer blades are preferrable, in case of larger loaves.
 **Forschner Fibrox [http://www.cutleryandmore.com/details.asp?SKU=6859 9" offset] or [http://www.cutleryandmore.com/details.asp?SKU=759 10" straight]
 ===Commonly Useful Knives===

← Older revision		Revision as of 22:22, 21 November 2007
Line 21:		Line 21:

	*'''Grantons''' are small, oval-shaped hollows ground out of the blade near the edge. They reduce surface tension which allows for easier cutting through certain foods. They are optional on most knives.<br clear="all" />		*'''Grantons''' are small, oval-shaped hollows ground out of the blade near the edge. They reduce surface tension which allows for easier cutting through certain foods. They are optional on most knives.<br clear="all" />
		+
		+	*'''The rivets''' - Hold the handle and tang together. Generally seen in groups of two or three.

	*'''The point, the blade, and the handle''' - If you don't know what these are, you probably shouldn't be in a kitchen.		*'''The point, the blade, and the handle''' - If you don't know what these are, you probably shouldn't be in a kitchen.

@@ Line 39: / Line 39: @@
 ***[http://www.cutleryandmore.com/prodlist.asp?BrandID=6&LineID=18&FamilyBD=3 Forschner Fibrox 8-10"]
 **Under $60
 ***[http://www.cutleryandmore.com/mac.htm?brand=127&FamilyBD=3 MAC Chef Series or Superior 8"]
 ***[http://www.japanesechefsknife.com/DPSwdenSteelWoodenHandleSeries.html Tojiro DP 210-240mm]

@@ Line 86: / Line 86: @@
 *'''Keep your knives clean.''' Even if just rinsing off with water every so often during a prep session, a clean knife will cut more easily and surely than one all sticky with garlic.
 *'''Keep your knives sharp.''' A dull blade is a dangerous blade, is more prone to accidental slippage, and makes nice gashes in your hands as opposed to clean cuts.  Take your knives to a professional about once a year (depending on use).  This runs about $2-3 per blade, and will keep them cutting sure and safe.
 *'''Don't keep your knives in a drawer.'''  Banging around inside a drawer with other cutlery will dull them quickly, and you're much more likely to cut yourself trying to find one.  Keep them in a knife block or on a magnetic strip.
 *'''Hand wash your knives.'''  Washing knives in a dishwaser is a great way to get them dull, or ruin the handles.