3 Top Qualities to Look for When Buying a Kitchen Knife 


Indeed, cooking is never fun with a low-quality knife. Whether you are a professional chef or you are just cooking for yourself only or your entire family, a knife can definitely affect your overall performance in the kitchen. A sub-standard knife will not surely lessen your efficiency. It can slow you down while some knives can be the cause of injuries. Knives which are not made from the best materials can also vary the taste of food.

A high-quality knife can truly help you enjoy every minute in the kitchen while preparing all the ingredients of what you are going to cook. It will not only make things easier to do, but it can help you make the right cuts you wish.

Sharpness and Blade Quality

chopping boardThe first thing that you might complain about a knife must be the sharpness. When a knife is dull, it can be difficult to cut some ingredients, like meat and some kinds of vegetables. It will also be hard to come up with precise cuts.

You should also be wary of the quality of the blade of a knife. It should not be made from ordinary metal that can rust easily. It should have been tempered adequately to give the ideal toughness and flexibility that a knife should have.

Handle Shape and Material

Knife handles can be made from different materials. Some can be made from wood, metal, or plastic. Each material has its pros and cons. Wood handles can be the best-looking handles but should not be soaked in water for a long time, and it can also be harder to clean. Metal handles are the easiest to clean but may not have the aesthetic appeal while you can have more options when choosing a plastic handle because it can have a variety of colors and designs. The downside of plastic handles is that it can melt in high temperatures.

The handle shape can affect your grips, so it is crucial to try it with your hands before buying. It should not be too big or too small. It will help if the knife has arches for your fingers.

Weight and Balance

bell pepperWhen choosing a knife, weight and balance are important considerations. Because these two factors cannot be seen, most of the time, they are are taken for granted when selecting a knife. A heavier knife will be good for chopping while lightweight versions are ideal for mincing.

You should also look for a knife which has its center of gravity strategically located. It will minimize wrist strain because it makes mincing, slicing, and chopping easier to do.