How to Select Quality Kitchen Knives

Wanna cook like a Master Chef? Then choosing the right knives for your kitchen is a very important step. This article presents the knives Kitchen Art sponsors in the show Master Chef Vietnam. We also provide a guide on how to choose the perfect knives for yourself! Let’s get cooking!

Kitchen Art is the official kitchenware partner for Masterchef Vietnam. We carry a huge range of good quality kitchenwares from all over the world. Find us at our Store & Studio in Hanoi, or order from our Facebook page

1. Choosing the Right Knife

Before setting out to purchase knives, consider the type of knife you will need in your kitchen. Available in a wide variety of shapes and sizes, kitchen knives can meet a huge variety of needs, and the extent of knives needed depends on your cooking style and habits.

A good basic kit for an average domestic kitchen would include:

An all-purpose utility knife (13cm / 5 inches) – used for a range of foods; often a choice for the first knife as it can do many things.

GIESSER MESSER utility knife 13cm: 462.000đ, 20.00% off: 369.600đ

A chef’s knife (20-23cm / 7.8–9 inches) – used for chopping, dicing, mincing, and cutting.

ATLANTIC CHEF knife 21cm: 395.000vnđ, 40% off: 237.000vnd

A vegetable or paring knife (8cm / 3″) – used for peeling, cutting, and trimming small items of food that you hold in the hand (such as trimming small potatoes).

A bread knife (serrated) – used for bread, cake, fruit, and tomatoes.

Bread knife 31.7cm: 290.000vnđ 30.00% off: 203.000vnd

A cleaver – used for meat, and a smaller version for chopping herbs, etc. Only buy if you need to chop serious pieces of meat.

A filleting knife – helps to fillet fish. Only buy if you intend on filleting; most people don’t bother anymore but buy food ready filleted.

A carving knife – used for getting thin and even slices of meat from roasts, full roasted poultry, etc.

Honing steel- Good cooks use it frequently to realign the sharp cutting edge and keep the knife working at its best.

GIESSER MESSER Honing steel 25cm: 1.058.000đ 50.00% off: 529.000 vnđ

2. When buying knives, hold each knife in your hand. If you are going to be using this tool, the grip should be comfortable and sit well in your hand. Be aware that what one person finds comfortable does not necessarily mean it will be comfortable for you, so while advice is helpful, do a first hand test for yourself.

3. Look at how much steel is in the knife as well as where it is located. Look for any signs of joining or welding, particularly in the hilt of the knife. This is a weak point in the knife and should be avoided as weak knifes are more likely to bend or break at this joining point. The best knives are made from a single piece of steel, hand-forged (although these are rare and often cost prohibitive), while cheap knives tend to be thin with insubstantial hilts and handles covered thickly in plastic.

GIESSER MESSER chef knife 26cm: 921.000vnđ, 35.00% off 598.650đ;
GIESSER MESSER all-purpose utility knife: 998.000vnd 50.00% off: 499.000vnđ

4. Feel the weight of the knife. A lightweight chopper is good for speed and precision, whereas a heavy knife requires far more work in using it for chopping a lot of light ingredients. However, the opposite applies where solid foods such as nuts, fresh ginger, palm sugar and other harder ingredients are being chopped; for these, a heavy knife is ideal.

5. Consider the blade itself and what it is made of

Arguably the best knife blade is ceramic as it can be sharpened to scalpel quality, hold its sharpness for a long time and does not rust. The key drawback is this type of knife is extremely fragile and can break with ease – and good ones are often prohibitively expensive. Cheap ceramic knives should be viewed with high caution.

Good knives are often made of non-stainless steel (carbon steel), which gives a good edge fairly quickly, but care should be taken so they will not rust. Carbon steel knives are easy to sharpen at home but need vigilance to prevent rusting.

Stainless steel is what many cheap modern knife blades are made of, but they often tend to go blunt quickly and take a very long time to sharpen again.

Avoid knives that claim to never need sharpening. They are not very sharp to begin with and they cannot be sharpened, meaning that when they lose their edge (and they will).

Tool guide adapted from Wikihow
Photos were taken at Kitchen Art Studio
Products are available at Kitchen Art Store (38 Quang An Str., Tay Ho Dist., Hanoi). Tel:84.4-66802770
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