Knowing a little about knives can go a long way when you are making an investment into the most utilized tool in your kitchen. No matter your budget we are sure to have the quality knife for your needs and to last your for years to come. If you have any questions about the cutlery we offer here at Everything Kitchens please do not hesitate to call the number above or email us at info@everythingkitchens.com !

There are two major styles of cutlery in mainstream use today, German and Japanese. One of the best ways to describe the difference between of German and Japanese cutlery is that German cutlery is made for chopping while Japanese cutlery is made for slicing. One of the major differences between the two knife styles are the angles at which the sides of the blades come to a point creating the cutting edge. This is known as the bevel. There are two types of bevel, the double bevel where both sides of the blade angle to create the knife edge and the single bevel where only one side angles to create the knife edge. German style knives have a double bevel at an angle of 20 -22 degrees on each side equaling 40 degree total. Japanese cutlery utilizes the double bevel design as well but they have a steeper 10-16 degree angle on each side. Single bevel designs are found in more traditional Japanese knives, where one side will be at 16 degree bevel or less and the other side will be straight. These single bevel knives are able to create long, paper thin cuts and are mostly used by professional chefs.To Learn More about Japanese & German Style Cutlery Click Here!

Steel knives today are either stamped or forged knives. Stamped knives are made just like it sounds. They are stamped out of a sheet of steel by machine. These knives are easier and faster to manufacture and therefore usually more budget friendly. Stamped knives are also more flexible and usually do not have bolsters. Since stamped knives are more flexible hand sharpening can be difficult so investing in a good electric knife sharpener will help your knives keep their edge. Some stamped knives are nonstick coated and come in bright and fun colors. Stamped knife lines are available from most of the major knife brands including Wusthof, Mercer, J.A. Henckels, & Kuhn Rikon. Forged knives as well are made just like it sounds; they are forged out of a piece of steel. The forging process can be done by hand, however most major knife manufacturers forge with the aid of machines. Either way the forging process strengthens the metal, making it stronger, less flexible and able to hold its edge longer. Popular forged knife lines include Zwilling Pro and Bob Kramer , Bob Kramer, Wusthof Classic, and Shun Premier.

The tang of a knife is the metal that starts where the blade ends and connects it to the handle. A full tang runs the whole length of the handle creating a stronger overall product as well as weightier. A half tang will only extend partially into the hand of the knife. This will help keep the knife light for less hand fatigue and uses less material to make so half tang knives are usually less expressive.

A bolster is the thickened portion of metal that transition the blade to the handle. This creates weight for counter balance and can give a more comfortable place to hold the blade with your fingers for chopping in the common pinched grip technique. Bolsters exist on most forged German style knives and not at all on traditional Japanese knives. Also most stamped knives do not have bolsters as either.

Up until know we have mainly been discussing traits of steel knives. Besides steel, ceramic knives are probably the newest and most interesting knives out there. The ceramic knife material is much harder and lighter than steel and once they are sharp they will hold that sharp edge for a very long time. Like Japanese steel knives they are designed to slice. The hard ceramic blade is not flexible and therefore brittle which means it can chip if dropped or if it comes in contact with hard bone or frozen produce. Ceramic knives are made a super dense ceramic material under immense pressure and kiln fired at high temperate. This creates a non-porous surface that is non-reactive to food. Kyocera has been a leader in the development of ceramic cutlery and has been producing ceramic blades for cutlery as well as amazing vegetable prep tools.

When talking about knife care three things are key, storage, sharpening, and cutting surface. Knowing how you will store your knives will not only keep your knives safe but you as well. There are many options available for storage including countertop, in bars, drawer knife trays, magnetic bars and under cabinet racks. Hand sharpening is ideal for most knives. Frequent use of a honing steel or whetstone will keep you knives sharp and is like brushing your teeth every day. Using an electric knife sharpener is great when utilized properly. For more flexible stamped knives it may be easier than hand sharpening but with your more expensive forged knives you want to treat the electric sharpener like the dentist. You only go a few times a year and if there is something very wrong.

Your cutting surface is another key component on caring for your cutlery. Cutting boards should be made of a soft material like plastic, wood or silicone. Avoid cutting on stone or ceramic surfaces.