Do you need to procure a new set of cutlery for your kitchen? We’ve got you covered. This article will give you some advice on buying a new knife sets block. Without further ado, let’s start:
Materials used
In this section, we will discuss the most common materials that knives are made with, along with a short description of each material. After reading this section, you’ll be aware of the best type of materials for use in every cooking situation. Knives are often manufactured out of four materials, which will be discussed below.
Stainless steel
Stainless steel is the most popular form of knife, these are easy to sharpen and are resistant to corrosion. They are, however, susceptible to bending, bowing, and blunting very fast. this is due to stainless steel’s lighter nature in comparison to other alloys like carbon steel.
Carbon steel
Carbon steel, the typical material for producing blades, retains its sharpness for an extended period of time. It is very vulnerable to rusting, however, and regular treatment with mineral oil helps avoid this. All in all, carbon steel needs more upkeep and management compared to stainless steel. Carbon steel, on the other hand, is the go-to knife if you’re passionate about cuisine and you are not restrained with a budget.
Damascus steel
Carbon steel is used as a base of Damascus steel knives, whereas stainless steel is used on the outside. They’re easily identifiable by their beautiful decorations along the edges, but they’re also rather pricey — they’re often handcrafted, so prepare a budget of around £70 and £500 per knife. Certain stainless steel cutlery is treated to resemble Damascus steel, so use caution since they are not the real deal, and you might get deceived.
Ceramic
These small, razor-sharp knives are reasonably priced. They do not rust and need a little sharpening, however, they are prone to chipping. They’re tough to maintain at home since hard ceramic needs a diamond sharpener, which means you’ll often need to return them to the provider for sharpening.
Types of handles
- Plastic handles
Plastic grips are typically smooth and devoid of notches that might collect dirt. Additionally, many plastic blades are somewhat textured to provide a more firm grip. During cooking, keep plastic handle knives away from sources of heat to prevent dissolving the handles.
- Wood handles
Certain solid wood grips will require oiling using a knife grip oil. The majority of contemporary wood handle knives are protected by a thin layer of transparent plastic, so there is no need for a knife grip oil.
- Left handed handles
The majority of knives are ideal for everyone regardless of their dominant hand, since the double bevel creates an angular and sharp edge on both sides. However, other blades, particularly bread knives, often have only one bevel. This indicates that the edge is really only sharpened on the correct side. For these types of knives, you need to purchase a left handed version if you are left handed, and vice versa.
