Types of Kitchen Knives – Part II
Not surprisingly, what a knife is made from indicates how useful it will be in the kitchen and how long it will last. There are generally six types of knife materials: ceramic, high-carbon stainless steel, high-carbon steel, plastic, stainless steel, and titanium.
Ceramic: Hard, but brittle. Ideal for slicing, ceramic knives hold their edge longer than steel. However, only a professional (using a diamond sharpener) should sharpen them.
High-Carbon Stainless Steel: Durable, stays sharp almost as well as high-carbon steel, and rust and stain resistant. High-carbon stainless steel knives are fairly easy to sharpen and are typically the material of choice for great-quality, general use knives.
High-Carbon Steel: Durable, stays sharp longer than many other materials, and easy to sharpen. However, high-carbon knives can break under a lot of pressure and discolor when used on high acid foods (like tomatoes) without being washed promptly. They may be polished with fine steel wool and can be kept rust-free by storing with a fine coat of vegetable oil.
Plastic: Plastic knives are usually serrated and are really only useful for preventing browning on cut vegetables.
Stainless Steel: Extremely resistant to rust and discoloration and holds a sharp edge well. However, stainless steel knives are not as sharp as high-carbon steel or high-carbon stainless steel knives. They are also difficult to sharpen well.
Titanium: Tough and durable, as well as lighter, more rust and stain resistant than steel. Titanium knives also hold their sharpness longer than steel. They are relatively easy to sharpen. Often knives that must be flexible (such as those for de-boning) are made from titanium. (Note: Titanium-coated knives are not nearly the same quality, and should be avoided.)
In addition, pay attention to the material used on knife handles. Hardwoods (such as Brazilian Ironwood, Ebony, or Rosewood) make durable handles as long as they aren’t allowed to soak in water. However, it’s difficult to thoroughly clean germs from wood. Wood handles infused with plastic are more sanitary.
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Molded plastic handles are easy to care for, but may be difficult to grip if hands are wet. They may also become brittle over time. Knives with metal handles are long-lasting and add a little weight to the tool. Again, some people find them slippery when their hands are wet.
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Because there are so many varieties of kitchen knives, and one material may be better for one type of knife than another, it’s best to buy knives individually, instead of as a set.
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NEXT WEEK: How to care for knives.
