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Guide to kitchen knives



Cook like a chef with precision tools

Whether you cook a little, a lot or passionately, the purchase of a good quality knife is essential for the moments spent in the kitchen to be pleasant, and for the results obtained to be satisfactory. A knife is a very personal instrument whose dimensions and weight will not fit all hands, so don't hesitate to try it at the time of purchase. This will ensure maximum comfort and safety for future use.

Knife designs

Forged knife:

A forged knife is carved from metal that extends into the tang, that part of the blade that’s completely embedded in the handle. This type of knife is heavier, sharper and stays sharp longer than a stamped knife.

Stamped knife:

For its part, a stamped knife has a blade cut from metal and a one-piece handle. Its thin and lightweight blade make this knife more flexible and affordable, but less durable, than a forged knife.

Various types of knives

The essentials

The paring knife:

A paring knife is a small chef's knife that comes in useful at times when a chef's knife might be too cumbersome. A paring knife makes it easier to perform tasks such as hulling strawberries or dicing shallots.

The chef's knife:

Without a doubt, a chef's knife is the most important kitchen accessory. A chef's knife is so versatile it can do almost anything, from slicing a watermelon to chopping an onion.

The Santoku knife:

Santoku roughly translates as “three virtues.” This Japanese version of the chef's knife can be used to cut meat, fish or vegetables, but it has a straighter edge for chopping rather than cutting food.

Other knives:

Other types of knives, such as slicing, cutting, boning, filleting and bread knives, can also lend a helping hand in the culinary department.



Honing vs. Sharpening

The secret to making kitchen work enjoyable lies in proper knife maintenance. A knife with a dull blade can be a serious hazard because you’ll need to apply excessive force to the handle, which can cause the blade to slide and lead to injury.

Hone your knife before and after each use using a manual or rifle sharpener to preserve its sharpness. Sharpening, which restores the right angle of a knife’s edge, should be done by a professional at Centre du Rasoir every three to six months, depending on how often a knife is used.





How to prolong a knife’s cutting edge.

Here are some smart tips to follow to protect your investment:

  • Always use a knife on a surface that’s less hard than the steel it’s made of.  
  • Use a cutting board made of bamboo or wood.  
  • Avoid leaving food residue on the blade for too long; wash the knife by hand and dry it immediately.  
  • Never put a knife in the dishwasher as the abrasive action may damage the blade.  
  • After each use, immediately store your knife in its block, on a magnetic holder or in a protective case. 





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