Do a little research before you purchase shears for the kitchen

The blades of kitchen shears can be serrated or straight-edged. Some have a built-in bone notch, nutcracker, bottle and jar opener or handle locks.

The best models come apart for easy cleaning and are made of rustproof, high-carbon stainless steel with a rubber grip or tough, permanently bonded, polypropylene handles.

The most popular brands — among them Wusthof, Joyce Chen, Henckels, Calphalon and Chef’s Choice — usually come with a lifetime guarantee.

OXO Good Grips are known for their cushioned handles; Zyliss offers spring-assisted shears with blades that come apart.

Shears designed for poultry are heavy-duty with curved blades and cutting action that is smooth and exact.

Although some shears are deemed dishwasher-safe, it’s best to wash them by hand in hot, soapy water. Allowing cutlery to soak can be harmful, because extremely hot water may cause a change in the blades or loosen the handles. Dry thoroughly before storing.

Use kitchen shears only for food preparation. Cutting other materials, such as paper or cardboard, causes the blades to dull faster.

A sharpening steel will maintain the edges of come-apart shears. Place the heel of the blade at the tip of the steel, and, using light pressure, draw the edge of the blade across the steel in a sweeping, curved motion until the tip of the blade points toward the handle and guard of the steel. Always give each blade the same number of strokes to maintain an even cutting edge.

Sources: Unleash.com/picks/ kitchen/kitchenshears.asp; consumerinfo.tultur.com; busycooks.about.com; marthastewart.com; chefdepot.net; kitchenemporium.com.

Thicken and stabilize

Carrageenan (kehr-ah-GEE-nun) is a thickener and stabilizer found in many ice creams, soy and rice milks. It is derived from carrageen or Irish moss, a red seaweed found along the Atlantic coast, especially along Ireland’s shores.