Quality Knives Worth The Investment

High-quality knives are expensive but a worthwhile investment. They are among the most important hand tools in your kitchen.

The most frequently used metals in knife blades are carbon steel, stainless steel and high-carbon stainless steel.

Knives made of carbon steel dull quickly but are easiest to sharpen. Carbon steel discolors when it comes in contact with highly acidic foods and tends to rust and pit if not washed and dried immediately after use.

Stainless-steel knives are much stronger than carbon steel and will not rust. Because the metal is much harder, these knives need to be sharpened professionally. Once sharpened, stainless will hold an edge much longer than a knife made of carbon steel.

High-carbon stainless steel is the most frequently used material in knives. The higher percentage of soft carbon steel means you can sharpen the knife more easily, and the stainless steel keeps it from rusting or pitting.

Four knives are essential. A must for every kitchen is the chef’s, or French, knife. It’s an all-purpose knife for chopping, slicing and mincing. The blade ranges from 8 to 14 inches long; an 8- to 10-inch blade will easily accommodate most tasks.

Also useful is a paring knife, with a small blade (2 to 4 inches long) that trims and peels fruits and vegetables.

A utility knife is a smaller version of a chef’s knife - the blade is 5 to 7 inches long - and is used for lighter jobs.

A serrated, or bread, knife easily slices softer foods such as bread, angel food cake or foods with a drier crumb.

Good-quality knives are not cheap but will last a lifetime. A good paring knife, the smallest of the four, starts at $25 to $30. Although buying knives in sets costs more up front, it can be more economical than buying individual pieces over time.

In addition to these four, other useful knives include a slicing knife for meats, a filleting/boning knife for fish and a cleaver for heavy chopping (especially when cutting through bone).