How can I determine knife quality? When a traditional steel knife is made, there are actually little tiny micro pieces on the edge of the cutting edge of the blade. These get worn down, and this is when you should sharpen your knife.
Quality is important when selecting knives. There are so many knives on the market that it may be difficult at first to determine the high quality ones from all the rest. There are some key factors to watch for when making your selection.
Karl Pfitzenreiter has been in the business of cutlery for 24 years and is the president and CEO of J.A. Henckels. He suggests, "Make sure that it is a good steel formula. The country of origin can give you some hint of the steel quality. Secondly, look at what you have before you make your purchase. Put the knife in your hand. There are different handle designs in the market and you want to make sure that you feel comfortable when you use it. There are a variety out there so put it in your hand and feel it, move it a little bit so you can make your decision on what kind of handle you desire. Then look all around the knife. It should be perfectly finished. There shouldn't be any dips or cracks or sharp corners. If there is a gap or a corner, then that doesn't speak for a high quality finish and this could be uncomfortable.
Craftsmanship can be seen by checking to see if the knife is well assembled without any gaps at the joints. Blades and handles should not have any irregularities or flaws. Blades should have smooth finishes. In quality knives the tang (part of the blade that extends into the handle) will usually extend all the way to the butt of the knife. This adds to the balance and durability of the knife. In cheaper knives the tang may only go into the end of the knife handle as an economic short cut for the manufacturer. Most people don't notice the difference unless they inspect the knives closely and are looking for this feature.
Comfort and safety are important so you should always purchase knives that feel comfortable in you hand. The handle and bolster should provide a firm grip and be designed with proper weight and balance. Bolsters are bands of steel that prevent a user's hand from slipping forward while using the knife. Forged knives have bolsters while stamped knives do not so this is a factor to consider when purchasing your knives.
The composition of the steel is important to know when selecting a quality knife. Chromium content in the knife blade is effective on stain resistance but may not make the blade as hard. If blade surfaces have been finely ground the blade will be more rust resistant. Top quality knives should always be washed by hand in warm water and towel dried immediately. Despite manufacturers stating that it is acceptable to place knives and cutlery in a dishwasher, it is best not to do so if possible. How long the knife blade will retain its cutting edge determines the amount of time you may use it between sharpening it. Good knives stay sharp for longer periods of time. You may also want to use a sharpening steel to help add to the performance and life of your knives.
