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Kitchen Cutlery

The term cutlery actually applies to any and all “utensils.” Kitchen Cutlery is specific to the knives we use in the kitchen to slice and prepare food. We use cutlery on a daily bases from chopping, to slicing, to the Japanese kitchen knife that is growing ever more popular. Kitchen cutlery is an absolute must have in all kitchens.

Have you been without a knife when you really needed one? Have you, for example, wanted to cook a delicious meal that you have all the ingredients for only to find that you have absolutely nothing to slice the onions with, or the meat, or the fruit? It can be exasperating not to have the right utensils at your fingertips for doing all that you need to do in your kitchen. It makes sense to spend time finding the right kitchen cutlery for your use.

There are just a few things to consider when purchasing kitchen cutlery.

Handle: Is the handle a clunky piece of hardwood or a sleek piece of rosewood? Or do you prefer a synthetic handle, something a little more ergonomic? The choice can often be personal, and it's not simply a matter of price. Wood has natural warmth, but the process of mass production limits actual shaping. Synthetic handles won't crack and often have the feel of custom-made cutlery. And you'll want to take the size of your hand into account: a small hand will quickly tire of a hefty handle.

Construction: There's a reason that stamped blades are less expensive than forged blades: they are punched out of sheets of steel with knife-blade-shaped dies. High-end knives often lay claim to being hand-forged. This doesn't mean an Old World master craftsman worked the blade at a forge and anvil with a big hammer. Picture a factory laborer with a pair of tongs holding on to a hot piece of steel for the several blows of a 100-ton drop forge. There are, however, many steps in the process of making a high-quality knife, and in a couple of them you can count on some human intervention.

There are basically three materials blades are typically made from: High-carbon stainless steel, high-carbon steel, and ceramic. Each has its positive and negative aspects. Chose the one that would work best for your needs.

Buy the best knives you can afford, and plan on using them for the rest of your life. Knife design has evolved over hundreds of years. A couple of questions to ask yourself: Will the new design stand up over time? Will it be comfortable? Is it necessary? Avoid making what could potentially be an expensive mistake by doing your homework before purchasing your first or next kitchen cutlery. You won’t be sorry!

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