Choosing the best kitchen cutlery for your culinary needs can be a daunting task, but knowing a knife’s composition is the first step. It’s really the knife’s materials that make the cut in the kitchen. The composition of a knife is what determines its lifespan. Some materials maintain their edge better and are resistant to rust, stains and odors.

Performance In The Kitchen Is All About Having The Right Knives

Try High Carbon Stainless Steel

For high-end blades, those made of high carbon stainless steel are the go-to blades. These blades have a strong edge that don’t dull quickly and can easily be sharpened. High carbon stainless steel blades are also rust and stain resistant. Stainless steel kitchen cutlery knives have both pros and cons. These knives are budget-friendly and highly resistant to rust, stains and corrosion. The downside is that they become very slippery when wet. Carbon steel knives also have some pros and cons. They are inexpensive, easy to sharpen and hold a sharp edge. The disadvantage is they are vulnerable to stains and rust.

Slicing & Dicing with Care

Whenever you’re chopping, dicing and slicing, a firm grip is needed. It’s always best to choose a knife with a handle that is durable and safe. The handle composition affects the way the knife balances and maneuvers in your hand. While plastic handles are easy to care for, they may be too light for balance or too slippery for a good grip. Many chefs prefer a composite of knife handles that are a blend of plastic resin and laminated wood composites. Composite knife handles are durable, attractive and easy to care for. Stainless steel handles have weight for good balance and are also durable and sanitary. In the past, these stainless steel knife handles were known to be quite slippery, but manufacturers have added ridges and indentations for a greater grip. When it comes to kitchen cutlery, wood handles are the best looking but do require extra cleaning and treatment. With repeated use and exposure to water, wood handles can warp and crack.

Choose Right Knife for Each Task

Each kitchen knife is cut out for specific tasks, and having the right Specialty knives makes preparation easier, safer and more efficient. The chef’s knife is perhaps one of the most versatile specialty knives that can perform a variety of tasks. It’s ideal for mincing and chopping different types of foods. The front of this blade takes on small jobs like chopping vegetables, while the sturdy spine easily breaks up small bones. With its wide, flat blade surface, meats can be shape and easily lifted off the cutting board.

Other Important Things

Other types of speciality knives include boning knives, tomato knives, bread knives and paring knives. Boning knives have a narrow blade for easy removal of small bones. A boning knife with a rigid blade is best for pork and beef, and a boning knife with a flexible blade is ideal for fish and poultry. With a tomato knife, the edge is serrated for slicing through the tough tomato skin. Bread knives also feature serrated edges, and you easily slice without crushing or denting the bread. Plain and simple, specialty knives make your job in the kitchen easier. They are the kitchen cutlery tools that are a must-have.

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