The ultimate guide to all types of kitchen knives

Knives buying guide: how to choose the right tool for your kitchen

Classic and traditional or specialised and professional: choosing the right knives is crucial for any cook, amateur or professional. This knife buying guide will explore some of crucial aspects to help you make an informed choice: the differences between forged and stamped knives, the various types of blades (smooth, serrated and honeycombed), the length of the blade and the material of the handle. Armed with this information, you will be ready to select the perfect knives for your kitchen.

The difference between forged and stamped knives

Both types of knives have distinct advantages, making the choice a matter of personal taste 

• Forged knives are created from a single piece of metal, providing continuity between the blade and the handle, thanks to an integrated part known as the collar or guard. Forged knives, generally more expensive, offer greater balance and strength, making them preferred by professionals for their durability and control while cutting.
• Stamped knives are cut from a single sheet of steel, with the handle being assembled separately. Stamped knives, on the other hand, are often lighter and more flexible, suitable for those seeking practicality and value for money.

Unlike ceramic knives, which are more delicate and at risk of breaking, the Paderno forged blade is made of a special alloy of steel, molybdenum and vanadium with a special tempering process that gives the product an excellent cutting performance and a long-lasting, sharp edge.

The difference between smooth blades, serrated blades and honeycomb blades

The choice of blade type is crucial depending on the food to be prepared. 

• Smooth blades are ideal for precise cuts on meat and vegetables, offering clean, neat cuts.
• Serrated blades excel at cutting bread and foods with a hard outer crust but soft interior, such as some fruits and vegetables.
• Dimple blades, with their grooves, reduce friction and prevent sliced food from sticking to the blade, perfect for cutting thin slices of salmon and other sticky foods.

How to choose the blade length

For cooking in general, smaller blades (15-20 cm) are extremely versatile for everyday cutting tasks, while larger blades (20-25 cm) are good for slicing larger foods, such as a pumpkin, as there will be less risk of the blade slipping off, or injuring yourself. Always choose the blade length according to your main use, and make sure the knife is proportionate to the size of your cutting board.

How to choose a knife handle?

Choosing a knife handle, from shape to material, is a crucial step in achieving a comfortable and safe cutting experience.

• Handle materials: A wooden handle offers a warm, natural touch but requires careful hand washing, while a plastic or polymer handle is more hygienic and easy to clean.
• Handle finish: The finish can affect grip and feel. A smooth finish is easier to clean, while a rough finish offers a better grip.
• Relief rivets: rivets can be uncomfortable to grip, so it is best to choose a knife with well-polished or hidden rivets.
• Knife balance: the weight of the knife should be well balanced between the blade and the handle for better handling.

Paderno's tips for a sharp and perfect blade every time

By following these sharpening and cleaning tips, your kitchen knives will stay sharp, clean and ready for the next use, ensuring optimal performance and safety in the kitchen.

How to sharpen kitchen knives

Sharpening kitchen knives is an art that every kitchen enthusiast should master. Keeping blades sharp not only makes cutting easier, but also increases safety in the kitchen. Here are some key steps to sharpen your knives:

1. Choose the right tool: Use a good quality sharpening stone or a manual or electric knife sharpener. Stones come in different grit sizes; start with a coarse grit and finish with a finer one for a good sharpening.
2. Stone preparation: If you use a stone, make sure it is well moistened. This reduces heat due to friction and removes metal residue during sharpening.
3. Sharpening angle: Maintain a constant angle between the blade and the stone, usually between 15° and 20°. This angle ensures a good sharpening without damaging the edge.
4. Sharpening technique: Slide the blade over the stone from the base to the tip, applying light pressure. Repeat the process for both sides of the blade, checking the edge frequently.
5. Checking and finishing: After sharpening, run the blade over a fine-grained stone or use a sharpening steel to finish the edge. This step removes burrs and smooths the edge of the blade.
6. Regular maintenance: Sharpening your knives regularly ensures optimal performance and prolongs blade life.

How to wash kitchen knives

The care and maintenance of kitchen knives includes proper cleaning after each use. Here's how to wash your knives properly:

• Hand washing: It is always recommended to wash knives by hand with warm water and soap. Use a sponge or soft cloth to avoid damaging the blade edge.
• Immediate cleaning: Avoid leaving knives dirty for long periods. Acidic or saline foods can damage the steel, so it is best to wash them immediately after use.
• Careful drying: Dry the knives immediately after washing with a soft cloth. Drying prevents oxidation and keeps the handle in good condition.
• Avoid the dishwasher: Favour hand washing for quality knives. Heat, harsh detergents and movement can damage both blades and handles.
• Proper storage: Store knives in a knife block, on a magnetic strip or in a drawer with blade guards. This prevents damage and keeps the blades sharp for longer.

Investing in a high-quality knife and taking proper care of it ensures that you will never be frustrated by the chopping resolutions, and you will avoid future replacements. All Paderno products, from utensils to cutting boards, from saucepans to table accessories, are designed for handy, comfortable and long-term reliable use, and to meet the needs of chefs and enthusiasts.