10 Things You Simply Must Know About Kitchen Knives
Behind every excellent cook is a sharp, well-cared for knife. Indeed, a kitchen without a knife is like the Tin Man without his heart. Those hardworking blades we take for granted every day—as they carve up squash for mac and cheese, slice through onions and bell peppers for piñon, and prep endless piles of cabbage without complaint—are such a fundamental part of cooking that we decided to dedicate an entire week to them. *Bows head in a moment of knife reverence.*
Of course, you couldn’t possibly learn everything there is to know about knives here. A quick tumble down the Reddit rabbit hole will show you that plenty of people dedicate plenty of time to the subject of knives. Which also happens to be a highly subjective one. “What works for you is not necessarily going to work for someone else," says Mari Sugai, knife expert at Korin. (Spoiler: There isn’t a “best” knife!)
What you will find below is a solid knife primer for beginners: Learn how to store them, what to look out for when shopping, and various methods for keeping your knife the sharpest tool in the, er, drawer.
Photo by Emma Fishman2/10Know what to look for (and what to ask about).
Whether you're angling for a Japanese-style or Western knife, browsing the web or shopping IRL, you'll want to know which factors—like price, steel, and hardness—to keep top of mind.
Ted Cavanaugh6/10Store your knives CLEAN and DRY.
When it comes to the question of knife storage, opinions run sharp. But no matter where you stake your allegiance—with a block or a magnetic bar or an in-drawer system—the most important rule is that the knives be clean and dry before storing. Not only is this important for safety reasons, but it also helps prevent rust, staining, and corrosion—yes, even on stainless knives. And before you ask, a knife definitely does not belong in a dishwasher, which damages not only the blade but also the handle.
Photo by Laura Murray7/10Perfect the pinch and claw.
Not every knife grip provides the same level of control and safety. The goal with any grip is to help you be precise (that’s obviously more important if you’re dicing an onion than halving a winter squash) while providing protection for your valuable and vulnerable fingertips. For the most power and dexterity, consider the pinch grip (a.k.a. the blade grip).
Photo by Laura Murray, Food Styling by Pearl Jones8/10Your glass board is for DISPLAY ONLY.
Whether you’re adding to your current cutting board collection or looking to stock up for your brand-new quarantine cabin, you’ll need to know which boards are the most durable, gentlest on your knives, and pretty enough to adorn your countertops. And the experts all agree: The best cutting boards are made from wood, rubber, or plastic.
Photo by Emma Fishman9/10You need to sharpen your knife—and the best sharpener is a whetstone.
Just like no piano can go years without tuning, and no glasses stay clean without a good wipe, not even the best knife stays sharp forever. If you’re meeting resistance when you go to slice through a tomato or plum, your knife isn’t sharp enough—and you’re not getting the most out of your tool. Most experts tout the whetstone as the best knife sharpener because it gives you the most maximum control.
