Kitchen knives can be made one of two ways stamped or forged.

STAMPED: Such knives are cut or stamped out from flat metal. They do not undergo the steps associated with forging and are thus lighter in weight, are usually not well balanced and not as comfortable in the hand. Because the metal is not as dense as that of forged knives, they don’t hold their edge as well. Stamped knives with a high carbon content are usually easier to sharpen and to keep sharp than less expensive knives made of stainless steel with a high chromium content.

FORGED: This is a process whereby metal is treated, in different steps, to enhance its hardness, density and flexibility. Forged knives are often heavier and better balanced. They are easier to keep sharp, and, with care, can last for generations. You can usually recognize such a knife most easily by the presence of a prominent bolster between handle and blade; a few forged knives are made without a bolster.

OTHER: Ceramics and some metals are sintered, that is, melted separately and mixed together to form a stronger alloy or component. Some forged knives have parts that are manufactured separately and sintered together to form a knife of good quality at a lower cost than forged knives, and which blades perform just as well as fully forged blades. Sometimes the weight and handling of a particular knife outweigh the importance of other considerations and make a stamped knife a better choice in a knife. For most applications, we generally recommend forged knives, especially chef knives and straight edge slicers; perhaps complemented by some stamped metal knives such as steak knives and other serrated edge knives, as well as a spare paring knife or two. We recommend ceramic knives for delicate slicing and cutting tasks, and titanium knives for those who desire a good quality all purpose lightweight knife. FUNCTIONALITY Of the numerous shapes and styles, made to perform every conceivable task, the most useful include the Chef, Paring, Slicing and Utility knives.

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Chef’s Knife:

Also known as the French Chef’s Knife.It has a very broad blade (called the Flat) and can range in length from six to twelve inches; the eight inch size being the most popular. The Chef’s Knife is used for all the chopping, mincing and dicing tasks and is essential for vegetables. This knife is generally used on a cutting board by rocking it on its gently curving edge, using the tip as a stationary pivot. Its broad blade keeps knuckles from hitting the cutting board. Use its back to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic.

Vegetable Knife
This 7-in. Vegetable Knife is one of Global’s most popular and loved knives. Excellent choice for prepping fruit and vegetables. The wide breadth of the blade can be used as a spatula to plate freshly sliced ingredients. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip. Because the knives are very light weight they reduce hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps. Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.

Paring Knife:

Sporting a short blade, usually no more than four inches in length, and in a variety of shapes and curves. It is used to peel, carve and prepare vegetables, fruit and other foodstuffs that can be held in the hand. Handiest for close-up work like eyeing potatoes, and great for boning chicken. But it is unsuitable and possibly hazardous when used for large, chunky foodstuffs.

Slicing Knife:

Having a very narrow, thin blade, usually eight to twelve inches long, it is used to cut very thin slices of foods, especially meats. The more flexible it is, the easier it will be to get a thin slice. Some slicers have a curving or scimitar-style tip to assist in tight spots, like between wing and breast of chicken. Smaller slicing knives, such as for use in preparing sushi, are only sharpened on one side, so as to lessen resistance on the flat side and thus get a thinner slice. Ceramic knives in general make excellent slicers because of their thinness and incredible sharpness.

Utility Knife:

Just like the one grandma always used, this all-purpose knife is usually about six inches in length and narrow. Folks who feel that a chef’s knife is too large and cumbersome will find this knife easier to use. Use it also when you feel that a paring knife is too small for a task.

Spoons and Knives Three of your basic and significant tools of cooking gear are spoons, knives as well as forks. No, not the flatware that you eat with, but exact pieces that will assist you with your cooking. Starting with the spoons, there are several assortments that you will want to have. You will need measuring spoons ranging from a table spoon to a one-eighth teaspoon. When it plays a part, you will need stirring spoons. You will want to acquire a variety of metal,Teflon, as well as wooden spoons both slotted as well as not slotted. When you are thinking about addition to spoons, knives are also impressive pieces of cooking apparatus.With knives, you can buy them individually or advance to a good knife set up. These are continually organized in a wooden block set and include steak knives, paring knives, utility knives, etc., also you will want to add to your cooking artillery a bread knife, a meat cleaver, as well as a chef knife.

Bread Knife and Tomato Knife:

This type of knife has serrated edges, enabling it to pierce a hard crust or skin without bruising or crushing the delicate insides. Lengths are available from about five to twelve inches. These cannot usually be easily resharpened, but because the primary cutting edge is in the curved part of each serration, they rarely need sharpening.

Ham Slicer:

Also called Granton or Kullenschliff, it is differentiated from a regular Slicing Knife by its edge. What may look like a series of serrations are actually hollows along the edge of a flat blade, alternating in location between the two sides. The air pockets in these hollows keep food from sticking to the blade, consequently producing ultra-thin slices from most fish and boneless meats.

Cook’s Knife:

This fragile knife is legendary for Roast Beef and Lox slicing, and a well-kept secret for crumb-less slicing of layer cakes. This is a handy second knife, sized between a chef’s knife and a utility knife. Many find it more comfortable to use because of its smaller size.

Cleaver: The very broad, thick blade of this knife and its heavy weight make easy work of cutting bone, splitting ribs and getting through gristle. Its thick edge will not chip easily. And the heavier in weight, the easier it is to use. (It should be noted that this is distinct from the Chinese Cleaver which cannot be used for cutting bone.)

Boning Knife:

Generally five to six-and-a-half inches in length, it features a very narrow blade. A stiff boning knife is good for boning beef, but a very flexible boning knife is preferred for poultry.

Fillet Knife:

Similar to a Boning Knife, its thin blade is six-and-a-half to nine inches in length and should be quite flexible. It is ideal for filleting fish or chicken.

Various: There are a few odds and ends that you will have to have to keep your kitchen functional.This brings to mind both dry and liquid measuring cups, whisks, and tongs. When you are thinking about an addition, a vegetable peeler, a cheese grater, as well as a colander are also sensational miscellaneous items to have on board in your kitchen. Your cooking gear should also bring to mind baking pans and casserole dishes. Baking stones are also a main asset to have when you are thinking about your kitchen as well as it can help you with hors devours, entrees and desserts.

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