The Cutting Edge
Five knives every cook needs
Do not buy a set of knives in a block. By purchasing fewer knives, you can invest in better-quality ones. Knives stamped out of steel may not be of the same quality as forged steel where the metal is heated and literally beaten into shape. Carbon steel is known for holding its sharp edge longer, but can suffer from rust and corrosion. Stainless steel may not have the same caché as carbon steel and may need sharpening more often, but many Japanese manufacturers like Global are using higher-grade stainless steel that is outperforming carbon steel. And stainless steel doesn’t suffer from the rust/corrosion problem.
Written by Kasey Wilson
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This workhorse knife is probably the most essential part of your kitchen arsenal. Whether you opt for the six-, eight- or 10-inch (15-, 20- or 25.5-cm) blade depends on the size of your hand and how balanced the knife feels in your grip. Left, a Wüsthof Classic Ikon chef’s knife, suggested retail price, $190.