How Well Do You Know Your Knives?

“A rose is a rose is a rose.”

We’ve all heard that one, right? The sound of collective eyes rolling tells me you have.

Well, the same can’t be said of knives. It’s safe to say there are a great many things in life to which the above-cited maxim can’t be applied, but knives place pretty highly on that list. Because knives vary by a wide margin, depending not only on your intended purpose, but also on knife anatomy, their blade edges, and what metal they’re composed of. Some friends of ours at UK catering supplier Nisbets recently put together an infographic detailing just why a knife isn’t a knife isn’t a knife. Definitely worth a look if you’re in the market for some kitchen steel. Or titanium. We don’t judge.

2 thoughts on “How Well Do You Know Your Knives?

  • June 9, 2016 at 3:07 AM

    Speaking only for myself, I find that the santoku knife is not shaped correctly for me to effectively use it for chopping vegetables. The lack of a curve on the cutting side makes it awkward to achieve a fluid rocking motion. I prefer the chef’s knife.

    I did learn that the strange little knife with the concave handle that has been lurking in my drawer for the last few years is a turning knife. I will try to use it the next time I have fruit to peel.

    Thank you. This post was very educational.

    • June 23, 2016 at 8:14 AM

      Hi Patti. Thanks for your comment. The turning knife was new to me as well, as it’s one of few items on the list that isn’t currently hanging out in our kitchen. I do however, love my santoku. That and the cleaver tend to get the most usage when I cook 🙂

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