How to Buy the Best Ceramic Kitchen Knives
Do you have kitchen drawers overflowing with knives? The worst part is: perhaps none of them cut really well. It’s decided, so you invest in knives quality. But, how do you make the right choice of knives?
Whatever his know-how or talent, a good craftsman necessarily needs a powerful and well-adapted tool. For a chef, it is certainly the knife that is the most important kitchen utensil, but also the most personal.
The apprentice cook is well aware of this, and the main investment at the beginning of their apprenticeship is the famous knife case. Equipment up to thousands of Euros with famous names comes to mind when we think of kitchen utensils.
Today, a growing number of enthusiasts have the desire to cook like a chef. So they have to choose between countless very different knives, like the Chef’s knife, pantry knife, universal knife, slicers and the fillet maker. There is also confusion regarding the material of the knife—whether the choice should be stainless steel or steel knife, whether it should be forged or not, or whether it is worth buying the best ceramic kitchen knives. Also, one wonders about which country (France, Germany or Japan) produces the best kitchen utensils.
How to Navigate and Choose Knives?
First of all, quickly becoming familiar with the vocabulary of cutlery is important. Like wine, cutlery has its own vocabulary too.
To make things a little easier, we have classified technical terms into 3 sets that correspond to the three parts of a knife:
Part 1: The Blade and Its Edge
- The most obvious quality of a knife is its cutting quality.
- Its composition can be of different types: stainless steel, carbon steel or ceramic. Steel blades can be forged or cut.
- Depending on the material, the cutting properties and the maintenance of the knife are different but also the cutting edge (also called wire) can vary:
- To go even further in the designation of steels in cutlery, for instance in case of carbon steels, “XC70” means about 0.70% of carbon makes up the cutlery piece.
So analyze the carbon content, the more important it is and the higher the hardness of the knife. The cutting edge will last longer , however it will also be a little more fragile (crumbling) and more vulnerable to oxidation (rust formation).
To characterize the hardness of a knife, one can find a hardness index called “Rockwell index” or HRC. In general, for knife blades, it varies between 50 and 60 HRC. In the kitchen, from 54 HRC, it’s already a very serious hardness.
Part 2: The Silk and the Handle
The silk is the extension of the blade, on which is fixed the handle.
It can be of different forms:
Silk not apparent or false: in this case, the silk can be of variable size since one does not see it.