What to Look for in a Good Quality and Value for Money Kitchen Knife
My Goal. Finding a good value blade that wont break the bank, but easily chop my green…with style.
The Metal
Not all metal is created equal. The type will dictate how much abuse the blade can handle, how long the edge will stay sharp, and how resilient it will be against rust. There are many types, but I will only focus on the most popular. It is important to note however that there can be a great deal of difference in quality even when it comes to using the same base material.
Metal quality is broken up into 3 properties; Hardness (ability to withstand frictions or scratches), Strength (ability to maintain its form without bending or deforming), and Toughness (ability to withstand breaking or chipping).
VG10 (Stainless Steel)
Pros:
1) Less Maintenance
2) Good rust resistance
3) Decent toughness
4) Great value
Cons:
1) Can’t use in dishwasher or left soaking in a sink
2) Prone to chipping (if abused)
3) Bit harder to sharpen
VG10 knifes are plentiful and can be considered to be the work horses in the Mid-grade kitchen knife territory.
High Carbon Steel Blades
Pros:
1) Easier to maintain edge
2) Easier to sharpen
3) Less likely to chip
Cons:
1)Cant use in dishwasher or left soaking in a sink
2) More maintenance than stainless
3) Prone to rust and discoloration
A good carbon knife will slightly outperform a vg10, however it does require more maintenance.
The Perfect Type for the Perfect Job
There are many different types of knives (bread-cutters, pairing knives, skinning knives, etc…), but the one that stands above all the others in terms of versatility is the Chef’s Knife.
We have 3 blade profiles that complement your technique, but in the grand scheme of things it’s not that big a deal.
1) Gyuto (Japanese Chef knife) – These blades will have a thinner profile and are generally used for the “Pick it up” cutting technique, which means you lift up the tip of the blade when you are cutting on the board.
2) German Chef Knife – These are thicker and are better used with the “Rocking” technique and better if you mainly focus on protein with bones.
3) French (Sabatier) Chef Knife – These are a bit like the hybrid between the two.
Next page : My recommendations.