Keep them on a magnetic strip
or in a block, and wash them by hand rather than in the dishwasher. Using a steel is the professional choice for sharpening, but it isn’t the easiest of techniques, so you may prefer to use a sharpener. Good brands of steel knives generally have a sharpener in their range.
Most basic starter sets of steel knives come with three blades and these will be adequate for most jobs.
A large chef's knife with a 7-8inch blade is a good all-rounder for chopping and slicing, and it can also double as a carving knife.
For peeling fruits and vegetables, a small paring knife
with a 3-4inch blade is best.
A small serrated knife is useful for all other jobs in between, like cleaning pepper seeds and slicing cheese. |
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Other steel knives of note that you may wish to purchase later are a boning or fillet knife used for filleting fish or trimming meat, a bread knife with a long serrated blade for smoothly cutting thin and thick slices out of whole loaves, and a cleaver to tackle huge chunks of meats and joints.
The best steel knives have a full tang, which means the blade extends the length and width of the handle. Make sure the tang is held together by at least three rivets for maximum hold and durability. Brass or nickel rivets are of better quality as they do not rust or loosen easily.
The final deciding factor in choosing your steel knives is comfort. Feel the knife in your hand. It should be balanced and handles well and have non-slip moisture-proof handles for safety and accuracy.
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