Here are a few tips: Keep knives sharp; they're safer than dull knives. Clean immediately after use, to prevent caking of foodstuffs and the subsequent difficulties in cleaning. When wiping, always move the knife dull side (the 'back') first; with the sharp edge following, accidental cuts can be avoided. Wash by hand using hot, sudsy water, rinse with hot water, then dry immediately. Don't let them soak. Store knives in a safe, dry place, with the sharp edge protected.
The electric knife blades have serrated edges, which help them stay sharp. There are 2 blades on each that move opposite to each other, so as to more easily cut into foods. The blades are removable for cleaning and storing.
An electric knife is very convenient and easy to use. Though you won't get as thin a slice as with a very sharp regular-edge knife, nevertheless if you work slowly, you should get a slice of acceptable thinness. Of course, as with any knife, the blades are very sharp and should be handled carefully.
Interestingly enough, to 'cleave' can mean either 'to split apart' or 'to adhere.' In food preparation, using a cleaver means, obviously, to split apart.
There is a big difference between meat cleavers and Chinese cleavers. Meat Cleavers have very thick blades that are not very sharp; they are meant to be used for splitting bone and don't work well at all for fine cutting or chopping. Never sharpen them to a razor's edge; follow the angle of the original grind to sharpen correctly. Some cleavers have a hole because they were traditionally hung from a meat hook, or a hook on the butcher's belt.
Chinese Cleavers are the Asian version of the French chef knife. They must not be used for chopping bone, since that would destroy (chip, knick, bend) the edge. Sharpen them as you would a chef knife.
Korin’s traditional Japanese 8A knives are made of 8A Austrian stain resistant steel and a magnolia wood handle with a water buffalo horn bolster. The 8A steel is a high quality steel with rust-resistant ideal for busy chefs. They are easier to maintain than carbon steel knives, and have a longer edge retention.
Kyocera ceramic knives are extremely hard (8.2 on the Mohs hardness scale, vs. steel at 5-6 Mohs, and diamond at 10 Mohs), wear resistant, and chemically inert. The base material, zirconium oxide, was originally developed in industrial applications where hardness, wear resistance and non-reactivity are necessary, and metal components don't quite reach such standards. The knives are made by bonding the minute zirconium particles with heat in a process called sintering. Compared to other ceramic knives, Kyocera's are made with submicron size powder, whose density is higher, resulting in a harder blade.
The exceptional hardness of the blade makes the edge superbly sharp. Normal use is for straight cuts; unlike the less-sharp, softer steel knives, they do not bend.
These chemically inert blades provide a viable alternative for use by people with certain allergies to alloys in metal knives. Great for boaters, and seaside homes, as they do not rust.
Under normal household circumstances, your Kyocera may take 3-5 years or more before it needs sharpening. It won't stain, and it is guaranteed for lifetime. Use the Kyocera Electric Diamond Knife Sharpener to keep your knives sharp. Or use Kyocera's sharpening service.
The Feathered edge of Kyocera knives makes them as sharp as a razor blade. The tang extends well into the handle to create a strong connection. The plastic handles are made of resin materials, lightweight, waterproof, and ergonomically shaped for better grip and handling.
MAC: Comfortable balance, light-weight, sharp edge, and thin blade all combine to create a precision tool that is easy to handle and control.
The MAC Chef Series Features:
· Thin blades for less wedging into cuts and for producing a sharper edge.
Original Molybdenum steel has better edge-retention and is easier to sharpen than most other brands.
· Western-style shapes with a pointed tip and a handle that is in-line with the spine of the blade (on most knives in this series).
· Lightweight due to the lack of a bolster, and the thin blade eases stress on your hand and arm.
· Razor-sharp edge that made MAC knives famous over 40 years ago.
Completely tapered from spine to edge, creating a V-shaped blade that glides through cuts with ease.
· Perfectly balanced weight distribution creates a sense of comfort when holding the knife and keeps you in control of the blade.
· Slightly curved edge allows you to use almost any style of cutting whether it is a European rocking motion or a Japanese slicing motion.
· Pakka wood handle has the look and feel of natural wood but lasts much longer (except PB-60).
Wüsthof Classic Cutlery is made from select high carbon no-stain steel: X50 Cr Mo V15, Carbon content: 0.5%, Chromium content: 15%. Hosta Form-C plastic handle. Rockwell hardness 56°.
Features: Hand crafted, Hot drop forged, Full tang, Triple riveted, Made in Solingen, Germany.
Warranty: Lifetime guarantee against defects in materials and workmanship.
Wüsthof-Trident of America, Inc.
333 Wilson Avenue
Norwalk, CT 06854
800-289-9878
Benefits
- High-impact plastic handle is virtually indestructible and is unaffected by moisture or food acids.
- The metal is highly resistant to staining.
- The bolster, an integral part of the knife construction, provides balance, safety, and heft.
- Company longevity; founded in 1814.
Care Instructions
- Wash knives with hot, soapy water by hand immediately after use, to prevent food sticking.
- Dry immediately with a towel.
- Never soak or store in a wet location.
- Use silver polish to remove any discoloration.
- Use a steel for regular maintenance; angled at 20-25°
- Have edge re-ground when you can no longer keep it sharp with a steel.
Zwilling J.A. Henckels manufacturing started in 1731. Guaranteed for a lifetime against defects in materials and craftsmanship.
For more information on knives, check out our Knife Tutorial.