Knives
Frequently Asked Questions
Which material is best for a knife?
The best choice is stainless steel, which perfectly balances sharpness, corrosion resistance, and ease of maintenance.
What essential knives should be included in a practical kitchen set?
A practical set should include a large, multifunctional chef's knife for cutting meat, vegetables, and herbs; a small paring knife for peeling fruits and vegetables; a serrated knife for bread; and a utility knife (medium size) for everyday small tasks.
What is the difference between European and Japanese knives?
European knives are made of relatively softer, thicker steel and are sharpened on both sides at a 20-degree angle, making them highly durable for heavy-duty work. Japanese knives are crafted from very hard, thin steel, have a sharper cutting angle, and are distinguished by their incredible precision and sharpness.
How should we care for kitchen knives?
It is best to wash them by hand, dry them immediately, and store them in a wooden block. It is highly recommended to use only wooden or plastic cutting boards, as glass and stone surfaces will dull the knife blade instantly.