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by: RobertCooksey
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The most expensive knife isn't necessarily the best. If you don't keep your knives up in good condition, they won't be easy to cook with, no matter how costly they were. It's vital to have the right knives and be able to make sure they're in good shape, if you want to have an efficient kitchen and avoid accidents.

Every cook should have a good chef's knife. A chef's knife has a large handle, and blade that's wide at the base but tapers to a point. These can be used for almost all your kitchen tasks, and it's not really worth it to get a full knife set. Instead, invest in a single good chef's knife that will hold an edge, and keep it good and sharp.

Remember that not every chef's knife is the same. These blades come in many different sizes, and are measured by the length of the blade. Don't get one that's too small - the smallest knife you should buy for all purpose use is around eight inches long, not including the handle. Small knives may seem safer or easier to use, but that's not always true. Large knives can be used to cut small things, but the reverse doesn't work.

There's a bewildering variety out there, as even the above eight inch chef's knife can be found in versions costing between fifteen dollars and more than a hundred fifty. People on a budget should avoid the cheapest knives and settle on one that's about twenty-five dollars. Look for a significant overhang below the handle to help you keep your knife sharp.

Many people think expensive knives keep an edge longer. However, if you cut a sturdy vegetable, chances are the edge will need a touch up, no matter how good your knife might be. On a daily basis, use a steel for edge straightening. This is the long stick that comes with many knife sets, and it was traditionally made of steel, though many are now made of diamond or ceramic. When you use this, swipe each side of the knife down the steel at about a twenty degree angle. If you're not comfortable deciding what that angle looks like, you also have some other options.

A knife and tool sharpener, which has a built in angle, will help you straighten a knife without a lot of skill. Hold the knife with the edge up, and the tip hanging off the counter's edge. Swipe your sharpener over the edge a few times, and the blade will be a lot sharper. Remember that this kind of sharpener slowly eats away at the blade, and will shorten its life. However, a sharp knife for a shorter time is better than one that is always dull. This is worth keeping in mind if you're unable to have your knives sharpened professionally and aren't comfortable with a steel.

No matter how you sharpen your knives, be sure to wash and dry them both before and after sharpening. Once you get used to having a sharp knife, you'll know right away when yours is losing its edge. Suddenly, cutting becomes a lot more difficult. One easy test is sliding your knife along a peach or tomato, exerting no pressure. If the knife is sharp, it'll pierce the skin right away.

Always treat your knife carefully, too. Don't use a granite or glass cutting board, because they'll hurt the edge. Instead, a plastic or wood cutting surface is preferred. Also, wash and dry the knife immediately after use to prevent a sink full of dishes from taking the edge off.

About the Author

Robert Cooksey maintains a number of websites covering the art of cooking with emphasis on the tools required for successful food preparation, including About Kitchen Cutlery as well as Henckels Cutlery. Get a totally unique version of this article from our article submission service

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