Introduction
Good knives are the foundation of every cook. Here's how to choose and care for knives.
Basic knives
Chef's knife (15-20 cm) - universal, most used, suitable for cutting, slicing, chopping.
Bread knife (with serrated edge) - for cutting bread, bread, soft fruits.
Vegetable knife (7-10 cm) - smaller, for precise cutting, peeling.
Filleting knife (long, flexible) - for filleting fish, slicing meat.
Material
Stainless steel - easy to maintain, cheaper but harder to sharpen.
Carbon steel - stays sharper longer but rusts more easily, requires more maintenance.
Ceramic knives - very sharp, light, do not rust, but brittle, cannot be sharpened at home.
Damascus steel - beautiful, strong, expensive.
Sharpening
Sharpening Tool (Steel) - Straightens the blade, does not remove material. Use before each use.
Whetstone - removes material, restores sharpness. Use as needed.
Never wash knives in the dishwasher - this will damage the blade and handle.
Maintenance
Hand wash with warm water and detergent, dry immediately. Store knives in a special block, magnetic strip or protective case - do not mix them with other cutlery. Do not cut on hard surfaces (glass, stone) - use a cutting board.