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There are lots of sizes and shapes available for kitchen knives, and each variations has different use. They usually made from carbon steels, stamped steels, stainless steels or even made from plastic. Knives should be made balanced and grips have to be of great comfort to prevent users from straining their hands. Edges should always be sharp. Cleaning them after each use could help alot in maintaining its sharpness.

Consider the style in choosing your kitchen knives. Its shape and size determines its purpose. Kitchen knives that are not used properly may have damage on its blades and may result to dullness. So, know your kitchen knife properly and know uses for each of them.

Kitchen knives materials

Kitchen knives are made from different materials. Carbon Steel Blades are made from iron with 2% carbon. The bales are can easily be sharpened and hold its edge well. But it tend to rust if not dried immediately. Carbon steel knives may obtain a dark color overtime, considered to be the sign of a good quality knife. It is said that the blade is better if the percentage of carbon to iron is high.

Stainless Steel Blades are 10-15% chromium made from an alloy of iron, maybe a little mixture of nickel and molybdenum with very small amount of carbon. This type cannot be as sharp as the carbon steel blades but its stain and discoloration resistant.

High Carbon Stainless blades do not discolor and they can be sharpened like carbon steel blades and will last long. But no worries, it wont impart any flavor into your food.

Titanium alloy blades are lighter, more wear resistant, and more flexible than steel blades.But it’s less hard and unable to take as sharp an edge, carbides in the titanium alloy allow them to be heat-treated to a sufficient hardness.

Ceramic blades are incredibly hard, lightweight blades.It is very hard that they will maintain a sharp edge for months or even longer with no maintenance at all. They are immune to corrosion, but can only be sharpened on silicon carbide sandpaper and some grinding wheels.

Plastic blades are not very sharp at all but are typically serrated, and are specialized for kitchen use only. Used to cut veggies and fruits. Plastic blades are considered disposable.

Laminate blades use multiple metals to create a layered style for your sandwich, combining the attributes of both. And the number of possibilities are endless. Try to buy one and you will see.

Steel blades are commonly shaped by forging or stock removal.

Forged blades are made by heating a single piece of steel, then shaping the metal while hot using a hammer or press.

Stamped blades are made massively. The blades are shaped by grinding and removing metal. This knife is much cheaper than the forged blades. But it must be replaced regularly.

The kitchen knives edge

The edge of the knife can be sharpened to a cutting surface in a number of different ways.Its type and design defines how it should be used.

Flat ground blades have a profile that runs from the spine to the sharp edge in a straight line. The blades form a long, thin triangle, where the taper doesn’t extend to the back, a long thin rectangle with one peaked side.

Hollow ground blades have thinner edges, so they may have better cutting ability than others, but it’s lighter and less durable than flat ground blades.

Serrated blade knives have a wavy, saw-like blade. It is ideal for cutting things that are hard on the outside and soft on the inside. Serrated knives cut much better than plain edge blade knives when dull, so they may last longer without sharpening, and require a special tool to be sharpened.

The handles of knives can be made from different number of materials. Wood handles provide better grip, but are more difficult to maintain. They are not water-proof, and will crack if they are frequently exposed to liquids.

Plastic handles are the more easily cared ones, but it be slippery and become brittle when used frequently. Because it is lighter than other materials, it will cause your knife to become unbalanced or too light.

Stainless steel handles are durable and sanitary, but slippery. To provide extra gripe, many good quality knife manufacturers make handles with ridges, bumps, or indentations.