Types of kitchen knives (I)

We get a lot of questions about which kitchen knives to buy, as it is sometimes difficult to know what the difference is between some models or which one is best for our type of kitchen. There are many options and I think it is important to choose well: it is a utensil that we will use almost daily for many years. In addition, the difference between a good knife and a regular knife is important; it is worth having good knives and giving them good maintenance to be able to work comfortably and safely.

There is a lot to say about the different types of knives, but in this post I would like to start by explaining the first difference between the knives we have in the store: the composition of their blade. In my opinion, understanding what type of knife you need is the first step in choosing a knife.

The most common kitchen knives are made of stainless steel, there is more variety and they are generally the first purchase option, but it is also worth considering knives with ceramic blades and those made of carbon steel . You will understand why.

CARBON STEEL KNIVES

I would like to start by talking about carbon steel knives (like the Pallarès Solsona). It is a traditional knife from the area where we live, handcrafted from carbon steel (iron). Carbon steel has the disadvantage that it rusts if we do not dry it immediately, but it offers a lot for very little: it is an economical knife, with a very resistant blade that is sharpened more easily than stainless steel. Curiously, Pallarès exports almost all of its production of carbon steel kitchen knives, as they are highly valued in other markets such as the United States, northern Europe or Australia. You can see more details about these knives in the post prepared by Virginia (here) .

Pallarès Solsona carbon steel knives, with beech handle (left) and boxwood handle (right)

CERAMIC BLADE KNIVES

As a much more modern alternative, we have ceramic blade knives . Without being prohibitively expensive, they have an excellent cut, hold their sharpness very well and have the advantage of not altering the taste of food at all (the metal blade can oxidize fruits or vegetables) and they do not rust them either.

These can be cleaned in the dishwasher, but the disadvantage is that they are more fragile than steel ones and therefore we should avoid knocking them and cutting very hard foods or those containing bones. It is also important to always use them on soft surfaces, such as wooden or plastic boards.

I think it's an excellent option, since they cut really well and if we use them properly, they stay sharp for many years due to the hardness of the ceramic. Virginia also wrote a post talking about Kyocera ceramic knives where she explains in detail their characteristics and her personal experience with them. Apart from the Kyocera knives, which are the best known, we also have the 3 Claveles knives in the store.

Kyocera and 3 Claveles ceramic knives

Let me explain that at home we use both Pallarès and Kyocera knives - they make a great combination: the ceramic ones are ideal for cutting fruit and vegetables without tasting any iron, and the carbon steel ones, which cut like hell, I love using them to cut cheese, sausages or meat. I love the way they both cut, so I have them close at hand and I choose one or the other depending on what I'm going to cut. Personally, they are my essentials.

STAINLESS STEEL KNIVES

Stainless steel is by far the most commonly used material for making all kinds of kitchen knives and scissors. These knives, as their name suggests, do not rust, so they do not require special care. In general, we can say that they are robust, but there is a huge variety of stainless steel knives, both in terms of design and functionality, as well as manufacturing quality. In order not to make this post too long, I plan to write another one explaining the different types of knives that we can find on the market, to help as much as possible to choose the most suitable one for our needs. But I would like to make it clear that the composition and manufacture of stainless steel varies greatly depending on the brand and model; not all knives cut or maintain the same sharpness.

This doesn't mean that you need to spend a lot to have a good knife: the Forgé series from 3 Claveles , the Opinel (which were previously sold in sets, but can now be found individually here ) or the Gourmet series from Wusthof are excellent options at a very reasonable price. They are good knives, of a much higher standard than those we usually find in non-specialist stores, with an unbeatable quality-price ratio.

3 Claveles , Opinel andWüsthof Gourmet series stainless steel knives

On the other hand, if you are looking for a really special knife, the Classic Ikon series from Wüsthof, the new Le Creuset or the Japanese KAI knives do not disappoint at all. We will soon publish a new post explaining the differences between these knives and what we should take into account when buying a knife at this price level.

Wüsthof Gourmet Series Stainless Steel Knives, Le Creuset Damascus Steel Knife and Japanese Kai