We receive many inquiries about which kitchen knives to buy, since sometimes it is difficult to know the difference 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 tool 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 talk 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 its blade. In my opinion, understanding what type of knife you need is the first question in choosing a knife.

The most common kitchen knives are 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.


I would like to start by talking about carbon steel knives (such as Pallarès Solsona). It is a traditional knife from the area where we live, handcrafted with carbon steel (iron). Carbon iron has the drawback that it rusts if we don't dry it immediately, but it offers a lot for very little: it is an inexpensive knife, with a very resistant blade that is easier to sharpen than stainless steel. Curiously , Pallarès exports almost all of its production of carbon steel kitchen knives, since 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 knives

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


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

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

It seems to me an excellent option, since they cut really well and if we put them to good use, they maintain their sharpness for many years due to the hardness of ceramic. Virginia also made a post talking about Kyocera ceramic knives where she explains in detail their characteristics and her personal experience with them. Apart from the Kyocera, which are the best known, in the store we also have the 3 Claveles ones .

kyocera ceramic knives and 3 carnations

Ceramic knives Kyocera and 3 Claveles

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


Stainless steel is by far the most widely used material to make all kinds of kitchen knives and scissors. They are knives that, as their name says, 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 in terms of manufacturing quality. In order not to lengthen this post too much, I plan to make 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 changes a lot depending on the brand and model, not all knives cut or maintain the same sharpness.

This does not mean that it is necessary to spend a lot to have a good knife: the Forgé series of 3 carnations , the Opinel (although they were previously sold in sets, now you will find them individually here ) or the Wusthof Gourmet series are excellent options at a very reasonable price. They are good knives, of a much higher level than those we usually find in non-specialized stores, with an unbeatable value for money.

stainless steel knives

3 Claveles , Opinel and Wüsthof Gourmet series stainless steel knives

On the other hand, if we are looking for a really special knife, the Wüsthof Classic Ikon series, the new Le Creuset or the Japanese KAI knives do not disappoint at all. Soon we will 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.

high quality knives

Gourmet series stainless steel knives from Wüsthof , Damascus steel knife from Le Creuset and Japanese Kai

Claudia Ferrer


Claudia said:

Gracias, Javi! Estoy 100% contigo. Es una lástima que muchas veces no se les presta atención, cuando es el básico número uno! Un saludo!

Javi said:

Excelente artículo. En los “años mozos”, cuando bregaba entre fogones de restaurante descubrí que la mejor herramienta era un cuchillo de acero de calidad y, a ser posible, hoja enteriza: duros, fiables y muy nobles para el trabajo diario. En casa me decanto por los de acero al carbono: es cierto requieren unos cuidados especiales, pero… merece la pena; ya no sólo por la estética (que me fascina), son cuchillos eternos, fieles y que confieren a los alimentos un sabor “marca de la casa”.

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