More Knives

Knives Part Two

First before we start.

As in most skills in life,
You need to progress.

The best tool in the world is useless in Inexperience hands,
And can all too easily be ruined.
For example you do not put a learner driver in a “Formula one race car” and think he won’t crash.

That is an extreme I know,
But it makes the point.

All too often expensive knives are purchased but the “Knowledge” of how to care and maintain them is unknown, which is a shame.

There are many knives in various shapes, sizes and compositions.

For general house hold the use of cheaper knives may be better as they are of a softer metal,
Which will sharpen easily.


You will need to start with a 6 or 8 inch cooks knife.
Two small knives, one for close work and a serrated one for dealing with soft items.

As your skills progress purchase new ones of a style suited to your needs.

Most of the time, you should use the largest knife that comfortably does the job, as it will take less effort.

One of my favourite is a £4.99 Sainsbury cook’s knife, It is a little light in weight, but will tackle most domestic chores with ease. And has lasted many years

The ”Sabatier” type is made of high carbon steel which takes an edge well,
But if not meticulously looked after tends to darken an look horrible even if it still more than capable of performing well.

The dearer “Stainless Steel” E.g. “Global” will hold a fantastic edge but are difficult to sharpen as they are so hard.

I was left a “Global” by an old friend who was a chef before he retired.
As he was left handed and I am right handed it was a swine to use.

So I reground it and it took six, one hour sessions over three days to get it satisfactory and is slowly improving with regular use and tuning.

I also have a couple of “Japanese knives” which are made by hand by beating out and then folded again and again.
These are truly razor sharp but are sharpened flat on a stone on one side only.
They nearly cut just by resting the blade on the item to be cut.
The slightest of movements is often all that is needed to start cutting.

The Chinese use cleavers and if you can find a true “Chinese Cleaver” they can be a delight to use.
But are unsuited to some of the western techniques.


Ceramic knives hold an edge longer than any thing else but it rarely achieves a razor edge.
And even “diamond sharpening” needs great care or the edge is ruined.

My ceramic knife was dropped and the tip broken,
I have reground the end to the “Japanese” style,
But again that was a lengthy task.

Some foods do discolour if cut with metal so either tear, or cut with ceramic or a plastic knife which is available specifically for lettuces.

This has been an enjoyable discourse,
Brought to mind by Shirley mentioning she couldn’t use a “steel”

Seezya Les