Knives RSS



Why Steel Matters

Kitchen knives are made from a dizzying array of types of steel, with names like VG-10, 440C, 8Cr13MoV, 52100, and so on. Some of these are trade names, some of them are chemical formulas, but they’re all incomprehensible to the end user. Fortunately, what makes a particular steel good for a knife is really pretty simple. All steel is made up of mostly iron, alloyed together with carbon and portions of other elements that can include nickel, chromium, manganese, and vanadium, among others. It’s these additional elements (and the proportions in which they’re present), along with how the steel is processed, that give different types of steel different characteristics. For a kitchen knife, the most important characteristics are hardness, toughness,...

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How to Care for Your Knives

As kitchen gear goes, a knife is pretty tough—it’s a chunk of steel, after all. It won’t explode like a wine glass or stain like a towel. You don’t need to change its batteries or remember to turn it off after using it. But in order to get the best performance of out your knife, you should follow a few basic maintenance dos and don'ts: 1. Keep it Safe Store your knives in such a way that the edges won’t bump against anything (including curious fingers). Many a knife has become dull not from overuse, but from lying innocently in a drawer. Knife blocks and magnetic wall-mounted strips are both good; if your knife must live in a drawer, keep it...

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