Some of the information in this Cookware Corner was adapted from a soft cover 60 page booklet called Food Safety for the Home . This Cookware Corner takes us to the chopping block and an overview of chefs' knives -what they're made of and how, the best way to keep them sharpened and how to find the best values. A good sharp knife is the most useful tool in a kitchen. Any chef and will show you a knife case with their prized possessions. A stamped knife is a bargain because of its low cost but a forged knife, made of high quality steel, though more expensive, holds a sharper edge and is the one sought after by chefs, culinary students and the home cook.
Budget is the main issue in deciding which to buy.
It is comfortable to hold. It performs the task at hand safely and with authority. It is sharp and stays sharp. Quality knives are made of high carbon steel or ceramic. The highest quality knives are forged knives made of high-carbon steel alloys with chromium, vanadium and molybdenum.