The chef prepares masterpieces with them just as an artist prepares masterpieces with their brushes. More than likely, a recipe will require the use of a knife or cutlery in preparing the food. The quality of the knife is only as good as the quality of the steel that it is made of. Aspects of fine cutlery such as cutting performance, no-stain properties and ease of sharpening are determined by the steel composition. A quality knife is a balance of various metals including alloys with high carbon content for a superior and lasting cutting edge and with a chromium content providing no-stain properties.
Some food acids can stain even the most stainless of steels.
The knife user should wipe the blade after each use. Lay the blade on a flat surface, wipe one side, then the other side. One style of quality knives will have a bolster for added weight and balance. The bolster also provides safety as it helps prevent your fingers from slipping onto the knife cutting edge. The steel of the blade will extend into the handle which can be riveted onto the steel or the handle can be permanently molded onto the steel.