Choosing the Right Kitchen Cutlery

Kitchen cutlery represents a major investment for anyone who loves to cook. Professional chefs take their cutlery so seriously it may take years to build a knife portfolio which will be used for the length of their career. While you may not strive for professional status if you enjoy cooking it’s a good idea to invest in top quality cutlery from a top maker – JA Henckels cutlery is a good example as they have been crafting knives sine 1895. A knife or cutlery set from such a company would be well worth looking into.

JA Henckels offers cutlery designed for both amateur and professional cooks and their website is filled with good information about cutlery in general and their own knives in particular. Regardless of knife maker the three factors to consider are materials, design and construction. While a one-piece stainless steel knife may be the choice of many professionals you may be well served with a good quality santoku style knife for slicing, dicing and mincing; it’s not always necessary to buy the top of the line if the quality and design are good quality.

The knives should appear seamless in construction with no loose rivets or wiggle room between the blade and handle as such gaps and imperfections can harbor germs and breed bacteria. A full tang knife is a better investment as the construction ensures longevity; there should be no rough spots or irregularities on the blade.

When you do invest in any cutlery it should be kept clean and dry – never place knives in the dishwasher regardless of how they may be labeled as the hot water and heat of the dry cycle can compromise the overall integrity of the knife. Professionals typically clean their knives with a damp cloth and dry them thoroughly before storing.

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