Razor-sharp: What annoys you more than bad tools?
Anyone who has ever used a really good knife in the kitchen will never want to use another utensil to cut, fillet or chop. But nowadays the range of kitchen knives is almost overwhelming. Supermarkets, department stores and shopping channels are outdoing each other with alleged bargains such as "whole knife blocks for under 50 euros". These products have little to do with really good knives. Anyone who has ever dealt with the complex manufacturing process, or perhaps even had the chance to look over the shoulder of a Japanese knife maker, knows that you can't make a good knife for under 20 euros. But do Japanese knives really have to be the "high-end version", with prices that some people pay for a small car? Or is there a middle ground? - By Gerhard Pfeffer
Quality and value of a knife
Important criteria, some of which have a drastic impact on the price, are:
The blade material used, the degree and effort involved in processing (handmade: stamped or forged) and the grind (machine-made or made by a master).
This is linked to hardness, flexibility, edge retention, rust resistance, resharpenability and maintenance effort. Cheap knives are stamped and usually have a low edge retention. Steels made from several layers of "Damascus steel" have a hard core steel which is stabilized with softer side layers. The fact that several different colored types of steel are welded together creates optical patterns (Damascus look) on the blade with a high edge retention. The disadvantages are more effort for maintenance and sharpening, as well as the higher purchase price. But more on that in more detail later.
The handle material used. Wooden handles on higher-quality knives are often made of beautifully grained wood that requires a lot of care. Knife handles made of fiber-reinforced plastic are more resistant, durable and require less effort to clean (transition from handle to blade without a visible gap that prevents the penetration of fungi or bacteria). Handles should fit well in the hand and not make the knife too heavy to ensure fatigue-free cutting when cutting larger quantities.
Difference between edge retention and cutting ability
The cutting ability or edge retention describes the resistance of the knife edge to wear caused by mechanical, thermal and chemical influences. It therefore indicates how long a blade stays sharp over a certain period of use and under certain operating conditions. It is influenced by the blade steel used. The basic rule is: the harder the material, the slower it wears down, and the more brittle the material, the more fragile and inflexible the blade becomes. A suitable balance must therefore be found between the hardness of the material and the service life of the blade. The cutting ability expresses how well the blade cuts during use. This statement is subjective because it depends on the user's perception of how easy or difficult it is for them to cut something with a knife.
Sharper cutting edge for carbon steel knives
Steel is an iron/carbon compound. Only by combining iron with carbon can the metal be hardened and used for blades. In addition to carbon, other alloying elements can be added. For example, alloyed chromium protects against rust, but creates a coarser steel structure, which means that the cutting edge cannot be ground as finely as with carbon steel.
What characterizes a good knife
The question of which knives are the right ones for you can only be answered individually and depends on your preferences. Essentially, it depends on the intended use. A knife must fit well in the hand, be stable and of course sharp. When used for the first time, all halfway decent kitchen knives are still sharp, but how long this condition lasts depends largely on the hardness of the knife, as well as the material, blade thickness and grind.
Premium class knives
Expensive hand-forged chef's knives, made by the "master" as a single piece, represent the top class of chef's knives. A product that leaves nothing to be desired in terms of beauty and performance. With hand-forged knives, the blacksmith sometimes leaves traces of the forge's hammer in the upper part of the blade.
These forging marks also create the rustic look, coupled with the polished part of the rest of the blade. This also has practical advantages: the indentations left by the forging hammer reduce the friction between the blade and the material being cut, making it easier to cut through. In addition, the air cushions on the blade reduce the sticking of things like cheese to the blade. Anyone who holds a real professional knife in their hands for the first time is often surprised. Even the layman can see the differences at first glance. The workmanship, material and grinding are simply in a different class. A knife like this feels completely different in the hand. Many people now realize for the first time what "sharp" really means. Working with it is simply fun! A knife like this will last a lifetime if well cared for. It is usually treated well because of its high price. People like to show it off to their friends. Cooking becomes an experience again. Every time the knife is used, you are happy to have your beautiful tool. Every craftsman knows what we are talking about here. So it is better to have fewer real knives than many cheap ones.
Maintaining and storing knives:
Sharpen
Straightening the cutting edge, grinding, honing
When cutting, the fine edge of the blade bends over time. This fine edge can be straightened again with a sharpening rod and the knife will cut better again. However, when the knife becomes blunt, straightening it is often no longer enough. The knife must be sharpened. A wide variety of grinding aids are available on the market. We advise against grinding with a belt sander or other electrically operated grinding devices that run quickly and without water cooling.
The reason for this is that the cutting edge heats up during the grinding process without cooling and the hardness is lost. The blade becomes blunt much more quickly. Grinding with a water stone is recommended. It is best to use a combination stone that consists of ceramic plates with two different grains (the coarser side is for sharpening, the second, finer side is for honing). The advantages are: easy to use, inexpensive, the cutting angle can be designed as desired and it leads to an optimal sharpening result.
Pull it off
The grinding process creates fine scratches and a burr on the cutting edge. When honed with a high-grain stone (3000 or more), the scratches and burr are removed. This makes the cutting edge significantly better.
Care
Knives made of non-stainless steel (carbon steel) require special care. This means rinsing with warm water immediately after use and oiling from time to time. Knives should never be put in the dishwasher. The heat combined with the lye will attack the fine edge of the blade and the knife will become blunt. For example, if you clean new, crystal-clear water glasses in the dishwasher frequently, the glass will lose its shine. It will become blunt. The same thing happens to the knife's blade. Wooden handles suffer particularly in the dishwasher. They will become brittle and cracked over time.
storage
Valuable kitchen knives should not be stored unprotected in the cutlery drawer with other cutlery knives. Either store them in the box provided or display them easily accessible on a magnetic holder, for example. A beautiful knife set can become an eye-catcher in the kitchen. Knife blocks are also practical, but they pose the risk of bacteria or fungi collecting in slots that are inaccessible for cleaning.
Conclusion:
The personal requirements and the intended use determine the type and method of knife production. The price reflects the manufacturing effort, the value and usability, as well as personal appreciation. It is simply fun to cut with a very sharp knife that feels good in the hand. Aesthetic knife-making skills can also emphasize the respective personal touch.