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When it comes to kitchen knives in NZ, it’s not like Lord of The Rings. There is certainly not one knife to rule them all. Many different types of knives are available, from Santoku knives for fine slicing to steak knives for your rib eye or even cheese knives for a Friday night platter. Each knife has its unique purpose and style, and when it comes to the best kitchen knives, many of them are available at Briscoes.
We really do have you covered with general kitchenware, including knives. But, with so many different styles and kitchen knives available, it can pose a small headache when choosing the right options. That’s why, we’ve written this extensive guide. We’ll explore all of the main considerations when it comes to knife buying and answer the questions; ‘how do I choose a good kitchen knife?’ and ‘what is the most useful kitchen knife?’ Here are the main points we’ll go over:
Let’s get started!
Surely, all knives are meant to be sharp, right? Why should you bother taking the time and money, to find one of good quality? There are many reasons the kitchen knife buying process can be an important one.
Whether you’re using a chef’s knife, carving knife or anything in between, a good quality option means there’s less chance of injury. You may think that a knife that’s not as sharp mean’s there’s less risk of a cutting injury. In actual fact, it’s often the opposite. When a knife is not of good quality or sharp enough, it is more likely to slip off of what you’re cutting. Think of when you’ve tried to cut an onion with a blunt knife. It can be hard to break the outer layer. When cooking, it’s crucial to minimise cuts, grazes and puncture wounds as much as possible.
For precise cutting, slicing and dicing, a good Santoku knife is often a preferred option. In saying that, depending on how fine you’re trying to cut, a good chef’s knife or some of the other best general kitchen knives on the market can also get the job done. A good-quality knife is vital so that the food you’re cutting isn’t smashed but instead sliced. If you’re creating a dish with fine small pieces, cuts or you’re working with cheese, a top-quality knife helps for a better end product.
As an extension of our last point, food often tastes better when there’s an optimal balance of flavour. Sometimes, this perfect balance is only possible when ingredients are cut to a particular size. Sure, you may not be a contestant on MasterChef, but sometimes the quality of your chef’s knife can make or break what you’re creating in the kitchen.
Firstly, it’s important to mention that knife safety should always be a priority before trying to slice and dice faster. However, if you’re a seasoned cook, you may want to prepare ingredients more efficiently. One way to do this is to prioritise a good quality knife. Cutting is more laborious when your kitchen knives, Japanese kitchen knives, or even paring knives are blunt. As you need to apply more pressure to use your knife, you’ll become slower over time.