Kitchen knives for your kitchen
Good kitchen knives must be good at one thing above all: cutting. There are different knives for different occasions. From cheese knives to steak knives, you will find a wide range of quality kitchen knives in our assortment. The following checklist will help you with your decision and gives you tips on what you should consider when buying knives.
Good kitchen knives in the store - this is what you should consider when buying
1. Size
2. Requirement
3. Material
4. Design
5. Accessories
6. Price
7. Tips and tricks
1. Size - small and handy or big and powerful
The size of a kitchen knife depends on the use for which it is intended. In general, it can be said that small knives fit more easily than large ones. So pay attention to the storage space you have available. How much space do you have in your drawers? Also: small knives work well as paring knives, while larger knives are better for cutting because of the larger blade as well as the higher leverage.
2. Requirement - steak, vegetables and co.
What do you want to use your kitchen knife for? A bread knife like the Barbry bread knife from Georg Jensen is perfect for cutting all types of bread from a soft white bread to a crispy ciabatta to a grainy brown bread. Small vegetable and fruit knives are light in the hand and easy to use. They are suitable for peeling as well as cutting watery foods. What makes a butter knife special is its short blade. A butter knife is for spreading and is therefore not particularly sharp. Are you looking for a cheese knife Then be sure to take a look at the cheese knife from the Collective Tools series from Iittala . The sophisticated physics of the knife provides good leverage - perfect even for hard cheeses. Or are you looking for a knife for preparing delicious fish dishes? Then a fillet knife or also filleting knife is the right choice. Pay attention to the shape of the blade. Ideally, it is long, narrow and elastic - so you can reach even hard-to-reach areas of the fish. For all herb fans, the cradle knife , also called Mezzaluna, is the right choice. And if you are looking for a knife for all occasions, the Chef's Knife from Jacob Jensen is worth a look. Its ionizing surface provides an antibacterial effect - particularly exciting as a steak knife and for preparing fish.
3. Material - noble metals and wood
The blade plays a decisive role in a good kitchen knife. There are blades made of stainless steel and stainless steel. Sometimes the unit Rockwell is specified, which determines the hardness. In any case, make sure that the knife is stainless. As for the handle, it all depends on your taste. Do you like the coolness of metal or prefer the smoothness of wood? Once you have decided on the type of knife and the material, you have already come a long way.
4. Design - purist, sporty or classic
Now it's about the design. Knives tend to have a cool character by themselves. Designers like Jacob Jensen like to take this further in terms of form and lines. Knives made entirely of stainless steel look fresh and elegant, while a wooden handle provides a warm accent. If you like it black, you will like the Pure Black knife series from Stelton . Black looks sporty and cool, especially on white or gray storage surfaces. For the extra at Design provides Georg Jensen with its Barbry Collection . Here, the elegantly shaped knife fits seamlessly into a wooden knife block - a perfectly harmonizing work of art.
5. Accessories - Kitchen boards and knife blocks
Have you decided? Then also consider whether you need other accessories . Magnetic strips or knife blocks are suitable for stowing large knives - so the kitchen gadget is quickly at hand. Also think about the right cutting surface. For high-quality knives, we recommend a wooden cutting board. Wood is harder and therefore more durable than plastic. However, a wooden kitchen board also has disadvantages. Due to its ability to swell, it must not be cleaned in the dishwasher under any circumstances. Always clean a wooden board manually with detergent and a sponge. But even then, stubborn odors from foods like onions can remain. For these foods, a plastic cutting board is a good choice. Many plastic boards are dishwasher safe and are therefore easy to clean - thorough cleaning in the machine means that all unpleasant odors disappear. Some kitchen boards hold additional features. For example, the design team Joseph Joseph offers folding cutting boards ready. Thus, easily push the waste into the trash can without anything falling beside it. It is best to use a combination of plastic and wood - so you can enjoy cutting and chopping for a long time.
6. Price - from high-quality classics to innovative budget knives.
The price of a kitchen knife depends on both its size and quality. The manufacturers Jacob Jensen and Pott are in the higher price segment. Pott relies on manual work and thus offers the highest quality. The manufacturers Stelton , Chroma and Rosendahl lie with their knives in the middle price segment. If you are looking for an inexpensive option, you should take a look at the Easy knife from Rig-Tig by Stelton and the Paring Knife vegetable knife from Hay , among others. In general, sets are cheaper than knives purchased individually.
7. Tips and tricks - sharpening, honing and cleaning kitchen knives
Pay attention to the sharpening of the knife. A good kitchen knife should not be skimped on - this way you will enjoy cooking for a long time. The right sharpening for the right item plays a big role in wear and tear. It's not for nothing that a bread knife has the typical wavy grind, while a cheese knife has a rather wide grind.
How do you sharpen and sharpen kitchen knives properly? First of all, you need to see if your knife is still sharp. To do this, take a piece of paper and cut it up. If the knife slides through the paper without jerking, then your kitchen knife is still sharp enough and ready for use. However, if this is not the case, then your little kitchen helper should be sharpened as soon as possible. There are several tools for this. However, for high-quality knives, a sharpening stone is recommended. Use the whetstone wet - so the abrasive material is bound and the sharpening happens precisely. Knives with serrated edges are sharpened from the back and then from the front with a round sharpener. Observe the correct angle: Normally, an angle of 18 to 25 degrees is correct for quality kitchen knives. After sharpening, check the result with a magnifying glass - and you're ready to get back to chopping in the kitchen.
What is the best way to clean knives? By hand. The blade in particular would wear out unnecessarily in the dishwasher. But the handle, which is often made of wood, also suffers in the machine. Generally, high-quality wood must be oiled from time to time. When cleaning, use a sponge and dishwashing detergent - this will keep the kitchen knife intact in the long term.
Cooking and kitchen knives in the design store - your advantages at a glance
- Curated furniture assortment with top design brands
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Shopping advice at Connox
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