4 Things Every Home Cook Should Know About Knives

Your best friends in the kitchen

By Samantha Francis

Cooking is easier with a set of sharp knives that are precise in their cuts.

Home cooks can agree that a set of hardy and sharp knives are an essential in the kitchen. After all, nothing is more frustrating than trying to julienne vegetables or slice pork crackling with a blunt edge, especially when you’re trying to whip up a delicious dinner.

To help you make the most out of your cooking experience, we’ve rounded up some expert tips from Chef Sawarto, ambassador of WMF knives.

1. It’s good to own a variety of knives

If you cook often, it’s a good idea to own a range of knives so as to have the flexibility to work with different sorts of ingredients for various cuisines.

Choose knives that are of suitable weight, well-balanced and lie comfortably in the hand. To test it out, hold the knife in your hand and try making some slicing movements. If the grip feels firm and you’re comfortable handling it, the knife is probably suitable for you.

2. It’s important to care for your knives

Caring for your knives can ensure that they will serve you well for years to come. Keep the knives properly in a knife block and avoid placing them in a drawer with other tools or equipment that may cause abrasion. Don’t forget to also wash your knives regularly with mild soap and avoid soaking them in water.

Finally, avoid chopping on hard ingredients such as animals bones as this may damage the fine blade. Should you require chopping on hard ingredients, use a cleaver instead.

3. The right sharpening techniques

To prevent damage to the knives, it’s important to learn the right sharpening techniques.

Chef Sawarto says: “Hold the sharpening steel vertically and firmly in your hand and hold the knife firmly by the handle. With the tip of the blade pointing up, move the blade from the bolster (or back wide part of knife) to the point by moving the arm instead of the wrist.”

“The knife should be at an angle of about 20 degrees with a slight pressure over the steel and the sharpening steel should be at arms-length in front of you. The blade is drawn at an angle of approximately 20 degrees against the steel. Sharpening is done perfectly after 10-20 strokes of the knife over the steel.”

4. Pick the right knife for the right occasion

Meat: WMF Spitzenklasse Plus Carving Knife ($99)

The blade is finer, allowing precision slicing as well as the ability to cut thinner slices of meat.

Vegetables: WMF Spitzenklasse Utility Knife ($99)

The short blade and weight allows for flexibility when it comes to slicing, turning and carving fruit and vegetables. It is almost as versatile as a chef’s knife.

Bread: WMF Spitzenklasse Plus Bread Knife ($139)

The zig zag blade works with a sawing effect and is good for slicing bread or foods with a crispy or flaky texture. It prevents damage to the item while slicing.

Chef’s knife (all purpose): WMF Spitzenklasse Plus Chef’s Knife ($159)

Considered the king of all knives, the chef’s knife is widely used in the kitchen. It has a wide blade with symmetrical sides that taper to a point. It is suitable for a wide range of tasks including chopping, slicing and mincing.