Kitchen Knives covers the blades that do the cutting: chef's knives and santoku knives, paring and utility knives, serrated bread knives, carving sets, knife sets with blocks, honing steels and sharpeners, and storage such as magnetic strips, in-drawer trays and edge guards.
What to check before you buy
Most home cooks get the most use from three knives: a chef's knife or santoku of 18–21 cm, a small paring knife, and a serrated bread knife. Before buying a large set, consider whether you will really use every piece. Steel type affects how a knife behaves. Western-style blades are often slightly softer, which makes them more forgiving and easy to hone. Japanese-style blades are usually harder and thinner, so they hold a keen edge for longer but need more care to avoid chipping. Look at the handle too: it should feel secure when your hand is wet. Hand washing and drying straight away protects both edge and handle, and dishwashers can dull blades quickly. Store knives so the edges do not knock against other utensils, and hone regularly to keep them cutting cleanly.
Every Cuisvera order comes with free delivery Australia-wide, and if something is not right, you have 30 days from delivery to send it back free of charge.
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