So, you want to know how to use a Japanese water stone to sharpen a knife? Decades ago, I developed an interest in sharpening knives after I saw my dad sharpening one of his chisel tools. Then, I started sharpening knives with oilstones. I didn’t really know what I was doing in the beginning because no one taught me about sharpening and the internet did not exist for me to look up how to do it. Eventually, I learned how through trial and error until I developed a knife sharpening business for myself. The business quickly became a success and I was making money sharpening knives with water stones, which was something I always loved to do.
When I started learning about knife sharpening, I didn’t really know which sharpening products to use because there were so many of them. So, what I did was I bought all the sharpening products I could find. I figured that with all those sharpening tools, I would have very sharp knives. Oh, how wrong I was about that assumption. The truth is that the right sharpening products are all you need to sharpen knives. Quality is better than quantity.
Before you bother using the sharpening tools, you must first gain an understanding of the sharpening job that you’re trying to accomplish. What will it take to sharpen the knife? Think about what you’re planning to use to sharpen the knife, whether it’s the Japanese Water stones or another tool. What you should not use are those electric grinding sharpeners and devices where you must pull the knife through the sharpener. They are certainly the easier for a novice to use and operate, but they are not the best for sharpening the knife. Once you understand about sharpening, you will understand why this is the case.
The metal area at the edge of your kitchen knife is called the cutting edge. Once this area turns dull, the edge sort of rolls over onto the blade’s opposite side or both sides. You can expect this to happen with any knife, no matter what kind of metal it is made of. It doesn’t matter what you’re cutting either. However, the quality of the metal can help determine when the cutting edge will become dull. A knife with a high-quality steel, for example, can last longer before it becomes dull. At least, this is the common theory about good quality knives versus poor quality knives.
The Fujiwara is a high-quality knife brand that I own in addition to some medium quality knives. When using medium quality knives which have okay steel quality, the normal theory would suggest these knives would dull out faster if used regularly in the kitchen. But the thing is I tend to use my Fujiwara knife to cut food in the kitchen just as much, if not more, than my medium quality knives. So, despite the awesome cutting edge and steel quality of the Fujiwara, it still ends up dulling a lot sooner than I would like because of this excessive use. This proves that all knives will dull after using them a lot, no matter how great the quality of the knives is. Now you have an excuse to sharpen them regularly.
When you sharpen a knife, the dullness of the metal is removed and the strong steel that lies underneath gets to come out. Basically, the metal of the edge which rolled over to one side is now balanced once again in the middle with the other side. This is what gives it the sharpness that you so desire. The water stone is abrasive enough to fix this dull metal in a completely natural way. It will be as easy as using the eraser on your pencil.
You might feel a little nervous about sharpening knives at first because it is new to you. But once you get going with it, you will see the rewards that you’ll get from sharpening your knife. Then, you’ll want to do it again and again with other knives that you own.
Now you need to think about all the supplies that you will need for sharpening your knives. Remember you don’t need a lot of supplies, just the right supplies. Personally, I recommend getting Naniwa Chosera Japanese water stones. The three best ones are the 5000-grit, 1000-grit and the 400-grit. This is the combination that I like to use but you don’t have to start with all three. Since your budget is probably limited, just choose the smaller 400-grit water stone to begin with. Use it to learn the sharpening process and get comfortable with it. Eventually, you’ll want to get the 1000-grit water stone for the finish.
Next, you will need a holder to hold down the water stone as you’re using it to sharpen your knife. You can purchase a stone holder for just $20 at most stores. Of course, if your water stones already come with a base which holds it down, then you don’t need to purchase a separate holder. Therefore, it is a very cheap investment to get started with water stones. If the Naniwa Chosera Japanese water stones are not what you want, you can try another brand like King. They make great water stones too. The brand you choose is not really as important as the technique you develop for sharpening your knives with water stones. If you are able to be consistent with your technique, then you will be great at sharpening your knives with the stones. Of course, don’t go for stones which are too cheap either.
To sum up everything, the supplies you need include 1 Japanese brand water stone, a holder for the stone, micro fiber towels, and a towel. Also, you need a private setting where your sharpening will not disturb anyone else and you won’t be distracted. This means turning off your cell phone, television, and music devices. You should only be focused on the knife and your water stone to sharpen the knife.
It takes courage to sharpen a knife with an abrasive water stone so that the knife’s edge is modified. The metal on the cutting edge will disappear the more you keep doing this, which is what you want because that means it’s getting sharper.
You should at least have a knife that is 8 inches long to sharpen with. Don’t use some cheap $1 knife because its steel will likely be of terrible quality which will make it harder to sharpen. And if you want to ensure that you won’t scratch the blade during the sharpening process, take some painters tape and cover up the blade with it. Make sure you keep the edge of the knife exposed so you can still sharpen it.
All you want to concern yourself with is sharpening the edge of the knife. You don’t need to be perfect at this. As long as you can reduce the dullness on the edge, then you will have succeeded at sharpening. Try not to listen to these self-proclaimed gurus on YouTube who give you false notions of how to sharpen knives easily with little effort. Instead, just reduce the dullness and you’ll be all set.
Use your best hand and grab hold of the knife. Rest the index finger of that hand along the handle’s spine. Once you have a comfortable grip, tighten this grip to keep the knife steady and secure in your hand. It doesn’t have to be too tight but just enough so that it doesn’t move. Put on some comfortable shoes and then put a mat down on the area of the floor where you’ll want to stand for this. That way, the knife won’t get damaged if you accidentally drop it.
You can figure out the proper angle for the knife by looking at how much spine is below the water stone. On average, a chef’s knife would need a sharpening angle of about 20 degrees on each side of the blade. To calculate exactly how far away you should hold the knife from the stone, start from the heel and measure the height of the knife’s blade. Then, divide this height amount by 3 if you’re doing a 20-degree angle.
To create a visual guide for yourself, take a wine cork and cut it down to .5 inches. Put the wine cork toward the back of your water stone. To see the angle, put the knife’s spine down on the cork. This is the angle that you will need to maintain when sharpening the knife’s blade with the water stone. The hardest part of this will be holding the knife in place at this angle while the blade is being sharpened with the stone. Practice holding the knife at the angle with the cork underneath it. When you are finally ready to sharpen the knife, remove the cork and try it freehand. This might take some practice but it really does get easier as time goes on. The more you try, the more you’ll want to improve and succeed at knife sharpening. Of course, you don’t always need to have a 20-degree angle since it depends on the length of your blade. However, this is a good angle to begin with when you’re learning this process for the first time.
For those who still need more confidence at perfecting their “muscle memory,” try this strategy out. Take a Sharpie pen and mark the knife’s bevel and edge until they’re fully painted. Now, try using the skills you just learned and pick an angle to sharpen the knife so that you can remove the Sharpie markings from the bevel and edge. You might find this will need a 20-degree angle just like before. After you perform this task, do it repeatedly until you have gotten the markings off perfectly. Now turn over the knife and do the same thing with the opposite side of the blade. Keep practicing at this angle until it becomes second nature to hold your knife there.
As you continue to sharpen your knife and perfect your angling, take some time to periodically stop what you’re doing and observe the results of your work. Use a lot of lighting to observe the blade and edge carefully. Are the bevels even? If not, keep trying until you learn how to grind them evenly. Don’t expect this to be easy because it is not. That is why it takes practice.
When you’re sharpening, try to imagine the bevel and edge in your mind. Imagine them being sharpened the right way and achieving the goal you have for sharpening them. Don’t just imagine one side of the blade, though. You’ll want both sides to be matched in their sharpness and evenness. What I like to do is begin on the right side, starting with the tip. Then I continue downward until I get to the heel. After that, I turn the knife over and start at the heel this time around and then work my way up to the tip.
This advice should help you get started properly. These tips are what helped me get started, although you may find a different path to take for getting started that works best for you. It is all a matter of trial and error.
While you’re sharpening one side of the knife, you need to raise the burr on the other side. This process will either be fast or slow depending on the stone grit you have and the type of steel that your blade is made from. The best thing you can do is learn to have patience here. If you do not create the burr during the sharpening process, then you have not successfully completed it. The creation of the burr will mean that you have successfully sharpened your knife. If there is no burr, then you may have to change your sharpening strategy and try again. If you have a Loupe then it can be very helpful in this situation. A Loupe is a magnifying device that you can purchase cheaply. It usually comes with a light so you can see the magnification perfectly. Use this to study the edge of your knife and see if the burr is forming. If it isn’t, then you are not doing a good enough job of reaching the knife’s edge.
A lot of people may feel compelled to quickly reach the edge by raising the angel. Try to avoid doing this. Instead, just mark up the bevel and edge again and then give it another go. Before the burr forms, you can flip over the knife to the opposite side and work on that. Run your thumb down the length of the blade very gently until you get to the edge. You’ll want to feel for the burr to see if it has been formed. It will be easy to feel if it has formed as you will want the burr to form along the whole blade. If you were able to achieve this, then you’re farther along in your sharpening education than most people. Now just accomplish this task on the opposite side of the blade.
Please remember that you must form the burr to be successful at sharpening the knife. If you have a dull knife and you’re trying to sharpen it with a stone of 1000 grits, it may take a while to succeed. If you find yourself grinding the same side for longer than 4 minutes, turn over the knife and start grinding the other side. Keep feeling with your thumb for the burr on the other side of the knife. This happens because the dull metal that you’re sharpening is being pushed along the length of the blade until it reaches the edge. Then, the burr will form.
You now know the burr must be created at the knife’s tip. There is one simple trick that you can do to make this happen quickly. When you’re sharpening along the blade and getting within one inch of the tip, lift the elbow of the arm that you’re using to sharpen with. Keep raising the elbow until it is aligned parallel with the ground. This motion will slightly raise the angle that you are sharpening with and help make the burr form on the tip a lot faster.
You don’t normally hear about pressure when listening to advice about sharpening. The truth is that using the right pressure during the sharpening process is very important. Personally, I like to use 3 levels of pressure for when I sharpen knives. We can judge these 3 levels based on a scale of 5 total levels. The lightest level would be 1 and the heaviest level will be 5.
When you begin to sharpen your knife, use a level 4 pressure by pushing away a little bit with your fingertips. Use at least 2 fingertips but go up to 3 fingertips if needed. These fingertips need to be rested very close to the edge of the blade (on the exact opposite side of where you’re sharpening the blade). You should be applying this pressure while you are pushing away at the knife with your fingertips and maintaining a trailing motion over the wet stone. If done correctly, black residue should come out into the water which lies on the surface. You don’t need to do anything about this black residue because this is normal. Just keep on sharpening the blade from the heel all the way toward the tip while keeping the pressure on the edge with your fingertips. The pressure should be applied the most while the knife is being pushed away from you and as you’re pulling it closer to you.
Try to imagine in your mind the sharpening process that you are trying to achieve here. Picture the steel moving along the length of the knife until it reaches the edge and forms the burr. Be sure to look at the work you’re doing to make sure it is going the way you want it to. Use some microfiber towels as cleaning rags if need be.
While you’re applying pressure to the edge and going in a particular direction, you will want to ease up on the pressure when you start to move back in the opposite direction. Therefore, use your fingertips to put pressure on the knife as you push it from the beginning of the stone to the end. Then, let up on the pressure as you move your way back. Some people like to take the knife completely off and away from the stone, although this is not recommended because it will destabilize your angle. You need to get used to repetitiveness with your sharpening which is why you want to always maintain the same angle.
Usually, the process of sharpening the blade of a dull knife should take around 15 minutes when you know what you’re doing. About half this time will be strictly for creating the burr. Watch your fingertips carefully as you move the knife because you don’t want them dragging across the stone accidentally.
Hopefully, both sides of the knife have the burr formed. If so, then you have proven yourself to be patient and skillful in this process of sharpening a knife. Next, you just have to worry about refining it. This will be a lot more fun.
Using your 1000-grit stone, you are now going to apply level 2 pressure rather than level 4 pressure like you did before. Level 2 is a lighter amount of pressure that will merely let the stone do everything for you. All you must worry about is steadying the knife and guiding it through the process. You can use all the same techniques that you learned before, including the same 20-degree angle. The only difference is that you are applying less pressure this time. The pressure should be so light that a burr would never form from it. Instead, you are just adding refinement to the bevel and edge by getting rid of any scratches that may have been created during the original sharpening. The refinement is what will get the knife really sharp and quickly too. You do this by getting rid of the burr and cleaning the blade all the way up to the edge. Since some of the fatigued metal tends to hang around here, the level 2 pressure you apply will wipe it clean. You shouldn’t have to spend more than a few minutes to accomplish this. Remember to imagine yourself removing the burr as you apply light pressure to the blade with your fingertips.
Once you’ve applied light pressure to both sides of the knife and removed the fatigued metal, you are now on the last step. Now you will be using level 1 pressure, which is the lightest pressure that can be applied. This should be light enough to where you can still control the knife but that’s about it. Check your stone and make sure it is still wet. Now, do the same process as you learned before but while maintaining the level 1 pressure. Keep reaching toward the edge of the knife on each side with just a couple of sweeps.
To finish it off, trail the strokes with level 1 pressure by lifting the knife’s blade from the stone as you’re done pushing the knife away from your direction. Now pull back with the knife and do the same thing 5 more times; start with one side and then do the other side after that. If done correctly, the burr will be removed and the edge of your knife’s blade will be sharp. Try testing out the sharpness of your knife by cutting something like a piece of paper or an entire newspaper.
Note: You don’t have to count the strokes for a perfect grind on each side of the knife. The sharpening process needs to be natural as you conduct your motions. If you automate your motions, you are bound to do something wrong. Rather than grinding a side for some predetermined length of time, analyze the work you are doing by looking at it. This will help you figure out when you’ve done enough strokes.
Let’s summarize each step of the sharpening process.
1) Gather all the supplies needed for sharpening your knife.
2) Only use supplies that are needed to do the job. You don’t have to overspend and purchase too many supplies. Just focus on the success of doing the job properly.
3) Check for the best deals on sharpening supplies. Also, make sure you have a sharpie pen.
4) Go over in your mind about the process that you are about to perform. Gain a clear understanding of the process and be ready to perform it. That way, you won’t be stressed when the time comes to do the job.
5) Choose the right angle for the knife you are sharpening. Train yourself to hold the knife at that angle so it becomes second nature to you.
6) Learn how to minimize and maximize the pressure of the knife using your fingertips. Learn how to maintain a particular amount of pressure too.
7) Create a burr on each side of the knife.
8) Take off the burr during the refinement process.
9) Take a newspaper and try cutting it with the blade of your knife as a test.
10) Repeat this whole process numerous times so you can keep getting better at it.
There is a Japanese-style knife commonly known as the nakiri knife, or the nakiri bocho knife, which does a superb job of chopping and cutting vegetables. The knife has tips that are squared off and a blade with a straight edge which gives it the ability to cut right through your vegetables without needing to pull or push your knife. It is also very easy to control the knife because it is lightweight and thin too.
We know there are a lot of different knives on the market which claim they’re good at cutting through vegetables. You are probably wondering why you should believe the nakiri knife is any better. Well, here are some of the benefits of this knife before we talk about the best nakiri knife.
1) It is easy to make your slices even and thin. The flat blade of the nakiri knife can make your slices as thin as paper. This is great if you’re preparing a food dish that requires thin vegetable slices on top of it or to the side of it.
2) Chopping is a snap with this knife. You will never have to jiggle the blade around as you chop, unlike other knives. The edge of the nakiri knife is straight so when you chop, the blade will cut straight through the vegetables and touch the cutting board. You don’t have to put much pressure into the chopping either. Just instigate the chopping motion with the knife in your hand and then let it do the rest.
3) Another advantage of having a straight, flat edge is that it provides you with cuts that are even and clean. For example, chopping green onions and celery would normally form small threads which stick the pieces together. The nakiri knife will get rid of these threads so that nothing is stuck together and everything remains clean.
4) The nakiri knife has a blade length of between 5 inches and 7 inches. Either way, you should be able to chop most vegetable types with a blade this long.
5) Doesn't damage vegetables. If you are chopping up vegetables that are fragile and delicate, the nakiri knife will do a good cutting job without the vegetables getting damaged or squashed.
In Japan, the knife is called a nakiri bocho. You would find them in the kitchens of most Japanese households there. However, there is no reason why you can’t purchase the same knife for your kitchen no matter where you live.
You might think that a knife is a knife and that nothing is special about the nakiri knife. Well, before you jump to any conclusions, you should understand the features of a knife that would make it a high-quality knife.
Low Carbon Stainless Steel – If your blade is made of low carbon stainless steel, it will get dull and worn out much faster. This is because low carbon stainless steel blades are softer than high carbon and must be sharpened on a regular basis.
High Carbon Stainless Steel – If your blade is made of high-carbon stainless steel, it is a lot more durable and won’t need to be maintained so much. Your knife will also be easier to sharpen as well. This will result in a greater lifespan for your knife.
Therefore, you are going to want a nakiri knife with a blade that is made of high carbon stainless steel. This will ensure that it is a quality knife that will last you a long time.
Consumers are naturally concerned about the price of any product so a knife would be no exception. However, if you want a quality knife then you may have to pay more for it. A high carbon stainless steel knife is going to be more expensive than a low carbon stainless steel knife. Overall, you should plan on spending between $100 and $200 for your high carbon stainless steel knife. If it is really good quality, you may pay even more than $200.
As much as the quality of the blade is important, the handle quality is also important. After all, a knife isn’t going to do you much good if you’re not comfortable holding and using it. That is why you should look for knives with curves in their handles so that they will match up with the curves of your hand. This will help ensure that you have a firm grip on the handle and that it won’t slip while you’re using it.
When you chop vegetables, you probably notice how the food pieces like to stick to the blade. However, if you choose a knife with the right finish on the blade, this will not happen ever again.
There is a hammered finish on most nakiri knives which is known in Japan as “tsuchime.” Finishes that are hammered by hand will reduce the drag that you would normally get while cutting your food. This will result in your food not sticking so much. If there is a Granton edge on the blade then a similar thing can be done. With a finish like this, air pockets form during the chopping process which allows food to fall off the blade rather than get stuck.
All these things are worth considering when you’re looking to purchase a nakiri knife. You may also want to pay attention to the length of the blade as well, although the minimum length is 5 inches on a nakiri knife so there shouldn’t be a problem when it comes to chopping vegetables.
Santoku Knives vs. Nakiri Knives
When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. However, the santoku knife has three different uses for it; dicing, slicing and mincing. In fact, the name “santoku” means “three uses” because of this. Even though the santoku knife and the nakiri knife are both lightweight, their blades are shaped differently.
The nakiri knife has a straight blade which provides clean cuts that are even when you chop up food. The santoku knife has a curved blade that lets you rock it while chopping food. The santoku knife is not only good for chopping vegetables, you can also cut up meats that are cooked as well.
The santoku knife is known for its versatility in the kitchen because it has a pointed edge and blade that is curved. These features allow the knife to handle more types of cutting tasks. The blade of the nakiri knife is totally flat so it is more suitable for making thin slices out of your foods.
Are you searching around for the best nakiri knife? Below are two of the best nakiri knives around that you should consider using.
If you’re familiar with famous knife brands, Wusthof is a German knife brand that is known throughout the industry. Their nakiri knives are designed to be angled on each side while having a blade with a Granton edge.
The high carbon stainless steel of the nakiri knife makes it very durable and enhances its sharpness by 30% when compared to other Japanese knives.
The Granton edge of the nakiri blade forms air pockets to prevent food from sticking while you’re chopping it. The knife can be maneuvered easily and has a steady balance to it. The blade of the nakiri knife is 7 inches in length while the knife’s total length is 10 inches. It weighs approximately 0.56 lbs., which is light enough to feel comfortable while you’re holding it.
The Wusthof nakiri knife may be more expensive than your average Japanese knife, but it will last you a long time and it will do the cutting job just right. You can slice up any vegetables you want with ease and make paper thin slices that are even. This is our top choice for the best nakiri knife on the market.
Throughout the knife industry in Asia, Shun is a brand that is very famous for its knives. Their knives may cost more than Wusthof knives, but Shun knives are better at cutting vegetables.
This Shun nakiri knife has a 5.5-inch blade which is a little shorter than the 7-inch Wusthof blade. The Shun’s blade has multiple layers of Damascus steel with a hammered finish which lowers drag and prevents food from sticking to the knife’s blade as you’re chopping it.
Pakkawood is used to make the handle of the knife. The handle was designed ergonomically so that the curves of your hand are comfortable while holding it. That way, you don’t have to worry about slippage as the contour of the handle fits your hand perfectly. Finally, the knife is very sharp while being very lightweight.
So, if you don’t mind spending some extra money on a top of the line nakiri knife, then you can’t do better than the Shun TDM0742 Premier Nakiri Knife.
Chicago Cutlery is a knife manufacturer which has been in existence for many decades now. Their knives are generally purchased by consumers for use in their residential kitchens. It is less common for a professional chef to want to use Chicago Cutlery’s knife sets, though. But for ordinary people, Chicago Cutlery knife sets are affordable and can perform the average cutting tasks that a residential kitchen would need done.
People often wonder what the best knife set is from Chicago Cutlery. Based on the effectiveness and durability of all their knife sets, the three Chicago Cutlery knife sets listed below are the ones we recommend the most. Chicago Cutlery reviews don't get any better than on this post.
This Chicago Cutlery knife set has 19 pieces included with it, along with a wooden cutting board and an in-block style sharpener. They are all you’ll need in the kitchen to prepare meals for your family and/or friends. Out of all the knife sets that Chicago Cutlery has available, this 19-piece set is the best. The knives included in the set have varying cutting power which makes them suitable for all different kinds of cutting. Plus, the knife block that the knives go into has a knife sharpener built into it as well.
In this 19-piece knife set, you will get a 3 ¼ inch paring knife, a 5-inch utility knife, a 6-inch boning knife, an 8-inch chef’s knife, an 8-inch serrated knife, a 7-inch Santoku knife, an 8-inch slicer knife, and 8 steak knives that are 4/5 of an inch each. In addition, you will get a cutting board made out of bamboo and a set of shears. Therefore, you will have plenty of knives to choose from whenever you need to cut something in the kitchen.
For example, slicing bread will not be a problem as each knife is more than sharp enough to cut right through bread easily. You’ll also find knives suitable for boning meats, chopping up vegetables, slicing onions, mincing garlic, and so on. Any food you need to prepare can be done with the help of this knife set.
Each knife is good for cutting different things. For mincing herbs and slicing peppers, the Santoku knife will work best. For boning fish and turkey, the boning knife is available to use for this purpose. To cut through tough steak meat, there are 8 different steak knives included in this set to use for cutting it smoothly.
High carbon stainless steel was used as the main material of these knives. This particular type of steel is resistant to staining, pitting, and rusting. It also makes the knives extremely durable which provides strength and balance to them. Whenever you have strength and balance with a knife, you’ll have control over it too.
One thing you’ll notice right off the bat is how lightweight the knives of this set are. You’ll definitely feel the weight difference if you’ve only used professional cutting knives before, since those are much heavier. However, the lightness of the Chicago Cutlery knives still has a balance in them which can create an effective cut while being easy to control with your hands at the same time.
And to ensure your knives stay sharp, use the bamboo knife sharpener that comes with the set. You just have to stick the knife blade into the sharpener of the wood block and then it’ll do the rest. Of course, there are better sharpeners out there but this will certainly help maintain your knives’ sharpness.
Overall, the Chicago Cutlery 19-piece knife set is the best and the blades do not even rust. Just make sure you wash and dry the blades after each time you use them and you’ll never have a problem with rust or corrosion. This is one of the best on our Chicago Cutlery reviews list.
If you’re looking for an affordable knife set, the Chicago Cutlery Fusion Forged 18-piece knife set is definitely for you. Aside from the aesthetic value that it will add to your kitchen, it has a knife that can serve just about any cutting purpose in the kitchen that you can imagine. To maintain the sharpness of your knives, there is a piece of honing steel that is included with the set for this purpose.
The knives included in this set are an 8-inch slicer knife, a 5-inch utility knife, a 2.5-inch paring knife, a 3-inch peeler knife, 7.5-inch chef knife, 7.5-inch bread knife, 5-inch Partoku knife, 7-inch Santoku knife, and 8 steak knives that are 4.5 inches each. The blade in each of these knives has a technology called “Taper Grind Edge,” which is a technology invented by Chicago Cutlery. This technology ensures the blades stay sharp for a long time and it even makes re-sharpening easy as well.
High carbon stainless steel was used to make these blades. This ensures the blades are durable, sharp, and are not easily prone to things like rust. Just make sure you hand wash these knives and dry them off after using them. Do not put the knives in the dishwasher.
There is a lot of versatility in this knife set because of the Santoku knife and the Partoku knife, which is a trademark that is registered to the Chicago Cutlery. This means the knife is an original brand they created, which is a mix between a paring knife and a Santoku knife. You can’t use it for peeling but it is suitable for dicing, chopping, and slicing.
With a lifetime warranty and affordable price tag, the Chicago Cutlery Fusion is a good investment for the average homeowner to make toward their kitchenware.
The Chicago Cutlery Belmont 16-Piece Knife Set is more affordable than the previous two knife sets and it includes many good quality knives. The main difference besides the cheaper price is that this set only has 16 pieces in it. But the knives have been tested and they’re very sharp.
The pieces included in this set are the 7.5-inch chef’s knife, 8-inch bread knife, 5-inch utility knife, 3-inch peeler knife, 5-inch paring knife, a wood block, steel for sharpening, shears, and 8 stead knives that are 4.25 inches each. If you need to chop vegetables or slice cheese, for example, then you’ll find plenty of sharp knives in this set which can do this task just fine.
The only downside is the hard plastic handles on these knives because they are not as comfortable to hold as the rubberized handles. But this knife set is still a great choice for most kitchen cutting and the price is better than the rest.
We hope you enjoyed our latest Chicago Cutlery Review and we hope to do more in the future.
Lobster is truly a delicacy that tastes great when cooked on the grill. People who are willing to spend some good money on lobster are typically the ones who eat it. That is why Red Lobster is considered to be an upscale restaurant. But you may be surprised to learn that these 10-legged sea creatures were not always considered to be a rich type of food that cost a lot of money.
Back in the day, lobsters were used as fertilizer by the Native Americans who lived along the northeastern coastline of the United States. When Colonial Americans finally came to the country, they only served lobster to poor people, servants, and children. In the 1800s, the servants who were hired through a contract had to abide by a clause which stated that lobster could only be served 3 times or less per week. They didn’t even grill the lobsters with butter either.
If you can purchase lobster tails at an affordable price, they are fun to grill for your friends, family, or guests. Even the act of grilling the lobster and watching it sizzle can be visually enticing to everyone around it. The taste will be even better when the lobster is done being grilled and is ready to eat.
It is very easy to prepare and grill lobster tails. The first step is finding the lobster at the grocery store that you want to eat. Typically, grocery stores will have European clawed lobsters and American clawed lobsters available to purchase. These are most commonly eaten by Americans. Some special grocery stores and seafood markets may even sell tropical lobsters that do not have claws.
A buttery coating is always necessary when preparing lobster tails. Since the flavor of lobster is so distinct and delicate, you need to use herbs which enhance the flavor without taking the original flavor of the lobster meat away. One way to do this is to use a tiny amount of minced garlic for starters. Then add some fresh chives that have been finely minced as well. A small amount of lemon pepper wouldn’t hurt either. Of course, if you are conservative with your flavorings then just use the butter and nothing else. It is up to you.
To prepare the best butter taste possible, use clarified butter on the lobster tails. Using a small pan on a kitchen stove with medium heat underneath it, place a stick of unsalted butter onto it. Wait for the heat to melt the butter enough to where it separates and then forms froth on the top of it. On the bottom, there should be milk solids too. Remove the froth from the butter and then pour the butter into a food container. Now you can add any herbs that you want to include in the butter.
When you’re ready to grill the lobster, place it flat onto a cutting board with the shell side pointing up. Take a knife that is very sharp and then cut the shell down the middle of the lobster until you reach the tail. Make sure you don’t cut through the tail. Now take the same knife and spread the shell open by cutting the flesh along the cutting line that you just made. The shell should spread open like a book. This is how you butterfly the lobster tail.
Flip the lobster tails upside down on the grill. Take the knife and lightly cut into the soft underside of the tail to split it open. You’ll want to be able to pour the clarified butter onto the tail so that it can reach the flesh inside of it.
Wipe the grill grate clean and then lightly coat it with canola oil. Set the grill temperature between medium high and high heat. As for the main part of the lobster, you can just use direct heat.
Put the lobster tails onto the grate of the grill with their shells pointing upward. Keep them on the grill for around 4 to 5 minutes (assuming they are 6 ounce tails). Flip the lobster tails the other way so the shells are pointing down. Take the clarified butter and brush it into the cut area of the tail. Save enough butter to place onto it at the end.
Grill the lobster tails for an additional 5 minutes. You’ll want the lobster flesh to have an internal temperature of 135°F. Use a reliable thermometer to make sure of this. Once this is done, put the lobster on a plate and leave it there for a few minutes to cool off.
Take a dull knife and use it to loosen the flesh that is inside the large end of the lobster tail. Pull out the flesh from the shell a little bit but keep it layered on top of the shell. You’ll still want it attached to the lobster tail. If you can’t do this right, just leave the flesh in the shell because you don’t want to have to serve pieces of flesh on a plate. It won’t look right.
If you have any clarified butter left, drizzle it onto the flesh. You can sprinkle some Romano cheese or Parmesan cheese if you want too. You can even add a quarter lemon next to it on the plate as well.
A baked potato makes a good side dish with the lobster tail but make sure the potato is smaller than the tail. That way, the tail looks like the main course. Now that you know the best way to cook lobster tails on the grill, you can have the most delicious meal with family and friends.
The Chinese cleavers are large knives that are more versatile than regular cleavers. If you are new to choosing cleavers, then finding the best quality Chinese cleaver could be difficult for you. However, the following guide will help you in finding the very best Chinese cleaver for any chef or cook in the kitchen.
The reason why Chinese cleavers have the word “Chinese” in front of their name is because the country of China is where they originated from. For centuries, these cleavers were used in China. Later on, Japanese chefs starting using these cleavers too, which then became known as “Chukabocho.”
Chinese cleavers are shaped a little bit differently than western cleavers. The Chinese cleaver’s blade is shaped rectangularly and has an extremely sharp edge with a 16° angle.
Chinese cleavers are unique because of their versatility. The designs of most kitchen knives allow them to do just one thing, whereas the design of Chinese cleavers let them be useful in multiple situations. They are good for slicing and chopping vegetables into thin pieces, deboning, and peeling. The blade has a flat surface that is perfect for crushing down garlic cloves. The blade’s spine can even pound meat if you want to do that.
Here are some of the top rated Chinese cleavers on the market.
7-Inch Yaxell Ran Cleaver
Yaxell is a company that is well known for their attractive and high quality kitchen knives. Their 7-inch Ran Cleaver series certainly fits this description. The blade of this cleaver has VG10 stainless steel material with each side of it having 34 layers filled with high carbon steel. There are not too many cleavers that look this good. Of course, the performance of the cleaver needs to be better than the looks, right? That is what really counts.
Well, the blade of the Ran Cleaver is very sharp. It is also corrosion resistant due to its 34 layers of carbon steel. Just don’t wash it in the dishwasher.
The handle of the Ran Cleaver is composed of Micarta, which is a durable composite that consists of various materials like glass fibers, paper, linen, and thermosetting plastic. It was fastened with two rivets.
If you are searching for a top-rated Chinese cleaver that is luxurious, then the 7-inch Yaxell Ran Cleaver is definitely the best choice for you.
Chefs all around the world are familiar with the Germany company known as Wusthof. They make a Chinese cleaver that is simply amazing and works well in the kitchen. The Wusthof Classic Chinese Chef’s Knife contains a 7-inch alloyed stainless-steel blade that is razor sharp and easy to cut with. However, the manufacturer of this knife does not recommend people use it to chop up bones or else it will likely damage the blade. It is great for chopping up other food, though.
The handle of this knife is triple riveted and running through it is a full tang. It truly resembles the classic Wusthof knife design.
A big advantage that the Wusthof Classic Chinese Chef’s Knife has over the previous Yaxell cleaver is its affordability. Not only that, but many people like the plain look of the Wusthof knife more than the layered steel look of the Yaxell cleaver.
The last of the expensive cleavers is the 67-Layer ZHEN Japanese Damascus VG-10. This knife has an 8-inch blade and has a full tang, just like the Yaxell cleaver. The core of the ZHEN cleaver is made of VG-10 stainless-steel. The sides of the cleaver have a beautiful pattern to them made from 33 layers of pure Damascus steel. This has an HRC rating of between 60 and 62. The only bad thing is this cleaver is designed for chopping meats, fruits, and vegetables only. This means you cannot use the cleaver to chop bones or else you’ll damage the blade.
The ZHEN cleaver’s handle is comprised of Pakkawood material, giving users a secure grip that reduces the chances of slippage.
The ZHEN cleaver has Japanese steel in it, despite it not actually being manufactured in Japan. It was really made in Taiwan.
If this cleaver’s 8-inch blade is longer than what you need, there are smaller versions of the ZHEN model available.
The previous 3 cleavers mentioned were pretty expensive. If you want a good kitchen knife for occasional cooking that is more affordable, then take a look at the 3 Chinese cleavers listed below.
The knife wholesale manufacturer Master Cutlery has an affordable cleaver on the market called the Top Chef. This cleaver only costs around $30 and it does a pretty good job in the kitchen. It has a 7-inch blade which is comprised of x30cr13 stainless steel that is ice tempered. Food won’t even stick to this blade either because of its hollow ground. When you receive the cleaver in the mail, you won’t have to sharpen it because it already comes very sharp. Although it has stainless-steel material, the cleaver should not be put in the dishwasher. On the upside, you can use this cleaver to chop bones, unlike other cleavers.
The handle of the Top Chef is comfortable to hold in your hand. The finish makes it anti-slippery too, which most people like. Overall, the Top Chef is very popular on Amazon because of its durability, sharpness, and affordability.
If $30 for the Top Chef is too much money, then try spending $12 on the WINCO Chinese Cleaver instead. On Amazon, this knife has gotten more than 100 reviews from customers and they are mostly positive reviews.
The WINCO Chinese Cleaver has a large 8.3-inch blade, which is big for a Chinese cleaver. The whole knife and blade are completely stainless steel. There are notches in its handle to prevent slippage and to provide users with a tightly secure grip that is comfortable.
The cleaver has a thin blade so you shouldn’t chop bones with it. It is better to chop deboned meat and vegetables.
This cleaver is supposedly safe for dishwasher user, according to the manufacturer. But it may be a good idea to hand wash it anyway.
This Japanese-made knife has a 7-inch blade comprised of stainless-steel material. One common complaint that some people make is that food sticks to the blade after they chop it. But since the knife is super cheap, this should not be a big issue. Just remember that this knife is not meant for lots of heavy-duty cutting or chopping, such as bone chopping. You would need a much thicker and more durable cleaver for that kind of chopping. However, the Sekiryu Chinese Kitchen Chopping Knife is very sharp and suitable for chopping vegetables and slicing meat.
This knife has a Japanese oak handle which allows you to securely grip it in your hand. Along with the affordable price, it’s also gotten lots of positive reviews on Amazon.
There are some things you should take into consideration when purchasing this knife.
Construction – Full tang knives are always recommended by me. This Chinese cleaver is one of the best full tang cleavers around. You want them to be “full” because partial tang knives tend to break in the area where the handle and blade meet. This could result in a serious injury if it happened with a cleaver.
Material – You can choose between high carbon steel and stainless steel. There may even be a mix of both steels. The bad thing about carbon steel is that it is not resistant to corrosion and it leaves a strange taste on the food that you prepare with it. That is why stainless steel is preferred amongst most chefs.
Length of Blade – The best cleavers should have a blade that is a minimum of 7-inches in length.
Thickness – There are different variations to the thickness of blades on a lot of the Chinese cleavers on the market. A cleaver with a thin blade is great for cutting vegetables. But if you want to chop bones, you need a blade that is thicker than 2 millimeters or else you will damage the edge. You must have a thick blade to chop bone and meat, preferably around 8 millimeters. If you go for a thickness in between those amounts, the blade may be okay as long as the bones you chop are not too thick.
Handle – The handle is really something of a personal preference for people. You can choose between molded plastic, steel, and wood. If you care about looks, then wood will be the best choice for your handle. Just make sure the cleaver won’t slip out of your hand.
Price – There are some prices for Chinese cleavers that will shock people. A Shun Chinese cleaver, for example, could cost over $200. But you don’t necessarily have to spend this much money to find a good Chinese cleaver. Most chefs understand that you can get a high-quality cleaver for as little as $50 and it will work just the same.
You now have the knowledge of how to pick a Chinese cleaver that is the best. Now pick one that is the best for you. If you need to chop bones then choose a cleaver with a thick blade. If you just need to chop vegetables, choose a cleaver with a thin blade. Consider this information carefully and you will surely make the right choice for yourself.
Anyone familiar with kitchen knives have probably heard the brand name “Global” before. Global knives are known throughout the world for their high-quality performance in the kitchen. They have durable blades that are thin, which makes cutting food items extremely easy and requires very little effort on your end. Global designs knives that are elegant and come in one complete piece in order to stay durability and strong for whatever you have to cut. Best of all, they are easy to clean and store.
Global knives are used by both homeowners and chefs alike. Homeowners like them because they are affordable and chefs like them because of how well they cut food. You may just be someone who cooks occasionally or someone who is a chef in the kitchen. Regardless of which, the knives you use could determine whether the meal you prepare is good or not. A quality knife makes it easy and fast to prepare a meal because it means you spend less time in the kitchen.
Try out Global knives for the next meal you prepare in the kitchen. They will last you for an entire lifetime. There are three particular Global branded knife sets that you should lookout for. There is the Global Ikasu Set with 6 knives (bread, chef, prep, utility, nakiri, paring), the Global G-2338 with 3 knives (8-inch hollow ground chef knife, 5-inch chef’s knife, paring), and the Global G-835/WS Set with 5 knives (bread, carving, utility, paring, Asian).
One of Global Knives’ biggest competitors is Wusthof. Chefs and cooks from all around the world love using the knives manufactured by these companies to prepare meals with. But the knives of each of these companies has their own unique qualities and differences to them. That is why you need to consider your preferences when it comes to knives and then figure out which of these knives meets those preferences.
# 1 – The metals of these knives are quite similar and they have similar levels of hardness. The hardness level of Global knives is between 56 and 58, whereas the hardness of Wusthof knives is 56. This means the blades of each sets of knives have similar durability. The only thing is the Global knives are a little bit better in their hardness levels.
# 2 – There are convex edges on Global knives. Wusthof knives have straight edges and Global knives have a 15° angle on their edges.
# 3 – Anyone who likes heavier knives will choose the Wusthof instead of the Global.
# 4 – Global knives have a lighter design which means their nimbleness is better when used. These knives also have indents in their handles which makes it easier for users to grip them.
# 5 – The blade and handle of Global knives are welded together. This would technically make them two-piece blades. These knives are designed like this so that they can have the proper weight and balance necessary to handle them well. The balance these knives provide are better than what the majority of other knives can offer.
# 6 – When the handles of Wusthof knives get wet, they have a better grip than when the handles of Global knives get wet.
If you’re looking for the best Global knife set around, then try the 7-piece Ikasu knife set. The knives of this set have what every kitchen should have. You could purchase this knife set to spoil yourself or to surprise someone else who loves cooking in the kitchen. There are approximately 6 knives and a wooden block in this set, making it a 7-piece set. Here are the specifics of these pieces:
Paring Knife – Peeling will be simple with this 3-inch long paring knife. You can do everything with this knife from deveining shrimp to removing the seeds out of some hot peppers.
Medium Utility Knife – This utility knife has a 4.5-inch blade and it is suitable for cutting vegetables and sandwich meat. However, you probably couldn’t use this knife as a chef in a kitchen because it’s not large enough.
Prep Knife / Chef’s Utility – This is a chef’s preferred utility knife because of its 5-inch blade. It can handle cutting jobs that are a little bit larger than what the regular utility knife can handle.
Nakiri Knife – The Nakiri knife has a 5.5-inch blade and is best for cutting vegetables with.
Chef’s Knife – The Chef’s knife has an 8-inch blade and is great for cutting up all types of meats.
Bread Knife – The last knife in the set is the bread knife. It has an 8-inch long blade.
Knife Block – A knife block made of acrylic and bamboo. It allows you to store your knives safely.
All of these knives have dimples in their stainless-steel handles so you can grip them easier. This also provides a 50/50 bevel so you can get an edge that’s super fine.
Overall, this knife set is affordable and recommended by chefs from across the globe. It is also the best Global knife set you can own.
All Global knives are made of high-quality materials. This knife set has CROMOVA 18 stainless-steel in the blades just like the last set we talked about. This means it is resistant to stains, corrosion, and rust.
Paring Knife – This knife has a 3.5-inch blade, making it versatile and small enough to perform small cuts that larger blades cannot handle.
Cook’s Knife – This knife has a 5-inch blade, making it great for disjointing and slicing things.
Hollow Ground Cook’s Knife – This large knife has an 8-inch blade and can cut bigger items like bone and vegetables.
- Three common knives that every kitchen should have.
- The blades are razor sharp and have 50/50 bevels, allowing you to have precise cuts.
- Very affordable
- Knife block is not included.
If you are looking for a starter knife set that is affordable, then this is the set for you.
A very impressive knife set in the Global series. The G-835 has a stainless-steel blade and a quality knife block. Only problem is that it is not so cheap. Here are the knives included in this set:
Paring Knife – The knife has a 4-inch blade.
Utility Knife – Has a 5.25-inch blade which can cut most food items like vegetables and meats. It is also good for seed removal.
Asian Cook Knife – It has a 7-inch blade to give precision cuts to vegetables.
Carving Knife – It’s 8.25-inch blade can carve all kinds of meats very quickly.
Bread Knife – The blade is 8.75-inches and can perform all kinds of bread cutting.
The G-835 knife set tends to upset people with its name because it really has a block and 5 knifes, not 6 knives like you’re led to believe. Aside from that, the knives are still great at chopping, dicing, and slicing all kinds of foods. This makes it suitable for all types of kitchens, whether you’re a chef or just a casual cook who likes to have the right knives available to them. The blades are durable and sharp enough to make cooking in the kitchen a breeze.
Some people fail to use oil with their cutting boards while others don’t know the right oil to use. Whenever you’re planning to cut food on a wooden cutting board in the kitchen, it is important to prepare the cutting board first with an oil solution. The purpose of oil on a cutting board is to reduce the absorption of the flavors and water which drip out of the food when you cut them. Furthermore, it stops oils from building up on the cutting board and oxidizing, which would make the board smelly and sticky. Not only that, the wood of the cutting board would swell up and eventually fall apart too. So, if you were to choose the right oil for your cutting board, then you can prevent this all from happening and keep your board healthy for a very long time.
Mineral oil, which also goes by the name “liquid paraffin,” serves as a superb conditioner for most cutting boards. Mineral oil does not dry which means it will not create that plastic-like coating on your board like you see when a pan is seasoned. This oil is perfect for those who want a nice and clean cutting surface without having water beading from it. The board will be able to retain its natural look with no grime buildup whatsoever. However, just remember to get food grade mineral oil when cutting food on the board because this oil won’t pollute your food like other oils would.
Linseed oil is basically like flax oil or flax seed oil. People who do a lot of woodworking projects love to use linseed oil on their wood. They will often boil the linseed oil as a way to protect the large pieces of wood. The only thing is that boiled linseed oil does not go well with cutting boards. But if you use food grade linseed oil that is not boiled on a cutting board, it will protect the board beautifully. Linseed oil is a drying oil which ensures that your food will remain safe while it’s on the board because the oil acts like a plastic coating. This will make it easy to clean and maintain your board. This is probably one of the best oil for cutting boards because it is non toxic.
Coconut oil is used in so many different ways. It is added to everything from facial cleansers to hair conditioners. There is also food grade coconut oil which can keep up the health of a wooden cutting board. It can even be mixed with bee’s wax to create even better protection for your food and board.
Bee’s wax works great at ensuring that your cutting board stays in top notch condition. Bee’s wax is viewed as a dry oil because it can repel water from your cutting board and make it easier for you to clean it. Plus, the bee’s wax does not reduce the tastes and smells of your food either. Best of all, it mixes great with other common oils like coconut oil. This creates an even thicker layer on the cutting board that will be better at repelling water away.
When you go to the store you may find commercially branded oils or creams for cutting boards. These commercial products do not usually have just one kind of oil or wax in them. Instead, they have a mixture of the best waxes and oils for adding protection to a cutting board. These mixtures are formulated specifically for the purpose of preserving the life of your cutting board. The only problem some people may have with these mixtures is if it contains an oil that they don’t want to have in it. Either that or it may be missing an oil that they want to have in it. One of the most popular mixtures is Boos Block Mystery Oil. Most people don’t seem to have a problem adding this mixture to their cutting boards.
Sometimes it can become overwhelming to have to choose a particular oil for your cutting board, whether it’s a single oil or a commercial oil mixture. That is why more people are turning to internet discussion boards in order to figure out how to mix their own oil solutions for cutting boards. A custom oil mixture can sometimes be the best solution for making a great coating for your cutting board.
Just remember that not all oils are suitable for cutting boards. You have to make sure you don’t use an oil in your mixture which will oxidize on the board. Some examples of oils that oxidize include lard and vegetable oil. Not only that, they will create a nasty smell on your cutting board and leave some very sticky film residue behind on it. This would ultimately make it difficult to clean your board. And finally, any oils you use in your mixture have got to be 100% safe for foods. Otherwise, if you put oils on the surface of your cutting boards that are not food safe and then you put food on the boards, the people who end up eating these foods could possibly get sick. You most surely wouldn’t want this to happen.
At this point, you should have some good ideas about what are the best oil for cutting boards and which oils will go well with them. Now is the time to go researching these oils and purchasing the best ones for your cutting board needs.
The average serrated knife doesn't get much action in the kitchen. Mostly it is used for special cooking projects and is forgotten after that. The reason they stay sharp for so long is that they are barely used and because of its unique serrated design.
When people think of a serrated knife, ordinarily bread knives come to mind. The interesting fact you might not know is that there are others like the serrated utility knife that you might not know are available on the market.
Have you ever tried to sharpen your serrated knife? For most people, the answer is no which is why I think it was important to write this post about how to sharpen a serrated knife.
The typical serrated knife is capable of slicing through solid covers. The serrations on the cutting end tend to go right through the hard surface and clutches onto it.
Something most people don't know is that the serrated knife is the only knife in your kitchen that can perform when dull. The reason lies behind the arrangement of the blade. The drawback to this is that it is often ignored when knife sharpening time comes around.
The edge of the serrated knife gets its strength to slice from a few determinants. The long ends of the serrations touch the food initially, allowing those points to put more weight than if the same weight was placed using a knife with a regular blade. Piercing becomes much easier to do because of this feature.
On another note, the serrations are pounded in with a chisel which makes them much flatter. What most people don't know is that chisel-grounding occurs when one side of the blade gets sharpened at a different angle. It is usually around 25 degrees, and the other side is just flat.
For this reason, serrated knives can be used for other tasks other than slicing bread. Once you realize this, your life will change, and you will be able to do some amazing things in the kitchen. I like to use a serrated knife with hard-skinned fruit like melons. You can also try using it citrus fruits, soft cakes, and apples. The less you use the knives that require constant sharpening and use a serrated knife, the more time you save in the long run.
A good friend of mine prefers to slice his tomatoes with a serrated knife. I think it's a splendid idea because your typical chef knife has a smooth blade that smushes the soft skin of a tomato. A serrated knife, on the other hand, will slice right through it with very little effort.
If you want to sharpen your serrated knife, you will need a unique sharpener. It is meant for serrated knives and helps sharpen each serration individually.
The easiest way would be to buy an electric knife sharpener because you get the job done with little effort on your end. However, if you prefer to do it the old-fashioned way, the guide below will teach you how.
By now, you should have a sharp knife that is ready to slice and chop everything in its way. Always remember that this knife can do much more than slice bread. Experiment with it and you will see the wonder that lies ahead of you and you will never have to ask “how do you sharpen a serrated knife?” again.
When it comes to deciding what kind of pocket knife you want, learning about different brands is important. Most people tend to ask "What is the best pocket knife brand?' and it is a difficult question to answer. Mostly because the industry has many great brands that cater to different needs. At the end of the day, it will come down to what you prefer and a few other factors.
Searching for the best pocket knife brand requires you to answer five important questions:
1. What sort of tasks do you need the knife to accomplish?
2. Is the knife for you or someone else?
3. What kind of knife do you need?
4. Do you have any construction inclinations?
5. How much are you willing to spend?
Before we continue, one thing I want you to know is that each brand will have a pocket knife for all budgets. So, if you already have a brand favorite, there is a good chance they will have a knife that already fits your means.
Chefs are willing to pay as much as it takes to buy the best knives and don't like low priced knives. This does not ring true for all budget knives however because I have seen solid ones for under $100. When determining the worth of a knife, you have to take into consideration its materials and the processes that are accomplished to make them.
Benchmade and Spyderco are two great pocket knives that consumers love. Most of their models are affordable and earn notoriety in the knife lover community. The materials they use are top notch. For example, the steel in their blades is durable, and the parts of the knife that can accomplish tasks such as locking is hard to emulate.
When it comes to small budget pocket knives, brands like Buck, CRKT, and Kershaw take the cake. You will not believe how easy they make it to find a durable knife that performs well without breaking the bank.
The most expensive part of the pocket knife is the blade because of the steel that is needed to make it. Most brands tend to use 8Cr13MoV and AUS-8. It makes the knife affordable without sacrificing quality. S3OV and 154CM are more expensive types of steel, but you get a lot more durability.
There are tougher steels available if you can spend more but the above will do just fine. The only thing you need to know is that they do lose their edges faster. Other than that, they will complete whatever task you need to get done.
I have tried sharpening pocket knives in the past, and the task can be daunting. The problem is that they have a smaller blade than your average chefs knife. You have to be very careful because you have less blade surface to work with. The best type of knife sharpener to use is a commercial knife sharpener. Although, most Professionals tend to gravitate towards a whetstone.
If you decide to go the whetstone route, you can purchase one easily online. What I love about whetstones is that some of them are designed to both sharpen and hone. A proper whetstone will have a course grit on one side of stone and grit that is much finer on the other. Keep in mind that it should always be wet and you should never change the angle of the blade.
Benchmade is located in Oregon City, Oregon. It is my favorite brand because they are both respected and reliable in the community. Started in 1988, they originally focused on balisong knives before they developed further. All of their knives are made in house, and none of the work is outsourced to other parties. This guarantees that they can control quality standards and that customers are getting the best quality pocket knives possible.
A lot of knife makers make at least part of their knives in countries such as China. Benchmade is an outlier because they don't follow the crowd. Instead, their knives are American-made which means that they can create more jobs. They also only hire the best designers in the world such as Seiichi Nakamura, Greg Thompson, and Bob Lum. If you have ever wondered why their knives are so attractive, these guys are the reason why.
Benchmade has three different tiers when it comes to the knives they make in house. Depending on what you are looking for, knowing what each level offers will be important for you to know.
Gold class is for the individual with no budget who wants the best. This level offers knives that the best craftsman in the world work on. They use rare steels such as Damascus and M390 to titanium which is the steel that the best knives in the world are made from. Very few dealers sell these, and there is usually a waiting list that could have you waiting for six months to a year.
Blue class is for people who use their knives on occasion. It is more of a hobby to them but they still require a well-made knife. Usually, the steel used most often to make knives in this class are S30V, 154CM and D2. Prices range anywhere from $50 to $100
Black Class knives are not available for civilians to purchase. They are used by the military or law enforcement. If you don't have a permit allowing you to buy one, it will be almost impossible to get a hold of one. Don't hold your breath on getting one of these.
Tactical Folding Knife enthusiasts love the Emerson brand. The founder Ernest Emerson, worked with Benchmade to make the CQC 7. This project inspired him to start Emerson Knives with his wife which is the second best knife brand on our list.
All of their knives are also made in house in Los Angeles California. Each knife is made of 154CM stainless steel, and their handles are made of G10. If you are not familiar with G10, it is a fiberglass laminate used on many of their knives that provide a firm grip.
Since it was started, Emerson knives have gone on to collaborate with some of the best knife companies in the industry. Toegther they have made knives that are stunning and straightforward to use. Eventually, the Navy Seals went on to hire them to design a knife specifically designed for their soldiers. They can handle the most grueling of environments and are considered to be only for military use so are not sold to the public.
Emerson does offer to make custom knives for its customers, but it doesn't come cheap. I have heard of customers paying up to $10,000 for special knife orders which I think most people are unable to pay. Luckily for you, sites like Amazon sell their general knives which are almost just as good.
Golden Colorado has the honor of hosting the infamous Spyderco brand. Their knives are easily identified because they were the mavericks who introduced the one-handed opening and combo blades for their folding knife line. The trademark of the company is 'Spyderhole' close to the ridge of all of their folding knives. Outdoorsmen who like to wear gloves should buy these types of knives because they are easy to use even with thick gloves.
I think what makes Spyderco unique is its ability to sell all of their knives at the most affordable prices possible. They do this without having to sacrifice quality and some designs such as the Endura, have been on the market since the company's inception. I own one myself and have owned it for 4 years without any problems.
The kind of steel that Spyderco likes to use the most is the S35V. If they want to save on the price of construction, they use 8Cr13MoV. What I like about the is that they have their line of customizable knives that allow you to choose certain features such as scale and what is etched on your knives blade. You will not have to pay the premium prices that Emerson charges for them either.
Customers feel the same way about knife brands the way they do about the brands of food they eat. I believe it is important and should not be ignored when considering to invest in your pocket knife. Each knife brand has their band of loyal followers who only buy from them for various reasons. At the end of the day, it is more of an emotional decision because most of the knives are similar.
If you don't know much about knives, your best bet is to find which is the best pocket knife brand and look at some of our in-depth guides. That should help steer you in the right direction.
Are you planning to go diving without a knife? Perhaps you do have a knife but it is old and worn out, which doesn’t make it suitable for using underwater. Whatever your situation is, you need a knife that is suitable enough to last underwater without getting dull or rusty. That is why diving knives will be your best option. These are knives specifically made for going underwater with for long periods of time.
Below is a list of diving knives that are highly recommended for anyone who is planning to go on a diving trip. Remember that every diver needs a diver knife as well as a big old oxygen tank strapped to their back.
Before we get to the list of diving knives, let’s discuss the size of the diving knife that you’ll need. It won’t need to be a big knife because most of the cutting you’d have to do underwater wouldn’t require one. Actually, a big knife could make things worse for yourself because it will be easier for you to accidentally cut yourself with it.
Smaller knives are suitable for most divers, especially recreational divers. The only things you’ll likely be cutting are wires, ropes, or nets. If you get tangled up in one of them underwater, a smaller knife will be easier to maneuver around with and you’re less likely to cut yourself while you’re cutting yourself free. Make sure the knife also has a serrated blade because that makes cutting so much easier.
A knife that has about a 3 or 4-inch blade should do you just fine. At this size, it is not big and won’t be clunky. If you put the knife on your suit, then it won’t take up too much room there. Most of all, it is easy to maneuver the knife with very little chance of hurting yourself.
When shopping for a diving knife, you must figure out if you want a pointed or blunt knife. You should also ask yourself if you want a plain or serrated edge on the knife as well.
If you are a new diver or simply a recreational diver, then purchasing a blunt diving knife is your best option. The reason for this is because it is much harder to hurt yourself with the blade of a blunt knife. When you’re underwater, it is very easy to accidentally poke yourself so a blunt knife will help ensure that you don’t get hurt from it. Furthermore, it will prevent an accident where you accidentally put a hole in your oxygen tank, which is definitely something you won’t want to happen underwater. However, if you are an experienced diver that is skilled with using knives underwater, then a pointed knife should be okay for you to use. But you should only use them if you plan on poking something underwater or else it is too risky to use.
As far as the edge of the blade goes, serrated knives are far superior to plain edge knives. Serrated knives are very useful for cutting things like nets, lines, and ropes because it is much easier to do so with them. The reason they are easier is because serrated knives have individual grooves on them which allow it to tear through materials like a shark. However, the only downside to the serrated knife is that it’s very difficult to clean and sharpen the blade. With all those individual grooves in the blade, it takes more time to sharpen and clean each one of them. This is a skill that you actually have to learn as well. With a plain edge knife, you can just run it through an electric knife sharpener and you’re good to go. Just remember the plain edge knife will never cut as well as the serrated knife.
The material that the diving knife is made from is something you need to consider as well. You’ll usually find diving knives made of either titanium or stainless steel. The scuba knives made of stainless steel typically have alloys from the 400-series or 300-series. The higher the series, the better the retention will be in the edge. However, it will also be easier for the blade to rust and corrode. If you go with a lower series, the blade will be more resistant to rust but the edge retention will be weaker. The 300-series stainless steel scuba knives can still corrode, though. All stainless-steel knives contain elements of carbon in them, which means it is possible for them to rust. This carbon is necessary though because it’s what gives the blade its strength. Overall, just make sure you maintain whichever knife you purchase by regularly sharpening the blade and wiping off rust. If you do that, then it should last you a long time.
Titanium scuba knives are far superior to stainless steel scuba knives because you really don’t have to maintain them at all. Titanium knives will always be sharp without ever having to sharpen them yourself. That is okay because they are hard to sharpen anyway. But if you use the knife on a regular basis, you should attempt to sharpen it after every six diving trips. It really depends on how long you spend in the water as well. The only downside to titanium knives is that they cost more than stainless steel knives.
To sum everything up, you need to choose a diving knife that has titanium or stainless steel, plain edge or serrated edge, and has a tip that’s pointed or blunt. The most economical and safest choice while maintaining quality would be a stainless-steel knife that’s serrated and has a blunt tip. But you don’t have to necessarily make this choice for yourself. It all depends on your experience level and diving ability. If you’re not sure what to choose, then choose the safest option that was just mentioned.
The Promate Barracuda Dive Titanium Knife is the true definition of quality when it comes to good diving knives. For one thing, the design of this knife will allow you to pull it out quickly underwater. When you have to go cut something, the Barracuda’s blade comes already sharp. You can cut ropes, wires, cords, or any other material that you’ve attached yourself to underwater. Since it’s made of titanium, that means you won’t have to sharpen it and it won’t rust for a long time.
The last thing you would want is a diving knife that rusts easily, which makes this perfect to use underwater. It doesn’t matter if you’re an inexperienced diver or a professional diver either because the knife is suitable for divers of all experience levels.
The Atomic Aquatics Titanium Scuba Diving Knife is recommended by dozens of professional divers because the sharpness of its blade is superior to the sharpness of most other blades. That might be because the blade of this knife is made out of full-tang titanium. This means that not only is it sharp, but it can resist corrosion and rust as well. These are the qualities you want to have in a diving knife. But wait, that’s not all.
This scuba diving knife also features a serrated blade, which has individual grooves that make cutting things so much easier. The sturdiness of the knife will even ensure that you don’t lose your grip on it underwater. The only downside is that the knife is priced at around $130, which is kind of expensive for a diving knife. However, the more you spend, the better quality you’re getting with your knife. Isn’t it better to get a good cutting knife that lasts a long time instead of a cheap knife that will get damaged quickly?
The U.S. Divers Titanium 5-Inch Diving Knife is great for divers who want to be able to cut through virtually anything while they’re underwater. This knife was made for American divers who like to cut things without much hassle. This 5-inch blade contains a line cutter, a sharp tip, and a serrated edge. This combination of features is perfect for cutting when you’re underwater. Of course, you can expect a knife of this quality to be priced higher than most other knives. But again, if you want a high-quality knife then you need to spend the bucks to get one. It just depends on how much diving you plan to do.
This diving knife has a simple design, but it does its job properly. Don’t be fooled by other knives that are designed in a fancy way just to get your attention. The main purpose of a knife is cutting things with. If you can do that comfortably and with ease, then you have yourself a good knife. That’s what you’re getting with the U.S. Divers Titanium 5-Inch Diving Knife. And if that’s not enough, cleaning the knife will be a piece of cake because you can disassemble the entire thing and clean each part separately. This will ensure that no water is left in the handle like you might find with other knives that don’t disassemble.
You will get a 2-year warranty when you purchase this diving knife. That is awesome because most manufacturers will never offer such a deal with their knives.
Although the color and visual appeal of a diving knife should never be the most important thing about it, the Tusa FK-940ti X-Pert II Knife is something special. It comes with an attractive looking red color which is bright and noticeable. Some people may be turned off by this red color while others will love it. If you’re underwater, it may be easier to see this knife because of its bright redness.
As for the quality of the knife itself, you can expect the Tusa FK-940ti to deliver a good cut to almost any material. Its titanium drop point blade is resistant to corrosion and rust, making it more than suitable for using underwater. Other diving knives that aren’t made out of titanium will rust very easily, and it can become a pain to have to clean the rust all the time. That’s not to say that this titanium knife will never rust, but it will take a lot longer for it to rust than it would for a non-titanium knife.
If that’s not enough of a reason to purchase the Tusa FK-940ti, it even features a serrated edge and line cutter. These little individual grooves on the edge make it simple for cutting cords, ropes, wires and anything else that you can imagine. Don’t worry about the grip either because the grip is comfortable and sturdy while you’re underwater with it. You won’t have to stress over it slipping out of your hand or anything like that. So, if you’re looking for a high-quality knife that has the ability to cut through pretty much any material that your heart desires, then the Tusa FK-940ti is going to be perfect for you.
The Seavenger Titanium Knife Diver’s Knife has two special things about it. The first special thing is that it is more affordable than most other diving knives out there. However, this doesn’t mean the knife is made of low quality because it is not. That is why the second special thing about this knife is that it is durable and cuts very well. Since it has a titanium blade, it is able to cut through most materials and it is resistant to corrosion and rust.
The Seavenger diver knife is a tad smaller than some of the other titanium knives available, which can be good or bad depending on your preferences. You may prefer a longer knife because it gives you more range and motions. But if you like a shorter knife that is safe to use and easy to cut things with, the Seavenger diver knife is definitely going to make you happy. Just be aware that it may not last as long as other titanium diving knives because of how cheap it is priced.