A Good Knife
How to recognize a good knife
Before you choose a new knife, it is important to understand the hallmarks of quality. High-quality, forged knives display typical features which distinguish them at first glance from lesser-quality knives.
Material
Stainless chromium molybdenum-vanadium steel has been the hallmark of good European knives for over 50 years. This special knife steel guarantees absolute sharpness and satisfies the highest hygienic requirements. Other blade materials are less recommendable for daily domestic purposes: Ceramic blades are easily broken and can only be sharpened by professionals. Damast steel is of high quality, but it is also extremely prone to rust and may only be resharpened on a whetstone.
Manufacturing
A forged knife always consists of a single piece of steel. This can be recognized from the angle, the thicker part between the blade and the handle. Only this type of production promises maximum stability and perfect balance. An end-to-end jointless connection between the handle and the tang prevents bacteria from accumulating more easily. Before you choose a new knife, it is important to understand the hallmarks of quality. High-quality, forged knives display typical features which distinguish them at first glance from lesser-quality knives.
Sharpness
Every knife is expected to be sharp right from the start. But only a good knife remains sharp. Prerequisites for a high edge retention capability are high-quality steel, consistently implemented heat treatment, and naturally precise workmanship to create the edge.
Handle
Cutting is easier when the knife lies firmly in the hand. An ergonomically shaped handle made of high-quality plastic prevents dangerous slipping and hand fatigue. With riveted handles you should ensure that the rivets are part of the forged knife. Applied rivets rust quicker. Wood handles requires a great deal of care because its joints are not totally impermeable and it tends to swell.