The world of knives is big, but this article is to help you navigate through it. So here, look at four critical features for any knife you plan to use regularly.
Edge geometry
Edge geometry is the shape of the knife. The angles and curves of the blade affect how it cuts, so you want a knife with a good edge geometry. A good edge will be sharp, durable and easy to maintain. Gyuto knife is best for cutting chicken, fish or vegetables.
A well-designed knife will have an angle near 20 degrees (20°) on each side of its cutting edge, which means that when you look at it from above or below – it’ll have a symmetrical appearance with equal amounts of metal on each side of its centerline (the line that goes through its centre).
Steel
Stainless steel knives are less reactive than carbon steel and, therefore, safer to use with acidic foods. They also have better edge retention, allowing you to keep your knife sharper for longer. If you’re looking for the best of both worlds, look for high-carbon stainless steel knives.
Some people prefer carbon steel because it can be sharpened easily in the field or at home with a whetstone or diamond plate.
Handle
The handle of a knife should be comfortable. This means it fits well in your hand. If the handle is slippery or too big for your hand, then you’ll find it difficult to hold on to the knife properly. You also want the material used for the handle to be durable and easy to clean if you’ve got bloodied hands or have been cutting up foods that would leave residue on your blade (such as chicken).
A good knife will have a full tang—what this means is that there’s metal running all the way through both sides of its handle so when pressure is applied at any point along its length (i.e., while chopping), it doesn’t bend or break off at that spot where there are no more pieces of metal connecting them together as seen below:
Ergonomics/weight distribution
When you hold a knife in your hand, it should feel comfortable and natural. However, you should not have to work hard to grasp the handle. If it’s too heavy for you, or if the weight distribution is off-balance, it will be difficult and awkward to use. Gyuto knives are perfectly shaped and balanced for a better grip.
The most important aspect of ergonomics is that it helps prevent injuries while using the knife. It reduces fatigue when cutting food by allowing you to hold a knife more efficiently and safely.
If you’re having trouble holding onto a knife properly, try placing both hands on either side of the blade before striking downward with force through whatever material you’re cutting into. This can help stabilize yourself and your instrument while working at speed so that neither gets injured!
A good knife has a sharp blade that stays sharp for a long time. It has an ergonomic handle that feels great in your hand, and it’s balanced so that you can use it comfortably with one or both hands. The best knives are made from high-quality steel and are designed to last generations. In short: if you want a great knife, focus on these four features!
