Kitchen Knives. 3 Must Have Kitchen Knives

The Three Must-Have Knives
Skip the fancy knife sets -- with these three essentials, you're equipped for nearly every cutting task

One of my favorite games is Desert Island, where someone picks a category -- books, CDs, wines -- and you name the one you'd pack if you were banished to a desert island. I get to spend time in the kitchen with a lot of great cooks as part of my job, and at some point, I usually ask what their Desert Island kitchen tools are. You'd think the answer might vary depending on the cook, but the response is always the same: "My knives."



Unlike writers, musicians, or people in the wine trade, though, who gather collections equal in size to their passion, the chefs I know don't usually have a million knives. Instead, they use a few trusty tools for almost all of their cooking. In fact, most of the work you do in the kitchen is best performed by just three knives: a chef's knife, a paring knife, and a serrated bread knife. (Though there are some tasks that call for specialty knives, if you do them often enough.) Invest wisely in these three, and you're equipped like a pro.

Chef's knife
This is the true workhorse of the kitchen. With a 6- to 12-inch blade that's at least 1-1/2 inches deep at the widest point, the chef's knife can take on all kinds of slicing, dicing, chopping and mincing. Properly sharpened, it can also handle breaking downa and boning large cuts of meat (though if you do it a lot, you may prefer a cleaver and a boning knife for those tasks). And the side of the blade is great for crushing garlic cloves, ginger, and lemongrass.

A chef's knife can feel intimidating to novice cooks, especially if it has a long blade, but don't be afraid of it. Learn to use one, even if it's just a 6-incher, and you'll soon gain speed, control, and confidence. The longer blade may take a little getting used to, but it's worth it because a chef's knife is extremely efficient for slicing and chopping. Grabbing a small knife for every task limits you, and you'll get tired faster, especially when you're chopping large amounts.

Paring knife
The blade of a paring knife ranges from 3 to 4 inches long, and is usually about 3/4 inch deep at the widest point. Its small size makes it really feel like an extension of your hand, and it's perfect for peeling and paring fruit and vegetables, coring tomatoes and fruits, trimming chicken, scoring doughs, and any other exacting task where the heft and long blade of a chef's knife would get in the way.

Serrated bread knife
For bagels, baguettes, and any other crusty bread you've got to have a good, sharp serrated bread knife. Look for one 9 inches or longer--enough to span a big loaf. A serrated knife also comes in handy for cutting through tomatoes or other soft, fleshy produce, as well as slicing cake layers cleanly and evenly.
by Amy Albert From Fine Cooking #24, pp. 50

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Japanese Knife & Sword Care

Japanese Knife & Sword Care

You may have just purchased a very fine Japanese Knife or Sword. Now, how do you take care of it?

The Japanese sword is a product of 13th century technology. As such, its care presents special attention.

Blade:
The blade is hand ground, clay tempered and handle polished piece of high carbon steel. I clean the blade very well and heavily oil it before delivery. There is a lot of oil on the tang and under the habaki. You must keep oil on the blade (or tuff cloth), except when viewing or showing the blade. It was very wet in old Japan, and their swords have little rust. Do not use gun oils or vegetable oils. Clove oil is the best and lasts for a long time. Do not "scrub" with cleaning powder or abrasives... just lightly wipe. Re-oil before replacing the blade. If you need to sharpen the blade, I recommend sending it back to the maker. Because the steel in the middle of the blade is soft it will scratch. Try to form the habit of sliding the blade out on its spine with as little touching of the wood and steel as possible.

Handle (Tsuka):
Handles loosen over time and use. Drive the pen in a bit further or rotate the peg in its hole and reinsert with a hammer tap. Do not try to remove or play with the wrap - it is a done deal.

Blade collar (Habaki):
The habaki is made for each blade and is a perfect fit. Because of this fit, they scratch (and always will). It's is part of the 13th century thinking of Japanese sword and knife smiths. I lightly polish mine out at the shows with a jewelers rag. Do not buff them, the habaki slides into a buffalo horn/micarta collar and locks the blade. This piece can expand or contract according to the weather. You can fix this eaily but wait for a few months until this settles in. A very light filing with a jewelers file will relieve tightness or a slight wipe of crazy glue on the throat will tighten it.

Sheath (Saya):
Most of my saya are rare wood and coated with many layers of cyanoacrylate glue. I have used it for over 15 years with only a few failures. I can repair most chips and scratches. The material has a UV inhibitor that keeps the color of most woods. There are some woods that darken with age, other will not. You should only use furniture wax on the sheath. The sageo (cord mount) is for tying the sword to the belt, not for swinging the sheath.

Rapid quick draw is about the worst thing you could do besides polishing the blade on a buffer. The throat of the saya is delicate and not made for quick draw fantasies.

It is a please to see some of the old swords and knives that I have made. Frequently, they are in perfect condition. This helps me know my method of making and caring for Japanese knives and swords works. Source: Article by Scott Slobodian:http://www.knifeart.com/japaneseknife.html

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Good Knives VS. Bad Knives, How To Shop For Knives

Good Knives VS. Bad Knives, How To Shop For Knives




Click below for information on a variety of knives
Buck Knives
Case Knives
Kershaw Knives
Cold Steel Knives
Gerber Knives
Benchmade Knives
Schrade Knives
SOG Knives
Valiant Armoury Swords
Hunting Knives

Knife Review : Benchmade Pika II

Knife Review : Benchmade Pika II
A Knife You Can Depend On Benchmade Knives.




Law enforcement and military professionals consider a good knife an essential piece of their operating equipment. While many people look for knives that are attractive, or offer cool features, military knives are practical. These professionals are looking for a knife that could save their lives - they need something they can count on - like Benchmade knives or Smith & Wesson knives.

Benchmade Knives are a brand of innovative knives tactical and survival knives made for the military and law enforcement. Benchmade Knives are also known for making a unique type of knife referred to as the Balisong knife. This knife is also called a butterfly knife - it's a Philippine folding knife with two handles. This knife can be opened by flipping the knife open with one hand. Balisong is a registered product name of Benchmade Knives.

While many knife manufacturers emphasize their old world standards and knife building skills, Benchmade Knives are known for bringing knife making into the 21 century. Benchmade Knives use computer aided design (CAD) software and 3-D modeling techniques, along with years of experience making knives, to produce a line of knives of unsurpassed quality.

Benchmade knives are made of high carbon steel. This type of steel enables the blade to maintain its superior cutting edge. Typically, Benchmade products represent the higher-end knife manufacturing, with some of their knives being restricted to only military and law enforcement officials.

Another great brand of tactical knives is the Smith and Wesson knives. Of course, Smith and Wesson is known as the largest manufacturer of handguns and ammunition in the United States With a solid reputation in the law enforcement community, it's only natural that Smith and Wesson explored another area of equipment - tactical knives.

Smith and Wesson knives are affordable options for police professionals and SWAT team members. Smith and Wesson knives are designed to stand up to the rigors of everyday use. These knives offer rugged design and dependable performance. They maintain their edge and Smith and Wesson knives can be re-sharpened without damaging the quality of the blade.

Smith and Wesson knives are licensed by Taylor Cutlery of Tennessee. You can see the connection between Smith and Wesson knives and the law enforcement community by the name used for several of the line of knives, including the S.W.A.T, HRT, and 911 knife series.

When it comes to finding a knife that is dependable and good quality, law enforcement professionals turn to two well known names that they can count on - Benchmade knives and Smith and Wesson knives. It makes perfect sense that these knives will also appeal to a collector, or anyone that considers a knife an essential tool.

Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Knife Care. Knife Maintenance How To Video

Knife Care. Knife Maintenance How To Video

This is a good 10 minute video on how to clean and maintain your knives. Step by step instructions is presented




Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Case Knives. Pocket Knives. Finding Superior Quality Pocket Knives

Finding Superior Quality Pocket Knives

Case Knives. Pocket Knives

Pocket knives have become quite a collectible item, especially when the pocket knives are of unsurpassed quality. If you are looking for either an older knife, or a brand new knife, one of the best options is Case Knives.

W.R. Case and Sons Cutlery is one of the best known and widely respected makers of pocket knives in the United States. This well-respected manufacturer dates back to 1889 when the Case brothers began selling hand-knives from their wagon. Today, Case and Sons Cutlery is based in Pennsylvania, and enjoys a reputation for high-quality knives.

It's easy to tell if pocket knives are Case knives, or another manufacturer. Case knives usually contain a brand mark on their blade - an "XX". This mark was originally used to demonstrate that Case knives were forged twice - an X for each time. Although Case's manufacturing process has changed over the centuries, the unique identifier still shows a commitment to superior craftsmanship and quality.

There are a variety of models of Case pocket knives. They are a brand preferred by outdoorsman, hunters and collectors. Today, you'll find that there are more than seventy models of Case knives available for purchase.

Case knives come in three different types of domestic steel: a chrome vanadium blade is a steel alloy made for ease in re-sharpening; Tru-sharp surgical stainless steel blades feature high-carbon steel that prevents corrosion and offer a blade with an ability to retain a sharp edge; and the last blade is the ATS-34, which is one of the premium blades used in Case knives. These blades are known for retaining a sharp edge and hardness - although they require specialized skill when it comes to re-sharpening.

Case knives handles are made from a variety of natural materials and metals, including animal bone, mother-of-pearl, hardwoods, and ivory. Case knives have become very popular collectible pocket knives, perhaps because some Case Knives are numbered and dated. In fact, you can find a variety of older Case knives for sale at collectible shops, but new case knives are highly prized pocket knives that will almost certainly increase in value.

W. R. Case and Sons Cutlery have a remarkable history for making innovative knives, and for making pocket knives that withstand the sometimes harsh conditions of use. These knives will maintain their edge for years, and the rivets and other knife components are of high quality metal, such as nickel, silver and steel.

If you are looking for pocket knives for a gift or for yourself, you can't go wrong with Case knives.

Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Buck Knives. Hunting Knives. Selecting The Best Buck Knife

Buck Knives. Hunting Knives. Selecting The Best Buck Knife

Buck Knives Make the Ultimate Hunting Knives
Buck Knives. Hunting Knives

Looking for hunting knives of exceptional quality? Take a look at some of the best knives available - Buck knives. Buck knives are one of the best hunting knives- they have a solid reputation for quality knives, with a blade that holds its edge, and a lifetime guarantee.

Buck Knives is an American company, began by Hoyt Buck in 1902. Hoyt Buck founded the company after developing a method for using tempered steel so the knife blades hold their edge for a longer period of time. He began by using old file blades as the blade of the knife. Buck Knives were used extensively during World War II as part of the war effort. Following the war, Hoyt founded H.H. Buck & Son knives in San Diego.

Today, H.H. Buck & Son Knives are made in Post Falls, Idaho, by third and fourth generations of the Buck family. There are a large variety of Buck knives, including extensive lines used for hunting knives, as well as lines for fishing, camping, and knives used for protection and law enforcement.

In 1963, Al Buck created the Model 110 folding Hunter knife. This knife has a locking blade that quickly became the industry standard, and further established Buck Knives as the top manufacturer of hunting knives.

Buck knives no longer use file blades as their knife blade. Instead, they use a steel blade that is hardened through a process of heating and cooling the steel with extreme temperatures. Buck knives are extremely sharp. The manufacturer uses lasers and the latest technologies to change the angle of sharpening. Buck hunting knives come out of the box with one of the sharpest edges, hold their edge long, and are easy to sharpen.

Buck knives come with a variety of handles. These hunting knives come with handles made of composites, horn, antler, wood and plastics. The horn is made from naturally shed antlers, and the wood comes from all over the world.

Buck hunting knives are superior quality. Because they carry a lifetime warranty, you can take the knife to a Buck knife dealer for repair or replacement. In fact, your Buck knife will last for years, problem free. With routine care to sharpen, you can keep your Buck hunting knives for years. These high quality knives also make great gifts and collectible items. Because of their superior quality, Buck knives will be a great tool for an avid hunter, something that will provide them with pleasure for years to come.

Click below for information on a variety of knives
Buck Knives
Case Knives
Kershaw Knives
Cold Steel Knives
Gerber Knives
Benchmade Knives
Schrade Knives
SOG Knives
Valiant Armoury Swords
Hunting Knives

Knife Collecting. How To Start A Knife Collection

Knife collecting
Knife collecting is hot! Is it for you, and what do you look for to build a valuable collection.

Are you the type of person that remembers that special pocket knife your Dad gave you? You were 12 and had just completed the hunter safety course at the fire hall. Life was good! Do you still have the knife in your dresser drawer? Do you take it out to just feel the feel of it from time to time? If you do, you are not alone. That’s how many knife collectors got their start, collecting something they love and respect.

But how do you know what kind of knives to collect? Approaches you could take with knives could be: factory knives, handmade knives, pocket knives(folders), fixed-blade knives, old knives, art knives, swords from certain historical periods, knives by only one maker and ad infinitum.

If you choose to collect custom knives made by one particular maker, it is a good idea to develop a working relationship with him (or her)! You can have custom knives made for you, personally. You will appreciate the attention to detail that a good knifemaker will give your knives, and he will appreciate your return business.

There are a few things that remain constant in collecting knives though.

1. Buy what YOU like. Don’t worry about resale. Knives can rise and fall in value just like any other item and you may have it around a long time.

2. Look for quality. How will you know a quality knife? Check out these things on the knife in question:

Folding Knives:

Check out the knife. Is it finished inside and out?(called “fit and finish”)

Wobble - Is it sturdy? In some knives you can expect a small amount of play, but you need to learn what kinds of mechanisms it might have.

Does it open and close smoothly?

Does the blade stay shut under normal usage?

Check the blade grinds.

Check for sharp edges and the finish of the screw slots.

Is the blade clean. Is it oil free?

Fixed Blade Knife

Does the guard fit to the handle?

Is the knife balanced?

Inspect the steel for flaws. A hand rubbed finish should be a continuous set of lines, not fuzzy brush marks.

Materials - Do they go together well?

Blade to Handle Ratio - Is the blade proportional to the handle?

Blade heat-treat: This is an area that a maker’s reputation comes into play. You will learn more about this as you learn more about the various makers. Heat treatment is what gives the blade its strength.

Where Does A Person Find Knives To Collect?

Check out your local flea markets and yard sales. Often people have old knives stuck in a box full of, well, more old knives. Most of them are the kitchen variety, but many people aren’t aware of the value of knives.

Estate sales and auctions are a good source - just get there early so you can root through things. The greatest place to buy knives is at a knife show, or a gun show. Buy a copy of Blade Magazine and check out the section titled “Show Calendar.” They have a good listing of knife shows listed by date, with the location and contact information listed also.

At these shows you meet the makers, collectors, purveyors, factory reps, book vendors and anyone else you can imagine that is connected to the knife world. Your local gun shows often have “knife tables” set up. If you go to an out of state knife show, be sure to check the laws of the states you may be passing through. You could inadvertently break the law by transporting the “collectibles.”

Beware, like any other hobby, knife collecting can become addictive! Check out a few of the knife-collector’s mailing lists and Web sites on the Internet if you don’t believe me!
Source: Knife Web Source

Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Knife Care and Maintenance

Knife Care and Maintenance

1. To keep your knife in the best possible working condition, follow the points outlined below.

2. To take excellent care of your knife collection, follow the points outlined below.

3. To clean or not to clean your vintage knives, read and then decide by the item below.

4. To take excellent care of your kitchen knives, follow the points outlined below.

Knife Care and Maintenance: Keep the blades dry and wipe fingerprints and moisture off, after use, with a soft all cotton cloth or chamois. This is particularly important with blades of high carbon steel. Tarnishing or oxidation is a normal property of carbon steel and cannot be avoided. This normal oxidation or tarnish actually helps protect the knife from rust and will have blue gray tones, rather than rust red tones. Applying a couple drops of any quality oil or silicon treatment to the blade with a soft all cotton cloth will provide excellent protection. A good wax is also excellent protection.

Check your knives often for possible trouble spots. If you see tarnish or oxidation develop with reddish tones, this is the start of rust and should be cleaned as quickly as possible. If any stains appear, try removing the stain or tarnish with a standard metal cleaner or polish. Blades of most stainless steels used in knives are not rustproof but are rust or stain resistance. So therefore stainless steel blades should still be kept clean and wiped dry after use, especially many of the new high carbon stainless steels like ATS-34, and CMP-T440V.

Folding knives require special care.

When not in use, store knives and leather sheaths separately because leather does absorb moisture and can rust your blade. Tanning salts and acids present in the leather can rust or tarnish steel. Keep leather sheaths limber with leather preservative or mink oil. What is green verdigris?

Folding knives require special care. Keep the locking device on folding models clean and free from debris. An occasional drop of light oil at each joint will assure smooth blade action in opening and closing. Each blade should click open smoothly and snap shut. This opening and closing is what the old timers called "Walks and Talks" well.

Keep knives sharp. A sharp knife is safer to use. A sharp knife requires minimal effort to cut and therefore has less a chance of slipping. The secret of proper sharpening is to do it regularly. Use a sharpening steel, or other mechanism frequently. If you have difficulty maintaining an edge on knives, have them professionally sharpened.

Never sharpen blades on a power-driven grinding wheel, which can burn the temper from the blade. This is the type of high-speed grinder found in many home shops.
Moisture and fingerprints are the
prime villains to avoid.

Remember that knives are cutting tools and blades are very sharp. Therefore, please exercise caution when handling your knife. And, never use your knife as chisel, pry bar, screwdriver or hammer. If your knife is a good one then a chisel, pry bar, screwdriver or hammer will cost less than a knife replacement anyway. Do not pound on the back (spine) of the blade. Keep sharp knives well away from the reach of young children.

Always cut with the edge moving away from you. Knives can have sharp razor edges so handle all knives with care and respect. Do not use for throwing unless specifically produced for that purpose.

If you carry a pocket knife in your pocket with coins or keys you will scratch the handle and bolsters. The same is true if you put all your knives in a cardboard box stacked one atop the other, they will all get scratched, which reduces their value.
The storage room for your knife collection
should be low in humidity and cool.

Knife Collection Care: Remember to take excellent care of your collection, as you are the curator during your lifetime for future generations to enjoy. Moisture and fingerprints are the prime villains to avoid. Check your collection periodically and keep your knives in a dry location. A good rule to follow is to make sure the room that you store your knives in is comfortable for you to stay in, then it is more likely to be a good storage place for your knives. The storage room for your knife collection should be low in humidity and cool. Avoid areas with a high relative humidity or a great shift in temperatures. (Relative humidity can be high in attics and basements, especially if they are unheated or uninsinuated. Moisture from condensation can come into contact with your knives if they are stored in such areas.) If you live where it is humid use silica gel or other desiccants (a drying agent) to help keep your knives dry by placing them in a strong plastic bag that has no holes and can be closed tight. Use desiccants for short-term storage only. Make an asserted effort to wipe your knives at least once a month. Your collection can lose value very quickly if you allow your knives to deteriorate from lack of care and maintenance.

To clean or not to clean your vintage knives:
First, a word of caution: If you think your knife has significant value, consult a professional. Many valuable objects (knives included) are damaged each year by people using the wrong preservation or cleaning techniques. If you are going to clean your own knives, practice on common knives until you get the hang of things.

Kitchen Knife Upkeep: Good kitchen knives can be a major investment, but if properly cared for they can last a lifetime. Cleaning knives after each use will keep them in the best condition and promote food safety. Mild soapy water cleans without damaging and washing by hand only takes a minute and really takes care of your knives. Never use a dishwasher for cleaning your good knives (kitchen or other wise). Doing so could possibly remove the temper from the edge and render the blade soft so it will not hold an edge. When cleaning your knives make sure that the blades don’t touch or bump other objects. The water jets in the dishwasher can knock your knives into other hard objects. Remember that the precision ground cutting edge may be damaged if it strikes other cutlery, pots or pans.

Always use an appropriate cutting board

Always use an appropriate cutting board in the kitchen to get the most out of the sharpness of your knives. Use an cutting board material easy to clean and that is soft. We recommend natural wood or synthetic chopping boards like soft polyethylene. Never use glass, ceramic, metal, marble or any other hard surface as a cutting board as this can have an damaging effect on your knives. When chopping foods that have a tough or waxy exterior (such as bell peppers), chop with the waxy side down, as the more tender inside flesh is easier on knife blades.

Knives require a safe dry storage place, and a knife block is perfect for storing knives. Knife blocks will prevent injury and protect the blade from being damaged.

Cross-contamination is a major food-safety concern. Bacteria transferred from knives and work surfaces, such as cutting boards, to other foods can lead to food poisoning. Mild soapy water cleans and sanitizes if you wash your hands, the cutting board and the knife. We advocate thorough and consistent cleaning for knife upkeep and food-safety!

Keep your wood cutting board clean and oil as needed. Do not use vegetable oil as it will go rancid. Use mineral oil or oil sold to be safe to protect and seal your wood cutting board.
Knife Care and Maintenance article above contributed by Copyright ©Byron Rogers All rights reserved.
Article by Copyright ©Byron Rogers, visit http://KnifeWebGuide.com

Best Knife Online Store offers all types of knives including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.