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Most knife experts will tell you to never buy a knife set. I'm here to say that a proper knife set is a cook's best friend and kitchen's best asset. Here's how to decide if a knife block is right for you, find the perfect knife set, and maintain it for a lifetime.

Who is a knife set really for?

The sort of person who really gets the best out of a knife set is someone who loves to prepare nice meals from fresh ingredients, who has a kitchen that they adore and who really basks in how homey and comfortable or sleek and stylish it is. A knife block works great for someone who is very busy, and who doesn't mind making dinner, but knows that in order to make it more enjoyable, they need to make the prep work run smoother. If they had more time, or if it were easier to prepare it, they would use fresh produce in every meal. A knife set is best for someone who doesn't have very much time to do research and wants to find a their new tools efficiently.

Why are so many people against knife blocks then?

If you've asked around about buying a knife set, you probably were told - don't do it! Why is that? Well, most knife experts are severe knife enthusiasts. In most cases they are knife collectors. They know all about steel types and edge geometry and patinas and forging techniques and, well, everything you could possibly know about a knife. While this is all very useful information, it is much more than even the greatest chef bothers to know.

These knife experts have sampled hundreds of knives, and they all have very set opinions on what the best knife in each category of knives is. Someone with the time to read hundreds of reviews of each type of knife that they'll need will have a non-matching set of the best knives in the world. If you don't have much time though, and if you want your knives to match, it's really in your best interest to purchase a set.

The other argument that most knife experts make is that sets are loaded with "filler knives that you'll never use," or that "all you ever need is a chef knife." I'm going to say it once and for all. Yes, you can eek by with just a chef knife, and yes, you will use your chef knife more than any other knife that you have. But try to use your chef knife to carve a pumpkin, remove the scales from a fish, or slice a loaf of freshly baked Italian bread and you will see that while you don't do those jobs very often, when you do them you want the proper knife for the job. It's like your stand mixer. While the paddle attachment gets 95% of the action, you still need the whisk attachment for whipped cream and the dough hook for dough.

How to choose your knife set?

The chef knife will be getting the most usage, so you will want to select your set predominantly on it. You can find streams and streams of information on choosing a chef knife, but here's what's most important - the handle must fit comfortably in your hands, and the blade should be made of decent steel. How can you tell about the steel? The simplest answer is that if it is a well-known company than they probably use decent steel. If you really want a valuable opinion, call the professional who you will have sharpen your knives and ask for a recommendation. If you plan to purchase online and won't be able to go in store and hold the knives in your hand, look for a handle that seems ergonomic and has no hard corners, which may cause calluses.

Second in line is the appearance of the set. Now I'm not being vain, but really, being able to display your knives in a beautiful block right out on the counter top adds a real touch of prowess to any kitchen. So chose a set that you'll be proud to have out on display. You'll most likely see it everyday, so be sure that it goes well with the appearance of the kitchen and that you feel glad to see it in your home.

Finally, you will also want to consider the other knives that are in the set. Why isn't this first on the list? There are no "useless" knives. What's most important when it comes to the knives in your block is knowing what tasks to use them for. Chances are if it's in your block it has a special purpose and it is worth if for you to take some time and find out how to use it. Ask a salesperson, a chef friend, or do a quick search online for each knife in your set and how it should be used. This will save you hours of frustration in kitchen, trying to use a santoku to debone a fish. If you knife set does not include a honing/sharpening steel you will need to purchase one and learn how to use it in order to maintain your knives. Your steel will not need to be stored in any special way, but if it is not included in your set you must consider this as an added expense.

How to maintain your set?

A knife set should be cared for specially in only two ways. Always insert completely dry, clean knives into the block to prevent bacteria from going inside, and whenever you are vacuuming, carefully remove the knives from your block and suck out any debris that may have fallen into the slots to prevent your knives from getting scratched or dented. Otherwise, maintain each knife as it normally should be. Hand wash your knives, only use them on wooden or rubber cutting boards, and use each knife for it's proper job. Your chef knife should be honed after each half-hour of use and should be sharpened professionally at least once or twice per year.

Any extra bonuses?

This is actually why I love knife sets so much. A properly chosen and well maintained set will last a lifetime, becoming your best friend in the kitchen and perhaps someday, a family heirloom.

While the execution of the Knife Hand and Ridge Hand Strikes is not terribly common outside of the realm of traditional martial arts, the conditioning for those strikes to a breaking-caliber level is what's important for all fighters, as the collateral parts of the hand will often find themselves engaged, in both offensive and defensive postures, during the heat of battle.

The Knife Hand Strike is most easily recognized by martial artist and layperson alike as the "karate chop," but is known as well by its name in Japanese, the Shuto. The part of the outer ridge of the hand that extends from the base of the little finger down to the wrist is the primary striking area for the chop, and particularly the area that begins about halfway between the base of the little finger and wrist, on down to the wrist. Many view this area of the hand as the best strike point because it is so fleshy, and therefore both pain and the opportunity for bone damage are minimized. The only exception to the latter concerns the pisiform bone, which is located on the outside of the undersurface of the wrist, and is in the vicinity of the ulnar artery and nerve. Because of its sensitive location, it is important that this bone remains intact, which means that this area must be developed to a level so that protective calluses are formed between the contact point and the pisiform bone.

The best way to train this area is with a disciplined regimen of repeatedly striking the makiwara. As with fist conditioning, there is nothing slick about how this is done. Once you have properly identified the correct striking area for the chop, the key from that point forward is simply engaging in a disciplined regimen of makiwara training. A good rule of thumb is to try to get to a point where you are striking the makiwara with this area for about 1,000 repetitions. As mentioned previously, if you do not have easy access to a makiwara, a canvas heavy bag will serve as a suitable substitute; just remember that in order for this to be a satisfactory alternative surface, you must seek out the hardest part of the bag against which to place your strikes. Without the proper surface hardness, your hand conditioning will progress between "little" and "not at all."

As with the Knife Hand Strike, the specific point of contact of the Ridge Hand Strike is more precise and limited than it appears to be at first glance. The strike point of the ridge hand is not the entire inside ridge of the hand, from the top of the forefinger down past the tucked thumb and ending at the point where the heel of the palm meets the wrist; rather, it is the area of the "ridge" that begins between the knuckles of the index finger and extends back to the fleshy bulge that is formed when you tuck the thumb under the hand to form the strike position. As with the training required for the Knife Hand Strike, the training for the Ridge Hand Strike is simple in its mechanics, but rigorous in its effection: Constant striking of the makiwara. As with all makiwara training, you should set a goal of completing 1,000 strikes each daily session with the ridge hand. Once again, if you do not have regular accessibility to a makiwara, you would do well to invest in a canvas heavy-bag, ensuring to place your strikes at the hardest point you can locate on the bag.

Are you ready to upgrade your mismatched kitchen knives, bought haphazardly, for a new set of kitchen knives? If so, then you may be wondering what to look for in a kitchen knife set. There are many different kinds of kitchen knives, and the distinctions can be confusing to anyone who isn't a chef.

The first thing to learn when looking at kitchen knives is the differences in the knife shape. The most common knife is a chef knife or French knife. This knife has a long, wide blade, and it can be used for most kitchen tasks. A paring knife is a smaller version of a chef's knife; it is most often used for slicing vegetables and other precision tasks. In a full set of kitchen knives, you should also find a serrated bread knife, a small paring knife, and perhaps a few other styles, depending on how much you use the knives in your kitchen.

Another common kitchen blade is the drop point blade. The tip of the blade is very narrow for fine slicing or other work requiring precision. A clip point or bowie-style blade has a fine tip that penetrates well. It can be used for poking holes in tough material. Unlike the drop point blade, it is less ideal for precision cutting or chopping. The tanto is another popular kitchen blade, identifiable by the geometric slope of the tip. The tanto blade, due to the thickness at the tip, can sustain prying, stabbing, and other heavy use.

There are many other blade shapes, too, including meat cleavers, tomato knives, and utility knives. When determining which knives you need to purchase for your kitchen, identify which activities you do most, and then choose a knife that will be best suited to these actions.

Not only the shape, but also the composition of the knife can affect its use in your kitchen. Today, knife blades are made from a wide variety of materials; it is important to learn the differences to choose the right set of knives for your kitchen.

As with any tool, the brand name will probably have some influence over the knife set you purchase. There are many excellent well-known brand names, like Wusthof, Henckels, Sabatier, and Victorinox, as well as many other lesser-known names offering high quality knives. You can buy your knives one by one, or select a set that includes a knife block. These sets can often save you money versus buying the knives individually. On the other hand, if you do not have a lot to spend, focus on purchasing a few high-quality knives over an entire block of lesser-quality blades.

The benefit of purchasing a full set of kitchen knives in a block is that they will be stored correctly. Storing knives loose in a drawer can be dangerous, and will also damage the blades as they bang against each other. If the set does not come in a block, it should at least come with sheaths over the blade of each knife, which can be kept on the blade while the knife is not in use.

A good knife set can make preparing your food easier, more enjoyable, and safer. Quality knives will last a lifetime with adequate sharpening as they become dull.

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If you have a blunt knife in your kitchen, it is as good as not having one. Having a sharp knife will make your life much easier and you will be able to get through the chopping and cutting process easily. This way you will be able to prepare scrumptious food for your family.

There are different ways to sharpen your kitchen knives and you can use any one method. Here are some ways how to sharpen a kitchen knife:

You can use sharpening steel in order to make the edges of your knife straight. In the process, you will also end up having a sharp knife. Use one hand for holding the knife and the other for holding the sharpening steel. Now keep the knife at an angle of about 22.5 degrees and move it towards your body. This needs to be done around ten to fifteen times. Then turn the knife over and start the entire process with the other side of the knife, but this time moving the knife away from your body.

However, the best method for sharpening a kitchen knife is to make use of a whetstone. Make sure that the whetstone is placed on a flat surface. Here too the angle that you hold the knife should be maintained at 22.5 degrees. The movement of the knife should be back and forth, so that you get a nicely sharpened knife. Do remember to sharpen both sides of the knife.

Some people prefer to make use of a leather strop to sharpen their kitchen knives. This process too is good, provided you first use a whetstone or sharpening steel. Here the knife should be placed parallel to the leather strop rather than keeping it an angle. And, the knife should be moved away from your body. This should be done for around ten to fifteen times, and then turn the knife over and repeat the process. However, this time, move the knife towards your body.

I wrote this article after I went through the unpleasant process of choosing a new kitchen knife set to purchase. There are so many brands of kitchen knives to choose from, in a myriad of styles and prices, all with different features. The biggest decision I had to make was in choosing between stamped kitchen knives and forged kitchen knives.

Many people believe that forged knives are much better than stamped knives. While this was true years ago, it is no longer true today. The manufacturing process of stamped knives has improved so much that they are now considered to be equal to forged knives by most experts.

There are differences between the two styles and each has their own separate benefits. A stamped knife is much lighter and many professional chefs agree is more flexible because it contains a thinner blade. A forged knife is considered to be a little more durable because of a thicker steel blade. Without getting too much into the manufacturing process, the major difference between the two is the stamping process involves using a cookie cutter method where the blade is actually punched out of a larger piece of steel while forging involves heating and flattening the blade repeatedly. Temperatures as high as 1900 degrees Fahrenheit are used.

Both methods can contain very sharp blades that hold their edge well. The higher the grade of stainless steel is what determines sharpness here and that can basically be determined by price. The more expensive the knife the better the steel is that's used. In the end, your decision should be made based on how you are going to be using the knives most. If you plan on cutting a lot of heavy meats and large vegetables, forged is the way to go. If you do more stir frys or Asian type cooking, stamped is better.