Choosing the Right Knife & Keeping it Sharp

Sherry Lucas , reporter for the Clarion Ledger, created a very interesting read in her latest piece, Get an edge in the kitchen- Choosing right knife makes job easier.

Sherry interviews several experts at Mississippi’s Everyday Gourmet kitchen store and provides a great overview and description of the different kinds of knives, from your everyday Chefs knife to the Asian-inspired Santoku. Sherry and the owners of the store outline important considerations when choosing the right knife for you… What are you using the knife for? What is your budget? and overall quality and ease of use of the different variations…

What we really liked about the article was a few key paragraphs the owner pointed out…

Your inexpensive knives are just mainly to use and throw away, but your better knives are the ones that you’ll have sharpened and care for over time,” Melton says.
One thing many people often leave off in a knife purchase is the sharpening steel, which is necessary to keep the edge sharp on the solid steel (not serrated) blades……

But with knives, the key is to stay sharp - with its edge and your attention.

“People are afraid of sharp knives, and it’s the dull knives that they should be afraid of,” Lassiter says. “If they get cut with a dull knife, it will hurt a whole lot more and it will take a lot longer to heal. You’re putting so much pressure on it, you can do a lot of damage.

Very well said! Read the full article at the Clarion Ledger.com

knife sharpening steel

9″ or 12″ Knife Sharpening Steel
With regular use, any knife will lose its “bite” or sharp edge. A conventional sharpening steel can be used to realign the blade’s edge and keep it sharp; thus, extending the life of your blade.

Available online at SmithsEdge.com.

$9.98 - $12.99