Knife quality

But what about quality? How is quality defined in a knife? Years ago, all you needed to know about a knife was that it was German. This assured you that it was a quality knife that would stay sharp and last for years. But the rules have changed. Today, German knives and other European knives, as well as American knives, have good, as well as less-than-good, products. And Japanese knives are as good as everyone else’s. Reputable Japanese knife manufacturers include Global, Shun, and Kyocera. The biggest difference is that traditional Westernstyle knives have thicker blades than the Japanese ones. This is most noticeable when you’re slicing, whether it’s an onion, carrot, or chicken breast. With a thicker blade, you can get a thin slice. But with the thinner blade, you can get a much thinner slice.

Another old rule was that a forged knife was much better than a stamped one. A forged knife is made from a single piece of metal and is created, with great care, one at a time. A stamped knife is mechanically cut from a large piece of metal. Actually, many are cut and shaped at once, and then sharpened, polished, and their handles attached. The old rule was firm: a forged knife was much better than a stamped one. It would hold its edge longer, and last longer. One advantage of holding an edge longer is that the knife will need less sharpening, and will not be ground down, literally, with years of consistent sharpening. But the quality of stamped knives has vastly improved. There is no reason that a stamped knife won’t also give you many years of solid and comfortable use. Which means that if a knife feels comfortable and balanced in your hand, then you should buy it.

The vast majority of today’s kitchen knives are made out of high carbon stainless steel. The advantage of these knives, since they became the standard material for knives approximately 40 years ago, is that they won’t rust. This was a problem with previous knives. Currently, though, high carbon stainless steel is a bit softer than the old steel, which means these knives need to be sharpened more often. They still hold their edges well. Just not as long.

A never-ending debate topic is the differences in quality between Japanese and German steel. The quality of both is terrific. The German steel is well suited to their wider style of blades. And the Japanese steel is well suited to their thinner, shorter style of blades. The decision comes down to what style of knife you want and need. The quality of the steel is no longer an issue at all. The only issue, once you decide on the type of knife you need, is its comfort in your hand.