The size: Look for a knife that suits your needs, but also suits you, there is a saying that the knife should be an extension or your body so pick a size that’s comfortable in you hand. Blade size is also important. With soft foods like meat the blade size isn’t really a factor but if you are weak or older then a thiner knife if better for you as there is less pressure required to cut hader foods like raw vegetables.

The Weight: Closely related to the size of the knife, the weight is also important. Pick a weight that you feel comfortable handling. Japanese knives are usually lighter than European knives so keep that in mind as you look around.

Sharpening: Do you know how to sharpen a stainless knife? If you’re a whizz with a whetstone or diamond knife sharpener then any steel type will be fine for you, but if you’ve never sharpened a knife before then you might want to choose a blade that doesn’t require sharpening every day! You local shop assistant should be able to help you with a knife that only requires occasional maintenance.

Stainless Knife Use: They type of knife you chosse will vary depending on the type of cutting you do, if you eat a lot of fish you might like to purchase a thin filleting knife that is flexible making fish preparation a breeze!

For more tips on knife selection and how to correctly use your knife check out An edge in the kitchen, a great guide on how to get the most out of your stainless knife and help you with your stainless knife selection.

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