to those within a certain quality level, the best knife for you
is the one that you are most comfortable using. Anyone who
tells you different is selling something. Probably knives.
When buying a knife, there are three main characteristics
to consider: material, shape, and ergonomics.
The material a knife is made out of determines several
factors, including how sharp it can be, how long it retains its
edge, how easy it is to resharpen once it’s dull, and how it
reacts with acidic foods. In general, you’ve got three
options: carbon steel, ceramic, or stainless steel.
- Carbon steel is a softer metal that is easy to sharpen, and
it can be ground down into an extraordinarily sharp edge.
Its disadvantages are that it dulls relatively quickly,
requiring you to resharpen it every few weeks or so to
maintain a good cutting edge; it can rust if not cared for
properly; and it will discolor if it comes into prolonged
contact with acidic fruits or vegetables. You have to
carefully clean, dry, and oil it after each use to preserve its
luster. Carbon steel is the material of choice for knife
geeks who take great pleasure in the process of
sharpening a blade down to a cut-through-anything-
without-even-noticing edge. Just like a dog, it requires
plenty of hard work to keep it well disciplined and
healthy, but it’ll reward you with a lifetime of loyal,
faithful service. And unlike a dog, your knife will never
pee on the carpet. That’s a good thing. - Ceramic blades are generally a poor choice. It’s true that
they can be ground to a razor-sharp edge, and that that
edge doesn’t dull even with prolonged use, but their major