How to Choose a Kitchen Knife: The kjøk Buying Guide
A good kitchen knife is more than just a tool – it makes cooking easier, safer and altogether more enjoyable. So what really matters when you're choosing one? This guide will help you find the right knife in just a few minutes. You'll find every model in our kjøk Knife Collection.
What to Look for When Buying a Knife
- Blade Steel & Hardness: quality steel at around 56–58 HRC holds its edge well and is easy to resharpen.
- Cutting Angle: a fine angle (around 15°) makes for effortless, clean cuts.
- Handle & Balance: a warm olive wood handle feels lovely in the hand, and good balance is kinder on your wrist.
- Care: hand wash rather than dishwasher, dry it straight away, and oil the wooden handle now and then – that way, your knife will last for years.
Which Knife Suits You?
- The All-Rounder: the chef's knife – handles 90% of jobs in the kitchen.
- For Vegetables, Fish & Meat: the versatile santoku.
- The Vegetable Specialist: the nakiri, with its straight blade.
- For Bread: the bread knife with a serrated edge.
- For the Grill & Outdoors: the rustic Damascus grill knife with a finger hole.
- The Complete Package: the 3-piece kitchen knife set.
Care: How to Keep Your Knife Sharp for Longer
Wash your knife by hand and dry it straight away. Store it safely – on a magnetic knife strip, for example – and sharpen it regularly with a knife sharpener. A little cooking oil now and then keeps the olive wood handle supple.
In Short
Look for good steel, a fine edge, a comfortable handle and the right care, and your knife will be with you for years to come. Discover your favourites in the kjøk Knife Collection now.
