A knife set contains all the knives you need for cutting work in your kitchen. Depending on how passionate you are about cooking, you can buy 2-piece, 3-piece or 7-piece knife sets. Please note, this excludes the steak knives. This means your knives are always sharp and you don't have to spend extra time honing and sharpening.

To answer this question, let’s explore what both terms mean. Stamped vs. Forged Knife Blade Construction However, when you compare them to other high-end knives, such as Zwilling or Wusthof, it’s clear that they aren’t in the premium realm. Price Professional, satin-finished blade boasts precision cutting and is finely honed for long-lasting sharpness Self-sharpening slots labelled by knife type for fine edge knives. Sharpen each time a knife is removed or replacedEven a good chef’s knife becomes more and more blunt. So you should work every kitchen knife on a sharpening steel after use. This ensures that the knife retains its sharpness for longer. If it has become blunt, it can regain its original cutting power with a knife sharpener. This type of steel is commonly used in German-made knives. It’s high-quality steel, suitable for home or professional use. It has high rust resistance, durability, and holds a sharp edge. For example, stamped knives are cut out from large sheets of metal. As a result, multiple knife blades can be created at once. Forged knives begin from a single bar of steel that’s heated and pressed and pounded into shape.

Solingen has become known as the “City of Blades” because it’s home to several prominent knife and blade makers, including Wusthof, Boker, and DOVO, to name a few. You use the paring knife for peeling fruit and vegetables and cutting them into small pieces. It is smaller than a chef’s knife and so handier. A chef’s knife is an allrounder in your kitchen. It has a wide sharpened blade for cutting meat and vegetables, but can also chops herbs. You should always have this knife handy when cooking. Utility knives Since it can be confusing to navigate all the options, below is a chart comparing key facts about each: Stamped knives differ from forged knives for several reasons. The main distinction is how the knives are manufactured.The exposed tang also adds stability to the knife, and the slight dip at the heel of the handle offers you a good grip. Performance This steel contains .5 percent carbon (50Cr), molybdenum (Mo), vanadium (V), and 15 percent chromium (15). Self-sharpening slots labeled by knife type for fine edge knives. Sharpen each time a knife is removed or replaced The stamped knives don’t retain their edges as long as forged blades and will need to be sharpened more frequently. Keep that in mind when deciding which collection to buy.

You can recognise a utility knife by its serrated edge. Not to be confused with a bread knife, which also has a serrated edge, but it is much wider. You can cut bread and rolls very well with it, but also sausage, cheese and tomatoes. Paring knives