XYJ kitchen knife foucses on the quality, the basics of kitchen knives: blade and handle material. Before we get into the different types of knives, let’s talk a bit about the knives overall. There are two main materials kitchen cutlery is made from. It comes down to a personal preference as to which to use:

1. High Carbon steel – High Carbon steel knives are touted by Chefs, both professional and amateur alike, being able to maintain a sharper edgeas longer than other materials. However, special care must be taken in regards to cleaning, and storing, as the untreated blades will rust if not coated with an oil after use. And the blades will develop a patina due to this after repeated use.
2. Stainless Steel – Stainless steel on the other hand, doesn’t rust generally, but tends not to hold an edge as long, however, that tends to depend on use as well as what the user considers sharp. But suffice to say, a stainless steel blade is easier to keep pretty.

Apart from the blade material, something must be used for you to grasp the knife, the handle or scales as they are called can be made from many materials such as wood, bone, plastic, resin, and so on, they may even be a larger molded one piece construction, same as the blade.

When picking a scale material, care must be taken to insure ability to keep the knife clean and safe to use, a handle made of a porous wood for example, may be a breeding ground for germs and bacteria.

When picking out any knives to use in the kitchen, make sure the scales are securely attached to the tang, failure to do so may result in diced fingers instead of carrots.