Cutlery Sets, Knives and Disposable Utensils

Chef's knife, utility or carving: choose the blade job

Start with the knife you will use daily. An 8 inch chef's knife handles most chopping, a utility knife in the 5 to 6 inch range handles small tasks, a serrated bread knife cuts crusts without crushing, and a boning knife is narrow for working around bones. Carving sets pair a long knife with a fork. Forged blades are heavier and often have a bolster, while stamped blades are lighter. Santoku knives come in 5.5 and 7.5 inch sizes with a flatter edge. Hold the handle before deciding.

Sharpening, table cutlery and disposable utensils

Keep a knife sharp, since a dull blade slips more. Pull-through sharpeners are quick but remove more metal, while honing steels only realign the edge. Table cutlery appears here too, sold as sets by piece count, and disposable spoons and forks come in large cartons for events, in plastic that should be rated for hot food if used for soup. Wood and bamboo handles need hand washing. Stainless steel grades differ in rust resistance, so avoid long soaking.

Questions about Cutlery Sets, Knives and Disposable Utensils

What size chef's knife should I buy?

Eight inches suits most home cooks: long enough for large vegetables and still easy to control. A 6 inch knife is easier for small hands or small boards, and 10 inches suits big joints and heavy chopping. Hold it first if you can.

Can knives go in the dishwasher?

It is better to wash them by hand. Dishwasher detergent and knocking against other items dull the edge and can damage handles, especially wood. Dry the blade straight away to prevent spotting or rust.

What is the difference between forged and stamped knives?

Forged blades are shaped from a heated billet of steel, so they are thicker and heavier, often with a bolster. Stamped blades are cut from a sheet and are lighter and thinner. Choose on balance and feel rather than the label alone.