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Forged Fork Fully Forged Black Handle. MADE IN SHEFFIELD By Staniforths
to our own specification. Staniforths have been making knives for over a
century, they even make the knives the SAS use. These guys know about
knives!
Black Phenolic handle secured by 3 brass rivets for strength.
What makes for a quality kitchen knife?
A sharp kitchen knife is a cook's best friend! And with care, a quality
knife will last a lifetime. On the other hand, you'll want to throw away
a bad one inside of an hour!
What the blade is made of, what the handle is made of and how those two
elements are put together are the key elements,. another factor is
balance, or how the knife "behaves" in a person's hand.
Any good quality kitchen knife, but especially a cooks knife, should be
comfortable to use. It should fit your hand well, feel sturdy, and
provide a secure amount of space between the cutting surface and the
area in which you place your hand on the handle.
Knife blades can be made from a variety of materials. The best material
for home use is high carbon stainless steel (carbon steel and stainless
steel combined into a new metal).
This material is tough and holds an edge longer than standard stainless
steel. Unlike carbon steel, ( a steel without the addition of Chromium
or nickel to make it “stainless steel”) this material will not discolour
or rust.
Should you choose a stamped steel or forged steel blade when you
purchase a knife? The choice is important, so it helps to understand
each process before making a decision.
There are two common techniques used to make a kitchen knife blade:
forging and stamping.
• A forged blade is certainly the more elegant blade. It's generally
used in the better knives available, and produces a heavy blade that's
narrow at the edge, and widens to form a strong, thick back. When a
blade is forged, a piece of steel is heated, and then shaped. A bolster
is formed to protect your fingers and, most often, a full "tang" that
extends through the handle is created.
• A stamped blade, on the other hand, is cut from a sheet of steel. The
lightweight blade is usually the same thickness from edge to back. Any
bolsters are formed by the handle, and the tang generally does not
extend through the handle., for the most part you'll find these blades
used in cheaper, serrated "never sharpen" models. It's obviously a less
expensive way to make a blade.
In the past, harder stainless steel was not as desirable as softer
carbon steel, because it was very difficult to sharpen. However, carbon
steel stains easily and tends to rust, so "high carbon" stainless steel
was developed. This is steel that is easily sharpened, yet stays nice
and bright. It's used in most high-quality knives on the market.
A good knife will slice cleanly and easily. A bad knife will tear the
meat, and make you work twice as hard as you have to. Good knives cost
more than bad ones do, and sometimes it's tough to spend that extra
money. But if you plan to do a lot of cooking, its money well spent.
Just ask an old chef!
The handle of a knife will also help you determine the level of quality.
The handle may be made from one of many materials, such as wood or
polymer and other synthetics. Rosewood is a popular choice, but wooden
handled knives should not be placed in a dishwasher or left soaking in
water, as the handle may warp.
Also, examine the tang. This is the piece of steel that connects the
blade and the handle. In a good knife, the tang will not just be a short
stub, but will run the entire length of the handle.
Knife handles are generally wood or wood infused with plastic, moulded
plastic or composition or stainless steel. Wood provides an excellent
grip but requires a lot of maintenance and may harbour micro-organisms
too easily.
Wood that has been combined with plastic is easy to hold on to and does
not require the same level of maintenance as a wood handle. These
handles are also not as porous as wood handled knives so micro-organisms
cannot find a "home" in them.
Moulded plastic handles are much easier to care for than wooden handles.
They clean easily and there is no worry about sanitation when cleaned
properly.
An edge can also be very finely serrated, and the new lines of "never
sharpen" knives have these edges. Serrated edges are terrific for
slicing crusty bread and soft fruit like tomatoes, but are not desirable
otherwise. A serrated edge will often tear, rather than slice, and will
catch bits of material in the serrations. Serrated edges are not
repairable, and if the blade is damaged (which happens!) you have to
throw away the knife.. The blade on a "never sharpen" knife is thin and
flexible, rather than thick and stiff. This usually means that it takes
more effort and care to get a good result. The big advantage that these
knives have over others is their price, and that's why so many are sold.
The best knife that you'll buy will have a heavy, forged blade and a
full tang. It will not have a serrated edge, unless it's a bread knife.
The three classic knives are:
• A cooks knife - for chopping, dicing, crushing(!) and lots more. This
is generally the most-used knife in the kitchen, and comes in several
lengths. An 8" model is an excellent choice.
• A slicing knife - for slicing meat it can't be beat! This knife is
generally about 10" long, and fairly narrow.
• A paring knife - is about 3" long, with a triangular shaped blade. If
you need to peel fruit, vegetables or do other delicate tasks, this is
what you reach for.
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