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Consumer Reports tip of the day: How to choose knives

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Yonkers, NY - If the carving job you did on your Thanksgiving turkey resulted in a botched bird, perhaps you need some new kitchen knives to help you get better results. Use Consumer Reports' buying advice to sharpen your knowledge of knives and then refer to Consumer Reports recently updated Ratings (available to subscribers) to find the best models for your budget. Your family will thank you at the next holiday gathering.

Focus on essentials. A well-equipped home kitchen should have at least four types of knives. The chef&#;s knife, usually 8 inches long, is the most important and the workhorse of the kitchen. You'll use it for chopping, slicing, and dicing a variety of foods. A slicer is generally longer and thinner and is used mainly to cut cooked meat. A utility knife is often interchangeable with a chef&#;s knife for cutting and slicing fruits and vegetables, though its smaller size&#;4 to 6 inches&#;can make it more convenient. A parer, usually 3 to 4 inches long, is perfect for peeling and coring.

Know the terminology. Knives are forged or stamped. Forged knives, which tend to be higher priced, are created when a single piece of molten steel is cut and beaten into the desired shape. The blade is sturdy, with a heavy bolster and heel to protect the hand during cutting (see Knife anatomy, below). Because forged blades are generally less flexible than stamped, they are less apt to bend over time. Some makers use the term &#;forged&#; when in fact they use a different process to imitate the forged look.

Stamped knives, created by a cookie-cutter-type machine, are usually the same thickness throughout, except at the cutting edge. They lack a bolster and heel. Although the top-rated knives are forged, stamped knives are capable of very good performance. They&#;re also generally less expensive than forged.

Consider how you cook. For more specialized preparation, choose a set in with lots of pieces, or buy additional separately sold knives from the same line, referred to as &#;open stock.&#; Most fine-edged knives have open stock available. The santoku is a cross between a chef&#;s knife and a cleaver. Its cutting edge is straighter than a chef&#;s knife, so there&#;s less opportunity to &#;rock&#; the blade for fine slicing. But if you&#;re not versed in rocking you might prefer the santoku. It&#;s also lighter and less bulky than a cleaver, though not suitable for chopping through bone.

Factor in care. If the people in your household tend to leave unwashed knives in the sink or put them in the dishwasher&#;both no-nos&#;choose a set in the Ratings that indicates it&#;s not prone to corrosion. All the fine-edged sets require regular honing. If you&#;re not willing to hone, consider the low-maintenance choice mentioned in CR Quick Recommendations (available to subscribers).

Hold the handle. Look for a knife that is rated excellent or very good for handle comfort and balance. If you&#;re shopping at a specialty or department store, ask a salesperson if you can hold a sample knife to see if you like the fit. (Click below to learn about the different parts of a knife.)

Knife anatomy (click on the illustration)

Bolster. A thick band of steel on forged knives. It helps balance the knife and protects your hands from accidental slips.

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Edge. The working part of the blade. The middle section cuts and slices. Advice: Before each use, hone the edge with a knife steel&#;a special, textured rod&#;to smooth and align a sharp edge. Sharpen the blade with a stone or other device to create a new edge when cutting becomes less precise. To gauge sharpness, cut paper down the edge. Hand-wash and dry the blade right after use to prevent corrosion.

Handle. Scales are the parts of the handle that create its grip; the butt is the end. Advice: Choose textured plastic, rubber, or bare-wood handles, the best grips for wet hands. Never soak a knife: Water can seep into gaps and corrode the steel, and wood handles can warp and splinter. Dishwasher detergent and excessive heat can also damage the handle.

Heel. The edge near the handle, it cuts through large or tough foods when you press down hard. Advice: Use a chopping block. Cutting on hard surfaces such as tile, natural stone, or quartz composites can dull the blade, as can using the blade to scrape food from the chopping block.

Spine. The top of the blade, opposite the edge.

Tang. The part of the blade that extends into the handle, the tang gives the knife balance.

Tip. The forward quarter of the blade. It&#;s best for cutting small or delicate foods. The point is good for piercing. Advice: Don&#;t use the tip, or any other part of the knife, as a bottle opener or for other uses for which it&#;s not intended.

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Knives are a practical and necessary tool in the culinary experience. Choosing the correct knife for the task starts with an understanding of the differnt types of knives and blades that are available. Proper use and care of your knives will ensure a long life for your sharpest cutlery and keep you from unfortunate kitchen injuries.

1. Choosing the Right Knife for the Job
   Using the right knife for each kitchen task is important&#;a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.

   Knife Edges &#;
   

   • Serrated (Wavy) Edge &#; This rough-edged blade is useful for cutting bread and other items with a tough crust and soft interior (sausage or tomatoes), catching the smooth surface and cutting without smashing in the process.
   • Smooth (Straight) Edge &#; Best used for chopping or making precise cuts. This knife may be used for raw meat, vegetables and fruits and should be kept very sharp for the best cutting performance.
   • Granton (Grooved) Edge &#; This knife is best used for slicing cooked meats or vegetables and has a &#;kullenschiff&#; edge that helps keep product slices from sticking to its edge.

   Knife Types &#;
   

   • Paring Knife &#; A small (3-4&#; blade) knife that allows intricate cutting, coring and trimming. Paring knife styles include Bird&#;s Beak, Chef&#;s, Sheep&#;s Foot, Wavy Edge and Clip Point.
   • Utility Knife &#; A medium-sized blade (4-7&#;) and used for work too small for a chef&#;s knife.
   • Boning Knife &#; A knife used for cutting meat from bones. A narrow knife would best be used for meat with a lot of bone and cartilage, like ribs and chops. A wide knife best cuts chicken and pork meats and a curved boning knife can be used for a better angle around bones.
   • Chef&#;s Knife &#; a very large blade (6-12&#; long) used for fast cuts, chopping and slicing fruits and vegetables.
   • Carving Knife &#; A knife with a long (8-14&#;), thin blade used for evenly slicing cooked meats.
   • Bread Knife &#; A ridged (serrated) and long (8-9&#;) blade is perfect for bread and not much else.
   • Cleavers &#; With a wide and thick blade, this knife is ideal for chopping through tough foods, including rinds and bones.
2. Simple Knife Cleaning
   Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet&#;they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink&#;allowing a knife to lay out unattended may also result in an accidental cut.
3. Keeping a Sharp Edge
   Many people might be surprised to know that a razor sharp knife is safer than a dull knife&#;dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.
4. Properly Storing Your Knives
   For safety reasons your knives should always be stored in a special place. Knife blocks or drawer inserts can easily hold your knives and keep them ready for use. A knife case or knife bag can be used if you need your knives to be mobile and ready to travel.

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