
We use a honing rod to hone the blade from time to time, but otherwise, they hold their sharpness incredibly well. We have been using these knifes to carve roasts and slice steaks from the bone for a couple years and have never yet had to sharpen them. Our favorite brand for this type of knife is Dexter-Russel.

We do a lot of outdoor cooking like smoking and barbecuing so we find it handy to have a set of meat-slicing knives that are durable, lightweight and dishwasher safe (laying flat in the top rack, of course).

The Mercer Serrated Knife is a quality serrated knife at a good price. Also important are the depth of the gullies in between the blade points, you want deep gullies. Speaking of the points, a lot of serrated knifes have rounded tips, look for pointed tips. When it comes to serrated knives, the number of serrations makes a big difference in the knives’ ability to cleanly cut through bread, sandwiches or tomatoes without shredding the thing you’re cutting. Below is an Enso Serrated Knife similar to the one I have. If you’re a baker, you know that serrated knives are best for slicing cake. The sawing action of a serrated knife keeps the insides of stuffed things where they belong, inside. I also like it for slicing sandwiches in half so I don’t squish out all the sandwich fixin’s with the downward pressure of cutting it with a chef’s knife. You can get by without a serrated knife in your collection, but having one does make slicing a crusty loaf of bread a hell of a lot easier. When you need the precision of a paring knife and the larger blade coverage of a chef’s knife, reach for a utility or petty knife. Petty and utility knives are perfect for precision cutting – I love this knife for slicing small tomatoes, chicken meat off of the bone, quartering mushrooms, and mincing shallots. Basically, if a chef’s knife and a paring knife had a baby, it would be a utility or petty knife. And this where the difference between the petty knife and the utility knife comes in: the petty knife is triangular in shape, with a straight edge whereas the utility knife is longer, more narrow and has a slight curve to its edge. The shape of the blade mimics the chef’s knife. Petty and utility knives are most commonly found with a 5 or 6-inch blade. The petty knife, basically being the Japanese version of the utility knife. Petty knives and utility knives are both mid-sized prep knives. The other knife in regular use in my kitchen is my Enso petty knife. While they are heavier than a plastic-handled chef’s knife, they are well-balanced and a bit lighter than other high-priced knives I have had in the past.

They hold a sharp edge for what seems like ages. But if you’re in the market to invest in knives, I highly recommend Enso. I use the 8-inch chef’s knife for nearly all of my cutting tasks. I have a set of Japanese knives from Enso. Its handle is comfortable, with a non-slip grip, and it is both hygienic and dishwasher safe. It holds a sharp edge through all the toughest cutting tasks.
ENSO KNIVES PRO
The Victorinox Fibrox Pro 8-inch Chef’s Knife is a highly rated knife, for a reasonable price. A sharp chef’s knife should be able to slice a tomato with ease, as well as making easy work of harder things like beets, potatoes and squash. As long as it’s a quality knife, and is always kept clean and sharp, it’s possible for it to be the only knife in regular use. I spent many years with only a chef’s knife in my kitchen and I managed just fine. They are perfect for chopping, dicing, and slicing. Chef’s knives are either 8 or 10 inches long. If you only have one knife, it should be a chef’s knife. Read on to learn about The Knives You Should Have in Your Kitchen.

So today, we are taking a look at cutlery. Hello and welcome! The other day a reader reached out with questions about knives, and it reminded me that I haven’t yet done a post focused on this essential piece of kitchen equipment.
