Looking at a knife to buy for your kitchen can be a bewildering experience. There are many different types of knives to buy from the supermarket or specialist kitchen shop and what knife to buy for what job is essential knowledge.
The blades should not bend or flex or they will not be rigid enough to get through hard food to chop it up.
I would like to first talk to anyone who has tried to cut up a turnip which is hard, large root vegetable with a small vegetable knife, the green handled one in the pic. Which is the type of knife most folks would have in their kitchen. The larger of the two orange handled knives would be the one to use to cut a hard root vegetable in two or four pieces, then peel it with the small knife. What larger knives do is use the weight of the knife for the cutting. Like cutting anything up you have to be careful it does not skid and the knife will go into your hand. Find a flat piece of the vegetable you are cutting up and put that on the flat side of the cutting board. If your work surface is smooth put a damp cloth underneath the chopping board to stop it slipping.
The serrated riveted handled knife is a bread knife and is good for crusty bread.
The serrated riveted handled knife is a bread knife and is good for crusty bread.
Do not ever store sharp knives in a drawer. Its easy to put your hand in and get hold of the blade. Use a knife block with slots for the blades. Do not put knives in the sink with the other washing up for the same reason, wash separately. Blunt blades skid as the pressure you have to put on them is hard and either the blades or the food being cut up skids.
Below is a link to a site that sells kitchen equipment including knives.
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