Henry Cutlery Company
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Choosing the best kitchen knife for the job at hand: Every cooking experience will be better when you have the right kitchen knife. Buy the best Knife you can afford. Buying an inexpensive knife is not always the best choice when purchasing kitchen cutlery. A cheap, inferior quality knife will not hold a sharp edge, the blades bend easily, and the handles break . Replacing your kitchen knives repeatedly, is much more expensive than buying a good quality kitchen knife the first time.  A more expensive knife may last a lifetime, you do the math.Steak knife:  Excellent all-purpose table knife, great for cutting cooked meat.Carving knife: Ideal for roast and raw meat cutting. Rather large in size.Vegetable or paring knife: Best used for fine chopping, and decorative cutting of fruits and vegetables.  An all around cooking knife.Filleting knife:  Accurate cuts, used primarily for thin filleting of fish and meat.Slicing knife:  Used for cutting raw or cooked ham, longer and narrower than a Carving knife.Boning knife:  Used to remove bones and skinning meat.  Thin and flexible.Bread knife:  Ideal for cutting and slicing food with firm rinds or crusts, serrated edge.Chef's Knife:  all-purpose knife, slicing, chopping, dicing.  Blade curved, usually 6-12 inches long.Cleaver: Large rectangular knife, used to cut meat.  Often rather heavy, cuts through bone.Asian Knives(Japanese)Santoku knife: Great kitchen all-rounder, lighter and thinner than a chef's knife, good for smaller hands. Usuba knife: For chopping vegetables. Very light.Deba: Mainly used to cut fish, rather heavy. Kitchen Knife Care Tips:
o Store kitchen knives in a knife block, this is for the protection of the chef and protection of the knife blade. (prevents damage to blades and to fingers). 
** Although most of the cooking knives we carry are considered dishwasher safe, it is best to not place sharp kitchen knives in the dishwasher.  The blade of the knife may become damaged by hitting other dishes, glasses and the racks of the dishwasher.  The blade of the knife may damage other dishes and or the racks in the dishwasher.  So our recommendation is "do not place knives in the dishwasher"
** Use a damp cloth and soap to clean your cooking knives immediately after use, this will prevent damage to the blade and bacterial growth.
** Running the blades on a steel or ceramic sharpener before use may decrease the need to sharpen blades as often.  A quick run down the steel will be a quick bit of preventive maintenance.   
Knife Blade information- Hollow ground vs. hollow edge blades. 
** A hollow ground blade is a very thin blade, the very thin blade makes for a very sharp edge.  This sharp edge is very good for slicing, slicing but not chopping.  Due to the thinness of these blades chopping could break the blade so it is best to not chop with a hollow ground blade.
** The hollow edge blade, which is different than the hollow ground blade, is also known as a Granton blade.  A hollow edge blade provides less friction as you cut.  The reduced friction is due to the hollows along the length of the blade.  Thus chopping becomes easier and faster.  A Santoku knife is a hollow edge blade knife.