SELECTING THE PROPER KNIFE SET- A STEP-BY-STEP GUIDE–PART TWO
5) The balance of the knife has to be ideal too. The balance has to be there for in both the handle and the blade. There can’t be too much pressure on either end. The more high-quality knives has this balance. Sometimes you have to put out more money to get this balance. The cheaper knives will not have this equal balance. You also might end up putting too much pressure on the handle and damage the knife.
6) The hilt of the knife has to be easy to clean. It should be solid too. There’s a lot of pressure on the hand when the knife is in use. Which is why it has to be solid and able to hold up, even under the most harsh cooking conditions. If there is any gap in the hilt or the areas around it, this too is considered a weakness.
7) Always consider the material being used to make the knife. It’s not just about the quality of steel that matters. It’s also about where it came from. The handle itself is often made of either plastic or wood. The steel part comes in at the other areas. Other strong materials like resin deposits can also be made.
If you see a knife which has old-fashioned bone, this is not going to be a good choice. The bone will become brittle after a while. The blade should be ceramic. When you use the steel, it has to be the carbon steel. The one thing you do want to avoid is the knife that never needs sharpening. Every good quality knife needs sharpening every so often. Don’t trust this marketing ploy for a second.