Chef’s Knife: Versatile and used for chopping, slicing, and dicing.
Paring Knife: Small and precise, ideal for peeling and intricate cutting.
Bread Knife: Serrated edge for slicing bread without crushing it.
Santoku Knife: Similar to a chef’s knife but with a different shape; great for chopping and slicing.
Utility Knife: Mid-sized and good for tasks too large for a paring knife but too small for a chef’s knife.

Stainless Steel: Durable, resistant to rust and stains, and easy to maintain.
Carbon Steel: Sharp and easy to sharpen but prone to rust and staining.
High Carbon Stainless Steel: Combines the best features of both stainless and carbon steel.
Ceramic: Extremely sharp and lightweight but can chip or break if dropped.

Honing Rod: Used regularly to maintain the edge.
Sharpening Stone (Whetstone): Provides a precise edge but requires skill to use properly.
Electric Sharpener: Convenient and fast, but can wear down the blade over time.
Professional Sharpening: Having knives professionally sharpened once or twice a year ensures optimal performance.

Hand Wash: Avoid dishwashers as they can dull and damage knives.
Dry Immediately: Prevent rust and water spots by drying knives right after washing.
Store Safely: Use a knife block, magnetic strip, or knife guard to protect the blade and prevent accidents.
Regular Honing: Maintain the edge between sharpening sessions.

Stamped Knife: Cut from a large sheet of steel and typically lighter and less expensive.
Forged Knife: Made from a single piece of steel, heated and shaped, often heavier and more durable.

Chef’s Knife: Best for most chopping and slicing tasks.
Paring Knife: Ideal for small, precise cuts.
Bread Knife: Perfect for slicing bread and other baked goods.
Boning Knife: Designed for deboning meat and fish.
Carving Knife: Long and thin, great for slicing meat.

Full Tang: The blade extends through the entire handle, providing better balance and durability.
Partial Tang: The blade extends partially into the handle, often found in less expensive knives.

Cut on Stable Surfaces: Use a cutting board to prevent slipping.
Keep Knives Sharp: Dull knives require more force and are more likely to slip.
Use the Right Knife: Select the appropriate knife for the task to avoid accidents.
Store Properly: Store knives safely to prevent injuries when reaching for them.

Granton Edge: Features indentations along the blade, reducing friction and preventing food from sticking.
Benefits: Makes slicing smoother and easier, particularly for meats and cheeses.

Paper Test: Try slicing through a piece of paper; a sharp knife will cut cleanly.
Tomato Test: A sharp knife will easily slice through the skin of a tomato without squishing it.
Shave Test: Carefully see if the knife can shave off a thin layer from a vegetable, like a carrot.

The most common types of kitchen knives include the chef’s knife, paring knife, serrated bread knife, utility knife, and santoku knife.

Kitchen knives should ideally be stored in a knife block, on a magnetic knife strip, or in a designated drawer insert that provides individual slots for each knife. This helps in protecting the blades from damage and also ensures safety in the kitchen.