A Cut Above the Rest

We feature our fantastic knife selection a lot in our emails, but I find that some people don't really appreciate how great it is to have a few high-quality knives in the kitchen. Is there really that big a difference between the knives that we carry and the low-quality ones you get at the big box stores?

Wusthof Santoku Knife

We have a couple pros at Shubie's to answer this question: Executive Chef Lynne Aronson, and owner Carol Shube, who does the buying for our housewares. Here are some of their comments on the importance of good knives:

• They come in all shapes and sizes. Find the ones that you like. The question isn't, "What's the best knife?" but "What's the best knife for me?" Knife makers design their knives in all kinds of different ways. A good knife vendor (like Shubie's, of course!) will let you pick them up and try them out to see how they feel in your hand. Some people like a heavier knife, some like a lighter one. Maybe you prefer the way the handle of a Wusthof knife sits in your hand compared to Messermeister. Maybe you prefer a shorter carving knife to a longer one, or a santoku to a traditional chef's knife.
• A few will do. Chef's knives, carving knives, santoku, bread knives, high-carbon steel, ceramic, single-blunt forged--there are so many knives to choose from, and you certainly don't need them all in your kitchen. If you're just getting started, a chefs knife, a serrated knife, and a pairing knife will take care of a lot of your needs. The more you cook, the better you'll get to know your cooking habits; and once you know that, you'll have no trouble figuring out what knives are missing from your collection. (For example, I love to roast whole chickens, so for me, a long carving knife and poultry shears are a must!)
• Durability. Good knives cut better and stay sharp longer. All knives wear out eventually, but if you take care of your knives, sharpen the blades periodically at home, and have them professionally sharpened on occasion, there's no reason why our knives won't last you 15 years or more. They may cost a bit more now, but in the long run, you'll be saving yourself the cost of frequently replacing dull knives (not to mention the aggravation of cutting with them, too!)
• Knives are fun! Ultimately, you buy good knives to make cooking more enjoyable for yourself. I love to cook, but a bad set of knives slows me down and makes the meal preparation tedious and unpleasant. We've found some wonderfully stylish knives out there, too, such as the Kyocera ceramic knives and Kuhn Rikon's colorful chef's knives, so you can even find a knife to match the colors in your kitchen. Knives are practical, but they should be fun, too!