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Cooking Knives – Design Details That Matter

Cooking Knives – Design Details That Matter

Cooking Knives – Design Details That Matter

Slicing vegetables with a knife can be a tiring activity. Today there are many technological advancements that make life easy in the kitchen, but not when it comes to knives. You have to do it manually. In both commercial and consumer food preparation settings, many variables can affect the efficiency and usability of cooking knives. These factors should be of high consideration when shopping for knives.

Popular knives used in the kitchen

There are many kitchen knives, each serving a different purpose. However, the two most popular and multipurpose kitchen knives are the chef knife and the santoku knife.

The chef knife is an all-purpose knife for chopping, dicing, slicing, mincing vegetables, and other food types. The best designs have a wide grip for knuckle clearance on the chopping board. These knives should ideally be long for efficiency and precision when cutting large food items. Blades should be strategically curved for agile movement when cutting.

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The santoku knife is a Japanese version of a chef knife. It comes in handy when filleting fish and cutting vegetables and meat. This knife excels in chopping, slicing, and mincing.

Knives like these are loved for the versatility they confer in fine work and general cutting activities. The curved tip and broad base make things easier.

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Handle ergonomics

A bad handle is tiring: In hotels and restaurants, speed is everything. You have to meet all the client orders on time. You will need a knife with a handle that lets you work fast and for long without fatigue. Users at home need this kind of ergonomics, too, especially when preparing meals for a large number of guests.

Short handles can be a drag. Such knives do not support faster operations in the kitchen. After a short time use, users might notice a significant strength decline in their hand because only a few fingers are worked. A long handle makes things easier-all your fingers participate in the grip.

Bad ergonomics means double arthritis pain: Poor knife designs can make food preparation a real pain for people with arthritis. Knives with sharp-angled and squared-off handles are especially the most problematic. The handles don’t align with the natural contours of a human hand. Usage becomes strenuous and painful.

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Both young people and seniors struggling with arthritis may find it hard to complete simple kitchen tasks when working with a poorly designed knife. To avoid the pain experienced when chopping and peeling, many may opt to buy pre-cooked or processed foods, a decision that can have many health implications.

Poor knife ergonomics can lead to musculoskeletal disorders: Food preparation is a regular thing at home. In a restaurant, chefs work with knives all day long. If the knife doesn’t feel right and fit nicely in a user’s hand, that can lead to problems. The repetitive exposure to stress in your hand could lead to repetitive motion injuries such as carpal tunnel that leads to pain, tingling, and numbness in the hands.

Sharpness and usability go hand in hand.

Sharp knives are less fatiguing. But sharpness depends on many factors, including materials and maintenance.

Materials: Stainless steel knives are the most popular types. These knives meet many user expectations. They are strong and durable and easy to sharpen. High carbon-steel knives include 440 A, 440 B, and 440C steel blades. They are tougher and retain sharpness for long. But they are expensive. Low carbon steel knives include 420, 425M, and 440 steel blades. They are relatively easier to sharpen, but they don’t keep an edge.

In the recent past, a new breed of knives-ceramic knives-have entered the market. The blade is said to be twice as strong as steel. The knife feels lighter. Even so, ceramic knives are too brittle and hard to sharpen at home.

Maintenance: Kitchen knives can only be kept sharp through proper care. The best kitchen knives Australia might serve you reliably for a long. However, frequent washing in a dishwasher and cutting on granite surfaces can severely impact the blade’s edge.

For long term efficiency and easy usability, wash the knives by hand, store them properly, and sharpen them with the right techniques.

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How does sharpness impact usability?

Sharper knives don’t require brute force: A sharp knife cuts gracefully. It takes less force and fewer cuts to finish preparations. This usability level can be highly appreciated at home, in restaurants, and by people with arthritis.

Sharp knives are safer: Blunt knives limit maneuverability. The knife may slip when attempting to slice a hardy herb. You might cut yourself in the process.

Reduced risk of injuries: Studies show that there is less muscle activation in the arms when chefs and butchers work with sharp knives. Sharper knives can significantly lower the risk of repetitive motion injuries.

The buying criteria

Steer clear of knives with sharp angles and slab-style handles. Choose knives with contoured and formed grips that fit in your hand. These are the best kitchen knives Australia for prolonged usage and protection against fatigue and musculoskeletal trauma.

Avoid knives with short handles. They put the stress on a few fingers. Long handles, on the other hand, evenly distribute the blade’s weight on all fingers for a firmer grip and fatigue-less cutting, slicing, dicing, and chopping.

Finger grooves can promote usability, provided your fingers fit squarely in the spaces. But if they don’t fit, it leads to a horribly strenuous experience. Consider handles that have only one grove for the index finger.

A palm swell is good to have in a cooking knife. It leads to a comfortable and easy handhold. You will maintain your hand in the same position on the handle leading to better grip and maneuverability. A curved butt /dropped handle also significantly promotes usability.

It would be nice to have guards at the front and back of the handle as well. These will keep your hands from sliding forwards and backward in the cutting process. They promote safety and efficiency.

Choose a knife handle based on the size of your hand. Bigger hands need a bigger handle diameter while small hands need small handle diameters. If you wear gloves in the kitchen, knives with a long and thin handle will work best for you.

There is more than meets the eye when buying cooking knives. Browse our catalogs for the best knives for your needs.

Also Read: Whetstone Grit for Knife Sharpening – Which One to Choose & Why

 

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