The purpose of their use. For example, a multi-purpose knife is suitable for preparing the most different foods, however a paring knife chops vegetables ,peels, cuts and dices only minor ingredients (that fit in your palm hand).
From the first experience. When we test a professional kitchen knife, the handle should fit well and should be comfortable in your hands. Be careful to the handle, which has to be well united and solid, and the cable material, has to be resistant.
The type of steel you prefer. The steel of kitchen knives can be divided into two types: stainless steel and carbon. At first, there is no corrosion on the blade unless it is exposed to extreme environments. Already the last has a lower resistance to oxidation, which allows water and oxygen penetrations and creating rust. However, carbon steel knives are easily sharpened.
To use kitchen knives, the first step it's to hold the knife as you were holding hands to the handle. In holding the knife, your index finger has to be on the outside of the blade. The other fingers grip the top of the cable near the blade. Your kitchen knife should be parallel to your body for more precise cuts. The tip and the blade are always down, while holding a knife.
It is also important to know how to keep kitchen knives.For that resort to a Sharpening Steel or to a sharpening stone that returns the wire to the knife or improve it. Furthermore, after being used , utensils sould be cleaned in warm water, detergent and a towel to remove food remains and other dirt. The longer the knives become dirty and wet, the greater the deterioration of steel and the blade. Use plastic or wooden boards, because the options in slate, will damage the tools.