When cooking, a good set of multifunctional knives is the perfect tool for you to obtain precise and even cuts then 6 inch blade folding knife is best choice. Did you know that there are suitable knives for each type of ingredient and cut, as well as for meat, fish, fruits and vegetables? Learn about the history, the materials and how to sharpen these basic utensils, essential in your Kitchen.

A Sharp Rock

Like most culinary discoveries, the invention of the knife arose out of necessity when the caveman found – among the materials that surrounded it – those that he could sharpen and thus detach the meat of the prey he hunted, to later cut it and cook it on the fire.

Therefore, he used to sharpen bones, seashells and stones, the most used. Utensils made of stone were also used by the Egyptians, who were transforming their ergonomics using wood for the handle and, sometimes, animal skin.

Now, the knife evolved with the discovery and use of metals, in fact, in Asia around 3,000 BC, the inhabitants began to use knives made of copper with tin. 2,000 years later, this technique spread throughout Europe and ushered in the Iron Age. From a utensil, the knife also became a tool of war with the creation of swords.

The Birth of the Chef’s Knife

Interestingly, the development of the chef’s knife is related to the evolution of the sword.

In fact, today two world centers for the production of quality knives – Solinger in Germany and Seki in Japan – were the most important producers of swords and their tradition dates back more than 2,000 years. It is also important to note the French influence on the kitchen knife, both in style and shape. A fun fact: the first chef’s knife made in Germany dates back to 1731. It is still a large, heavy, steel knife with a curved, pointed blade.


There are various materials to make knives. They are made of an alloy of iron and carbon; or steel and carbon, easier to sharpen but vulnerable to corrosion.

Likewise, stainless steel is an alloy of iron, chromium, nickel, and a small amount of carbon. Titanium for its part is lighter and less resistant to wear and tear and is flexible but not as hard as steel.

Ceramic ones are resistant, sharp-edged and retain their sharpness for a long time; they are also light in weight, do not transmit flavors to food and do not corrode, but they are very fragile and if they are hit with hard objects they can break.

Why are Japanese Knives one of the Best?

  • -Because of its aesthetics and elegance.
  • -Because to manufacture them, two layers of steel of different hardness are hammered that are then welded together to obtain a sheet that is reheated and hammered several times until obtaining ultra-thin layers of different degrees of hardness.
  • -By the wisdom obtained from the manufacture of Japanese swords, which is evident in the quality of the Japanese chef’s knife.
  • -Because it tends to be sharper at different angles, compared to western knives.

 Knife Types

  • Peeler: it is small, light and handy. It is used to peel and turn tubers, fruits and vegetables.
  • For deboning: ideal for loosening the bones from the meat. It is curved, with a smooth edge and a thin blade.
  • To fillet: Damascus Knives is used to fillet meat and fish and obtain a clean cut. It is long and thin leaf.
  • For chef or cook: it is the most versatile and multipurpose, both for amateurs and professionals. It cuts and chops vegetables and is wide-bladed and smooth-edged.
  • For bread: your teeth break the crust of the bread to obtain clean slices. It has a long and strong leaf.
  • Santoku: it is the most used multipurpose tool in Asian cuisine. Its blade is wide and sharp and is used to prepare meat as well as fish and vegetables.
  • Spatula: its wide, non-sharp, flexible, rounded-tip blade is used to turn pancakes, spread doughs and temper chocolate.
  • Ax: its blade is hard, wide and rectangular. That is why it is used to cut large pieces of meat, cut chops etc.

How to Sharpen your Knife with the Stone

The water stone or ceramic is the most suitable for sharpening the blades of any knife. Soak it in water before using it. Remember to place a cloth underneath to stabilize the stone.

Then he places the knife on the stone – with the blade facing outwards – and with the other hand he holds the side of the blade. Maintain a 15 ° angle between the knife and the stone, and then gently move the knife back and forth in rhythm and sliding the blade out. To check if the edge is correct, carefully run your index finger along the edge – the blade should be rough. Then, sharpen the other side of the blade.

The Function of Sharpening

Contrary to what is thought, this metal bar is not used to sharpen the knife but to settle the edge, since it wears out in the usual way, so it must be brought out again. When using it, run the knife over it while sliding the blade from one end to the other and from top to bottom. Repeat this procedure when the cutting edge becomes less sharp.


  • -Wash your knives immediately after use with warm water under running water.
  • -Use neutral soaps that do not corrode the steel and diminish its original shine.
  • -Dry your knives with soft absorbent cloths.
  • -To remove rust stains, use metal cleaner or an oil-soaked cotton pad.
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