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Frequently Asked Knife Questions

  1. What types of kitchen knives are there?

There are many different types of kitchen knives, each designed for a specific purpose. Some of the most common types of kitchen knives include:

  • Chef's knife: This versatile knife is great for a wide range of tasks, including chopping, dicing, and mincing. Chef's knives typically have a blade that is at least 8 inches long.

  • Santoku knife: This Japanese knife is similar to a chef's knife in terms of size and shape, but it has a shorter, wider blade that is great for chopping, dicing, and mincing.
  • Paring knife: This small knife is perfect for peeling and trimming fruits and vegetables, and it's also great for slicing small items like garlic cloves and shallots. Paring knives typically have a blade that is 3-4 inches long.

  • Serrated knife: Also known as a bread knife, this knife has a saw-like edge that is great for slicing through crusty bread and soft tomatoes.

  • Utility knife: This knife is similar to a chef's knife in size and shape, but it has a slightly shorter blade (usually 5-6 inches long). Utility knives are great for tasks that are too small for a chef's knife but too large for a paring knife, such as slicing meats and cheeses.

  • Boning knife: This knife has a thin, flexible blade that is great for removing bones from meats.

  • Cleaver: This large, heavy knife is great for chopping through tough meats and bones.


  1. What materials are kitchen knives made of?

Kitchen knives can be made of a variety of materials, including stainless steel, high carbon stainless steel, ceramic, and even Damascus steel. Each type of material has its own unique characteristics and benefits, so it's important to consider your needs and preferences when choosing a kitchen knife.

Stainless steel knives are popular because they are easy to maintain and resistant to rust and corrosion. High carbon stainless steel knives are a bit harder and more durable than regular stainless steel, but they are also more prone to staining.

Ceramic knives are extremely sharp and lightweight, but they are also brittle and can be prone to chipping. Damascus steel knives are known for their distinctive patterns and are prized for their beauty and durability.


  1. How do I choose the right kitchen knife for my needs?

When choosing a kitchen knife, consider the tasks you'll be using it for and the materials you prefer. If you're looking for a versatile knife that can handle a wide range of tasks, a chef's knife or santoku knife might be your best bet. If you need a knife for peeling and trimming fruits and vegetables, a paring knife is a good choice.

If you're a baker, a serrated knife is a must-have, and if you enjoy cooking meats, a boning knife or cleaver might be a good addition to your kitchen.

It's also important to consider the size and shape of the knife. A knife that feels comfortable in your hand is more likely to be a pleasure to use. Finally, be sure to choose a knife that is made of a durable material that is easy to maintain.

Check out our article on the 3 Essential Knives for the Home Cook for more information!


  1. How do I maintain and care for my kitchen knives?

Proper care and maintenance are crucial for keeping your kitchen knives in top condition. Here are a few tips for maintaining and caring for your knives:

  • Wash and dry your knives by hand. Dishwashers can be rough on knives and can cause them to dull or rust.

  • Store your knives properly.

  • Sharpen your knives regularly. We usually recommend every 6 to 12 weeks, which is why Togu offers a subscription service so sharpening your knives works like clockwork!


  1. Can you mail knives?

Yes! At Togu, we mail them in secure packaging all the time, sending out hundreds of knives each month to our subscribers!


What other questions do you have? Feel free to email and we'll continue to add to this list!