When choosing a Kitchen Knife it is best to stick to famous and well-established brands. They are reliable and backed by guarantees and warranties. Some knife brands are now world famous; Global (Japan), Wusthof (Germany), Victoria (Switzerland), Sabatier Pere et Fils, Sabatier Maitre D’(France) and Granton (England) These Companies enjoy world fame. Quality knives are expensive and must be regarded as investments. Once acquired, they must be cleaned properly and well maintained. A dull knife is dangerous. Always use a sharp knife.  Before each use, steel your knife in an attempt to "true" the edge, which realigns the molecules of the blade and maintains the accuracy of the edge.  Pending on the frequency of use, knives must be sharpened using a sharpening stone or professional rotating stone.

Before each use, steel your knife with quality steel furnished with a guard. If you buy quality knives and maintain them well they will outlast you and your professional life. Cooks everywhere value their knives. They cannot perform well without their tools and in most cases serious cooks own their knives and transport them in special containers (mostly tool boxes). The chef’s knife, like all other cutting tools is a descendant of utensils used a million years ago. While the bone, a piece of wood, or primitive stone hatchet of pre-historic times may not seem to have much in common with glistening stainless steel, they do have in common two factors – a sharp edge and hard substance.

A knife consists of a blade and a handle. Each blade has a tip, back, cutting edge and bolster. The handle may be wood (and riveted) or plastic, full-, half- or ¾ tang. The quality and basic material of a knife’s blade is most important. Steel (80 percent iron, and 20 percent other elements) is still one of the best metals for knives. Most manufacturers now use stainless steel. There us a wide range of knives: chef’s knife, boning, paring, turning, filleting, carving, bread, decoration, tomato, cake, salmon slicer, cleaver, just to name a few.