How to choose the perfect knife for your needs.
We will help you navigate.
Are you on the hunt for the perfect kitchen knives? The selection can be overwhelming, as there are many knives designed for specific tasks. Choosing the right knife can significantly enhance your cooking by providing you with precision, efficiency, and joy in the kitchen. In this guide, we will help you navigate the options and find the best knives suited to your needs.
At Endeavour, we offer a wide range of knives made from materials such as Japanese VG10 gold steel and German MoV stainless steel—qualities that ensure knives capable of handling all functions in the kitchen. Whether you're a beginner or an experienced chef, this guide will help you choose the ideal knife that makes cooking both easier and more enjoyable.
Start simple: The three knives you need in your kitchen.
For most kitchen tasks, three knives are all you need: a versatile chef's knife for the main tasks, a utility knife like the Fruit Discovery Pro for precise or specialized tasks, and a paring knife for peeling and trimming. These knives cover your basic needs.
Before you buy, consider what you already have in your kitchen and what tasks you still need a suitable knife for. Think also about whether you want to keep things minimalist or invest in a knife for each specific task.
If you prefer minimalism, a chef's knife like the Santoku can be the perfect first choice. If you already have a Santoku, a utility knife like the Fruit Discovery Pro is an excellent supplement that helps you handle most tasks effectively.
Choose hard steel for long-lasting sharpness.
When it comes to kitchen knives, the quality and hardness of the steel are crucial. Harder steel knives are sharper and maintain their edge longer, meaning less frequent sharpening and better performance.
Hardness is measured on the HRC scale, where cheaper knives often range from 53-55 HRC, while high-quality knives are higher and more durable. Knives with higher hardness can withstand intensive use, making them popular among professional chefs. At Endeavour, we only use genuine Japanese VG10 gold steel, known for its sharpness and longevity. Be cautious of knives that claim to be Japanese VG10 but are priced too cheaply—this could indicate counterfeit VG10 steel. Always choose knives from reputable brands to ensure genuine quality.
Carbon content is key to a long-lasting knife.
A truly good kitchen knife is often made from steel with a high carbon content, such as VG-10 Japanese steel, which we use in our own knives at Endeavour. The high carbon content means the knife stays sharp for a longer time and requires less maintenance. This type of steel typically has a hardness of 60-61 HRC on the Rockwell scale, which measures the hardness of materials.
But why is hard steel so important? It's actually quite simple: No one wants knives that need constant sharpening. When you choose knives made from hard steel, you avoid this problem and get a knife that stays sharp much longer. This means you can use it more efficiently and enjoy cooking without constantly worrying about maintenance.
Which knife should you choose? Start with the basics.
If you're new to the world of knives, it is recommended to start with a good chef's knife. Our Green Chopper Discovery Pro or Santoku are ideal for most tasks. Once you have a solid chef's knife, you can expand your collection with a utility knife like the Fruit Discovery Pro or a paring knife, depending on your needs.
Once you have these two knives, you can choose additional knives based on what you most often prepare:
- If you frequently cut meat, a carving knife like the Meat Discovery Pro is essential for precise cuts.
- If you bake bread, a bread knife like the Bread Discovery Pro is the right choice.
- If you eat a lot of fish or dream of filleting, you should opt for a Little Fish Discovery Pro with a flexible blade.
Build your knife collection based on your cooking habits—at a pace that suits you and your budget.
Important warning: Avoid this with your knives.
Before we wrap up, we want to give you one crucial piece of advice: avoid washing your knives in the dishwasher.
Even though we use the best materials, such as Japanese VG10 gold steel and FSC-certified pakka wood, the dishwasher will wear down even the highest quality over time. The heat, aggressive dishwashing detergent, salts, and constant movement can damage both the blade and the handle, significantly shortening their lifespan.
Take good care of your knives, wash them by hand, dry them thoroughly, and they will last for generations.
