Three Things You Should Know About Your Kitchen Knives

The kitchen is one of the focal points of every home because so many memories come from this room. Holiday dinners, Super Bowl Parties, spilled drinks, warming bottles, and deep conversations with friends will all take place in this area of your home. This is why the saying is real estate goes like this, “Kitchens sell homes.”

With this in mind we, here at Relocal Home, have decided to start a new series about all things kitchen. We will review terminology, proper care of instruments, and some fun kitchen projects to add some flair to your kitchen (thanks to Pinterest). And now, without further delay, let's jump into our first topic!

The first aspect of the kitchen we will be reviewing are KNIVES. I don’t want anyone having to spend any holidays in the emergency room because of a lack of knowledge of the blades in their kitchen. Below is the basic anatomy of a knife. If you are using a tool it is important to know about all you can about it.

Now let’s talk about the different types of knives. Knives are an expensive accessory in the kitchen and the last thing you would want to do is to use the wrong blade for the wrong job. With that in mind I have added a nice graph to identify the different types of knives and the jobs they are most suited for.

Unlike Crocodile Dundee, our kitchens do not only have one knife. In fact, we can have close to a dozen different knives with different jobs and different sizes. Sure, Dundee may brandish an impressively large knife but we can do more damage by adhering to the chart below.


I grew up in a house with three brothers so I heard this phrase echoing through our home a lot when I was younger.

Thankfully, none of my siblings were seriously injured. I, however, was not so lucky. And yep you guessed it, this accident did involve a knife and a trip to the ER. But that is a story for another time. So let’s focus on keeping you healthy and away from the hospital.

The grip is the most important part of knife skills. Both the grip of the knife and the grip of the fruit or vegetable you are cutting. Just remember, Pinch and Claw. Pinch the blade and claw the food.

See below for further details.

The second part of safety is the technique. Follow the instructions above and just remember the point should always be in contact with the cutting board. Lastly, the technique you use (just like any other technique) is dependent upon finesse. So, if you are having a hard time cutting while using this technique I would recommend sharpening your knives. We recommend sharpening all your blades at least twice per year, depending on how often you are using them. There is no substitute for sharp kitchen knives!

I hope you found this article helpful as we all continue our quest to becoming more kitchen savvy! For all of your real estate questions please give us a call, shoot us an email, or connect with us on Facebook. We are here to serve you!

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