Henkel Kitchen Knives| How to Choose The Correct Kitchen Knife.

August 7th, 2010

Henckel Kitchen Knives are Some of the Best in Their Price Range.

Choosing the best knife for your purposes comes down to comfort and application.

Chef’s Knife

The most commonly used kitchen knife is the Chef’s knife.

In general a chef’s knife is 8 to 10 inches long and has a smooth tapering blade with a sharp point. This is a solidly constructed knife with a stiff blade. It is used to chop vegetables or cut meat. General heavy food preparation. High carbon stainless steel is the best as it will hold the edge the longest.

Boning Knife

The boning knife has a slender blade often a slightly up swept tip.


This knife is designed for tip use and has a stiff blade. Just as the name describes the sharp tip is used to separate meat from bone. This could be chicken, beef or pork. The point area of the knife should be razor sharp to allow for easy separation of the meat.

The boning knife can also be used when stuffing meat to create the slice in the meat for the filling. Again this is mostly tip cutting.

The Paring Knife

The paring knife is a small flexible blade usually 3 to 4 inches long. It looks like a smaller version of the chef’s knife. Its tasks are similar but on a smaller refined scale.

This knife is primarily used for pealing fruits and vegetables, or making decorative cut designs. It is light and versatile and is one of the most commonly used tools in the kitchen. High carbon stainless steel is best for durability.

The Bread Knife

The bread knife is a long flexible blade that usually has heavily serrated teeth.

Bread knives often have very weak flexible blades but the better quality ones are a bit thicker and a bit stiffer. This allows for a better and straighter cut on soft freshly baked bread. This knife is often used daily and should be made of high carbon stainless steel. The actual cutting hardly dulls the blade although the through cut into the cutting board can be hard on the edge.

The Carving Knife

Do we all have fond memories of a roast beef or turkey being carved at the diner table? The carving knife is an essential tool if you serve roasted meat dishes.

Carving knives are usually 8 to 10 inches long and have a razor sharp cutting edge. In shape they are similar to a chef’s knife but slimmer and more flexible. This knife should be sharp enough to cut through the most tender meat and not pull it apart or shred it. A good compliment to the carving knife is the carving fork. If presentation is important buy the set.

Sharpening Stones and Steels

A knife should be kept sharp. A sharp knife is safer and cuts so much easier giving you less strain and irritation. All knives will dull with use. Different steels will have dramatic difference in wear but all will eventually need to be sharpened.


The best tool for sharpening is a wet stone. This takes a bit to learn but produces the best razor sharp edge. It is suitable for all straight edge knives. It doesn’t work well for serrated edge knives.

A diamond steel will quickly and easily sharpen most knives.

The diamond steel has tiny fragments of industrial abrasive diamonds bonded to the steel. The diamonds quickly remove the dulled edge on the knife. These are easy to use for sharpening and with care can be used on serrated edges.

Henkel Knife

June 15th, 2010


Are Henkel Knives the Best Kitchen Knives you can buy?

Henkel Kniveshave a long tradition of superior quality. They are created using a high carbon stainless steel, forged then precision ground. It could be argued that the best kitchen knife would be a custom hand forged carbon steel knife that was made to exact user specifications.

Henkel Knife Set, Henckel Knife Set

There are two problems with this. To have a knife hand forged is a very high cost due to the labor involved. The high carbon steel can rust if it is not cleaned and maintained.

Henkel knives offer a very good alternative. They use a high carbon stainless that are dropped forged to consistent patterns. The stainless means that you can leave you knife with residue of that onion or tomato on it until you get around to washing it and it won’t discolor or rust. The higher carbon content in the Henkel stainless knives gives a good cutting edge that lasts a reasonably long time.

You will have to sharpen your Henkel knife. The best way I have found to do this is to use a whet stone. This is a flat grind stone that you slowly move the knife around in circles on the side of the edge. Grind both sides evenly and maintain the original angle of the edge. Water should be used as a lubricant on the stone. This is a slow process but it is the best process. Start the grind of you Henkel knife with a coarse stone then work to a finer one to develop a razor edge.

Other sharpening devices may use ceramic sticks to hone the edge. These work fine if you are just touching up an edge on your knife. If the edge has become quite dull use the whet stone.

Henkel knives come in many different sizes and shapes. Do you really need all those different types. A master chef would say yes. They are different tools to do different jobs. For general home use I would suggest 4 different styles of Henkel knives as being the minimum that a regular kitchen would need.

  • Chef’s Knife
  • Boning Knife
  • Bread Knife
  • Paring Knife

The Henkel chef’s knife is the largest and is the work horse of the kitchen. It has a large flat blade with a flat to slightly curved edge. This knife is used for slicing vegetables or meat. The majority of cutting to size of the food to be cooked.

The Henkel boning knife is smaller both in width and in length. The edge is typically curved with a sharp point. Most often this knife is used with the tip. The blade tends to be stiff and allows the meat to be separated from the bone with precision. This knife is never used for chopping.

The Henkel bread knife is long and thin and often serrated. It is designed to be light and flexible with a good bite on the bread it is cutting.

The Henkel paring knife is the smallest. It is used for all the small jobs such as peeling or making decorative cuts in vegetables. It is usually 3 to 4 inches long and thin blade with a sharp point. It can also be used for cutting slices in meat to add cloves of garlic etc.

Henkel Knives provide years of service if they are taken care of. Henkel offers many different styles of knives to suit any kitchen. I have discussed four here but to see the other styles that may suit your needs better, see the links below.

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