Knives are complicated to understand, this is especially so when you have just started learning about them. There’s basically a knife for almost everything – boning, mincing, paring, and more. Who wouldn’t get confused?
I know how difficult it is to grasp everything in just a short amount of time. If you want everything simplified, you’re in the right place.
No, not really…or so I thought. Back in the summer of my late elementary years, cooking piqued my interest. Mostly because I was bored, and I’d always see my mom in the kitchen whipping up something new every afternoon.
To make long story short, I decided to give cooking a chance. But the results weren’t mouthwatering. And that went on for months. I can’t keep up with mincing my spices properly, the proportions weren’t consecutive. The meat was a mess, I can’t seem to get a good grip on how to handle cutting chicken breasts properly. Disappointed with the results, I stopped cooking…only to continue after a couple of years in High School.
That was when I noticed that I was doing something wrong. I was using the wrong knife all this time.
Mom decided to teach me how important knowing the basics of the knife is. I’ve decided to dedicate my time on learning which knife is for which – and let me just say, the results were amazing! I learned how to love cooking even more, and the swift of change was so simple. In fact, it was only an easy switch of educating myself with using appropriate utensils.
The time it took though was quite lengthy. But since I’m a good person who’s confidently beautiful with a heart, I’m going to teach you how to be one step closer to becoming a professional cook in just a matter of minutes.
Stick with me throughout the article, and you’ll see what I’m talking about.
Someone once asked me, “What about if I just buy an all-purpose knife?” Well, a chef’s knife is definitely a safe choice for someone who just started cooking…but it doesn’t apply to all cases.
If you’re a fan of watching those popular TV shows like Master Chef, you might have noticed that there’s this common pattern in all of the series – they always use 8-inch chef knives.
But surprisingly, that doesn’t fit for all the cases. I’ll first tell you what using an inappropriate knife can do. I’m going to further elaborate my experience from way back before.
The meat that I was desperately trying to cut in perfect thin slice pieces, always experience unnecessary bruising, which heavily affects the result of the dish after it’s been prepared. Not exactly what I’ve planned in mind. Also, it damages the food product. It’s a complete waste of money, in my opinion – I can’t sell these to customers!
Once I’ve switched to using proper knives, I was able to hold control of the knife properly. Each cut was easy, consistent, and light. Not to toot my own horn, but I was impressed by my cooking skills. It gave my food the ideal texture of what I’ve always been frustrated about – my mom was even surprised by my sudden improvement.
What I liked the most is that I don’t have to struggle with food prep, I can do things effortlessly. Although there’s still a certain amount of effort I have to put in, but I don’t have to experience sweat running down my face while I fight the toughness of the meat with my inappropriate knife.
I was able to save my time and energy, and it gave me some room to do other things. For instance, thinking of other spices and ingredients to make my dish’s taste out of this world. Trust me, having a leeway of time goes beyond your expectation when you use it in the right way. Oh, here’s another thing I want to add on the list: It provides a safer execution.
In connection with not having to force yourself onto the meat, it doesn’t give you the potential of accidentally cutting yourself in the process – who likes blood, anyways? Unless you’re a vampire…but that’s for a different topic.
But if you’re going to look at it in my perspective, choosing the right knife is the key to making things simpler and faster.
No matter what kind of knife you’re using, maintaining its sharpness is important. I’ll give you tips on how to maintain is later. I always get people asking me: “Wouldn’t having your knife sharp dangerous?”
If you’re actually planning of murdering somebody. So yes, keeping it sharp would be a red flag. But if you don’t have any murderous intent, keeping it sharp would actually mean a safer time using the knife for cooking.
When your knife is nicely well-maintained and sharp, it would mean you would exert less effort into cutting food. Because what a dull knife does is that it doesn’t cut through the food, but rather it’s prone to slide off the course.
Let’s think of a food product that is both firm and slippery. Giving the example of an apple as the food, what you need here is a sharp knife that can swiftly cut it into pieces. If not, things would get messy.
And it’s not a hot mess.
There’s a probability that the knife will slide off onto the sides of the apple as you’re putting pressure into the hold of a dull knife, and it’ll go down to your flesh. On a safer scenario, it’ll just skid over to the edge.
But still, the goal isn’t accomplished. Or it can be sliced up, but not properly done. There would be jagged cuts around the edges making it unpresentable for any occasion.
Practicing proper knife techniques is more than needed. Knives, no matter how sharp it is, if you’re doing the desirable measures to keep you safe from its blades, you’ll do just fine.
Now that we have settled that you’re not a cannibal and don’t plan on eating your own flesh – that’s just gross.
Zombie self-love, maybe? I’m go give you tips and tricks on how to avoid getting a bloody mess in your kitchen.
So there have been cases where people would cut toward the body of knife. Don’t do that, I think it’s just common sense, but people still do it anyway.
Cutting is supposed to be done away from the body to avoid stabbing yourself accidentally. Because no one would do that in purpose. Unless you’re emo.
Please don’t get sentimental and follow this insane love quote – “I’m going to you when you fall” – it’s just not right. Because some people believe that when something starts to drop, hands would be flying over in an attempt to catch it.
That would be perfectly fine if it’s your cellphone that’s falling, and not your sharp-edged knife. The solution to this is quite simple: Just allow it to fall. A broken knife is easy to fix, but a broken finger isn’t.
And don’t say I’m making this up, back in 2011, there were about 333,000 visits to the hospital in relation to these knife incidents as reported by National Electronic Injury Surveillance System.
Unsurprisingly, two-thirds of the accidents were to fingers out of the 8,000 sample cases. The survey was done by Consumer Product Safety Commission.
If someone asks you to handover the kitchen knife, don’t toss it to the person. Chances are it might hit the face instead or some other parts of the body. But if you’re a grown adult, I doubt you’d pull a stunt this crazy,
However, I do want to remind you to be careful if you have kids around the house. Always place your knife somewhere unreachable to children as their playful personality may end up bringing them to the Emergency Room all of the sudden.
Still coming from the same source, National Electronic Injury Surveillance System, they have stated that children are more likely to be sent to the hospital because of their horseplay involving knives.
Have you ever heard of the saying “Don’t run with scissors?” – Same rule applies when it comes dealing with knives as well. I don’t know about you, but every time I see a person who’s running with knives it would mostly be on TV…and it’s always the serial killer who does that.
Unless you have plans of becoming one, don’t do it. Not only is it a potential danger to you, but it’s a potential threat to others as well.
It doesn’t matter if you’re late for a meeting, never run with a knife or else the next thing you know it, you’ll be running towards the hospital. And before I forget, walking holding a knife facing someone is as dangerous as the former.
Or any container for that matter. I know that there’s always a time where we use knives to open up bottles, cans, and other vessels – I’m guilty of that as well. But as much as possible, try to avoid using your kitchen knife to do so.
There are bottle openers or cutlery made for that purpose alone, so make sure to add that to your chef’s arsenal if you haven’t yet
Although they make a sufficient opener, it causes the tip of the knife to break. Which would lead to additional expenses as you need to get a new one once again.
To test its sharpness, don’t use your flesh to do so – now that’s just crazy. If you really want to test the sharpness of the blade, you may use it slice through paper, it’s a popular method that has been used over the years.
Also, you can use the knife to peel through the skin of a tomato. If it separates the outer layer from its insides perfectly, then it means that your knife is in perfect condition.
Although I mentioned that using your skin is not an option, some professional chefs use to test its sharpness by cutting the tiny hair that grows out from our skin.
But if you do decided to use this as a method, you need to exercise caution to avoid hurting yourself. But if you’re not sure, better stick with the paper technique.
Your knife has its own limits and restrictions – don’t force it to do something beyond its control. It doesn’t matter if you bought a really high-quality knife to do the task from a well-established company, it’s still going to be damaged if it’s not properly taken care of.
More specifically, forcing your knife to cut through frozen meat or food. It’s not going to work no matter how hard you try, it’s going to damage your knife’s edges as well.
And if that doesn’t stop you, your warranty won’t you save you from this scenario.
Don’t be fooled by clever commercial products as choosing the wrong cutting board for you knife would mean destruction to its edges.
You’re best with using boards which are firm and study, which doesn’t compensate that knife’s sharpness.
While it’s true that you can sharpen and hone your knives to be back in tiptop condition, it won’t stop your blade from shortening its lifespan – this is how it usually goes when you use a ceramic cutting board. You may also add these to the list: glass, granite, marble, and porcelain.
I would advise you to use wooden, bamboo, or polyethylene cutting board to avoid extra damages to your knife.
One of the important thing you need to know as a beginner is how to keep it well-maintained and kept. And this rule applies to every knife available in the market.
Most people usually spend unnecessary money on purchasing knives every after a couple of months because inappropriate practice was done.
Here are tips to help you save:
It’s not a secret that sometimes we forget to do the things we’re supposed to do. Hey, even using those notepads as a reminder doesn’t help. And sometimes our forgetfulness can lead to something grave.
After everything has been done in kitchen, all of the food are all prepped up and ready, you need to immediately wash your knife after use as it may result to harming yourself or someone else.
For instance, you just placed your chef knife on the kitchen sink, and then you’re in a hurry to wash the dishes, and as peculiar beings we all are, you accidentally cut yourself.
To avoid this from happening, simply wash the knife with soapy water and dry it up using a clean towel. And I’m not only talking about the blade, but dry up the entire knife as well.
Also, when cleaning, make sure that you also included its moving parts and locking device, too.
Knives are better off when you hand-clean them instead of letting a machine do it for you. Most of the knives on the market aren’t suitable for dishwashers, but there are some which can tolerate this machine. Just make sure you’ve read the knife’s guidelines that usually go with the package.
But if you want to make sure that it’s safe and no damage has been done, don’t be lazy and just clean them yourself. It’ll lengthen its lifespan for sure.
This is a beginner’s mistake and there’s no shame it admitting this. I’m going to give you a brief example of what I’m trying to put up, I’ll discuss the specifics in a few minutes.
We’re going to use a tomato as our size basis. To make things simpler, any food that is smaller than that of a tomato, you use a paring knife to do the task. If it’s larger than a tomato, you use a chef’s knife.
Here’s another mistake that only beginners commit, but also intermediate-level cooks as well. This is a simple trick that would help in maintain your knife’s sharpness effectively.
We always have this problem on transferring food from the cutting board to a bowl. What most people do is they use the sharp side of the knife to scrape the food item and transfer it to another container – this is wrong in so many levels.
It’s going to quickly dull your knife, and this is most especially so if you’re using a glass cutting board. You just have to merely shift the knife and use its dull side to do the transferring for you, this technique preserves the sharp portion of the knife.
Not all knives are the same, just like with other things. I would always recommend to purchase a knife that’s stainless steel, although this type is becoming rampant, there are still other type of steels which may need extra care and caution.
If you’re going for older knives in the market, they may be made out of carbon steel. There’s also newer knives which use the same type of steel as well.
Carbon is prone to rust, discoloration, weathering, and other negative effects. Read the labels to know what steel you’re using. If you happen to own a pair, check on how you can maintain it.
Keeping them oiled on a regular schedule is important. It goes together with keeping them intact and clean. If you do this properly, it will get rid of those annoying sticky residue on your knife. Also it will prevent from early formation of rust on the blade and light surface oxidation.
Before we proceed, let’s tackle the knife part by part. This well help you identify its parts better which may lead on a better understanding and use of the utility.
Let’s kick it off with…
This functions to prevent accidents mainly caused by the knife slipping off your hand. You may describe it as a thick band of steel intended on keeping the balance of the knife. This is commonly located in between the heel and the handle of the unit. However, this isn’t present on all of the knives. This can only be found on forged cutlery.
Well, just as you might have guessed – it’s found at the end of the knife’s structure.
An important part of the knife. The length of the edge is from the heel and it extends up to the tip. This is the part of the knife where you want to ensure that it remains sharp and in perfect condition. In order to do this, sharpening your knife regularly is advised.
Also, make it a priority as it would mean an effective cutting and provides safety for the user when kept sharp.
In a knife, finding a comfortable handle is a must if you don’t want to experience fatigue after hours of slicing and cutting. Some people prefer to call this as the scales. This is the part of the knife where you clasp hold of the knife’s gripping surface.
This is the part of the knife where chefs use to effectively cut through the tougher meat or thicker food items, but pressure is required to achieve this goal. You may find the heel at the hindmost portion of the blade.
This is the piece of the knife where you use it to pierce through anything.
It mostly functions as the source of balance and durability. One of the reasons why I mostly go for knives which are full tang. Without it, there’d be no sense of steadiness in a knife. You can locate this as a part of the blade which extends up to the handle of the unit.
There are two types of tip – rounded and pointed. This is an essential part of the blade as it functions to do most of the cutting and separating. Rounded tips are ideal for cutting in smaller portions. On the other hand, pointed tips are intended for piercing thinner slices.
This is what you see in the opposite direction of the edge, it’s located on the top of the blade.
A comfortable handle is the first thing I look for in a knife. To make your search on the ideal handles easier, you may check these handles below.
I used to like wood handles because of how it looks – I’m a sucker for beautiful aesthetics. But I immediately stopped buying wooden handles once I found out its beautiful exterior comes with grave consequences.
I’m not the only one who stopped buying. In fact, it has lost its popularity. While they might be comfortable to use, it hoards in bacteria. And also, it’s the least durable handle on the market.
Don’t get me started with the extra effort of avoiding the handle from the exposure of water as it damages it quickly. No, not even water-resistant coating can save it. And yeah, there’s always the chance of getting splinters.
What I like about stainless steel knives is that they are quite easy to clean – there’s no need for difficult maintenance process. To be honest, I have to say that stainless steel is on a whole new different level when compared to wooden handles.
It’s also really durable, making it a good choice if you want a long-lasting unit part of your arsenal. When it comes to providing a better sense of balance, I’d go for hallow handles as they are known to be superior with this.
Hallow handles may be heavier than other blades, but serves as your benefit as you’re able to get a good sense of grip and control over the unit. However, stainless steel blades is not a perfect.
Unfortunately, they are prone to accidents as it gets slippery when exposed to water. These handles do not offer a good sense of grip, and sometimes it may be too heavy that will lead to fatigue if used for a long period of time.
If you want a solution to both of the concerns above, then you might as well get yourself a knife with a plastic handle. They are easy to clean and they are fairly durable. They give you enough control to slice up meat and its price gives its justice.
But just like steel handles, they are also slippery. And of course, its plastic material may break when exposed to extreme temperature changes. Make sure that it won’t experience too much of a shift of temperature changes to avoid this from happening.
Are you tired of having to put up with slippery handles? Well, you might get this one as an alternative. Rubber fixes the probability of a slippery knife. This is a mix of stainless steel and plastic coated with silicone. However, just like with the other handles, it is going break eventually when it’s not being properly maintained.
I can’t really put a finger on what’s the best knife handle. It just goes down to your personal preference – each has its own ups and downs. But for what I use, I basically have a knife for each handle, but it’s mostly because I gained them over time.
If you’re new and want to get a handle that would suit you, I’d recommend Santoprene handles as they are safer to use. However, if you’re cautious enough to practice proper handling, go for stainless steel – it’s one of my favorite.
Remember: There’s no such thing as a perfect handle, so don’t expect too much from it.
I don’t want you to commit the same mistake as I did when I first started randomly buying knives, I wasted a lot of money with purchasing the wrong cutlery for me.
The perfect fit may differ from person to person, but regardless of that, here are some things you need to take note of:
You should find a knife that has the perfect balance in between of being too light and too heavy. What you want to see in any knife for this matter is that you have a firm grip and complete control over the utensil.
Preferably, your hand should slightly offset the blade. When this happens, it ensures you an appropriate hold of the knife. If it’s too light, you won’t be able to properly execute food preparation.
However, when it’s too heavy, although you might have some control, your worst enemy would be facing fatigue. But this shouldn’t be a concern for people who rarely prep something up in the kitchen.
I’ll admit, there are knives which look good aesthetically, but aren’t well-put together. And that’s a real problem when the pieces start falling.
When you’re looking for a knife that’s going to last a lifetime, you wouldn’t normally find it to be cheap. At all.
It’s an investment which may cost you some cash at the beginning, but it will worth it once you’ve made the suitable choice.
I would suggest buying a knife that’s full-tang and triple-riveted as it wouldn’t break into two pieces like other knives would. A one-piece steel knife would do the trick.
They aren’t there just for decoration, it carries an important task of distributing the weight. This is something you need to look at when you’re purchasing a knife that is wood or plastic based as they need that extra weight for complete control.
Not only that, but it’s also present to ensure your safety. An ideal knife should have a bolster that separates the handle and the blade, it mainly stops you from cutting yourself while doing work.
It’s alright if the bolsters are made out of wood, plastic, or steel – it just needs be existent for safety measures.
Never purchase a knife that isn’t ergonomically made. Handles are important as it’s where you’re going to spend most of your time holding.
The ideal handle should be soft and of the right size – don’t purchase a handle that’s too big or too small for the size of your hand, it’ll only cause you discomfort.
How To Wash Your Knives Properly
Here’s a quick and easy tutorial that’ll teach you how to properly wash your knife in order to maintain its quality and prestige.
If you’re lazy, you’ve probably tried dumping them all into one basin of soapy water and washed them in groups – I do that. But that’s not something to be proud of as it can potentially cut your fingers while doing so.
Ideally, you should grab each knife individually and thoroughly was them. Continue doing this method until you’ve wiped all of your knives dry.
Knives are dangerously sharp, that’s why proper position when holding them is important. Make sure that that the tip of the knife is not facing towards you, but away from you.
Focus on what you’re doing, this might sound silly but it being distracted has caused a lot of injuries.
Co-owner, Susan Holt of CulinAerie, has made her point on being unfocused when dealing with sharp objects.
“I cut myself much more often at home than at work. When people cut and burn themselves, it’s when the kids are running around and the dog is barking. You cut yourself when you’re distracted,” Hold said.
Don’t be in such a hurry to wipe the knife off clean right away, it’s only going to lead to accidents. Go grab the cleanest dishcloth you own (make sure that it isn’t tainted with dirt as it ruins the purpose of washing them in the first place) and carefully wipe starting from the dull side of the blade.
You may continue doing so until you have reached to the sharper portion, do this with caution so that you won’t get physical contact with sharp edge.
When you put it away, find a suitable place for your knife. It should be in a dry place to avoid bacteria from taking over. Also, contact with water would cause the blade to rust. If possible, use sheath to contain your knife.
Don’t forget, if you have kids running around your home, it would be best for you to find a place where it’s unreachable for the children.
As for your reference, here’s a quick video that’ll show you how it’s done. It’s a fast tutorial on keeping your knives sharpened and clean at the same time.
To help everyone with their dilemma, I’m going to explain briefly what each knife is intended for.
This is especially useful for the people who just started out their knife journey, so pay close attention.
If you’ve just started out investing into knives, then better get yourself an all-around utility right away. A chef’s knife is the most popular type of knife in the market as it can be used for virtually anything.
Originally, its original use was for cutting meat. But because of its versatility, people have been using it for mincing, chopping, slicing, and a whole lot more.
Its size is around 6 and 14 inches in length. You’ll usually notice that this type has a curve that get more evident once it starts nearing the tip.
Using it on vegetables may have its drawbacks, because of its weight, it might not be ideal for chopping firm vegetables. But if you have the skill to properly control the heft, then you’ll experience no problem at all.
Don’t get this confused with a bread knife as it looks almost the same. Take note of its slight difference –this one is sharper and shorter. For its size, it’s usually between 4 and 7 inches.
If you’re looking for a knife for smaller jobs, then this is the one you’re looking for. It’s ideal for cutting efficiently through fruits and vegetables.
What I love about it is just that I can trust them not to tear the fruit, it gives a totally different feel to when I’m using a chef’s knife to do the task.
Because of how smooth it slices, this has been called as the “tomato knife” by many. If you love bagels and sandwiches, this can also do the job for you.
This carries out an important role which any other knife can’t perform. This is meant for intricate and delicate jobs such as peeling fruits and vegetables.
Usually, chefs would use a paring knife for deveining shrimp. If you plan on making delicate dish for your next project, then this is ideal.
It has an edge that looks like a plainer version of a chef’s knife. For its size, it’s quite short. It’s about 2 ½ and 4 inches long. This makes it an excellent knife made for mincing smaller jobs like fresh herbs and shallots.
From time to time, I use it to peel apples as it’s perfect for the job. It’s able to slip underneath the skin of the apple, reaching out for the core.
Professional chef, Jacques Pépin, made a statement on paring knives. She said, “For delicate precision work on all kinds of small food items.”
This is especially made for detaching the small pieces of meat that remains on the side of the bones. You’ll find boning knives to be mostly thin and flexible that has a curved structure. It has the length of 5 to 7 inches long.
There are two kinds of boning knives – one made for chicken and beef cuts. For chicken cuts, it usually has firmer blade. While the other has a more flexible blade. If you want a knife to handle delicate fish, then you can choose to go for fillet knives.
It has the same feature as the serrated utility knife, only it’s longer. As what you can tell, it’s perfect for getting bread clean-cut of bread slices. It doesn’t crush the bread like other knives.
Its handles are specially designed to keep the user’s knuckles off from the bread keeping it well and preserved as it has a class knife handle. If you like your food neatly prepared, getting a bread knife brings you one step closer.
If you’re into making roasts, make sure to grab a carving knife before the Holidays come over. This kind of looks like a chef’s knife, but it’s a bit thinner. Because of its length, which is about 8-15 inches long, and its relatively sharp edge, it makes the perfect knife to make thin slices of meat on larger meat.
This is a popular knife used by serial killers, but if you’re not into murdering people, this is perfect for splitting meat and bone. It’s a pretty large knife with rectangular structure. You might find this knife to be on the heavier side, but it’s what makes it perfect for restaurants.
This is not usually found in a regular home kitchen, as the daily tasks does not involve cleaving meat.
Unless if you’re cleaving something else…like a human’s body.
It’s part of the smaller group of knives. If you find paring knives short, this is shorter. It’s only about 2 to 4 inches long, and it’s usually made for creating decorations. Also, you’ll find this shaper-angled than a paring knife.
If you’re a witch… I mean, into herbs. Then this is the ideal for mincing down vegetables into finely made sizes. Its movement is commonly has a rocking motion to do so.
This has a feature of a curved blade going downwards. A peeling knife works to remove imperfections from fruits and vegetables. It has a specialty cut called a tourné, and has been precisely used on the roots of vegetables.
It’s a really small knife that only has the length of under 3 inches. Just like its size, its use if used for taking on smaller tasks. This somewhat is similar to a boning knife as you can remove meat from the bones in really small spaces.
But it’s also ideal for creating garnishes – you can do so with radish roses.
This is a no-brainer, it’s for cheese! This a must buy for all those people who are certified cheese lovers. If you fancy hosting a wine and cheese party, then this is for you.
If you’ve cut a slice of cheese using a regular knife, you must have noticed that it’s a huge waste as it sticks to the sides of the blades. With a cheese knife, it doesn’t!
There’s also a cheese knife made for tougher cheese, it carries a sharper blade to do the job.
Do you want to make stylish and clean cuts? Decorating knives are for you. Its pattern is quite simple to follow – a zigzag pattern being one of those. Sure enough, the results are outstanding, you may also use this for garnish.
If you want catch a glimpse of Japanese culture, then this is a Japanese version of the Chef’s knife. It has a wider blade, making it the perfect material to scoop off the food items being cut off the chopping board. Also, since it’s wide, you may also use it to crush garlic.
But it isn’t’ all it can do, this is perfect for cutting up meats as well. It gives off a feature of a narrow spine to properly take care of meat.
It’s a replica of the bread knife but with finer edges. Also, its length is smaller. The reason why it has serrated edges is because it’s used to deal with tough skin. You may also notice that the tip is forked, basically intended for gathering food that you’ve sliced.
You know what they say, “God made the world and everything else in China” or that’s how the saying goes. This gives you a cutlery suitable for removing meat from bones. I would use this to tenderize the meat as its built is perfect for the task.
It also has the feature of a narrow-spined knife to make it suitable for cutting vegetables as well. However, you should never use this knife to split bones as it will damage its thin blade.
I hope you learned how important choosing the right knife for everything truly is. But I don’t want you to think that you have to buy all of these knives to become a professional cook – that’s going to be expensive. And that’s necessarily the case.
Assuming that you have only started out, finding a couple of knives that would find useful for your day to day task is essential. But whatever your regular cooking habits may be, always purchase the best chef’s knife to bring home.
Don’t force large knives to do jobs that only small knives can do, it’s not going to do you any good favors in return.
Honestly, I don’t have all of these knives on the list as I’ve slowly mastered using the chef’s knife for different purposes. But I still have a paring knife, bread knife, and other cutlery in my kitchen. Usually, I buy them in sets so that I could save.
However, I don’t own any cleavers though…I don’t have a need for it. Also, remember to take care of your knives. Keeping them maintained means you don’t have to spend extra money.
Overall, just do things slowly. I’m sure you won’t get all of these knives in one night, you’ll eventually learn through experience.
If you’re not sure of what you are doing, be sure to check it out first on this website!