The name ‘utility cooking knife’ pretty much says all. This is a knife for all purposes or general use, with which you can handle different cooking tasks. It has a sharp and thin cutting edge, which is best for cutting larger vegetables and slicing meats that are not large enough for a chef’s knife.
Utility knives are usually really thin, so they can be more flexible when cutting. It is a lot lighter and more maneuverable than a chef’s knife (which is wider).
Because of its general use it is a must-have knife for all kitchens. It is an ideal partner to anyone who has just started his or her cooking journey.
HOW TO TAKE CARE FOR A COOKING KNIFE?
The materials I use for cooking knives are not rust resistant (they have a high content of carbon). These materials provide higher quality and prolongs knife sharpness (meaning it won’t need sharpening for quite some time). But on the other hand it can rust, if you don’t handle it with care.
With proper care the knife will serve exceptionally well for a lifetime and longer. It has to be kept clean and dry and restored to that condition as soon as possible after use. To protect the blade from serious corrosion, coat it with a thin layer of mineral oil. The knife will develop a gray blue patina over time, don’t panic Actually, a healthy patina protects your knife from rust.
IMPORTANT: Please have in mind the price may vary, depending on your demands of blade and handle materials. All knives can be made by your wishes. Please contact me for more information.