Knives can be a very personal item for the user. There are various weights, types of metal, grips, and balance points in knives.

The cutlery that Globe Equipment sells is made from either forged steel or stamped steel. The balance on these knives has been precisely calibrated so that when the user is cutting, chopping, or slicing, the knife does not feel awkward or unbalanced in the hand. This is achieved by having a single piece of carbon steel throughout the entire length of the knife and handle.

Our less expensive knives, though just as strong knives are made from stamped steel. Our Russell Harrington, Forschner, and Mundial knives are all made from this process. These knives have plastic or rubberized handles which allow them to be put through the dishwasher.

A carbon steel knife maintains the sharpest edge, though they have a tendency to discolor.

There are several key aspects to consider before purchasing a knife: balance, grip, blade strength, and sharpness.

Grip
All you want is a handle that provides a comfortable and secure grip so that your hand won't slip. Over the past few years, great strides have been made in ergonomic and non-slip handles for average kitchen use. These and can greatly reduce injury and fatigue among your staff.

Balance
Balance may well be a knife's most essential piece of engineering. With a good knife, the weight is balanced between the handle and the blade. When the weight is not evenly distributed, the knife feels awkward and is hard to use. The portion of the blade that extends through the knife handle is called the tang. On a well-balanced knife, the tang extends to the end of the handle.

Blade strengthMost knives are manufactured one of two ways: they're either forged or stamped. Several blades are stamped from a single sheet of steel and then milled and sharpened into a finished product. Forging is more expensive than stamping and many think it generates a stronger and higher-quality knife.

Sharpness
The sharpness of a knife blade depends upon the material from which it's made. The higher the steel's carbon content, the sharper the edge. High-carbon, stainless steel alloy has become about the most common metal used in commercial cutlery. Joining the strength of carbon with the corrosion resistance of stainless, these blades tend to be razor-sharp and rust-free.

Cutting is quicker and easier when you use the correct knife for the job. Here are suggestions to help you choose the proper type of knife for each cutting job

1. "The Chef’s Knife" – (Also known as Cook’s Knife or French Knife). Used for all kinds heavy-duty cutting, as well as chopping, dicing and shredding. The ultimate in cutlery for the gourmet cook.
2. "The Slicer" – Ideal for ham and large cuts of meat. Slices roasted meats, chicken and turkey.
3. "The Bread Knife" – Slices bread, delicate fruits and vegetables. Cuts through hard crust for uniform slicing with a serrated edge.
4. "The Fork" – The perfect complement to any carving or slicing knife. Provides a more secure hold, especially on the tail end of a joint of meat.
5. "The Steel" – Realigns the knife edge. Should be used frequently to maintain sharpness.
6. "The Utility Knife" – Excellent for food preparation or almost any kitchen chore from cutting vegetables and meats to halving sandwiches.
7. "The Steak Knife" – For individual table use. Cuts meat without tearing.
8. "The Parer" – The knife used most frequently. Cuts, peels and dices fruits, vegetables, cheeses and meats.

For efficient performance always keep your knives sharp. Remember, a dull knife can be dangerous. Kitchen knives demand constant inspection for efficient performance. A fine cutting edge made from the best steel and the finest manufacturing know-how will turn its edge if used on a hard surface. Use the following steps to ensure proper sharpening of your knives.

    1.  Grasp the sharpening steel firmly in your left hand (if right handed), placing the thumb securely behind the guard. 
    2.  Place the heel of the blade against the steel at a 90° angle. 
    3.  While keeping the cutting edge against the steel, raise the back of the blade approximately 1/4" off the steel-or   
         at 20°. 
    4.  Try to maintain this angle and apply constant, moderate pressure as you drag the blade smoothly across and 
         down the full length of the steel in one continuous motion until the blade tip completes the stroke by passing off
         the steel near the guard. 
    5.  Repeat for the other side of the blade, only this time under the steel.

The performance of your knives can be diminished if not cared for properly.  Take the following steps to maximize the performance of your knives:

1. Knives should be hand washed in mild to medium strength detergent and towel-dried.
2. Knives should not be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade. For wood-handled products, heat and detergents cause the natural oils and pigments to be drawn out of the wood, resulting in the handle fading and splitting.
3. Knives should not be soaked for long periods or submerged for cleaning. If a user insists on soaking cutlery in soap, bleach, or chlorine, soaking should be kept to a minimum, the products rinsed thoroughly and dried immediately.
4. Knives of carbon steel should be washed and dried immediately after use to prevent rusting.

Cost of Knife Sharpening Service for Multiple Restaurants

Cost of Self-Sharpening – Direct Ownership of 401 Sharpener and Commercial Knives

* Knife cost includes 2 each Boning, Paring, 10” Chef’s Knifes, 8” Chef’s Knifes and Slicers.

** Savings from reduction in workman’s comp, greater food yield and lost production time is offset by the additional labor cost of self-sharpening.

*** Includes cost for total replacement of knives annually.