The Catering Centre

590x300 TCC Victorinox 3

To cook well, you only really need three things: fresh ingredients, simple techniques, and a few high-quality tools. Like anything, having the right equipment makes doing the job that much easier. Whether it’s a well-seasoned pan or a casserole dish that’s been passed down through the generations, great kitchenware makes cooking a joy.

A cook’s knife is the single most valuable tool in any kitchen, used in the creation of virtually every dish.

 A sharp knife means more control and less slippage when you cut, leading to safer, more consistent slices. From mincing garlic and fine herbs to breaking down that tough butternut squash, a sharp knife is going to make it safer and smoother. Choosing the right knife for you comes down to two elements: steel and feel.

In general, harder steels are better because they can hold a razor-sharp edge longer. Modern technology has even produced high carbon stainless steels which are very hard and still resistant to corrosion. Japanese steel is a favourite among chefs and cooks alike.

You can have the best steel in the world, but if the knife isn’t comfortable to hold, you won’t use it. A good knife will feel balanced in your hand. So try out a few before spending your money.

A quality knife can last you a lifetime, but it’s a precision instrument, not a blunt tool. To perform at its best, every knife needs a little care and attention. Here are a few common best practices you can use to keep your knife cutting sharp:

  • A few simple care practices will go a long way to preserving your knife. Always wash by hand with soap and water, and dry thoroughly. The high heat, harsh detergents, and general banging about hat happens in a dishwasher are never good for your knife.
  • Using a quality cutting board also keep your knife sharper for longer. End-grain wood boards are best, followed by rubber. Marble and glass cutting boards are too hard for knives and can seriously damage the blade’s edge.
  • All knives, no matter how good, go dull eventually. A whetstone is the best way to get your edge back in top form, but if you’re not into the whole “sharpen by hand” thing, you can always send it to the pros.

590x300 TCC Victorinox

QUICK FIX: A quality knife stays sharper longer, cuts better, and helps you save money because it lasts forever. But if you’re stuck with a dull knife, simply stroke the blade against the exposed, unpolished ceramic bottom and bring it back to life. But at some time you will need to get a real sharpener.

Check out the vast selection of knives and kitchen equipment at

The Catering Centre, exclusive agent in Malta for Victorinox

St Paul’s Bay | Valletta | Paola | Victoria, Gozo

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