Material of Blade:
• Carbon steel knife – this knife is re-sharpened easily however it is vulnerable to stains and dust. Its blade should be cleaned properly, dried, and then lubricated after using.
• Stainless steel knife – This knife requires being re-sharpened more often, however it is difficut to sharpen. It is highly corrosion-resistant type. It comes in affordable rate.
• High carbon type stainless steel knife – This knife does not stain or discolor and is sharp edged.
• Laminated knife – This knife is of high quality. It is typically made tougher compared to traditional knives, thus creating a more precise cutting ability property.
• Titanium knife – This knife is lightweight and has less resistance to wear and tear. This usually comes in an expensive price, thus not a good option for a kitchen utensil.
• Ceramic knife – This knife is light, very hard, and does not corrode easily. It needs special device for sharpening. It very delicate and will surely chip.
• Plastic knife – This knife is not too sharp and is just commonly utilized for chopping or cutting vegetables or fruits.
Edge of the Blade:
• Flat ground blade – This blade edge decreases from its thick spine going to the sharp edge in convex or straight line. It is tougher and heavier compared to a knife that is hollow ground type.
• Hollow ground blade – This blade has beveled and concave edges, which has ground beginning in the middle down the knife’s blade edge instead of its spine. It has thinner edge that has better cutting skill. It is also less durable and lighter.
• Serrated blade – This blade is saw-like, scalloped, and wavy. It is suitable for cutting foods that are tough outside but soft inside like tomatoes and bread.
• Granton blade – This blade has scallops ground, which is semi-serrated and alters on both sides, continuing to the center portion. It is suitable for separating and cutting cheese, vegetables, and meats.
Material of Handle:
• Wood handle – This knife handle offers good hold however it must always be cleaned thoroughly and sporadically treated using a mineral oil. It usually warps and cracks when exposed to water for long period of time.
• Plastic handle – This knife handle is cared for easily and it does not absorb microorganisms. It is less ultraviolet-resistant and become crisp after some time, leading to cracking. It can also be slippery.
• Composite knife handle – This knife handle is constructed of wood composites, which are laminated and combined with a plastic resin. It is mainly considered as the perfect choice because it can be cared for easily. It can last for a very long period of time.
• Stainless steel knife handle – It is considered as themost durable choice and most sanitary as well however it is very greasy.