Best Kitchen Knife Set in Egypt: Just 3 Knives Are Enough

The 3 Knives You Actually Need

• Chef's knife (20 cm): This is the one that will do most of the work: chopping onions, tomatoes, and vegetables, and cutting chicken and meat. If your hands are small or your kitchen is tight, get the 15 cm.
• Paring knife (9 to 10 cm): For peeling and small things: garlic, peppers, strawberries, and coring tomatoes.
• Serrated bread knife (20 cm): For fino bread, toast, and cake, and also for tomatoes with soft skins.

Anything extra, like a slicing knife, steak knives, or scissors, is just accessories. A 15-piece set will mostly leave half of it in the block unused. And if you make a lot of mahshi, a zucchini and eggplant corer is a separate tool and you won't find it in most knife sets.

Types of Steel and Blade

Most knives on the market are stainless steel, and the difference between them is the alloy type and tempering. German steel is generally a bit softer, so it withstands heavy use and is easy to sharpen. Japanese steel is harder, so the edge lasts longer, but the blade can chip if you use it on something hard like bones. There are two manufacturing methods: forged, which is heavier and has a bolster between the handle and the blade, and stamped, which is lighter and cheaper. Both work for the home; the important thing is that the handle feels comfortable in your hand and doesn't slip when wet. Don't be fooled by the word "Damascus" or "High carbon" on a very cheap knife, because sometimes the pattern on the blade is just looks and not different steel.

Sharpening and Steeling

• The long iron steel doesn't sharpen; it realigns the edge of the knife. Run the knife over it a few times every few days.
• Real sharpening is done with a sharpening stone, manual sharpener, or electric sharpener, once every few months depending on use.
• Manual sharpeners with slots are easy, but they take more off the blade, so don't run the knife through them every day.
• A dull knife is more dangerous than a sharp one because you press harder and it can slip on your hand.
• Serrated knives like the bread knife rarely need sharpening.

Block, Magnet, or Drawer?

The block looks nice and protects the edge, but it takes up space on the counter, its slots are hard to clean, and it can trap moisture if you put the knife in wet. The magnetic strip on the wall saves space and the knives dry in the air, but it must be high up and away from children's hands, and place the knife spine-first and remove it gently so the blade doesn't hit. The drawer works only with a sheath for each knife or an organizer, because loose knives hit each other, get dull, and cut your hand while you are searching. If you buy a set with a block, make sure its slots fit your knife sizes, because a wide knife in a narrow slot gets scratched.

Washing and Cutting

• Wash the knife by hand and dry it immediately, even if it says it is dishwasher safe.
• Don't leave the knife in the sink under dishes; it can't handle it, and neither can your hand.
• Cut on a wooden or plastic board, not on marble, glass, or a ceramic plate, because they dull the edge quickly.
• Keep a plastic board for raw chicken and meat and another for vegetables and bread, and wash them with hot water and soap after each use.

Check Before You Buy

• The number of "pieces" usually counts the block, scissors, and steel, so read the knife list itself.
• The size of each knife in centimeters, especially the chef's knife.
• The warranty: Some brands write a long warranty on knives, so check what is written on the page and keep the receipt.
• Who the seller is, because there are products with names close to well-known brands, and their pictures look like the original.