Tip 1: Determine the type and purpose of the knife you need.
Choosing any knife is an exercise in compromises. First determine what you need the knife to do, then look for knives that best accomplish those functions. Blade length vs. ease of carrying, weight vs. durability, blade hardness vs. ease of sharpening and cost vs. quality are just a few of the trade-offs that you will have to resolve.

Tip 2: Three basic types of knives.
Folding knives are generally smaller, general purpose knives with multiple blades carried in your pocket. Fixed-blade knives have the blade anchored in the handle, are larger and more durable and are used for heavy tasks. Lock-blades are more robust and safer than pocket knives, but are not as rigid as fixed-blade knives.

Tip 3: What does Rockwell hardness mean?
This is a measurement of how hard the blade steel is, with the higher the number the harder the steel. Diamonds will range in the 80s, and knife steel commonly ranges from 52 to 62. A harder steel will hold an edge longer, but will also take longer to sharpen.

Tip 4: What is steel, stainless steel or alloy steel?
Steel is a combination of iron and carbon, and alloy steel includes other elements (chromium, molybdenum, vanadium, nickel, tungsten, among others) to provide specific characteristics, such as strength, flexibility or corrosion resistance. No steel is truly stainless (any steel with carbon can rust) but some alloys are more ‘stain-less’ than others. There are trade-offs here too. For instance, you may need to trade corrosion resistance (for use in salt water) for edge-retention, or edge-retention for sharpenability. Match the steel to the needed task.

Tip 5: What is Tempering?
Knife blades are repeatedly heated and cooled from nearly 2,000°F to -120°F during the manufacturing process. This alters the microscopic structure of the steel and increases the hardness to a desired level. Each steel has a ‘recipe’ of times, temperatures and process to achieve a desired result.

Tip 6: What kind of handle is best?
The best handle is determined by the use and your personal preference. You don’t want a slippery handle on a filleting knife, or an expensive, decorative handle on a sheath knife that will be used hard every day. Find a handle that feels good in your hand, is durable and fits your budget.

Tip 7: Learn to properly sharpen and care for your knives.
The most dangerous knife is a dull knife. You have less control and need to apply more pressure to cut anything, leading to the blade slipping out of control. Learn to properly sharpen your knives, and keep them sharp. Purchase a good stone and use a honing oil. Clean your blades after use, and use a polish occasionally. Do not over-lubricate folding knives (the oil will attract dirt and grime) but keep the folding action smooth.

Tip 8: One knife can’t do everything.
I have a knife that I use every day, some that are used frequently, some occasionally, and a couple of knives that I’ve never really used. As with most things, cheap knives are seldom good, good knives are seldom cheap, but a good knife can outlast its owner. Be smart when you buy your knives, take care of them, and they will take care of you.

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