购买哪种刀具？
有关购买刀具时应考虑之因素的技巧和建议

锻造刀是由一整片金属锻造而成的刀具，刀刃和刀柄浑然一体，并在两者交汇处形成一个名为刀枕的组合结构。冲压刀是从钢板上裁切而成，刀柄另行装配。冲压刀和锻造刀都具有自身独特的优势，如何选择很大程度上取决于个人喜好。

对于 Victorinox 维氏刀具的锻造刀刃，其碳含量更高、钢材硬度更高且持久锋利。由于是以整片精钢锻造而成，因此使用时手更不易从刀柄滑到刀刃上。此外，锻造刀往往比较重，握在手中颇具分量和平衡感。此外其造型美观、质量上乘。一把上好的锻造主厨刀既能带来仪式感，又能激发烹饪灵感。对于热爱烹饪的人来说，合适厨具能带来无限欣喜。

锻造刀可保持锋利更久，但磨起来也更难，且必须使用金刚石或陶瓷磨刀器。这是因为磨刀器的硬度必须高于所磨的刀具。

我们创新性的冲压刀具比锻造刀具要轻。因此这类刀具便于长期使用。不会对手腕和手掌造成太大压力，所以非常受职业厨师的欢迎。由于所用钢材的硬度略低，所以并不难打磨。这些刀具可用数年，为每日厨房操作助力，绝对物有所值。

在 Victorinox 维氏，我们的厨刀和厨具提供多种不同的手柄选择。宽泛地讲，最基本的选择可归结为合成手柄和木质手柄。那么，这两种选择的优点和缺点分别是什么？

采用合成刀柄的刀具可以在洗碗机中使用，因此易于清洁。合成手柄往往也更轻，因此长时间使用时会更轻松。我们提供多种合成手柄，例如瑞士现代系列刀具的手柄乃以聚丙烯共聚物 (PPC) 制成，色彩明艳鲜亮，而瑞士经典系列刀具的手柄则选用合成材料 (TPE) 制成，经久耐用。我们的行政总厨系列刀具现提供聚甲醛 (POM) 材质的手柄选择，触感格外平滑。

带木质刀柄的刀具不能用洗碗机清洗，因为高温和化学洗涤品会导致木质刀柄过热、变干甚至开裂。但木柄的握感温暖自然，手感很不错，所以最好使用亚麻籽油等常规食用油手动清洗，保持清新整洁外观。对于锻造刀爱好者，我们有采用经改良枫木刀柄的行政总厨系列 刀具。木质系列亦提供采用经改良枫木刀柄的冲压刀具。瑞士现代系列兼具多重优势：所用核桃木柄既符合人体工学理念，又有着抢眼夺目的现代设计。

需要注意的是，作为刀具专家，我们强烈建议您不要将刀具放到洗碗机中，至少不要将大件刀具放进去。您可查看我们关于如何清洁刀具的窍门，了解这方面的更多信息。

总而言之，手柄材质的选择归结于哪种材质对您而言手感最佳。

Simply put, there is no right or wrong answer here. Your choice should again be the one that’s the most comfortable for you to hold. So whether it’s the refined feel of the Grand Maître knives, the durable comfort of the Swiss Classic collection or the ergonomic design look and feel of Swiss Modern, we recommend you go to the nearest Victorinox store and try out each knife before making your decision. We always test a variety of curves and contours that fit all different kinds of hands. So big or small, fine or strong, there’s something for everyone.

Confused as to why we offer two types of steak knives? The answer is simple: the straight edge is designed to cut smoothly and cleanly through the meat, without tearing or ripping. This is the blade preferred by meat connoisseurs and is ideal for perfectly tender meat. The wavy edge blades are ideal if you need to cut through meat that might be tougher. This particular edge also makes the knife a great all-rounder – it’s ideal for cutting pizza, pies or pastries, too.

You might also ask yourself the same question for our Santoku knives. Why offer the same knife with both a fluted edge and a straight edge? We prefer the fluted edge because the flutes let air between food and blade, making what you’re cutting less likely to stick to the blade. Which makes chopping smoother, faster and more efficient. And then there are some cooks who love the straighter Japanese shape of the Santoku blade, but find the flutes don’t make a difference for their own particular style of chopping or slicing.

If you are a heavy user of your knives and need to sharpen them a lot, the straight edge would be a better choice. If you sharpen so much that you get down to the flutes of the fluted edge blade, it will eventually interfere with your slicing edge. But this will probably only happen to professional chefs using the blade over a number of years.

Overall, we tend to recommend the fluted edge. We also have carving knives with a fluted edge because it makes the meat less likely to stick to the blade.

We often offer the same blade in different lengths – so which should you choose? Our filleting knife comes in both 16 and 20cm versions. The rule of thumb is that the blade should be approximately 5cm bigger than the fish you are filleting. It’s a bit more complex for our carving knives, because we provide anything from 15 to 25cm blade-length. Smaller blades will give you versatility and agility, but if you’re going to be slicing larger items like watermelon or pumpkins, then the bigger the blade the better. Having the necessary length ensures less risk of slipping or getting stuck, and less risk of injury.

Our carving knives also come in two widths – normal or extra-wide. The extra-wide is ideal if you are carving large joints of meat like roast beef or turkey, because it lends the blade more precision and power for smoother slices.

Our pro tip: you should also match the blade length to that of your cutting board. If you use one that’s too small, it’s harder to cut through large fruit, vegetables, meat or even bread in one slice. That’s not only more work: you may also risk injuring yourself.