Professional Cutlery

Start with the workhorses: a chef's knife for most of your prep, a paring knife for detail work, and a serrated knife for bread and tomatoes. From there, a utility knife, boning knife, carving slicer, and a honing steel round things out. Tramontina block sets bundle those essentials together, and individual forged knives let you fill any gaps as you go. Our guide to the types of kitchen knives explains what each blade does.

It matters if you care how a knife feels. Forged knives are shaped from a single bar of steel that is heated and hammered, which gives them heft, a bolster, and an edge that lasts. Stamped knives are punched from a sheet, so they are lighter and cheaper but rarely as substantial. The Tramontina Professional line is fully forged, which is why it has that solid, balanced feel the moment you pick it up.

Fewer than the big blocks suggest. In most home kitchens, three or four knives handle the bulk of the work: a chef's knife, a paring knife, and a serrated knife, with a utility or carving knife close behind. The Tramontina Professional line sells each of those on its own, so you can buy only the blades you will use. A carving knife earns its place at the holidays, so plan the bird with our turkey cooking time guide.

High-carbon stainless steel, which is a bit of a best-of-both. The high carbon lets the blade take and hold a fine edge, while the stainless keeps it from staining or rusting the way old-school carbon steel does. Every knife in the Professional line uses it, and it is a favorite in restaurant kitchens for exactly that reason.

Two habits do most of the work. Hone the blade often with a honing steel to keep the edge straight, then sharpen with a whetstone or a good sharpener a few times a year depending on how hard you use it. Honing takes seconds and stretches the time between real sharpenings dramatically.

Please don't. The heat, harsh detergent, and knocking around dull the edge, loosen handles, and leave spots. A quick hand wash in warm, soapy water, a towel dry, and a spot in the block will keep a forged knife performing for decades. Browse every individual blade in our kitchen knives.

Full tang means the steel runs all the way through the handle, which is what gives a knife its balance and strength. The forged bolster is that thick collar between the blade and handle; it adds heft and keeps your fingers safely off the edge. Together they are the hallmarks of a knife built to last.

Off the countertop and away from other utensils. A counter block, a magnetic strip, or in-drawer guards all keep edges from banging against other metal, which is the fastest way to dull or chip them. The hardwood block in Tramontina sets does this while keeping your knives right where you cook. For more block and starter options, see our kitchen knife sets.