Cooking every day shouldn't be a chore, but a simple pleasure. Yet, many of us struggle with a dull knife when peeling a tomato or have trouble chopping an onion with the wrong tool. Having "the right tool at the right time" radically changes the cooking experience, even for a quick meal on a Tuesday night.
At TB-1648, we believe that professional quality shouldn't be confined to the kitchens of fine restaurants. That's why we designedour range of everyday knives : robust tools, designed for intuitive handling and exceptional durability. Whether you prefer the all-stainless-steel aesthetic or the warmth of wood, discover how to create your ideal knife set without unnecessary extras.
The essentials for equipping yourself properly on a daily basis
- The winning trio: A paring knife, a chef's knife (or Santoku) and a bread knife are sufficient for 90% of tasks.
- Choosing the handle: Opt for POM or ABS for easy washing, and wood for comfort and aesthetics.
- Certified origin: Opt for French manufacturing (Thiers) guaranteeing quality steel and secure assembly.
- Ergonomics: A knife used daily should be light and balanced so as not to tire the wrist.
What are the 3 essential knives to have in your kitchen?
There's no need to accumulate fifteen different blades if you cook simple, family-style meals. For maximum efficiency without cluttering your drawers, focus on these three essentials available in our Everyday collection .
1. The paring knife: an extension of the hand
This is the perfect little all-purpose knife. With its short (usually 8 to 10 cm) and rigid blade, it's ideal for peeling, turning vegetables, hulling strawberries, or mincing garlic. It's the ultimate precision tool.
2. The Chef's knife or Santoku knife: for cutting
This is the "big" knife in the kitchen. The chef's knife, with its wide, curved blade, allows for rocking chopping. The Santoku, inspired by Japanese design, has a straighter blade ideal for mincing vegetables and slicing meat. The choice between the two is a matter of personal preference, but one is essential for cutting on a cutting board.
3. The serrated (or bread) knife
It's often forgotten, but it's irreplaceable for anything with a hard crust or tough skin. It slices bread without crushing it, but it's also remarkably effective on ripe tomatoes or crispy roasts.
What handle material should I choose for heavy-duty use?
The choice of handle isn't just about aesthetics; it also determines how easy your knives will be to care for. If you're looking for durable kitchen knives , here's a comparison to guide you.
| Material | Benefits | Interview | TB collection recommended |
|---|---|---|---|
| POM / ABS (Synthetic) | Hygienic, lightweight, very shock resistant. | Dishwasher safe. | Georges or Absolu range |
| Wood (Beech, Olive) | Warm touch, authentic aesthetic, non-slip. | Hand washing required (immediate drying). | Brigade Bois range |
| Stainless steel (one-piece) | Modern design, indestructible, perfect hygiene. | Dishwasher safe. | Metalis range |
| Silicone | Exceptional grip (soft touch), vibrant colors. | Dishwasher safe. | Silicone Range |
Why choose Thiers-based expertise for your everyday tools?
You might think that any knife will do for chopping carrots in the evening. That's a mistake. A cheap knife dulls very quickly, forcing you to use more force, which increases the risk of slipping and cutting yourself.
By choosing TB-1648 knives, made in Thiers, you benefit from high-quality steel designed for durability. Our blades undergo a precise heat treatment that gives them both hardness and flexibility. Furthermore, our handles are assembled (often by direct injection or riveting) to eliminate any gaps where food could become trapped. This ensures a safe and hygienic tool for the whole family.
Frequently asked questions about everyday knives
How often should you sharpen your kitchen knives?
For everyday use, a quick honing with a sharpening steel once a week will restore the blade's edge and keep it razor-sharp. If you wait until the knife is completely dull, sharpening will take longer and be more difficult.
Can kitchen knives be put in the dishwasher?
It depends on the handle material. Knives with wooden handles should be washed by hand. Models with POM, ABS, or all-stainless-steel handles (like our Métalis or Georges ranges) are dishwasher-safe, but we recommend placing them blade-side down and avoiding contact with other metal cutlery to prevent damage.
What is the difference between a chef's knife and a Santoku knife?
The chef's knife has a pointed, curved blade that allows for a rocking motion. The Santoku knife has a straighter blade, often dimpled to prevent vegetables from sticking, and excels at vertical cutting (slicing). Both are very versatile.
A short technical glossary
- POM (Polyoxymethylene)
- Highly resistant technical polymer used for professional knife handles. It does not deform and withstands high temperatures.
- Santoku
- A Japanese term meaning "three virtues" (slicing, chiseling, mincing). It's the versatile Asian knife that has become a standard in our kitchens.
- Cutting wire
- The thinnest and sharpest part of the blade. This is the part that penetrates the food and is maintained with a sharpening steel.
Want to rediscover the pleasure of carving?
See the entire Daily TB-1648 collection
