Five essential knife tips

1. You do not need a million luxury knives.

Having a variety of knives in your kitchen is useful, but when it comes to that, if you can only afford one or two knives of very good quality, Donald recommends "a knife that can handle a variety of tasks."

That means, on the larger side, whether it's a western-style chef's knife or a gyuto, a Japanese takes the chef's knife with a blade that is thinner and harder. For the latter, you want a blade about six to nine inches long. The knife does not have to be particularly heavy, you're not splitting wood, he says. You want something light enough to cut smoothly.

It is also advisable to have on hand a shorter and narrower knife, such as a western peeling knife or a small Japanese knife, for smaller curved cuts and for cutting or peeling fruits and vegetables by hand.

2. Carbon steel versus stainless steel.

Which is better? Well, it depends on what you're looking for in a knife.

Carbon steel blades can be sharpened to a finer edge and maintain sharpness longer than their stainless steel counterparts. That said, they require more care, since they are faster to oxidize and can stain or oxidize when exposed to foods that are salty, highly acidic and have a basic pH level. Such knives should be washed and dried thoroughly after each use.

As the name implies, stainless steel knives are less likely to rust and, well, get stained, but are harder to sharpen and dull faster than their carbon counterparts. However, if you are looking for low maintenance, these are the way to go.

3. Yes, you must sharpen your knives.

Depending on how often you use your knives, Donald recommends taking them to a professional to sharpen them every six months to a year. (Professional advice: if you are using an unknown knife sharpening service, Donald recommends first giving them a trial knife to see how they work).

At home, a steel or ceramic sharpening rod is an excellent way to keep your knives between sharp professionals.

To sharpen his knives, Donald recommends grabbing the handle and placing the tip of the rod down against a countertop or work surface. Place the heel of the knife on the top of the bar, and hold the knife at an angle the width of a match book, slowly: "It is not necessary that you have the blades of fury on fire," says Donald - run down to Bájela along the shaping rod with a sliding movement, so that when you finish your first pass, the tip of the rod and the knife are connected. Repeat this movement on the opposite side of the sheet. Do this a couple of times more on each side. (For a demonstration, jump to the 12 minute mark in the video above).

4. The diamond is not the best friend of a knife.

If you want to try your hand sharpening knife at home, skip the diamond sharpening stones available in the market. They limit the life of your knife, especially if it is used incorrectly, says Donald.

Instead, he prefers softer Japanese sharp stones (synthetic or natural). Invest in three different grain sizes: thick (for heavy duty arrangements such as removing chips and restoring knife edge geometry), medium and fine grain (for smaller arrays and fineness) to give your knives the full range of sharp.

5. If in doubt, consult an expert.

Whether it is the origin of a knife or the tasks for which it is most suitable, the information is good. "When you buy a knife, the people you buy from should be able to tell you," says Donald. Stop by the local knives store and tell them what kind of cooking you do and at what level of maintenance you are willing to commit, and they should be able to help you choose a knife that is right for you.