When purchasing knives for your commercial kitchen, keep in mind that stainless steel with a low carbon content is easier to keep clean and keeps the appearance of newness longer than other types of knives. However, a high carbon content generally means the knives will last longer and hold a sharp edge longer when properly cleaned and maintained.
Regardless of whether you go high-carbon or low-carbon, be sure to purchase a knife that has a sturdy handle constructed from either poly carbonate or nylon material rather than wood. The synthetic materials typically provide longer wear and easier cleanup.
Finally, go with contoured grips, which are easier to use and therefore heighten not only user comfort, but safety.
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