Knives and scissors: how to choose by material

To choose a knife or a pair of scissors, start from what you have to cut: every blade is made for a particular material. For the kitchen and use in contact with moisture, choose stainless steel; for tougher cuts look at hardened, forged or carbon steel; for electrical cables use electrician's scissors, not kitchen ones. In the collection you will find blades from 40 to 300 mm and bodies from 100 to 240 mm.

The types

• Universal scissors. For paper, thin cardboard, tapes and general use, like the Stanley universal scissors.
• Electrician's scissors. For work on electrical installations, like the Stanley professional electrician's scissors or the Milwaukee electrician's scissors.
• Tailor's shears and manicure scissors. Specialist: the former for fabric only, the latter for precision work.
• Pocket knives. Folding, to carry with you.
• Kitchen and table knives. Steak knives, round-tipped, in stainless steel, like the stainless steel knives and the steak knife.
• Cleavers, knife sharpeners and sharpening machines. For butchery, the kitchen and blade maintenance, in manual or electric versions.

How to choose by job

The features to look at

• Material. Stainless steel, hardened steel, forged steel, carbon steel, and for the handles plastic, aluminium, polypropylene. Stainless steel resists moisture better; carbon steel keeps its edge but must be dried.
• Length and blade length. From 100 to 240 mm overall, with blades from 40 to 300 mm. A long blade for cutting large pieces, a short one for precision work; with scissors, how comfortable they are to grip also matters.
• Finish. Nickel-plated, chrome-plated, satin, polished, painted. It changes the appearance and the protection against rust.
• Origin. Some items are Made in Italy or Made in Finland.
• Pack (pcs). Single piece or set and multiples, for example 6, 12 or 60 pieces for supplies.
• Colour. Black, yellow, blue, red and assorted handles: colours can help to tell tools apart.

Common mistakes

• Using tailor's shears for anything else. They are used on fabric only: cutting paper or cable ruins them.
• Cutting on hard surfaces. Kitchen knives should be used on a chopping board.
• Leaving the blade wet. Wash and dry it straight away, especially if the steel is not stainless.
• Putting off sharpening. Sharpen when the cut gets worse, not when it no longer cuts at all.
• Storing without protection. Knife blocks, sheaths or separate drawers, with the tip protected.

Frequently asked questions

Stainless steel or carbon steel?

Stainless for the kitchen and damp environments. Carbon if you care about the edge and are willing to dry and look after the blade.

Can I cut a cable with universal scissors?

Electrician's scissors are better. Check the cable type and cross-section on the product page.

How often should a knife be sharpened?

When the cut gets worse. For daily use a compact knife sharpener is handy.

How do I keep knives and scissors tidy in the workshop or kitchen?

In knife blocks, sheaths or separate drawers, with the tip protected. That way the blades do not get blunted by contact with other tools and nobody gets cut rummaging in the drawer.

You will find all the items in the Knives and Scissors collection; for advice on models and supplies, ask the AMES technicians for a quote.