Knives, graters and corkscrews: how to choose well (and make them last)

Knives, graters and corkscrews: how to choose well (and make them last)

Sharp knives, a good grater, and a reliable corkscrew completely change your kitchen routine—saving time, yielding better results, and preventing frustration (and accidents). But there's a problem: the market is full of "kits" and empty promises. To buy wisely, it's worth knowing the absolute minimum about types, materials, and safety.

And there is another important point for stores in Brazil: these products fall under the category of materials and objects intended to come into contact with food (even when part of them is plastic, silicone or metal). In the EU, the general framework is Regulation (EC) No 1935/2004 , and in Portugal you have references and guidance from entities such as DGAV and ASAE .

1) Kitchen knives: the pieces you really need (and why)

The 5 "basic" knives for 90% of tasks.

If you want a smart set (without buying 12 useless knives), start with these:

  • Chef's knife : the most versatile for cutting, chopping, and slicing.

  • Santoku : an excellent all-rounder, with a straighter blade and grooves that help prevent food from sticking.

  • Paring knife : precision for small tasks.

  • Bread knife : serrated edge for cutting crusts without crushing the crumb.

  • Tomato knife/thin serrated knife (optional, but useful): for thin skins and clean cuts.

UmBox Tip: For conversion, this becomes a perfect sub-collection: “ Essential Knife Kit ” (Chef + Vegetables + Bread) and “ Chef Kit ” (Chef + Santoku).

2) Knife safety: essential information to reduce accidents

This is the part that Google loves (and the customer appreciates) because it resolves real queries.

Good recommended practices include: using the right knife for the job , keeping knives sharp , cutting on a stable surface , storing them safely , and not trying to catch a knife when it falls .

Quick safety checklist:

  • Sturdy cutting board (place a damp cloth underneath if necessary)

  • Sharp knife (less force = more control)

  • Do not leave knives lying around on the countertop; store them in a block, magnetic strip, or sheath.

  • Never try to "catch in mid-air" a falling knife.

3) Graters: box vs. "microplane" vs. specific blades

The "best grater" depends on what you grate most at home.

Microplane/zester type grater

Ideal for:

  • lemon/orange zest

  • garlic, ginger

  • hard cheeses (parmesan) with a fine finish

Microplane (a strong reference in this category) differentiates blades as zester, fine, coarse, ribbon, extra-coarse , each indicated for different uses.

Box grater (4 sides)

It is "multi-purpose" for:

  • cheese, carrot, potato

  • larger volumes

There are analyses that show performance differences between styles and cuts (e.g., blade type and purpose: thin cheese for pasta vs. general use).

4) Corkscrews and wine kits: choose without the headache.

The corkscrew can be "invisible" until the day it fails. And then it ruins the whole experience.

Most common types

Reference guides highlight various mechanisms (sommelier, lever, bilamme, electric) and recommend choosing according to use and ease of use for the user.

Electric corkscrew : great for those who frequently open bottles, as a gift, or for anyone who wants minimal effort.

What a good wine kit typically includes

  • capsule cutter (leaf cutter)

  • corkscrew (manual or electric)

  • anti-drip ring

  • lid/stopper (some with vacuum pump)

  • sometimes an aerator

5) Materials and food contact: what to communicate with confidence (EU/PT)

For products that come into contact with food (metal, plastic, silicone), the general rule in the EU is to comply with the framework for food contact materials under Regulation (EC) No 1935/2004. In Portugal, DGAV/ASAE reiterate this framework and good practices.

And, for items with plastic/resin components, it is relevant to know that the EU has adopted Regulation (EU) 2024/3190 on the use of BPA and other bisphenols in certain materials in contact with food (useful information for product data sheets and FAQs).

FAQ (Google friendly)

Which knives should I buy first?
Chef + vegetables (paring) + bread cover almost everything.

Why is a sharp knife safer?
Because it requires less force and gives more control, it is recommended to keep the knives sharp and cut on a stable surface.

Is a "microplane" grater worth it?
Yes, especially for citrus zest, garlic, and hard cheese; there are specific blades for different results.

Which corkscrew is easier to use?
It depends on the user; guides compare lever, sommelier, and electric models according to context and comfort.