The Irreplaceable Chef’s Knife

If you could only own one kitchen knife professional chefs could almost unanimously agree that your one kitchen knife should be a chef’s knife.

The go-to food preparation tool that professional chefs use in each session. Have you ever seen Rachel Ray use anything besides those orange managed vegetable chopping beasts? She sells them under her very own brand.

Chef’s knives come in blade lengths from 5 to 12 inches. The standard blade length is 8 inches and that is the size you’ll discover in most culinary colleges and professional kitchens. Keep in mind that many professional chefs are men so the more haired one among us will do just as well with a 7 inch blade or maybe even one an inch or two smaller, based on personal preferences.

The form of the chef’s knife is what makes it so flexible and therefore desirable. The tip is pointed and only flexible enough to cut bones. The wide blade is designed for chopping, slicing and mincing vegetable bunches. The better equipped chef’s knives are slightly rounded towards the trick so that you can use a constant rocking motion for chopping and dicing. The heel is extra thick and rocky and can be used like a cleaver for chopping through bone or for dividing a raw turnip. The broad, flat side of the blade is used for hammering garlic. The horizontal, non-cutting edge of this blade has a goal and can be used to tenderize cutlets.

Quality chef’s knives are produced from high-carbon stainless steel, which can be sharpened to a razor’s edge and that is easy to stay clean without rust. Blade Guru are forged – separately hammered by one piece of steel. Quality chef’s knives can also be stamped or punched from sheet steel. You can inform a forged knife out of a stamped knife by the hump or shoulder on the forging in which the blade meets the handle. Forged knives are heavier and are generally reputed to have better texture and balance. Forged chef’s knives will be the most expensive ($75 to $100) but should not sorely abused a forged chef’s knife will last for decades.

Handles are 1/3 to 1/2 that the period of the blade. They are produced from timber or tough composites. If nothing else that the rivets impart a feeling of strength and permanence.

Heft or weight is important. You desire the most expensive chef’s knife which you can work without discomfort. If it seems counterintuitive consider that the thicker the knife the more gravity contributes to the work. A mild chef’s knife requires more work from you to chop through a thick skillet bunch or to pound out a cutlet.

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