Chef Knife Buying Advice
In cooking, a chef's knife, also known as a French knife, is a cutting tool used in preparing food. Every chef needs a good knife. It's the one thing chef can't do without in the kitchen. If you can only have one good knife, a chef's knife is what you want. A chef's knife has a blade between 8- and 10-inches long and is the most suitable for the greatest variety of tasks like slicing, chopping, dicing, mincing and cutting food. A high quality chef's knife will cost you around a hundred
dollars, but if properly taken care of it will last a lifetime.
With famous tradition and ancient technique of the Samurai sword-making, Japanese has been producing top quality professional chef's knives for the decade. Unfortunately, most of these fine knives are not available in the regular knife shops and distribution in US markets. People were amazed with the sharpness and the art of the cutting performance of the Japanese chef's knives. A favorite with professional chefs, the blades are extremely sharp and perfectly balanced. They are made with cromova 18 stainless
steels, which hold its edge longer than other steels. The knives are also very lightweight, which reduces hand fatigue. The handles are a metal extension of the blade with dimples for a non-slip grip.
Germans have very good reputation for making chef knives for a very long time. Their knives are thick and heavy in the German style and will stand up to the most brutal use in the kitchen. The blades are high carbon stainless-steel which sharpen easily. These blades are very sharp and hold their edge for a long time. The handles are ergonomically designed and made from polypropylene for a very comfortable grip. This is another traditional favorite of professional chefs.
French chef knives are usually pure carbon steel blades, which make them softer than most of other country’s blades. This means the blade is easier to sharpen to a razor sharp edge, but you have to do it more often. Also, 100% carbon steel will oxidize and rust if exposed too much to water. French knives are narrower than other counterparts.
Another kind of chef’s knife to consider in this genre is the Chinese chef’s knife. While they may look like a cleaver, the Chinese chef’s knife is thin, well balanced and made for chopping and mincing vegetables and are never used to chop through bone. Use this knife to chop, slice and mince; the side of the blade can be used for crushing garlic and some spices. The chef knife is best used in a rocking motion for chopping.
Buying Tips:
Chef’s knife is very important cooking device in the kitchen and you will need time to seek a good one. The first way to get a sense of a knife is to wrap your fingers around the handle. It should be nicely balanced, with a gentle feel whether your hand is big or small, and it should have some kind of downward curve or knob at the end to keep your knuckles from hitting the cutting board. If your hand is very, very large and your knuckles hit the board, you might want to look for a knife with an extra-wide
blade, may be a German-made one. Blade length is personal. But in general, a ten-inch blade is a good choice for men, while six-, eight- or nine-inch knives are often better for women.
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