The Irreplaceable Chef’s Knife

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

The chef’s knife is the workhorse of the kitchen. Hogue Deka Review -to food preparation tool that professional chefs use in every session. Have you seen Rachel Ray utilize anything other than those orange managed vegetable blossom beasts? She sells them under her own brand.

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

The form of the chef’s knife is the thing that makes it so versatile and therefore desirable. The tip is pointed and just flexible enough to cut bones. The wide blade is designed for chopping, slicing and mincing vegetable bunches. The better designed chef’s knives are slightly curved 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 just like a cleaver for chopping through bone or for dividing a raw turnip. The wide, flat side of the blade can be used for hammering garlic. Even the flat, non-cutting advantage of the blade has a goal and is 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 rusting. The best chef’s knives are forged – separately hammered by one piece of steel. Quality chef’s knives can also be stamped or punched from sheet steel. You can tell a forged knife out of a stamped knife by the hump or shoulder on the forging where the blade meets the handle. Forged knives are heavier and are usually reputed to possess better feel and balance. Forged chef’s knives are 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 the length of the blade. They’re produced from wood or tough composites. The most important handle characteristic is how it feels in your hand. Professional chefs have a strong preference for handles that are riveted through the rear end of the blade. If nothing else the rivets impart a sense of strength and permanence.

Heft or burden is vital. You want the most expensive chef’s knife which you can work without discomfort. If it seems counterintuitive consider that the thicker the knife that the more gravity results in the work. A light chef’s knife requires more work from one to chop through a thick parsley bunch or to pound out a cutlet.

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