Have you ever seen a chef cooking? It’s not just about what he cooks, but how he cooks. He doesn’t just cook, but he makes cooking into an art with his skillful performance and his knife plays a vital role in it. It does whatever he wants to do. He uses the knife in a sleek, stylish manner and the finesse of his cooking style mesmerises the onlooker. Since the knife plays such an important role, it’s important to choose the best disocunt chef knives for the job.
Qualities: There are lots of things to look out for, when you are buying a chef’s knife. They are used for chopping, cutting, and mincing almost anything in the kitchen. They usually have broad edges, and so it prevent your knuckles from hitting the board. The balance of the knife should be at the bolster to help you make the cutting process easier.
Most chef’s knives on the market are 6 to 10 inches long and the most popular knife is the 8 inch one. It is recommended generally to start with an 8 inch knife and get used to how it feels before moving on to something bigger. At first, an 8 inch kitchen knife may feel heavy and awkward in your hand but as you get practice with it, it will start to feel natural.
There are two models of construction; forged and stamped knives. The knife made by a forged process is treated in different steps and it’s enhanced in density, hardness and flexibility. The forged knife is heavier and better balanced. It has a bolster between the handle and the blade. A thick bolster prevents sharpening of the entire blade edge. Eventually after repeated sharpening the edge develops a groove near the bolster so that a large portion of the cutting edge doesn’t touch the cutting board. The cutting edge stays sharp for a long time.
The stamped knife is not treated well during its making and is just cut from a flat piece of metal. It’s lighter and not well balanced. A stamped knife doesn’t have a dense metal like the forged one. Stamped knives with high carbon content are easy to sharpen and to keep sharp and they are better than inexpensive knives on the market.
Parts to look out for: There are some vital parts in the knife which play a big role in the shape, quality and usage of the knife. They are the bolster, tang, handle and the back of the knife.
It is nothing but the metal between the blade and the handle. It adds weight to the knife, provides you with better balance and it’s a comfortable resting place for your hand too.
It is the metal extension of the blade enclosed by the handle. A full tang means the tang extends to the end of the handle. A full tang is best because it reduces the chance that the handle will break off and it gives the knife good balance.
It is certainly the most important part as your ability to use the knife depends on it. Usually it is made of wood, plastic, or a combination of wood and plastic or metal. Handles that are fastened by rivets can develop cracks which can store bacteria. So, it is always better to go for molded handles. They don’t develop cracks and they last longer.
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