Every chef should have the proper tools to expand their creativity. If you buy a quality chef’s knife you can use it for a lifetime. There are so many types available, and the process of choosing can seem overwhelming. Different materials are used for making knives, this article will explain those and narrow your focus to find a knife that will best suit your needs.
The blade is what gets the job done. It is where the action is and the edge is important. Blades made of stainless steel are not very expensive, but once the sharpness of the edge is lost it can’t be properly sharpened again. That material might better suit a serrated edge knife. The serrated edge is less likely to lose its sharpness quickly. Carbon steel on the other hand, holds its sharpness well. Carbon steel requires careful cleaning, proper storage and may become dark over time. The discoloration is not a bad sign and it is really a matter of taste. If you would prefer your knife to not discolor, then high carbon steel would be the better choice. High carbon steel is used in professional kitchens, so it is a good knife for a busy kitchen. High carbon steel blades can be more expensive, but it is an investment in your craft and with proper care can last generations. Blades are either forged or pressed. Forged blades are molded with high heat. They are considered to last longer and are used in more substantial knives. Pressed blades are stamped out if a sheet of metal and are good for a lighter knife such as a fillet or an everyday paring knife.
The handle should fit well in the hand and be easy to maneuver. The handle can be made from wood, plastic or metal. Wood blades can be difficult to clean; they can harbor bacteria if not cleaned or cared for properly. Riverted blades are considered to be more durable. That is when there are two sides of the handle that are secured to the blade with pins. Molding of the handle is used mostly with plastic handles. What makes the handle good for a chef is how it fits within the hand. It must feel comfortable and not too heavy or it can be dangerous for the user. One should also consider the tang of the knife when purchasing. The tang of the knife it the part of the blade that extends into the base of the handle. A full-tang knife is one piece of metal that continues to the back of the handle. It can be expensive to buy a full-tang knife, and they can be heavy. A full-tang is especially good for cutting through tough meats or bone.
Learn how to clean and use it properly from your vendor before buying. Your knife will open up doors to the creativity in your kitchen. Buying a good knife can also make you more efficient in the kitchen and cut down on accidents. Chef’s knives are multipurpose and can be the keystone to a well-oiled kitchen.
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