A trusty, high-quality chef’s knife is one of the most integral tools in any culinary enthusiast’s arsenal. It has even been said that among all else, the most important item for prospective culinary students to bring to class is a dependable chef’s knife. Whether you command a booming kitchen in the heart of New York City or just like to dabble in cooking, your chef’s knife is your best friend.
This tool has a multitude of uses, from cutting thick beef brisket to slicing delicate red tomatoes. Making the right choice is important so time and consideration should be spent before purchasing your knife. But, this doesn’t have to be a daunting task because knowing that you’ve chosen a quality knife will make your cooking life much easier and enjoyable. Choosing a poor-quality knife that’s not right for you often results in accidents, sore hands, and regret.
The quality of your future knife takes precedent above all else. A particular brand name can sometimes determine the quality of the knife way before any research is required. Particular brands offer services well beyond just the knife such as free knife sharpening for life that really show just how much further a company is willing to go for their customers. There are brands that are proven and trust-worthy and there are others that are not. Some of the better brands include Forschner, Misono, Global and Shun. However, you can’t always just trust a name.
You will also need to look at several characteristics of a knife to make sure it is a perfect fit for you. The material used in the knife’s blade is an important consideration when shopping around. Go cheap on the blade and you could end up with a dull blade in a few weeks of use.
High-carbon stainless steel, while being more expensive than its rival materials, is the best blade on the market. It will stay sharper for longer and require less maintenance than plain stainless steel.
Another thing you want to consider about the blade is how it is made. Some knives are stamped out of a larger sheet of steel like a cookie out of a slab of dough. These are less expensive than forged knives, which are made from one single piece of steel and made into a single steel blade. But, quality forged knives are truly pieces of art and will last decades with the proper care.
Once you have decided on the blade, it is important to think about how the blade connects to the handle. How far the blade continues as one piece of steel into the handle is known as tang. Generally, the more tang, the better the knife. When you can see the blade running all the way throughout the handle, it is known as full tang. With a greater tang, the blade is less like to become detached from the handle, which is an obvious no-no in the kitchen.
There are several handle options to choose from but like many other intricacies on a knife, cheaper materials bring cheaper products and results. There is a trade-off in the area of the handle; Plastic is cheaper but easier to maintain than its more porous and bacteria-prone cousins, wood and rubber. The weight and size of a knife is a more personal decision and can often only be determined when holding the knife. Each individual will have a preference that others might not share. You want your knife to be light and easy on your hands and wrists, but heavy enough to handle some of the bigger jobs you ask of it. The sizes of most chefs’ knives have only slight variation. Once again, you need to feel what’s right for you.
Lastly, you might want to consider buying a knife sharpener to keep that blade as sharp as possible.
Buying a new chef’s knife shouldn’t be something to fret over as this guide will help you determine what’s right for you. Taking the time to weigh the options will pay off years down the road. Opting for a quality knife might be more expensive but could yield a truly personal and Zen-like experience in the kitchen when the blade loses its separateness and becomes one with your hand.
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