The knife of a chef is also known as a French knife. It is an all-around knife for most kitchens. It can be used for:
o Slicing
o Dicing
o Chopping vegetables
o Cutting meats
o Mincing
o Smashing garlic
Japanese Santoku Knives
Historically, a Chef's knife is an evolution of the so-called butcher's knife. It was originally designed to disjoint large cuts of beef. You need to select the best qualities and compare the separate prices. You also need to be customary with its maintenance procedures.
Below are the list of the multi-purpose abilities and characteristics you need when choosing the best type of Chef's knife:
Knife Origin
A Japanese Chef's knife named gyuto holds separate edge geometry as compared to most Western manufacturers. Aside from this, it allows more cutting edges because of its harder steel. Moreover, santoku also gained popularity in the West due to its sheepfoot blade with spine. It drops sharply to meet acutely-ground edges.
In the Us, the American Bladesmith community encourages the usage of forged blades while the Knifemakers Guilds promotes institution knives.
Knife Construction
A Chef's knife can either be blocked or forged (sintered). Blocked knives have the same thickness which can be cut from a singular metal sheet. They have blades that are ground like in order to form the edge with no bolters.
Moreover, the handles are being added to the tang. It is less high-priced and does not have balance. Forged knives have bolsters with more weight. It is made with the use of a forge machine which produces a balanced knife. It is more high-priced than a block knife. Sintered knives are less high-priced and originate an Eastern style of knives. The blades are also flat with tubular handles.
Materials
Modern knives are made from separate materials. The type of metal used is one great factor in production knife blades. Here are some qualities to consider:
Blades
o Carbon Steel - These are iron alloys with almost 1% carbon. Carbon steel blades are easy to grind and can hold an edge longer. Its edge tends to discolor when in contact with acids. It can even rust or corrode when not properly taken cared of. Most Chefs' in Asia and the Middle East prefer to use this kind of knife.
o Stainless Steel - This is an iron alloy steel with 10-15% chromium. It is a lower grade stainless steel that is difficult to possess a good sharp edge but it is inexpensive. It does not taint the food and it is defiant to corrosion. However, high carbon stainless steel holds an edge but is quite expensive. It is the best selection because of its sharpness and excellent edge retention.
o Titanum - This is the best selection for filleting and boning. It has a much lighter weight and it can hold its edge. It is also flexible and is more wear resistant.
o Laminated - A laminated knife uses layered of separate materials. The material compound can be softer but it is tougher steel. It is also sharp but possesses a harder edge material.
o Ceramic - Ceramic blades can hold an edge but it breaks easily. It is the longest of all blades, requiring extra equipments for re-sharpening. They are chemically non-reactive and sintered to shape with zirconium oxide.
Knife Handles
Handles can be made with wood, steel and plastic. It is commonly produced with separate shapes and styles:
o Wood Handles - It can supply a good grip but is difficult to care for. It will crack if too exposed in water.
o Plastic Handles - It can be admittedly cared for but it can also come to be brittle and glossy over time.
o Rubber Handles - These are ordinarily preferred by most Chef's because of its endurance and cushioning nature. Kraton or Respirine-C is one example of this rubber type of handle.
o Micarta - This is a favorite handle material because of its stability and toughness.
o Leather - Leather handles are produced typically by stacking leather washers.
o Stainless Steel Handles - This is durable and germ-free although glossy when used.
o Skeleton Handles - This makes use of tangs as a handle but are often wrapped with a parachute cord. Thus, other materials can also be used for more grips.
Hard materials can also be used such as a grand tooth, walrus penis bone, buffalo horn and teeth, sheep horn and many other synthetic or composite elements.
Style
Another factor is the blade style. A German style is shorter and wider. It features a pronounced curve that allows knife to rock up and down. Thus, the French style has a longer and thinner version. It has fewer curves which are designed so as to come to be pulled towards the user.
Things to reconsider When Buying a Good Chef's Knife