The first question is of course. What is a Chef’s knife and why is it called a Chef’s Knife?
The Last question is the easiest to explain. A chef’s knife is used by the Chef. Every restaurant, the most modest or the 3 star Michelin, use this kitchen knife. Even you in your own kitchen The Chef’s Knife is a must to have. This Kitchen knife is the most used and valuable knife. Before buying a Chef’s knife make it sure that you are well informed. Therefore let me help you to make the right choise.
To answer the question “what is a Chef’s Knife?” is not that easy and certainly not in one or two sentences. So step by step I walk you trough to find the correct answer: “What is a Chef’s Knife?”
01: Characteristics of a Chef’s Knife:
02: The Blade:
Stainless steel Blades
Stainless steel is a material that is frequently used to make domestic kitchen knives. They are typically made from a high-chromium, and whilst they must be frequently sharpened, they are highly resistant to corrosion. Carbon steel is a type of stainless steel that is commonly used in knives, as it is inexpensive and holds its shape well. It is easier to resharpen than most stainless steels, but it is vulnerable to stain and rust, and thus must be carefully cleaned, dried and lubricated after each use. Carbon steel is also likely to impart a ‘metallic’ taste to acidic foods, although over time and usage this may reduce as the steel acquires an oxidising patina that prevents corrosion.
Damascus steel Blades
Damascus knives are made from a type of steel and have pattern welded blades. They are made out of hard steel while others a produced in simple layers that are actually too soft for practical, domestic use. Damask steel is the result of combining at least two different types of steel that harden together to produce their patterned effect, and the combination of the steels means that the knives are tough and resistant to shattering, whilst capable of being honed into a sharp and resilient edge.
The word ‘Damascus’ has romantic connotations, relating to the Damascus steel that was used in Middle Eastern sword making. These swords were characterised by their distinctive patterning and mottling that is said to resemble flowing water.
Ceramic Blades
Ceramic blades are extremely hard, and can take a finely-honed sharp edge. They are able to retain this edge for a long time due to the nature of the ceramic, are lightweight and have a high durability. Because of their brittle nature, they are likely to chip if they are struck against a hard object or sharpened improperly, and require special ceramic blade sharpening tools. A ceramic knife does not impart any taste to food, and is non-corrosive and stain resistant.
03: The Handle
- Metals: metals are widespread in the knife handle industry. They are strong and durable, and are therefore a great option for outdoors equipment.
- Synthetic materials: these are the modern ones. Most of them are created specifically to exhibit certain properties. There’s a lot, and scientists are constantly designing new, better ones.
- Natural materials: Chef’s knife handles have traditionally been made of wood, but wooden handles present certain problems. For one, because wood is porous, knife handles made of wood can harbor bacteria that cause food-related illness.
04: The Heel
The heel is the widest part of the knife, located at the rear of the blade where it meets the handle. This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones.
Knives with longer blades produce greater leverage, thus generating greater cutting force at the heel of the blade. A heavier knife also increases cutting force, but it’s more tiring to use, too.
05: The Full Tang
The best knives are forged from a single piece of steel that runs the entire length of the knife. That means the steel extends all the way into the handle. The section of steel inside the handle is called the tang, and if it goes all the way to the end of the handle, it’s called a “full tang.”
In addition to providing strength, full-tang construction offers better balance, making a knife easier to use. “Partial-tang” or “half-tang” knives are barely worth talking about, let alone buying.
Recommendation:
The purchase of a Chef’s Knife will always be a personal matter. The length of the Chef’s Knife can be an important issue. You can buy a Chef’s Knife from 6″ up to 10″ length. Do remember that your Chef’s knife will play a major part in your kitchen adventure. The most expensive Chef’s Knife will not guarantee you that this knife will give you the most satisfaction. For an important knife as the Chef’s Knife take your time don’t rush anything.
I will give you some ideas which may help you the buy the best Chef’s Knife which will satisfy your needs
