4 tips to choose a chef knife





You are a chef.

You know the importance of a good chef knife. You know all about the various knives. If you don’t buy this ebook .

This ebook will tell you all about the various knives available in the market. While the various knives are used for various task, even for the same task choosing a good knife to get the task done is pretty much like buying a suit. It needs to be fitted for the person wearing it.

Would you bring a knife to a gun fight? This old saying is true for your task in kitchen. The first consideration that you need to give before selecting the knife is what task will you do with it. With a range of knife specially suited for the job available in the market these days, from paring to chopping, choosing the correct knife for the job should be easy. Once you have decided on the purpose for the knife, the buying decision can become very simple.

Here are 4 tips to choose a chef knife.

Size:

For most tasks in the kitchen an All purpose knife will do the job well. An 8 inch knife is the most practical for most jobs, including cutting vegetable and small cuts of meat. A 10 inch or a 6 inch knife can be used if you want a little bit more specialization for the task. For cutting hard vegetables use a bigger knife

Related: 6 best knife money can buy.

Weight:

Will you be using the knife for the whole day? 5 hrs? 30 mins? Imagine using a heavy chopping knife the whole day. If you don’t want to tire out before the end of your shift consider using lighter knives. The lack of weight can mostly be compensated by keeping the blade sharp. But there is another school of thought where chefs use heavy knives because it feels right.

End of the day, it is about your personal preference.

Handle:

Wooden handle or fiber? Or some other material like steel. Depending on your preference for the “feel” of the knife, choose a handle. What ever handle you choose, try to select a knife with full tang as it provides a good balance to the knife.

Sharpness:

Every knife is different. Some hold their sharpness for a long time. Some need to be constantly sharpened and honed and loose their shape because of that. Try to sharpen your knife atleast once a day to maintain the quality of cuts and keep your fingers safe. A sharp knife is a safe knife.

Related: Chef Knives: How is it made and how to keep it sharp?


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