Nothing is more vital than a good knife for chefs. A chef’s knife is designed to perform a comprehensive range of tasks, from slicing fish, mincing garlic to chopping vegetables and so much more.
Finding the right knife takes a little time, but when you do, you’ll know that you have got the best tool to create magic on a food platter.
Here Are Things to Consider When Buying Best Chefs Knife, So Scroll Down and Find Out:-
What to Look for in a Knife:
1. Size Matters
Chef’s knives are available in a broad range of sizes, from miniature six inches knives to a whopping foot long & even beyond.
As a general rule, an eight-inch chef’s knife is most preferred, as it gives the chef enough blades to handle a manifold of tasks in a commercial kitchen.
The best way to pick the right size is according to the blade length; it must be similar to the length of your forearm — from your elbow to your wrist.
2. European vs. Japanese Knives
The Japanese knives are known to be task-specific. There are options for tasks such as cutting noodles, slicing fish, chopping veggies, and more. In contrast, every European-style knife is designed for a multitude of activities.
European-style knives’ geometry is more robust, including a bolster from the blade to the handle. They are best preferred if you like to chop or mince in motion for long periods.
Another difference between the two categories of knives is the angle. The Japanese knives’ angle is more acute on the cutting edge, making them the right choice for chopping up & down or slicing instead of rocking. However, they are tough to take care of and sharpen.
Blade is an elemental component of a knife; it consists of the spine, edge, point, etc. Most discussions regarding a knife's blade revolve around its material — "Stainless Steel vs. Carbon Steel Debate."
A stainless steel blade is less likely to rust and require less maintenance. Although the stainless steel blade excels in strain resistance, it suffers in terms of its performance, as it is unable to hold an edge like other blade materials — especially the carbon steel blade.
The carbon steel blade knives are popular because they are reasonably priced and have the ability to hold an edge. They are much easier to sharpen & boosts a clean edge. However, it's major susceptibility is to strains. Even with proper maintenance, carbon steel blades will exhibit signs of deterioration because of a process known as oxidation, which changes the blade's colour and texture.
There is another option in the market, which is the high-carbon stainless steel blade knives. They offer better edge retention, improved cutting ability, and increased strength without compromising its resistance to stains.
Now, coming to the knife’s handle — an essential component to consider. There is where you need to have a relationship with the knife.
If the knife doesn’t match your grip or if the handle doesn’t feel good in your hand, then you won’t enjoy using it.
A high-quality wood handle is both durable & comfortable, especially for heavy-duty knives. Metal is another popular choice for handles because of its strength and durability. The benefits of stainless steel handles are that it is resistant to corrosion and makes the knife slightly heavier.
One school of thought believes that a heavy knife swiftly cuts through the foods as it falls with greater force.
Others believe that a lighter chef’s knife lets you maneuver the knife skillfully and flow more freely. Pick the steel that best suits your cooking style.
Let’s Wind Up
At House of Knives, you’ll discover the biggest catalogue of knives with premium-quality blades at great prices. Get up to 60% off. We also have practical knife accessories such as chopping boards.
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