Not all knives Created equal, and the chef's knife is named for a reason. Like a proverb dog for humans, a chef needs their knives. It can be said that the most important versatile tool you can find in the kitchen, which is the main weapon of the chef, it can slice, dice and cut ingredients at speed and accuracy. A knife of a chef usually has the end of Supersharp and a curved, curved edge. This curve is what makes the chef's knife stand out, because it is designed to operate with natural seesaw movement to cut quickly also allows better cutting.
With technology such as an oven with an internal camera and a refrigerator to support AI, the chef's knife is still a simple tool needed for any kitchen. However, not every chef's knife is created equal, the best chef's knife changes to the best for individuals, including factors such as the level of comfort while using the kitchen utensils, the size of your hand (even changing if you are a person who likes or is right) and the food you are cooking.
The 6 to 8 -inch chef knife basically works best for most people, especially for beginners. It is the most versatile knife, can cut meat, dense vegetables, and garlic. Chef's knives can from the price of a specialty latte to hundreds of dollars. We have sliced and diced in our kitchen for hours to find a series of chef knives that will work best for almost all types of chefs, and we have seen that Chef Hedley & Bennett's knife The best for most people, with The knife of the global 8 -inch classic chef Is our runner up.
Be sure our other test Kitchen Guideincluding The best food serviceThen Best carbon steel panThen The best cast iron panThen Kitchen equipment necessaryAnd Best gifts for family chefs.
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Let's stay away from this: The best knife is a sharp. After defeating it in the kitchen for hours, I found that what makes a really great knife is a serious sharp side. A boring knife is dangerous, you will need to apply more pressure when you cut, which means that when your knife slides, you cut yourself deeper. In addition, a dull knife incorrect or fast with cuts.
Especially with a more expensive knife, you will want to make that investment as long as possible. That means regular sharpening to keep it in the shape of the top of the head. Unfortunately, there is no grinding machine to rule everything. Different materials and shapes require different sharpening techniques. For example, many stainless steel blades are too difficult to be sharp with traditional stone. Former chefs and current critics Scott Gilbertson proposed Stones Water for carbon steel and love these things Shapton stone.
Most of the chef's knives can be (relatively) easily grinded when needed, usually made with a colored stone at an angle of about 15 to 20 degrees, then the bar or skin to the edge of the smooth knife. I have always used the sharp sharpness (and easy to use), more accurately steel and grinding faster than the stones. But they are often not recommended, especially for serious chefs ™, because they have poured quite a lot of metals during the process, weakening durability over time.
Most of the family chefs will only need to sharpen the knife about twice a year and use the honing steel to keep the blade shape at other times. Although a few years old, we continue to return to this article from Epicurious on How to properly sharpen the knife To keep your knife in the best shape as long as you can.
Should you buy a set of knives?
In one word: no. Although what the seller from the door to the door or your cousin loves your MLM said, the knife is usually not a good investment. You only need a few good knives. A 8 -inch chef knife will work best for most kitchen tasks. I have a smaller hand, so I also like a small knife for some missions, and a serrated knife for bread, besides the chef knife. The knife set usually costs twice or three times more than buying a good chef knife. Not to mention, wooden storage blocks also occupy a useful counter space, especially if you live in a small apartment in New York like me. We recommend that you save money by ignoring a set and investing in a solid chef knife. (In addition, one or two others if you want a little diverse.)
What makes a knife become a chef's knife?
As mentioned earlier, the versatile tool is used to cut meat, dice, grain and garlic dams. A chef knife is usually made from many stylish steel layers and has a sharp ending point and a striking edge with a steep curve, helping to move quickly to allow chefs to cut food quickly.
A chef's knife is one of the most flexible knives in the kitchen and can be used for anything from chopping to cutting. The common use of a chef's knife includes meat cutting, vegetables, sliced herbs and grain cutting. The plane of the knife can even be used to grind garlic. The flexibility of this versatile knife makes it must be in any kitchen. It is important to avoid any hard surface that will make the blade dull. Also, study How to hold a knife is an important first step to ensure the best results when using it.
I tested the only way I knew: groping, cutting, cutting and chopping in the kitchen, with a knife of the week, a cutting board (I used both wood and plastic boards) and many foods. I used each of these knives for a week while I made all my meals, used them to do big jobs such as cutting through thick vegetables, thin cucumber, chopping herbs, crushed garlic and even open plastic packaging. It is also important to know how to do a few Essential knife skills In the kitchen to use your best knife.
I am a pure vegetarian, so I have some friends and my fellow colleagues using these knives to engrave the beef and cut the entire chicken, to make sure the blade can withstand all kinds of textures. As mentioned earlier, the best knife was a sharp knife, and each of these from the deadly sharp package. I cut myself more than once in the process, all for the bigger benefit to find a chef knife belonging to your kitchen. (But a lesson has been learned: more Be careful when using a new, super sharp knife for the first time.)
The most popular knife type
Chef knives often fall into two camps, Japan and Germany. Both have their value and you may need both in your kitchen, depending on what you often cook. The Japanese blade is extremely thin and best for accuracy, while German chef knives are thicker and more pragmatic.
Dao Duc: A curved blade means you will perform the movement back to cut quickly. German chef knives can be used for everything, from cutting fresh herbs to reducing a whole chicken.
Japanese knife: With a harder edge used for accuracy, you will cut down, use the entire blade at the same time. They are often used for accurate and specific purposes. They are usually made of harder steel, which can make them more crispy.
There are also materials that the knife is made from to consider these days, most of the knives are made from carbon or stainless steel.
Stainless steel: This material is resistant to moisture, can hold the sharp edge as a razor longer and more flexible than carbon, making it more effective in absorbing impact. However, stainless steel takes more time to resell, which makes it more difficult to maintain without a professional grinding system.
Carbon steel: This material has a high carbon content, making it a very hard steel and stainless sides when it comes to general sharpness. Normally, they also hold one side longer and easier to share. Carbon steel is more sensitive to factors such as moisture or water, so they require more timely and thorough cleaning and maintenance.
All the knives on our list are measured in Rockwell Ranking/Measurement, called HRC of steel. HRC measures the degree of a diamond that can be produced in metal with weight; Therefore, the smaller the sign, the harder the steel and the visa.