Choosing the best chef's knife from the multitude of selections on the market is not easy. Determining on the style of the cutlery alone is usually a challenge, no matter whether it be a santoku, chef, cleaver, and so on. So what tends to make one chef's knife different from the others?
A standard chef's knife typically has a blade that's 8 " long and is about one and a 1 / 2 inches wide inside the middle. Because of the design of the blade curving in the direction of the tip, the knife is often employed effectively by rocking the blade up and down. Chef knives are supposed to be practical, performing well at many differing kitchen jobs rather than specializing in one factor.
No doubt a great chef's knife will easily become the most utilized knife in your collection. You will use it just about every time you cook and thus you should do your homework ahead of purchasing. When you first start the shopping process, however, you may be surprised by just how expensive these knives run.
So why must you spend a lot for a kitchen knife? First and foremost is sharpness and quality. Exceptional-quality knives are particularly sharp and will certainly hold their edge for a longer period than an inexpensive rolled knife.
The finest chef's knives are created from significantly greater grades of materials such as stainless steel, carbon steel or laminates of both materials. Ceramic knives are increasingly becoming popular as well, albeit at a higher cost. Decide on a budget and stick to it, but remember what this knife is for. When buying something that may last a lifetime, it is best to spend some money to get something good.
How are quality top chef knives produced?
Producing the best chef's knife is a lot more labor intensive than lower quality knives-and thus a lot more costs are involved in manufacturing. A process referred to as hot-forging uses a variety of steps that demand highly skilled labor to manufacture.
For carbon steel knives, raw steel is heated to a quite high temperature and shaped in a mold to form the blade. Soon after forging, the blade is ground and sharpened using numerous trade secret processes, such as differential sharpening. This allows for a variety of sharpness along the length of the blade. A diamond-tipped grinder is applied to ensure the edge is razor-sharp.
A forged knife has the benefits of being what is called "full tang," which simply means the metal in the blade extends from the tip of the knife all of the way down to the bottom of the handle. This gives the knife superior balance, assists in reinforcing the handle which absorbs much of the pressure at the bolster, and enables for wonderful stability and longevity.
You typically hear the oft-repeated phrase that a sharp knife is safer to use rather than a dull one. This might not make sense until you take into consideration the quantity of pressure needed to slice through an object.
Having a dull knife means that major pressure needs be applied and this heightens the potential for the knife to slip. The added pressure, plus a mistake and a finger could easily get cut. Balance is yet another factor which ensures safety, and the major knife companies use high-tech procedures to make sure the load is dispersed equally.
It's a misnomer to think that there is one, singe, "best chef's knife." Individuals come in all shapes and sizes and the trick is in locating the one knife that feels correct for you, does what you need it to, is very sharp and remains sharp. Prior to you buying any knife, shop about and get a thought of what your requirements actually are in the kitchen.
Are you a barbecue nut and handle a ton of main cuts of meat? Vegetarian and need a genuine slicer? In case you have smaller hands, you may need to go with a lighter knife such as a Japanese Global. Much larger hands may want heavy European steel like a Wusthof.
The knife really should be evenly balanced in your hand and feel comfortable. If you're not acquainted to using a classic chef's grip, you basically hold the knife with your back fingers on the handle, but thumb and forefinger are on the blade like you might be pinching it. This placement gives you essentially the most control but could feel unusual initially to the newbie cook.
Again, do not let the prices scare you. You have got to keep in mind that you are making a purchase that with appropriate care will last your entire lifetime, and will probably be something your grandkids will fight over to inherit. Whenever you take into consideration the durability of high-quality knife when compared to less expensive ones you can see why it is really worth the additional money. Inexpensive knives dull quicker, crack and ultimately break meaning you're going to have to replace it. It just pays to buy the best chef's knife you are able to afford.
If you are looking for all the best chefs knife reviews such as the Wusthof Classic 8-inch Cooks Knife, be sure you check out our Chef Knife Reviews website. We also reveal where you can buy chef knives at up to 40% off.
Article Source: http://EzineArticles.com/?expert=Aaron_Terger
No comments:
Post a Comment