A MASTER OF ALL TRADES WHEN IT COMES TO CHEF KNIFES

A MASTER OF ALL TRADES WHEN IT COMES TO CHEF KNIFES

A Chef knife is an important knife in any kitchen. No professional chef is complete without this versatile blade. Its use is also suitable for those who love cooking skills, with its help you can do most of the slicing and slicing of products. Let’s talk about how to choose a Chef knives sets that will keep you happy with flawless work for a long time.

Key Features of Chef’s Knives

This paper has a glossy appearance, and it is unlikely to be confused with any other type. We list the main features:

  • Large head size (up to 30 cm in length);
  • Broad, hard, straight blade;
  • Raised pointed head;
  • Thick heel.
  • The presence of a stopper at the base of the blade to protect the chef’s fingers;
  • Heavy-duty handle with non-slip coating.

Despite a common set of features, chef knives differ from each other in size, weight, handle material, steel type, angle, and quality of blade sharpening. The best knife easily handles the main products: meat, fish, vegetables, fruits, roots, and vegetables. With it, you can slaughter birds, game, and fish. This knife sits comfortably in the hand and eliminates significant strain when working with products. The sharper the blade, the easier and safer the control and maneuvering.

A high-quality tool is suitable for extreme use because it is used more by the chef than other kitchen knives, so it is subjected to strong mechanical stress. This blade is usually priced higher than other models from the same manufacturer. This is due to both the high consumption of materials used in its manufacture as well as the design features of this important device.

Handle Features

There are many types of cookers in the market with handles made of different materials. The cheapest of them is plastic, but they are afraid of high temperatures and look very simple. A classic wooden handle is always needed, but it is important to pay attention to the presence of special impregnations that protect against moisture and deformation. Monolithic steel knife designs are stylish and modern. Standard products are hollow inside so that the weight of the knife does not increase. The most technologically advanced handles are made of fiberglass, microfiber, and other polymers. It can have an attractive design and excellent power features.

How to choose a knife by blade type

Slicing characteristics are one of the key factors when choosing a chef’s knife. It depends on the durability of the cutting edge, and therefore the whole product, the quality of the cut, and the length of time it can maintain sharpness without straightening or sharpening.

It is important to pay attention to the type of steel used to make the knife. Probably:

1. Low and medium carbon. 

This class includes well-known stainless steel (grade 420) as well as steels with average carbon content in alloys (knives of European manufacturers). This material has good wear resistance but is very soft (less than 50 HRC). When cutting food, the cutting edge bends and the blade becomes dull. You will often need to modify and sharpen a knife like this.

2. High carbon content. 

These knives are mainly made by Japanese brands. The products feature high blade hardness (50 and above HRC). It is given corrosion resistance by additional alloying elements: chromium, vanadium, molybdenum, etc. 

When Choosing a Chef 

The angle of sharpening the blade is not without importance. European brands sharpen knives on machines, while the cutting edge at the end resembles a concave triangle with an apex of 45 degrees. Japanese knives are sharpened manually at the finishing stage, so the geometry of the blade is perfect (from the edge, a triangle with straight sides) and the sharpening angle is less than 45 degrees. This means that the contact area with the product is smaller, it passes through the fibers more easily and the quality of the cut is impeccable.

Japanese Knives

Japanese knives work faithfully for many years, while European knives fail very quickly – repeated sharpening and the concave shape of the cutting edge contribute to their rapid wear. Japanese knife brands are famous all over the world. The attitude towards knives in this country is peculiar. Manufacturers market products with longer shelf lives. Knives in this country are made from legendary Damascus steel using ancient technology. These chef knives last for decades and are functional.

Zirconium Ceramic Knives 

Also, have excellent cutting properties. This material is obtained by special processing of zirconium ore. The blade comes out very sharp and stays sharp for a long time, does not react to chemicals, including ingredients in products, and is not afraid of moisture. The only caveat is that a knife like this requires a careful stance, isn’t designed for impact, and isn’t suitable for cutting tough foods.

Read Other: Choosing the Best Kitchen Chimney Under 20000 & Top Ventair Chimney in 2022

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