A chef knife is the most important tool in your arsenal for making healthy food quickly a reality. Shopping for a knife is personal. Like a good pair of shoes, fit is everything so I recommend that you go to a store that will take the knives out of the display and allow you to hold them and do some mock chopping. There are a few things to look for, the way the knife is made, its weight and blade length.
There are 2 types of chef knives, French and Japanese (also called a Santoku). The difference between these knives is the shape of the blade and the way you use them. A French chef knife, the more commonly used knife, has a rounded blade and is used in a rocking manner, this is the one I use and the one I recommend you start with. A Santoku has an almost straight bottom, is used more in an up and down manner is a bit harder on the hand.
A well made chef knife has a blade that is one piece from the tip of the blade down through the tang (the part of the blade sandwiched between the two handles of the knife). There will be rivets in the handle that go through the tang. This gives you more control when cutting and gives your knife durability.
Size does matter when purchasing a knife, blade lengths range from 6” to 12”. Again it’s all about your comfort. If you are just starting out you might want to start with a smaller blade, 6” – 8”. You can judge if your comfortable by holding the knife and making a few chopping motions. I use a 6” blade.
TIP: if you’re just stocking your arsenal, buy one good knife. A knife set, although nice to have, is usually a waste of money. The only knives I use are a chef knife, a large serrated knife for bread, a small serrated knife for cutting tomatoes and a paring knife for small jobs. Always keep your knives sharpened, honed and, if stored in a drawer with other equipment, always use a knife guard.
One Response
2011 Dec 29
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