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As a home chef, one of your most important tools is your knife. Chef’s knives are personal—they are an extension of your hand in the kitchen. The right knife in your hand could make a significant difference in the way you prepare food. If you’re ready to invest in your first professional chef’s knife, you should look for the perfect one that you can use for years to come. Let us guide you in choosing the right chef’s knife for you.
What Is A Chef’s Knife?
A chef’s knife is an all-around type of knife. It is also called a cook’s knife. This type of knife is characterized by a broad, curved blade and straight edge. This form allows the chef’s knife versatility. Its curved blade lets it rock back and forth in a chopping board, perfect for chopping or dicing vegetables. Meanwhile, its broad heel allows it to work with heftier vegetables and heavier chopping work. A chef’s knife is great for both smaller and thicker vegetables as well as meat. It is a great investment for home chefs who may not want to invest in too many different types of knives. Likewise, the chef’s knife is a great first choice for those who eventually want to grow their arsenal of knives in the kitchen.
Things To Consider When Choosing Your First Professional Chef’s Knife
Size
Chef knives come in different sizes: 6 inches, 8 inches, 10 inches, and 12 inches. The most popular and most recommended for beginners, however, is the 8-inch chef’s knife because it is the most versatile. On the one hand, a 6-inch chef’s knife is easy to use and feels like a paring knife, but it falls short when working with larger items. On the other hand, a 10-inch or 12-inch chef’s knife is can be used for small and larger food but can be intimidating for beginners. Nevertheless, you should choose a size that you are comfortable maneuvering.
Weight
Some chef’s knives are lighter, while others are heavier. Each type offers different cutting experiences, and the option is very personal for every chef. Some chefs prefer heftier knives because believe that those cut food easier because their weight add force as the knife goes down. Others prefer lighter knives they are easier to maneuver, and they believe that this type flows smoother. Additionally, chefs need to consider what food item they are most often cutting if that could be an issue. For example, mushrooms and carrots are a very different in terms of how a chefs’ knife will perform. In the end, what matters is which weight feels more comfortable in your hands.
Balance
Balance is another important element that influences your comfort and ease while using your chef’s knife. A well-balanced knife will enable you to work for hours without discomfort or pain on your hands or wrists, which we cannot say about poorly balanced knives.
With that said, different types of knives require different balance points. For chef’s knives, their balance points tend to be between at the bolster of the blade. This balance point is located where you would hold a knife using a pinch grip. This means that you have the most control of the chef’s knife when holding it here. If your chef’s knife’s balance point is located elsewhere, for example in the blade, it may be trickier to control, but may be ideal for cutting meat.
For most people and for versatility’s sake, the ideal balance point is at the bolster of the blade. However, it could ultimately depend on the type of ingredients you work with and, of course, your preference. You should be comfortable with the balance of your chef’s knife and it should feel stable when you work with it.
Grip
The handle is the part of the knife that you will actually hold or at least partially hold. So, it has a profound influence in how comfortable you will be with the knife and its safety. As you may be aware, chef’s knives come in a wide variety of handles: wood, composite, plastic, titanium, aluminum, and stainless steel. Different materials have different costs, durability, and grip. Some handles become slippery when wet that you risk hurting yourself. For instance, while stainless steel handles are durable, they tend to be slippery. In contrast, plastic is not as durable but provides a more solid grip.
Another factor to consider is the shape of the handle. The handle should allow you to hold it with a natural grip and you should be able to maintain that grip even in awkward angles. Check, too, whether there is sufficient clearance on the underside of the handle so you don’t hurt your knuckles when you chop.
Steel
The type of steel used for the blade is not to be neglected. You should consider the steel’s hardness, toughness, and tendency to rust or discolor. Hardness refers to how well the blade holds its edge. Toughness refers to the blade’s brittleness or how easily it chips or cracks. Stainless steel blades, for instance, has high toughness and resists rust but has low hardness. Meanwhile, carbon steel knives have high hardness but tends to be brittle and is prone to rust and discoloration, so it requires additional care when cleaning but doesn’t need to be sharpened as often as the stainless steel blades.
Additional Tips For Buying A Professional Chef’s Knife
Here are some additional tips for applying this knowledge when you do shop for a chef’s knife.
Avoid Shopping Online
It’s not generally advisable to shop for chef’s knives online because you cannot see or feel the knife online. It is better to go to an actual store where you can hold the knives and speak with someone knowledgeable.
Test Before You Buy
The only way to test if the knife suits you is to try it out. Ask the salesperson if you can chop something using the knife. Most stores do allow this since it helps customers find the right knife for them.
Worry About The Cost Later
Focus first on finding the right type of knife without looking at the price. If the knife you like is too expensive, ask the salesperson to show more affordable options with similar characteristics.
Learn more about chef’s knives at Eat Cafe.
