Jimmy If you are a professional chef and you need to cut, dice, mix and knead the dough then you have probably come across the term “best chef knives” or “chef knives”. Knives are a great tool to help us in our everyday lives. The main problem is that we often buy them without thinking about their use and how they will suit our particular cooking needs. For example, the most common type of knife is the fixed blade. Although this is the cheapest knife available, it is also the weakest. As a result, it tears easily when cut and it tends to chip and nick if it has been left unused for too long.
- The best chef knives are those with a better blade geometry and a higher grade of carbon steel. In order to improve the strength of the cutting edge, the knife maker will add a layer of carbon steel at the tip of the blade. This improves the tip sharpness and increases edge retention. High carbon steel increases the overall sharpness and increases the knife’s ability to cut and slice effectively.
- Another feature that professional chefs look for in a good knife is a comfortable grip. A comfortable grip means the knife is easier to hold. More importantly, it also makes it easier to control the knife. When a chef is using his knives he must be able to control the knife and know where it is at all times. A poorly designed knife would make it impossible to do these tasks and could result in the chef giving up. A good knife with a comfortable grip will be strong and durable, yet comfortable enough for the user to use for many years.
- The blade is an integral part of most cookware and is arguably more important than the handle or the blade itself. Professional chefs prefer solid steel blades which can withstand lots of use and keep a fine edge. The best chef knives will have a larger than normal steel core and will have been prepared by hand for optimum edge retention and strength. These knives will be able to cut through most thicker foods with ease, but more importantly, they will be able to cut through any kind of food substance without the edge being lost or damaged. A larger core is generally a better knife and usually costs more, but it will last longer and perform better at home and in the professional kitchen.
- The need to maintain quality is another key feature to consider when choosing high carbon steel chef knives. Sharpening should be done according to the chef’s recommended sharpening schedule to ensure the highest quality of cut. A set of sharpening tools should be used according to the chef’s recommended sharpening routine so as not to damage the knives as well as ensuring they are prepared properly. Some chefs prefer a slightly higher than normal pace of sharpening to increase the edge retention as this helps to prevent the dulling of the edges.
A lot goes into selecting a high-quality knife. The blade needs to be durable and able to perform flawlessly every single time, the handle needs to be comfortable and ergonomic, the blade needs to be made of high carbon steel and the sharpening process needs to be performed by a professional in order to maintain the blade at its optimal level of sharpness. Choosing a high-quality chef knife does not have to be an overwhelming task. There is a great selection of amazing chef knives available on the market today and each knife manufacturer offers something a little different when it comes to the blade and the way in which it is sharpened. All in all, if you are looking to purchase a great knife that will last and perform like a true professional chef then take your time, look around at some professional reviews of the models that interest you, and then buy from a reputable knife retailer who stocks high-quality blades and handle materials.
