On the program “Top Chef,” you hear the words “pack your knives and go.” The most valuable part of the chef’s arsenal, are their knives. A good knife is essential for the preparation of meals, no matter how simple.
The best knives are the knives used by chefs. Knives are all about the blade – a blade made preferably of the finest high carbon steel because you don’t have to worry about any form of corrosion and the cut is clean and sharp. Top culinary television shows, culinary schools and catering institutes, feature the best in chef’s knives. Chef’s use their knives to chop, smash, bone, slice, dice and skin. Selecting the perfect knife is a very personal decision requiring research and hands-on testing. In any culinary school, one the top classes, is the use of knives. Considerations in choosing the right knife are blades and handles.
Professional knives come in various length blades – from 5 – 12 inches. Blades come in two basic types, stamped, hand-crafted or forged. A forged knife is preferred in ethnic cooking around the word, but German knives are considered among the best. The blade’s shape is where the rocking motion comes into play. Blades come in carbon steel, which is tough and requires special care; stainless steel which does not rust and requires les effort to maintain, but needs sharpening; high carbon stainless steel which is tough, holds a sharp edge; then there is titanium which is the lightest, but keeps a sharp edge and is very resistant to stains and wear. If you adored this article therefore you would like to be given more info regarding best professional chef knife set kindly visiting our own webpage.
Handles come in different materials like wood, synthetic and metal. Handles are usually 1/3 to 1/2 the length of the blade. Professional cooks prefer handles that are attached in two pieces to the tang and are fastened by rivets. So, look for forged knives because the cushion or the bolster section helps to keep your fingers from slipping and going under the blade. The weight of a knife is also a key factor because the heavier the knife, the less muscle power you’ll need. A lighter knife requires more work from your arm and wrists – for light work, use a santoku.