| If you could only own one kitchen knife | | | | tenderize cutlets.Quality chef's knives are made |
| professional chefs would almost unanimously | | | | from high-carbon stainless steel, which can be |
| agree that your one kitchen knife should be a | | | | sharpened to a razor's edge and which is easy to |
| chef's knife. The chef's knife is also called a cook's | | | | keep clean without rusting. The very best chef's |
| knife, and for good reason.The chef's knife is the | | | | knives are forged - individually hammered from a |
| workhorse of the kitchen. The go-to food | | | | single piece of steel. Quality chef's knives are also |
| preparation tool that professional chefs use in | | | | stamped or punched out of sheet steel. You can |
| every session. Have you ever seen Rachel Ray | | | | tell a forged knife from a stamped knife by the |
| use anything other than those orange handled | | | | hump or shoulder on the forging where the blade |
| vegetable chopping beasts? She sells them under | | | | meets the handle. Forged knives are heavier and |
| her own brand.Chef's knives come in blade lengths | | | | are generally reputed to have better feel and |
| from 5 to 12 inches. The standard blade length is | | | | balance. Forged chef's knives are the most |
| 8 inches and that is the size you will find in most | | | | expensive ($75 to $100) but if not sorely abused |
| culinary schools and professional kitchens. Keep in | | | | a forged chef's knife will last for decades.Handles |
| mind that most professional chefs are men so | | | | are 1/3 to 1/2 the length of the blade. They are |
| the more diminutive among us will do just as | | | | made from wood or hard composites. The most |
| nicely with a 7 inch blade or maybe even one an | | | | important handle characteristic is how it feels in |
| inch or two smaller, depending on personal | | | | your hand. Professional chefs have a strong |
| preferences.The shape of the chef's knife is what | | | | preference for handles that are riveted through |
| makes it so versatile and so desirable. The tip is | | | | the back end of the blade. If nothing else the |
| pointed and just flexible enough to cut around | | | | rivets impart a sense of strength and |
| bones. The wide blade is designed for chopping, | | | | permanence.Heft or weight is important. You want |
| slicing and mincing vegetable bunches. The better | | | | the heaviest chef's knife that you can work |
| designed chef's knives are slightly rounded | | | | without discomfort. If this seems counterintuitive |
| towards the tip so that you can use a continuous | | | | consider that the heavier the knife the more |
| rocking motion for chopping and dicing. The heel is | | | | gravity contributes to the work. A light chef's |
| extra thick and rugged and can be used like a | | | | knife requires more work from you to chop |
| cleaver for chopping through bone or for splitting | | | | through a thick parsley bunch or to pound out a |
| a raw turnip. The wide, flat side of the blade is | | | | cutlet.(c) 2006. Peter Boston. Shop for kitchen |
| used for smashing garlic. Even the flat, non-cutting | | | | cutlery, cookware and the most popular kitchen |
| edge of the blade has a purpose and is used to | | | | gadgets at kitchenamerican. |