| Knives come in a variety of sizes, shapes and | | | | feature is most closely related to the next section |
| costs. Chefs agree that knives are the most | | | | of this article: what are you using it for? Blade |
| important tools you can invest in for your kitchen. | | | | sizes will vary according to the intended task of |
| So it is important to take into consideration a | | | | the knife. This is an important thing to consider, |
| number of issues when contemplating the | | | | for though it may be possible to carve a roast |
| purchase of a knife, such as, the knife's materials, | | | | turkey with the shorter paring knife, a more |
| features, and how you will use the knife. Here at | | | | efficient and effective knife for this task would be |
| Jean's Restaurant Supply, we have compiled a list | | | | a longer one designed for carving. |
| of factors to keep in mind when contemplating | | | | |
| your next knife purchase. | | | | Usage. The final issue to consider when choosing |
| | | | a knife is what you expect to use the knife for. |
| Materials. One of the most important things to | | | | There are three basic cutting actions: chopping, |
| take into consideration when choosing a knife is | | | | striking or slicing. Each of these actions is |
| the type of steel used in the blade. There are | | | | complimented by a specific knife design. The |
| many choices, but the consensus among veteran | | | | following are a few of the classic knife designs: |
| chefs seems to be high carbon stainless steel. | | | | Chef's Knife. This knife, also known as the |
| High carbon stainless steel is the best of the | | | | ''Cook's'' knife, is the most popular among veteran |
| stain-resistant steels and the alloy is the most | | | | chefs, and one they use more often than any |
| popular type used in high quality kitchen cutlery. | | | | other type. It has a triangular blade from 6'' to 10'' |
| This type of steel will take a sharp edge and will | | | | long, the most popular being 8''. They are usually |
| maintain it well, yet is relatively easy to sharpen. | | | | 1-1/2'' tall and gently taper to a point. This blade |
| Ceramic blades, which aren't actually steel, are | | | | shape is ideal for allowing the blade to rock back |
| also favored because they are lightweight and can | | | | and forth on the tip while you are mincing, |
| maintain a sharp edge for months or years with | | | | chopping or dicing. Yet, at the same time, they |
| no maintenance. However, they are more brittle | | | | can also be used to cut vegetables, meat, poultry |
| than steel, require diamond-sharpening tools to | | | | or fish. The sides of the blade can be used for |
| maintain, and lest we forget to mention, they are | | | | crushing garlic and some spices. But the Chef's |
| definitely more expensive than knives with steel | | | | knife is best used in a rocking motion for |
| blades. The next material choice to consider is for | | | | chopping. Paring Knife. The paring knife has a blade |
| the handle. Handles fall into three general | | | | that is about 2-1/2'' to 4'' and it is only about .75'' |
| categories: wood, stainless steel or composition. | | | | wide at its widest point. It is usually held in one |
| Some chefs prefer the feel of wood. While | | | | hand, while the food to be cut is held in the other. |
| composition handles help ensure a safer grip on | | | | It is considered a slicing knife and though it can be |
| the knife when handling slick or wet items, and | | | | used on a cutting board, it usually is not. It can be |
| are generally preferred over slippery stainless | | | | used to peel vegetables and fruit, trim meats, cut |
| steel, yet both are sanitary and practically | | | | pastry dough, make decorative cuts, or in |
| maintenance-free.Features. Knives come with an | | | | numerous other ways.Serrated Knife. Also a slicing |
| assortment of features, but these can be roughly | | | | knife, serrated knives have a scalloped blade |
| divided into the following categories: construction, | | | | edge. This type of knife is sometimes known as a |
| balance, blade type and blade size. | | | | "bread knife" because it functions perfectly for |
| Construction. First, let's talk parts. Although | | | | slicing bread, which requires a back and forth |
| knives vary, they have three general parts. The | | | | sawing motion. Yet, beyond breads, it can also |
| first part of the knife is the blade, which has a | | | | perform well when used for slicing tomatoes or |
| cutting edge, a spine that is opposite the cutting | | | | peaches or other fruits that have a skin that |
| edge, and most blades have a tip or point at the | | | | easily bruises. Serrated knives are designed to |
| end. The second part is the tang, which carries | | | | keep part of the edge of the blade from coming |
| the handle into the knife. And finally, some knives | | | | in contact with the cutting board surface, which |
| have a thick section of steel between the blade | | | | dulls knives much faster than food can. Knives |
| and the tang, called bolsters. Next, we'll talk | | | | with serrations are sometimes common in |
| construction. Knives are generally made three | | | | lower-priced knives because they cut much |
| ways; they are stamped, forged, or sintered. | | | | better when dull than a plain edge knife. However, |
| Sintered knives are made by fusing the various | | | | a serrated knife must be sharpened professionally |
| parts of the knife (blade, tang, and bolster) | | | | and should never be sharpened on a sharpening |
| together to make a complete knife. Stamped | | | | steel. In fact, replacement is usually a more |
| knives are made by cutting shapes out of a single | | | | practical option when faced with a dull serrated |
| piece of sheet metal, which are ground and edged | | | | knife. Yet, a well cared for serrated knife should |
| and handles are attached to the tang. Stamped | | | | not become dull very easily because it is seldom |
| knives never have bolsters and can be poorly | | | | drawn across a cutting board surface.Cleaver. The |
| balanced, however, this does not necessarily | | | | cleaver is a striking knife that is used in a fashion |
| make them inferior knives. Stamping is a less | | | | similar to using a club. It is used in meat |
| expensive process than forging. Forged knives are | | | | preparation to sever bones and joints. These |
| more expensive than stamped or sintered knives | | | | knives will either have a straight or slightly curved |
| due to the number of individual steps required to | | | | edge. It is similar in looks to a Chinese Chef's |
| construct a single knife. Forging begins with a | | | | knife, which is lighter than a cleaver because it is |
| rough shape of steel that is heated to red-hot in | | | | used to chop vegetables instead of meats.Boning |
| a furnace then dropped into a mold. It is then | | | | Knife. This knife, as you might assume from its |
| given a few hits with a hammer, after which, it is | | | | name, is used for cutting meat off bones. The |
| then tempered by the process of repeatedly | | | | blades are generally narrow and can be 5'' or |
| heating and cooling the knife form to give it the | | | | longer. Boning knives can either be straight or |
| desired level of hardness and flexibility. The | | | | curved, stiff or flexible. It is a favorite for poultry, |
| forging process allows for the formation of the | | | | and is utilized with brief, slicing strokes.Utility Knife. |
| bolster. Forged knives are made from a single | | | | The utility knife is a compromise between the |
| piece of steel and are a favorite among veteran | | | | larger chef's knife and the smaller paring knife, |
| chefs.Balance. This is a critical and often | | | | and is typically 6'' or so in length. They can serve |
| misunderstood factor to consider when purchasing | | | | a multitude of purposes and are frequently utilized |
| a knife. Some knives are blade-heavy, some are | | | | by the extra hands of the sous-chef.Slicing Knives. |
| handle-heavy, while some are a balance in | | | | This group of knives, dedicated to the art of |
| between. This view of a knife's "balance-point" is | | | | slicing and carving, are frequently used against a |
| not the most important thing to consider. Bottom | | | | cutting board. Slicing knives are long and thin and |
| line: the knife should feel good in the cook's hand. | | | | are available in either straight or serrated edges. |
| Is it comfortable? Does it feel like an extension of | | | | They tend to have narrower blades, which will |
| the cook's arm? This should be the basis on which | | | | help decrease their likelihood of sticking in foods. |
| you make your decision concerning the balance of | | | | Customarily, you want the slicer to have a longer |
| the knife you choose.Blade Type. There are | | | | blade than the food you are cutting, so consider a |
| several types of blades including flat ground | | | | longer slicing knife if you can only have |
| (tapered), hollow ground and serrated. Hollow | | | | one.Specialty Knives. Examples of knives that fall |
| ground knife blades have a concave profile and | | | | into this category would be filet knives or steak |
| are considered inferior to flat ground blades. High | | | | knives. These are nice to have around if a |
| quality cutlery is usually made with flat ground | | | | substantial amount of your time is dedicated to |
| knife blades, which taper from the thicker spine | | | | the tasks that these knives are designed for, but |
| to the thinner edge in either a convex or straight | | | | they are not essential items to have in the |
| line. Serrated knives have a wavy blade edge and | | | | everyday commercial kitchen. |
| will be discussed later, in detail.Blade Size. This | | | | |