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