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What To Consider When You Buy A Chef Knife
from:Lots of people love to cook. One of the most important skills in the kitchen is using the right knife. Knives are the main ingredient to any gourmet meal because they are obviously needed to cut and prepare foods before and after they are cooked. But any old knife will not do every job. There are many varieties of knives for a variety of uses. For example, a paring knife will not do the same job cutting or trimming a beef tenderloin.
The quality of the knife you use is also important. The key to selecting a good quality knife is to know its made. A good stainless steel knife will be forged out of one piece of metal and the handle will be attached on both sides of the tang. This is a key point to remember when buying chef knives.
Also when looking for kitchen knives for sale, you need to know the different varieties of kitchen knives and their uses. Here is a quick list:
Types and uses
• The French Knife or Chef's Knife: This is the most frequently used knife in the kitchen, for general purpose chopping, slicing, dicing and so forth. The blade is wide at the heel and tapers to a point. They are available commonly in 8", 10", and 12" lengths. I prefer the 12" length because you can have more control over the movement of the knife and still not work your hands to death as in the 8" and 10" versions.
• Paring Knife: Smaller knife with a 2 to 2 1/2" pointed blade. This knife is used for trimming and paring vegetables and fruits. I use mine for garnishing work, making roses from tomato peels, or delicate fruit carvings, and sometimes just peeling potatoes.
• The Boning Knife: This knife comes in two varieties: Stiff and flexible. The knives are usually about 6" long and used for cutting and trimming raw meats and poultry. The flexible ones are used for lighter work like filleting fish.
• The Slicer: Typically a long slender, flexible blade that is upto 14" in length. This is used for slicing or carving roasted meats such as leg of lamb, turkey, or roast of beef. It also comes in a serrated variety that is used to slice breads and cakes.
• The Steel: This is not a knife itself, but it is the most important tool you will use to care for your knives. It tunes in the sharpness of the knife and maintains the edges. They can be purchased to match the handle of your Chef's knife.
Cutting board: Again not a knife but it is the knife's second best friend. Most people today use a plastic type of cutting board. However, wooden cutting boards were seen a lot until they were determined to be less sanitary. This was because of the cutting of the knife into the wood, food particles were ingrained and not easily removed while cleaning and causing food borne illnesses.
One main thing to know when you buy a chef knife is to know the quality brand names. The ones recommended here are JA Henckels, Wusthof Trident, Shun, and Global. These brands are the best quality you can get in buying chef knives. Acouple of mid range brands that are a little easier on the pocket are Cutco, Chicago Cutlery, and Pampered Chef brand knives. All of these brands and more are found at http://buychefsknife.com. There you will also find Sharpening steels and electric knife sharpeners as well as complete sets of knives for sale.
Happy cooking and enjoy.
Dave Slaughter
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