You do not have to be a “Chopped” champion to appreciate a good chef’s knife. The serious home cook knows that kitchen utensils can make or break meal prep time. Choosing a knife that will make dicing, slicing, and chopping a simple, precise and comfortable process for is important. Believe it or not, it is very personal choice as well. One fit and weight of one knife may be great for one person but completely wrong for you.
At Exquisite Knives, we want to help you select the best chef’s knife for your cooking needs and personal style. First thing we recommend is to back away from the big box stores with knives sold in plastic casings and as a part of a wooden peg board set. While those are great for some everyday cooking uses, the blade is not the same quality as a true chef’s knife. To find a knife suitable for you and your cooking style, you need to consult with an expert and actually feel the knife in your hand. Trade shows are a great way to browse a selection of knives from various brands and get a feel for how well you can work with them.
Another tip: do not get caught up in excess language surrounding chef’s knives. There are only three things to consider when choosing a knife: the steel, handle and weight. That is it.
This is an important, but often overlooked factor when selecting a knife. The knife sets you can buy in big box stores are usually comprised of steel alloy. For a professional chef’s knife, you want either Japanese or German steel. Both are higher quality and last longer than steel alloy. The difference between the two is that German steel has a thicker blade than Japanese steel, which helps German knives stay sharper longer. However, the thinner cut of Japanese steel makes it the go-to choice for home chefs who crave precision cuts.
When it comes to knife handles, size matters. A knife with a wide or thick handle will be uncomfortable for a person with petite hands. A thinner handle is better for anyone with smaller hands, as a thicker, more hefty handle is appropriate for those with larger hands. The handle is the vital to the chef’s grip and form when using it. An ill-fitting knife will cause discomfort and inaccurate cuts.
Everyone wants a light-weight knife. But, do you really know if a lighter weight knife is better or are you simply following a trend? There is nothing inherently wrong with a knife being less weighty. You should pay more attention to the balance of weight when choosing a chef’s knife over the actual weight of the object. A good rule of thumb is the longer the blade is, the lighter the handle and vice versa.
Choosing a chef’s knife is simple when you keep these few tips in mind. For more information, contact us.