A knife is like a dance partner. It depends on the individual as which knife he/she is comfortable with. A chef’s knife should make the tasks of cutting, slicing, chopping, dicing and mincing more relaxed and joyful. here, in this article, we get to know the various types of knives and the parameters to choose the best knife. Many experienced chefs and knife manufacturers proclaim, Visit Our Website to identify the trends and challenges of the kitchen knife industry.
Weight, balance, and size are the points to be looking for while choosing a knife.
The cross-section of chef’s knife:
The handle: A handle should be comfortable and secure. It should not be slippery and a strain for the hands. There must be clear on the lower side so that knuckles will not be cracked. Some handles have molds or indentations for better grip, but it varies from person to person.
The bolster: Bolster is the thick portion of metal where the blade and handle meet. It provides strength and stability to the knife. Some forged knives have only partial bolsters, and Japanese-style knives have no bolster.
The heel: The Japanese-style forged knife heel is the broadest and thickest part of the edge with the most considerable heft. The heel should not interrupt the rocking movement.
The spine: This is the top portion of the blade with squared edges. The spine should taper at the tip. It should not be too rough or too smooth.
The German chef knife types:
Chef’sChoice Trizor Professional-
This knife has a substantial weight and is sharp with the perfect blade height. It has a comfortable and secure gripping handle.
Friedr. Dick Premier Plus-
The knife is sharp with the perfect proportions and requires less effort. The curved blade provides continuous and smooth rocking motion.
Messermeister Meridian Elite-
This knife is sharp, fast and well balanced. This knife has a bolster fixed partially for easy sharpening.
This knife is tapered and beefy at the selected places.
The Japan chef knife types:
This knife had a soft and comfortable handle. Mincing and chopping are not recommended due to lack of curve In spite of having a thin blade.
Chroma Type 301-
This knife is light, comfortable and easy to hold. There is a pearl on each side for control.
This knife has a thin and sharp blade and is light. There is no bolster and curve. It has a thin handle.
Kershaw Shun Classic-
The knife is slender, sharp, balanced and comfortable. There is no bolster and is both right and left angled.
All the knives require sharpening, and most importantly, regular honing is a must. Both manual and electric knife sharpeners are available.
The chef’s knife is made of high carbon stainless steel. The forged knives last very long and are well balanced. The chef knives can also be made of ceramics or can be cut by laser from superior quality steel sheets.
Ceramic knives: The chef’s knife, Santoku, paring knives. Are made of super hard ceramic. They have thin and sharp blades for precise cutting. The chef and Santoku ceramic knives are the best to fillet salmon, carve steak, slice squishy tomatoes, and dice vegetables. Ceramic blades have sharper edges than the others and can retain them for long.