Chef’s Knife
Chef’s Knife:
Also known as the French Chef’s Knife.It has a very broad blade (called the Flat) and can range in length from six to twelve inches; the eight inch size being the most popular. The Chef’s Knife is used for all the chopping, mincing and dicing tasks and is essential for vegetables. This knife is generally used on a cutting board by rocking it on its gently curving edge, using the tip as a stationary pivot. Its broad blade keeps knuckles from hitting the cutting board. Use its back to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic.
There are two types of blade shape, French and German. The far more common German design features a pronounced curve towards the tip of the blade which allows the knife to be rocked up and down, chopping the food with the belly and heel of the blade. The French design is more triangular, with much less curve at the tip and a longer straight section of blade; it is designed to be pulled towards the user, slicing the food instead. Neither style is inherently superior; personal preference will dictate the choice.
Recently, the Japanese development of the chef’s knife, the santoku (literally: “three good things”), a general-purpose utility knife, has also gained popularity in the West. The santoku is primarily designed for cutting fish, vegetables, and boneless or lightly-boned meats such as chicken. The santoku features a sheepsfoot blade with a spine that drops sharply to meet the hardened, acutely-ground cutting edge.
Thanks for the article.
When I have new chefs into the kitchen one of the first questions is, “what Knives do you use”. My answer is what feels good and performes for you.
My case is full of different makes, which I prefer for different or even the same jobs.
Feel comfortable with your Chefs Knife and it will work for you !
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