Not all knives It is created equally, and the chef knife is given this name for some reason. Like a dog -like dog, chefs need their knife. It can be said that the most important multi -purpose tool that you can find in the kitchen, it is the main chef weapon – can cut ingredients, blossoms, cut speed and accuracy. The chefy knife generally has a Supershar end and a curved and sloping edge. This curve is what causes the chef knife to stand out, because it is designed to work with a natural vibrator for fast cutting, which also allows accurate discounts.
With a technique like ovens that contain cameras inside and refrigerators AI-Ei, the chef knife remains the simple tool for any kitchen. However, a knife is not created on an equal footing – a better -chef knife varies according to the best for the individual person, including factors such as comfort level while using kitchen appliances, the size of your hands (even varies if you are left or right), and the type of food you cook.
The basic chefs knife works from 6 to 8 inches better for most people, especially for beginners. It is the most diverse knife, able to cut meat, dense vegetables, garlic destruction and meat. Chef knives can range from specialty to hundreds of dollars. We cut and cut into our kitchens for hours to find a set of chefs that will work better for each type of cooking, and we found that Hedley and Bennet Chef It is the best for most people, with 8 -inch classic chef knife We are our runner -up.
Make sure to check the other Kitchen guidesIncluding Best Services of the meal groupand Best carbon steel pansand The best cast iron foamand The basics of kitchen equipmentAnd The best gifts for the chef of the house.
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Let’s get out of the way: the best knife is sharp. After overcoming it in the kitchen for consecutive hours, I found that what makes the knife really wonderful is a serious sharp feature. Fading knife is dangerous – you will need to apply more pressure while cutting, which means that when your knife slides, cut yourself in a greater depth. In addition, the pale knife is not accurate or fast with discounts.
Especially with an old knife, you will want to make this investment last as long as possible. This means regular sharpening to keep it in the form of TIP cutting. Unfortunately, there is no single argument for all of them. Various code materials and shapes require different sharpening techniques. For example, it is difficult to sharpen many stainless steel blades with traditional water stones. The former chef and current wire references recommend Scott Gilbertson with water stones for carbon steel and loves this Shepoon stones.
The majority of the chef knives (relatively) can easily be sharpened when needed, which is usually done with the foundation stone in about 15 to 20 degrees, followed by a sharpening rod or skin for the edge of the softening. I have always used a common (easy to use) clouds, which are more accurate than steel and faster stones. But it is not generally recommended, especially for serious chefs, because it gets rid of a lot of metal in this process, which weakens durability over time.
Most home chefs will only need to sharpen their knives about twice a year and use steel sharpening to keep the blades at other times. Although he is a few years old, we continue to return to this article from Epicurious How to sharpen the knife in the right way In order to keep your knives in the best shape as long as you can.
Do you have to buy a knife set?
In one word: No. Despite what a seller says from the door to the door or your loving cousin in MLM, the knife groups are usually not a good investment. You just need some good knives. The 8 inches chefs will work in most of the tasks in the kitchen. I have a smaller hand, so I also like a small peeling knife for some tasks, an elderly bread knife, as well as a chef. Double or triple knife groups often cost as much as one good chef. Not to mention that wooden storage blocks also occupy a useful anti -anti -anti -anti -storage space, especially if you live in a small apartment in New York like me. We recommend that you provide your money by overcoming a group and investing a strong chefs. (In addition, one or two others if you want a little diversity.)
What makes the chef knife knife?
As he said earlier, a multi -purpose tool is used to cut meat, blossom vegetables, nuts, or garlic. The chefs knife generally consists of many counterfeit steel layers and has a sharp end point and a prominent edge with a slope curve, which helps in a quick vibrator that allows chefs to cut food quickly.
The chef knife is among the most diverse knives in the kitchen and can be used for anything from cutting to the pieces. Common uses of chefs include meat pieces, green vegetables, chopped herbs, and chopped nuts. The flat side of the knife can be used to crush garlic. The ingenuity of this multi -purpose knife makes it necessary in any kitchen. It is important to avoid any solid surfaces that will make the blade boring. In addition, learning How to hold a knife It is an important first step to ensure the best results when used.
I have experienced the only way I knew: allergies, cutting, cutting, and giving up the kitchen, with a knife of the week, and the cutting plate (I used wooden and plastic paintings), and a variety of foods. I used both these knives for a week while I have all my meals, using large tasks such as thick radical vegetables, a thin slice, almost cut herbs, mashed garlic, and even open plastic packaging. It is also important to know how to do some Basic knife skills In the kitchen to achieve the best in knives.
I am a vegetarian, so I had some of my friends and colleagues from meat, using these knives to sculpt the beef and cut the chicken completely, to make sure that the blades can withstand all kinds of textures. As mentioned earlier, the best knife is sharp, and each of them came out of the sharp deadly package. I cut myself more than once in this process, all for the sake of the greatest good to find the chefs knife belonging to your kitchen. (But the lesson was learned: Be additional Beware when using a very new mustache chef knife for the first time.)
The most popular knife patterns
Chef knives are generally located in two camps, Japanese and German. Both have their advantages and you may only need in your kitchen, depending on what you usually cook. Japanese blades are thin and better for accuracy, while German chefs knives are thicker and more beneficial.
German knives: the curved code means that you are making a vibrator to go out quickly. German chef knives can be used in everything from cutting fresh herbs to complete chicken removal.
Japanese knives: with a more tight edge used for accuracy, you will cut it directly, using the entire code simultaneously. These are generally used for precise purposes and specific purposes. It is usually made of more difficult steel, making them more fragile.
There are also materials made by the knife to think about – these days, most carbon knives or stainless steel.
Stainless steel: This substance is moisture -resistant, and it can carry the edge of the sharp edge for a longer period, which is more flexible than carbon, which makes it more effective in absorbing the effect. However, stainless steel takes longer to reinteer, making it more difficult to maintain it without a professional sharpening system.
Carbon steel: This substance contains high carbon content, making it very solid steel, and it deals with non -stainlessness when it comes to public intensity. Most often, it also holds an advantage for a longer and easier recharge. Carbon steel is more sensitive to elements such as moisture or water, so it requires more cleaning and comprehensive maintenance.
All knives are measured in our list in the Rockweell classification, and are referred to as HRC from steel. HRC measures the amount of diamonds that it can ignite in the metal with the amount of weight; Therefore, the smaller the mark, the more steel and vice versa.
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