DALSTRONG Chef & Cleaver Hybrid Knife - The 'Crixus' - 8" - Valhalla Series - 9CR18MOV HC Steel Kitchen Knife - Resin & Wood Handle - Razor Sharp - w/Leather SheathView on Amazon
DALSTRONG Kiritsuke Chef Knife - 8.5 inch - Omega Series - American BD1N-VX Hyper Steel Kitchen Knife - Razor Sharp Knife - Acacia Wood Display Stand - Cooking Knife - Collection Set - Leather SheathView on Amazon
Shun Cutlery Classic 6”, Small, Nimble Blade, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese, Professional Chef Knife, 6 Inch, SilverView on Amazon
Shun Cutlery Premier 6”, Small, Nimble Blade, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese, Professional Chef Knife, 6 inchView on Amazon
Shun Cutlery Classic Asian Cook's Knife 7”, Gyuto-Style Chef's Knife, Ideal For All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef KnifeView on Amazon
Last update on 2022-09-29 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API
"A man can never have too many knives." ~ Anthony Bourdain.
I used to believe this, but after I bought my first chef's knife I changed my mind... quickly! Not because I felt like I did not need it (or another one), but simply because the low quality of the knife made me want to throw it in the garbage to make place for a better one.
It is no surprise that there are many types of knives out there, but among them, the one type everyone should have in their kitchen is a chef's knife. It is pretty obvious why... it can be used for anything from chopping vegetables to slicing meat and even cutting pizza! And if you are wondering how to do all these things, worry not! It takes some time to learn how to use it properly, but once you get the hang of it, you can use it for anything.
The size of the knife is a crucial thing to consider when buying one. In my opinion, it shouldn't be too small or too big. It should be just perfect for you to hold and use comfortably. When it comes to the size, I would recommend something between 10 and 15 inches. If you are a beginner, buy one that is around 10 inches as it will be easier for you to handle. And if you already know what you're doing and have been using a smaller knife, then go ahead and get a 15-inch!
There are 3 types of knives on the market: forged steel knives, stamped (or pressed) steel knives, and ceramic knives. Now I will tell you what makes them different from each other to help you choose the one that suits you best!
Forged steel knives are made by putting a piece of iron under intense pressure. For this reason, they are stronger than any other type of knife, but they are also more expensive. The downside of this material is that the blade easily gets dull when you use it to cut food with bones, like chicken or pork ribs. Therefore, I do not recommend using it for meat unless you have an extremely good sharpener at home.
Stamped steel knives are made by cutting a piece of regular steel in half, heating it up, and then pressing the knife on a mold to form it. The upside of this material is that they are cheaper than forged steel knives since they are made of cheaper materials, but at the same time, stronger than ceramic knives. These knives suit everyone even with budget constraints!
Ceramic knives are made out of zirconium oxide or some other ceramic material and look like regular metal knives. They are great for slicing food with high water content, such as tomatoes and cucumbers, but they're not so good for cutting meat.
This is also important to know when buying your chef's knife because it will be different from one type to the other. Forged steel knives have wooden handles because they are more resistant to heat than any other material out there, but at the same time, they deteriorate pretty quickly.
Stamped steel knives do not stick to heat so well, which is why their handles are made of polypropylene or some other similar plastic-like material that is not as strong as wood but also lasts longer.
Ceramic knives do not stick to heat either and their handles are made of the same material as the blade itself! So if you buy a 15-inch ceramic knife with an aluminum handle, you will get one solid piece of metal (or ceramic)!
The bolster is a piece of metal that connects the handle to the blade. It's there to protect your hand from slipping on the blade and cutting yourself, which is also important when it comes to choosing a knife.
No one wants to buy a knife that will cost them an arm and a leg or even more, but it's also important to purchase a safe knife for your home. The most important thing about buying a new knife is safety! If you're going to use a brand-new product, be sure that it has a good grip and a thick bolster under the blade. This will prevent your hand from slipping on the sharp edge and hurting yourself, as well as it will make the knife more resistant to damage.
Q: What are the benefits of using a chef's knife?
A good chef's knife is perfect for slicing meat, chopping vegetables, and dicing fruit. It basically replaces all your other knives!
Q: Why do some knives have wooden handles?
The handle on some forged steel knives is made out of wood because it doesn't react with heat. Wood is also a natural material that gives you a good grip on the knife when you hold it in your hand.
Q: Why are ceramic knives better than steel or wooden ones?
Ceramic blades are made out of zirconium oxide and they're great for cutting meat, vegetables, and fruit. They are also lighter than steel or wooden knives, which makes them easier to use.