A Sharp Guide to a Chef Knife
- Ricesome
- Aug 25, 2023
- 4 min read
Updated: Aug 26, 2023
Today, I shall talk about one of my favorite tools in the kitchen. I can confidently admit that this is the aspect of cooking that I'm good at, and it attracted me when I started watching cooking shows. And, of course, that tool is.........a cleaning cloth. We are going to talk about different types of cleaning clo- No it's knives people. (Enough bad jokes in the intro)
Chefs love knives, I mean who doesn't? They are sharp and dangerous, and holding them makes you feel like you have power and suddenly people start giving you money when you have it in your hands. (Funny, right?) One of the theatrical aspects of cooking is watching chefs cut and chop ingredients with great precision and speed. Watching them cut meat and bone like it doesn't mean anything. We all want to be that person. But, how do you know which knife to choose? Most of us don't have time to do research, spend time scrolling through shopping sites, and choose between the dozens of varieties and brands available on the market.
This article will provide all the essential information (just essential) to buy a single knife or multiple knives for your kitchen. Whether you are an aspiring chef or a grumpy home cook, this guide will guide you to becoming more comfortable in your kitchen.
How do you choose a Chef's Knife?
Chef's knives come in 6-inch, 8-inch, and 10-inch sizes usually. But the most common ones are usually 8-inch size. That is a good place to start. Always choose a knife with a good weight on the handle. If you balance a Chef knife on your finger at the bolster, it should either tip towards the handle side or remain balanced. But it should never fall towards the blade side.
If you are buying the knife at a store (rather than online), hold the knife in your hands and make sure it feels comfortable in your hands. Never buy a knife if it doesn't feel good in your hands even if it meets the above requirements. The most important tool that you have with yourself in a kitchen is your instinct. If a knife doesn't feel good in your hands, don't buy it. Obviously, this is where buying online puts us at a disadvantage. So, read the reviews for a knife and see what they are saying anything about the above points.
Also, one more thing.......NEVER BUY COLORED KNIVES. They put me off instantly. There is nothing worse than seeing a cheap knife with a colored blade and an off-putting plastic handle. You are not 12, you don't need a colored knife. Stainless steel is always a good place to start. They are affordable and also are available easily. Buy a stainless steel knife with a good handle. You can choose a POM (Plastic over molded) handle or a wooden handle. I would prefer POW because it's water-resistant. But if you buy a knife with a wooden handle, any residual moisture on the handle might split the wood. So watch out for that!
How many should I buy?
Well, for starters, one knife is enough. A chef's knife is designed in such a way that you can do 90% of the work in a kitchen with it. But, for the other 10%, there are two more options along with a Chef's knife:
1.) Chef's Knife (German Steel or Santoku)
This is tough for me to say without actually knowing you. Because I've used both and I know what I like and I can't say the same for you. A chef's knife is more durable but it's a bit heavy whereas a Santoku (Japanese knife) is more lightweight, is used for precision cuts, and is less intimidating than a typical chef's knife. It also has a straight edge, unlike German steel's curved blade, which means you have to follow a specific cutting style. But there are some knives that are a crossbreed between a Japanese Santoku and a German steel. These are my new favorite but they are a bit difficult to find at an affordable price. If you are a beginner, I would recommend you start with a German Stainless steel knife.
2.) Bread Knife (Serrated Edge)
A bread knife, as the name suggests, is used for cutting bread! But apart from that it is also used for cutting tomatoes, pastries, etc. Its serrated edge provides room for a saw-like cutting style that cuts even the thickest and hardest of crusts.
3.) Pairing Knife
It might look small, but it can do a lot. (That's what she said) A pairing knife is used for all the small and precision-based work in a kitchen. It is used for peeling mushrooms, slicing garlic, de-veining prawns and shrimp, removing pits of avocados, etc. It can also be used for cutting open packets of flour. Why do chefs use pairing knives instead of scissors? As Roy Choi once said, "Chefs are like Neanderthals".
My Recommendations
These are some of the knives which I would recommend, and these are some of the most used and common brands in India.
One last thing that you have to remember is, it doesn't matter if you have the best knife if you don't sharpen and maintain it regularly. I have included a link to the sharpening stone that I use. I have also included a video that will show you, "How to use a sharpening stone".
That's it! I have given you all the necessary information for you to make a decision. The rest is up to you. If this article made your process even a bit easier, make sure to take a photo of your knife and tag me on Instagram (@_ricesome_). Taking care of your knife is like taking care of a pet. So treat it like one! That's it for this time.
See you next week!
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