Chef Essential's knife's that all you need in 2018,Knife construction,purposes & material (VG10 ,vg10 steel Damascus etc..)
Brendan McDermott, chef-instructor and resident knife skills expert at New York's Institute of Culinary Education says Equipping yourself with the proper knives is key & most basic tool to use in a commercial kitchen.It is very difficult which one to use because there are so many knifes out there to choose from but if you know what task you are working on and what knife is best for the job then it can be so easy and increase the productivity in your kitchen yet give you maximum outcomes.
Today I will explain some most common,important knifes,their purposes and knife construction ,this will help you if are equipping your kitchen and wondering what kitchen knifes should you choose? So Keep reading .
Chef’s Knife The chef’s knife, in some places also called a French knife, is the most important knife in the chef’s tool kit. This all-purpose knife has an 8- to 14-inch triangular blade. It can be used for peeling, trimming, chopping, slicing, and dicing. The 10-inch chef’s knife is used for general work in a commercial kitchen. A skilled chef can also use this knife to cut large foods, such as meat, poultry, and fish, into smaller pieces. A smaller knife, but similar in shape to a chef’s knife, is the utility knife. A utility knife is an all-purpose knife with a 5- to 7-inch blade. It is used mainly for peeling and slicing fruits and vegetables.
How Much money Should You spend on remarkable Chef's Knife?If you're willing to make an investment in a knife in your arsenal, this is where to do it.Of all the knives you own i will recommend spending the most on your chef's knife and a price of about $100 to $120 for a high-quality chef's knife.Remember that knives are heirlooms so the good ones should last forever.
You can check/Buy Chef's Knife VG10 Blade steel high carbon stainless steel
A paring knife picks up where a chef's knife leaves off.Normally the average paring knifes blade is about 3 1/2 inches long, it is proved to be a great tool for any foods that require an attention to detail.
It is best proved for mincing and slicing items that are too small for an 8- to 10-inch blade, such as mincing garlic, hulling strawberries, or peeling vegetables and fruits.
I would highly recommend avoid using paring knives to cut very hard vegetables, such as carrots, celery root, or parsnips. These smaller knives don't carry enough weight to easily slice through the foods, which may prompt you to increase the pressure or tighten your grip as you're cutting.
Similar in size to the paring knife, this knife comes with a curved blade that looks like a bird’s beak. It is used to trim potatoes and vegetables into shapes that look like footballs or drum.
The fillet knife has an 8- to 9-inch blade with a pointed tip. The blade may be rigid or flexible. The main purpose of this knife is to fillet fish.
The butcher knife has a 6- to 14-inch rigid blade whose tip curves up at a 25-degree angle. It is sometimes called a scimitar because its curved blade resembles a saber by that name. You can use the butcher knife to cut meat, poultry, pork and fish.
Serration serrated blade or Bread knife.
Serrated knives are most commonly associated with slicing bread, that's why they are also called bread knives. But toothed blade can take on almost any job not suited to the straight blade of a chef's knife.
As you know Knives are the most commonly used kitchen tools. They play key important part of any chef’s tool kit. A knife is an implement that is used in the kitchen. Accomplished chefs can perform unlimited valuable tasks with one sharp knife. To perform these tasks, however, one must know the feature, knife construction and type. Chef must use proper cutting techniques and knife safety. Every chef must know how to care for there knives properly so that they will last longer. when It is vital to know which knife to use for a specific task, chef must have a working knowledge of the different parts of a knife.
The blade of a high-quality, professional knife is made of a single piece of metal. To make a desired shape The metal has been cut, stamped, or forged accordingly. The metals most often used for the knife blade are stainless steel and high carbon stainless steel. Stainless steel is a hard, durable metal made of chromium and carbon steel. It does not rust or discolor. Stainless steel also will not transfer, or pass to foods, a metallic taste. The main drawback is that it is hard to sharpen. High-carbon stainless steel is a mix of iron, carbon, chromium, and other metals. This metal combination has the best features of stainless steel and carbon steel, but it is expensive at the same time.
Knife handles can be made of several types of material, including plastic, vinyl, and hard woods such as rosewood and walnut. Because you will hold the knife for long periods of time, the handle should feel comfortable in your hand. Your hand may cramp from using a handle that is either too small or too large. Manufacturers make various sizes of handles. Try different sizes to find one that fits.
The tang is attached to the knife handle with rivets. A rivet is a metal fastener. For comfort and sanitation, the rivets should lie flush with the handle’s surface & be smooth .