Have you ever asked why chefs have so many knives in their hands instead of only one or two? From paring to santoku, our definitive guide outlines the differences between each and what to look for when selecting your own Knife Set.
While possessing one high-quality all-around knife (usually a cook's or chef's knife) is preferable to getting many rusty or low-quality knives, having a complete range expands your cooking choices significantly. Whether the thought of filleting cod, dabbling in butchery or cutting a leg of lamb like a pro appeal to you, you'll need the right equipment. Read on to learn the distinctions between some of the most popular knife styles used in a typical chef's kit, as well as what to look for while purchasing knives and how to care for them after you've received them.
The knives
1. Chef's Knife
This knife, perhaps the most critical of all, is a genuine workhorse that can be used for a variety of tasks. The blades can be different lengths, but they will still be big enough to chop anything from herbs to onions and cook beef, bigger fruits and vegetables.
2. Paring Knife
A paring knife is one of the tiniest knives around, and it's used for slicing and peeling small vegetables and fruits. Its small scale makes delicate or detailed activities like deseeding small chillies simpler, and its sharp tip is used to erase blemishes.
3. Bread knife
A bread knife's serrated blade allows it to cut into both soft and hard bread without damaging the texture. It has a long blade that is great for slicing and serving cakes and other baked goods.
4. Santoku knife
This Japanese knife is extremely adaptable and can be used for a variety of tasks. Food slides off the metal quickly thanks to slight indentations at the blade's tip, and the blunt, rounded end helps stabilize the knife and allows it to be used much like a cleaver.
5. Chinese chef's knife
Chefs in Europe have a wide range of blades to pick from, but in China, many cooks depend on only one. It's shaped like a cleaver and is used to cut and slash into all kinds of foods (although it is not strong enough to cut through bone, despite its appearance). Because of the big rectangular tip, it's very hard, which makes it easier to hack through thicker ingredients with less effort.
6. Boning knife
A boning knife's thin blade is specifically built to cut meat from bones with the least amount of waste possible. It's stiff and heavy enough to sever connective tissue, but it's compact enough to manoeuvre around joints and fiddly bones with ease.
7. Filleting knife
Filleting knives are designed for cooking whole fish and have a bendy, lightweight tip. When used on its hand, the knife can easily follow the backbone of both round and flatfish, resulting in perfectly formed fillets with minimum waste.
8. Carving knife
A long, sharp knife with a razor-sharp blade that's ideal for carving whole joints and other meats. The majority have a simple finish, but others have serrated edges to aid in cutting through the beef or any meat.
Buying a knife set
Choose a knife that is made of high-quality material. The steel's quality and hardness will determine how long the cutting edge's sharpness can last and how quickly the knife can be retained and re-sharpened.
The importance of manufacturing and building cannot be overstated. Look for a knife that has been thermally handled and is entirely precision-forged from one piece of steel. Fully forging a knife increases its strength, and the weight of the bolster aids balance and stabilization, which improves cutting comfort and ease of use. The correct thermal treatment, such as ice-hardening, will improve the steel's toughness, material flexibility, and corrosion resistance, resulting in a longer-lasting and better-performing knife.
A decent knife should be easy to use for long periods of time, so look for one with no seams between the fabrics. Since there are no hard or pronounced edges scratching against the flesh, calluses may not appear on the palm. Ergonomics would have been considered when designing a decent knife.
Check to see if the selection is enough for you. While an all-purpose knife like the chef's knife is useful for a variety of tasks, you can need specialized knife shapes for specific tasks. You wouldn't use a Chinese chef's knife like a cleaver to cut through bone, and you wouldn't use a slim, flexible filleting knife on hard root vegetables, despite their similar shape.
All of the elements mentioned above add up to one thing: sharpness. A sharp knife is a secure knife since it cuts with less force and is less likely to slip while chopping. Take good care of your knife by not putting it in the dishwasher, where high humidity and aggressive detergents can corrode even the best steel. Instead of using a glass or marble cutting board, which can unnecessarily dull the cutter, use a bamboo or plastic cutting board that is gentle on the tip. Use a selection of the diamond and honing steels, whetstones, or a pull-through sharpener to keep the knife sharp. This attention to detail, combined with high-quality construction, processing, and materials, will result in a sharp knife that will be a long-term kitchen companion.
Care and maintenance
Knowing how to care for your knives after you've chosen the best ones for your needs will guarantee that they remain razor-sharp and safe to use. You will keep them in good shape by following a few basic rules.
‘It's important to clean and store your knives properly for their proper protection and your protection,' he says. ‘Good knives should not be cleaned in a dishwasher; instead, clean them with warm running water, a little dishwashing liquid, and a soft cloth or sponge, and rinse and dry immediately.
Keep in mind that there are four different ways to store knives: chefs will use a roll or case to carry their blades, but at home, a knife block, magnetic shelf, or drawer will suffice. ‘It's worth investing in insheathes to protect the blades if you're going to carry knives in a cabinet,' says the author. ‘Not only can this save you from cutting yourself if you reach into the cabinet without looking, but it will also keep the blade from colliding with other instruments in the drawer, which might crack or dull the cutting point.'
Get in touch
Comments