Which chef's knife to choose?

With its thick blade of 20 to 30 cm, the chef's knife is a multi-purpose tool. It is not only useful in the kitchen, but also as a defensive weapon during combat. Very different from other types of knives, the particular history of this object dates back to Homo sapiens. Of course, over the millennia, the accessory has been revisited and perfected to the point of being essential today, especially for the kitchen. There are various models depending on the material used, the manufacturers and in particular the type of use envisaged.

The History of the Chef's Knife

The knife is an instrument that was designed by Homo sapiens . At the time, it was an essential tool to reach the top of the food chain, but also to defend oneself and therefore survive. During the prehistoric period, it was made of stone, flint, bone or obsidian in raw shards. It was not until the Bronze Age that we could witness the first major revolution in the history of this tool. Indeed, from then on, daggers were made of metal and had a handle, because the old models, although effective, easily injured users.

In the Iron Age, Knives are now made from various metals , offering a number of advantages such as: durability, better comfort, and a more suitable structure. Until the 14th century, knives played the role of forks in addition to being used as weapons. After the invention of forks, knives very quickly lost this usefulness.

As for the first blade Made of stainless steel , it was created in 1921. However, the Americans never stopped working on the tempering techniques which finally made the metal harder, more resistant with a less thick and very sharp blade.

When it comes to the chef's knife, it is one of the first accessories to think about when you equip your kitchen . It is a very effective tool whose use requires maximum precision. This is also why professionals make it their preferred equipment. However, only the most experienced manage to use it without fear, hence the name chef's knives.

Here are the best chef knives available in our store

1. KAI Chef Knives

2. Japanese chef's knife

3. Handmade chef's knife

How to use a chef's knife?

Nowadays, the chef's knife is more used in the kitchen and especially by specialists. Thanks to its size, it is an accessory quite practical. It is used in particular for cutting foods such as: onions, tomatoes, etc.

Chef's knives are also used for self-defense. Very sharp and pointed , they can provide a very interesting advantage to fighters, who will more easily gain the upper hand over their opponent. However, no matter what type of use you plan for your accessory, remember that it presents, from a conceptual point of view, certain details that will make handling easier for you.

Get a good grip

There is no strictly speaking a conventionally established way to hold a chef's knife , but there are a few basic rules to follow. First, it is not recommended to place your index finger under the blade when cutting. If you do, you will notice soon enough that there is not much room to keep the knife and you may even cut your finger, which is absolutely not fun.

Next, it is recommended to hold the knife using the so-called hammer grip. This consists of squeezing the handle of your dagger with four fingers and then place your thumb against your index finger at the front of the handle.

Finally, you can adopt a blade grip that can be done with your last three fingers clamped around the handle while your thumb and index finger rest against the blade. This option gives you more control over the object.

Be patient

With the chef's knife, you must above all Arm yourself with a lot of patience . It goes without saying that you are very tempted by the desire to cut as quickly as the chefs, but this requires a lot of practice. With regular training, you too will inevitably succeed. However, for a start, it is best to go slowly and surely.

You need to take your time and take regular breaks to ensure that your fingers are always positioned correctly. The result will then be very optimal.

Be on the lookout

It's necessary Always work with a sharp chef's knife . In fact, dull knives are more dangerous than sharp ones because you will have to apply more pressure, which increases the risk of an accident. Similarly, cutting yourself with a dull blade causes more damage than with a sharp blade. This is obviously not measured by the depth of the wound, but by the germs that can be transmitted. The dull knife may be rusty at the time of the accident, which increases the risk of tetanus.

What are good materials for a chef's knife?

Since the design of the first chef's knife until now, several materials have been used. Currently, the most used are stainless steel, stainless steel and carbon steel.

Stainless steel is a very common material for the design of dagger blades. In fact, it is an alloy that is more resistant to corrosion. According to the standards, it always contains more than 45% iron, at least 10% chromium and less than 2% carbon. However, not all stainless steels have the same technical characteristics.

Steel stainless or stainless steel contains iron, carbon and alloys of chromium, vanadium and molybdenum. These block rust and make maintenance easier. Knife blades made of stainless steel are more used on knives of chief .

For ceramic blades, the sharpness is very effective and quite durable. Chef knives equipped with this type of blades are very popular in the kitchen because of their anti-allergenic properties, good sharpness, lightness and many other advantages.

Chef's knife maintenance

Maintaining a chef's knife is quite delicate and it is essential to pay close attention to it. This can significantly increase the lifespan of the object. Some materials have a more or less high durability. For a chef's knife made of ceramic for example, it is very easy to clean, because this material is inert. Simply pass the object under water after use and let it air dry a few minutes later.

On the other hand, if the chef's knife is made of stainless steel, for cleaning it you can use some hot water and soap. Then you try it with a cotton cloth or rag.

Finally, the maintenance of a steel chef's knife carbon requires more attention. If you choose a model of this type, especially avoid letting it immerse in water . Also, do not use soap or any other aggressive product and do not air dry the blade. After washing, clean it immediately and then store it.