Chef’s Knife How to Choose and Use
The chef’s knife is the main tool in the kitchen, with which you chop greens and vegetables, chop meat and chop onions. It is from under this knife that all gastronomic masterpieces come out. You can master the technique of working with it! It is enough to know a few key rules, which we will discuss in this article.
Chefs advise having three knives in the kitchen, a chef’s knife, an all-purpose knife, and a paring knife. The rest depends on what you usually eat.
The chef knife is a well-sharpened knife with a sharp end, a wide blade that cuts clearly due to its mass, a comfortable handle (wooden or metal) and a special ledge under it (“heel”). The most common knife length is 20 cm. Such a knife is suitable for any hand and is considered universal. Beginners are advised to choose knives 15-18 cm long. But experienced chefs prefer more powerful models – 25-30 cm.
So, to master the art of cutting with a chef’s knife, you need very little, the knife itself, a smooth wooden board, a lot of practice and a little patience.
The nuances of working with a chef’s knife
It is best to shred and cut while standing, since in a sitting position the range of motion decreases and the quality of the cut suffers.
The product itself must be held with the whole hand, while bending the first phalanges of the fingers. This will protect you from cuts and ensure comfort during work. The second phalanges of the index and middle fingers should be almost perpendicular.
Take your thumb back so that it is convenient to wrap around and push the products to the knife. Do not take the little finger to the side.
Place your hand as follows, place your thumb along the handle, and grab the knife handle from above with your index finger. At first it will be unusual, but over time you will definitely be able to cut vegetables at any angle.
It is very important not to take the knife off the board. Raise and lower the knife handle, leaving the tip on the board. The knife is an extension of your hand.
Do not strain the muscles of the arm, relax and concentrate on the speed of movement.
A few rules for caring for knives
Never wash knives in the dishwasher. In it, they get dull faster. Use only a brush and water. Even detergent should be used with care.
Store knives separately from each other and from other utensils.
Ideal for storage is a special stand for knives or a magnetic board.
The main thing is no fuss. When working with a knife, take your time, be careful and be confident in your actions. Do not try to cut food at speed like famous chefs. Some skill and practice over time will allow you to cut the ingredients quickly, beautifully and safely.
If you are looking for the best-quality chef knives, all you need to do is just visit the HexClad website.
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