The Knives

Far too many home chefs use the same knives every day, and some even use the same knife for all their cutting and chopping needs. I was at a friend’s house and his chef was using a MAC MTH 80. After a long discussion about kitchen knives, I went home and started researching best chef knives and came to your blog. But lets assume you’re referring to the basic Victorinox Fibrox chef knife and the Kyocera Ceramic Revolution Series chef knife , the 8-inch models. You might want to consider getting him one knife for work and one knife for home.

Sometimes, you’ll see this blade material listed as high-carbon stainless steel.” There are many grades of blade steel, which a true knife geek could spend hours expanding upon (if you’d like to know more, read this article by master knife craftsman Jay Fisher). Nonetheless, the Victorinox can be an excellent choice for a professional kitchen because it will perform well, but, because of it inexpensiveness, will not have to be worried about. Anything that’s badly bent (looking down the edge) or cracked, pass it up. Many old knives will have been sharpened so much that there’s not much life left in the blade.

Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. A classic example of this is that these sets usually offer an 8-inch bread knife, when a 10-inch one would be optimal (an 8-inch knife won’t always cut across a rustic country loaf). It’s thick and stiff all the way to the tip, which lets you use this knife to bone out large poultry. This technique is used to decrease the weight of the handle and achieve better knife balance.

We handcraft all of our counter blocks, wall sets, wood steak chests and cutting boards from wood which is produced at a local Amish Country sawmill. Modern Chinese knives are sold under three general classifications throughout China: slicers, choppers and cleavers. On a knife from the east, you may not be able to read the characters, but chances are it’s worth grabbing if it’s cheap. Make your kitchen look sleek, stylish and more modern than ever with this knife set. If the knife has a decent weight to it and feels balanced when you pick it up, that’s good.

F. Dick knives are known and used by professionals, but in the U.S. their marketing is limited and most American home cooks are not aware of them. You can see the values Kai holds – strength, balance, beauty, history and art – shining through in every knife Kai makes, and across their entire ranges. But I’m sure the practice goes back much further, as even in historic pieces, they were ebonized to make the wood seem richer and more valuable. For every brand of knife I’ve covered in the article above, there is a professional chef that swears by it. So, there is no single, right answer.

While plenty of people know not to put their knives in the dishwasher, we’re shocked at how many will still blithely leave them in the drying rack. The problem is two-fold: 1) It’s very hard to gently load, or unload, the knife without pressing the fine, sharpened cutting edge of your knife against the metal magnet, and thus slightly denting the cutting edge. They became more adept knife wielders after me. Lessons learned the hard way on both sides. A dull knife needs more pressure to make a cut, which can result in more slip ups and loss of control.