A modern Chef knives is a utility knife designed to perform well at many differing kitchen tasks. The chef’s knife was originally designed primarily to slice and disjoint large cuts of beef.The chef’s knife is an all-purpose knife that is used to cut food with the help of cutting board for a neat and precise cuts. A chef’s knife is a tool used for cutting in preparing food. A chef’s knife is also called french knife. A Chef’s knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size. There are two common types of blade shape, French and German. German-style knives have more deep and continuous curved blade, while the French style has a straight edge until the end and then curves up to the tip.
It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
The chef’s knife has broad and heavy blade. This broad and heavy blade helps in chopping bones. The chef’s knife can also be used as all purpose knife rather than only meat cutting knife. The Japanese version of chef’s knife, also called santoku, is primarily designed for cutting fish, vegetables, and boneless or lightly-boned meats such as chicken. The santoku features a sheepsfoot blade with a spine that drops sharply to meet the hardened, acutely-ground cutting edge.
The blade of a chef’s knife is typically made of carbon steel, stainless steel, a laminate of both metals, or ceramic. The different type of Chef knives are French, German, Chinese and Japanese chef’s knives. These knives are all according to the construction of their blades. French and German are the most popular of all.
There is no hard and fast rule for using Chef knives. The technique or how to use knife depends from person to person. Its all about the preference. Most cooks prefer to grip the handle, with all four fingers and the thumb.
For fine slicing the handle is raised up and down with the tip remaining in contact with the cutting board and the cut object is pushed under the blade.
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