Why You Need to Buy a Professional Chef Knife

You will need to cut your ingredients with a professional chef knife as soon as you begin to cook. More precisely, this happens when you learn that cooking is much more than sandwiches and salads. How do you recognize such a knife? It has a comfortable handle, very sharp razor edges, a precise blade and edge retention. You cut meat, fish, fruit and vegetables with the same mastery. Food take any shape under your knife, regardless of its size.

Experts claim that chef knives are safer for professional and domestic use. Sharper blades employ less pressing force that can harm you or the food. The chef or French knife is usually part of sets which include bread knife, slicer, paring knife and utility knife. However, professional chef knives are higher quality when you purchase them individually. Below we will outline the benefits you can get only from such a knife

Cutting Versatility

Other said, if you can only have one knife in your kitchen, you should choose this one. You can cut meat, carrots, onion, herbs and salads with extreme precise. Precision matters most with chef knives. They help you create any meal and work with cuisine from any country. If you purchase the knife for plenty of cooking, you will need a product with a lightweight handle. The Imarku, Victorinox or Kutt chef knife have wooden handles that are more suitable for domestic rather than professional use.

The versatile chef knife takes a few uses to get used to it. You can purchase specific knives for herbs, dense vegetables or meat. However, professional products allow you to cut anything you cook without chipping away the blade.

Professional Manufacturing

Chef knives are usually manufactured following the guidelines of professional heavy use. The production process aims to provide high quality to restaurant chefs and personnel in heavy cooking environments. They usually have blades that pass slicing, mincing and chopping food. Also, they are put together to last long and cut from the first attempt. You recognize professional knives by their elegant and stylish design and individual case.

Many products also include brand labels that guarantee their quality and even one-year warranty certificates. Blades are usually from stainless or carbon steel, as well as titanium. Although sold at large, professional chef knives are primarily designed for professionals. You can benefit from this investment in quality and technique.

Unique Structure

You recognize chef knives by their 6 – 12 inches length. Usually, they are around 1 inch wide. Their length depends on your hand comfort requirements. The blade is usually triangular and leads to a center point that gently connects with the back of the knife. Handle sizing needs to be at least three times smaller than the blade.

The blade is shaped as such to slide back and forth on the tip and provide with movement in the same place. The handle is usually riveted to the knife for safer hold and full control during cutting.

Low Maintenance

There’s little maintenance to do for professional chef knives to stay in good condition. Here’s what you should do:

• Clean them after every use with dishwashing detergent or odor-eliminating soap.
• Check their blades and clean them, if necessary before every use.
• Store them in a designated place, without adding weight on them. Keep knives and all kitchen tools away from children.
• Sharpen them regularly with a steel to avoid bluntness. The process is easy and quick.
• Don’t use electric dishwashers, as they might damage them as well as other cooking items.

There are differences in sharpening skills between experts and non-experts in cooking. However, with a bit of focus you can maintain your professional knife at ambitious standards for longer time.

Professional Chef Knife Buying

Remember that individually sealed products are higher quality than the ones which come in sets. If you plan to buy a professional chef knife that is not too expensive, you can just research its brand and background. Knives work well with cutting boards that protect your table. Wooden ones are naturally antimicrobial. However, plastic boards are cheaper and resist to heavier use. However, soft plastic absorbs odor from foods and you might need to clean them thoroughly.

Professional chef knives can last for years if you keep them isolated from other items when you don’t use them. Although they can cut bones, you shouldn’t engage in this activity too often. Also, remember that there are potential risk accidents. So, after you’ve purchased your knife, make sure you handle and store them with care. Feel free to experiment by chopping, mincing and slicing any food ingredients in all sizes. After a week’s training with your new knife, it will come naturally to use them, regardless of shape and size.