5 Features To Look for When Buying a Professional Chef’s Knife!

It is used for chopping and dicing vegetables, fruits and herbs. As well as cutting a variety of ingredients like meat, poultry and fish.

Size

Size matters on a cutting board. Not only will your food look nicer, but more importantly food cut at the small size will cook at about the same time. The smaller pieces will overcook, leaving the large pieces under-cooked. Using the right knife cut will get all of the pieces to be the same size so they cook evenly. Size matters when it comes to the blade too if you are the type that’s going to be cutting and making lots of meats.

Weight

A good-quality knife should be heavy enough to handle all your cutting needs without being heavy or cumbersome. The weight of the blade should depend on what you plan on using it for, but for general purposes, less weight knives will be good for cooking purposes. A light thin-bladed knife will be easier to maneuver back and forth.

Balance

You can test whether your chef’s knife is balanced by extending your index finger and balancing the knife. If it’s balanced as just described, you should be able to find its balance point directly past the bolster at the butt of the blade. If it tips towards the handle, your knife is heavy. The balance point should be right where the blade connects to the handle, the blade and the handle are of about equal weight.

Handle

The handle is used to grip and manipulate the blade safely, a portion of the blade that extends into the handle. The purpose of the handle is to increase the knife’s strength so it holds up well during heavy usage. Wood is one of the oldest, most popular types of knives. As compared to all other natural materials, wood offers the most variety. The handle of the knife should have a good grip to hold and cut.

Sharpness

Knives are supposed to be sharp so that they basically slice the object at hand with minimal effort. The knife should glide effortlessly and leave a smooth and clean cut. If it gets caught or you end up with a jagged line, you have yourself a dull knife. The knife is taking all of the force from you pushing your knife into food and applying it in smaller pieces.

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