Whether you are a pro or just a home cook, selecting the best chef's knife for your kitchen can be tough.
There are a wide variety of prices and materials to consider.
In this article, we will share with you three important things you should consider when buying top chef knives.
First off, the simple truth is that there is no single "best chef's knife.
" Every chef is built differently and the trick is in finding the one knife that feels right in your hand.
This knife must be sharp and it should be fairly simple to keep it sharp.
Before you make a purchase, you should get an idea of what your kitchen needs are.
If you have small hands and a small build, then a lighter knife may be a good fit.
This is subjective, however.
There are petit people that only use heavy, German cutlery and on the flip side there are big, burly chefs that swear by light Japanese models.
Evaluate how you use your current knives and examine whether or not you are looking to improve your technique.
Second, when evaluating the best chefs knife you should consider what materials make up the blade.
Carbon steel is one of the most popular materials for blades.
It is stronger than most composites and will hold an sharp edge longer than simple steel.
If not properly cared for it can rust, however.
Chef's knives that are hot forged from carbon steel are high maintenance, hand-wash items that should never be put in a dishwasher.
Many Asian-style knives use stainless steel which has the obvious benefit of never rusting.
They are usually lighter in heft which can be a benefit to the sous chef that must spend all day chopping and slicing.
These knives are known to lose their edge quicker than carbon steel, however.
There are also "hybrids" known as laminates.
These knives are made of sandwiched or layered material in order to get the best of both worlds.
They usually have a strong steel base and a more fragile edge.
Ceramic knives also offer an interesting alternative choice and are known to be extremely sharp.
However they are difficult to sharpen by traditional methods.
Third, it is important to match the knife's handle with the size and shape of your own hand.
The only way to do this is to go to a retailer that carries knives.
As this knife will be used for long periods of time if you are a professional, the knife must not be uncomfortable.
Pay close attention to the handle material and consider what the grip will be when the handle becomes wet-which it will.
As a chef, one of the most important choices you can make are in the tools you use every day.
Visit a store and take some knives for a test drive.
Remember, the best chefs knife is the one you'll use the most.