| A good chef knife set can be a chef's best friend | | | | expensive knives have partial tangs. |
| in the kitchen and will vastly improve the cooking | | | | The most basic chef knife set for a budding chef |
| experience. | | | | may consist of the following: |
| All knives are manufactured as either stamped or | | | | Chef's Knife: This is an all purpose knife with a |
| forged. Stamped knives are generally thinner and | | | | large broad blade and can be used for chopping, |
| 15-20% lighter than their forged counterparts. | | | | slicing and perhaps carving. The blades can range |
| Because of their lack of weight they require more | | | | from 6 inches to 16 inches depending on the |
| hand exertion and work on the part of the chef. | | | | manufacturer. This is a knife that should be |
| Stamped knives are also less expensive then | | | | considered a staple of any kitchen. |
| comparable forged knives. Forged knives require a | | | | Bread Knife: This knife features a long serrated |
| more exacting and precise manufacturing process | | | | blade which is essential when cutting bread. For |
| which results in a finished knife which has better | | | | ease of cutting thin slices of breads or cakes, look |
| balance focused on the front of the blade. | | | | for a heavier bladed knife. |
| As recently as the 1950's, most quality knives | | | | Paring Knife: This knife is a small knife used for |
| were made from carbon steel. And although it | | | | peeling, dicing, and slicing. The blade length is |
| maintained a fine edge and had a good weight | | | | usually 3 to 4 inches. Paring knives come in an a |
| balance, carbon steel was prone to discoloration | | | | extensive variety of styles. |
| and corrosion in response to acidic foods. New | | | | Boning Knife: The boning knife is essential for |
| advances in metals have led to knives being | | | | de-boning meat easily. It consists of a thin flexible |
| primarily constructed of either stainless steel and | | | | blade. |
| hybrid which is a high carbon stainless steel, which | | | | When considering of a chef knife set for your |
| is now widely considered to be the best material | | | | kitchen think about cost, construction, size, quality, |
| for blades. | | | | weight, balance and comfort. Choose wisely |
| Tangs are the portion of the knife that extend | | | | because a good set of sharp knives can be a |
| into the handle. Better quality knives feature tangs | | | | life-long friend in your kitchen for years to come. |
| that extend the full length of the knife while less | | | | |