| A chef's knife is an extremely useful tool. For | | | | special cut-resistant gloves are available to protect |
| people who cook a lot, either professionally or | | | | your valuable fingers. |
| personally, it is an absolutely essential tool. It's one | | | | A lot of people like to hold a chef's knife with a |
| of the most basic requirements of any kitchen, | | | | finger extended along the base of the blade; this |
| right up there with your favorite frying pan. | | | | allows for greater control when making cuts. |
| Knives are some of the more dangerous items to | | | | When chopping, all you have to do is hold the tip |
| be found in the kitchen, so it's essential that you | | | | down and rock the blade up and down. Cut with |
| know how to hold it and use it properly. | | | | the base end of the blade, not the tip. This allows |
| Holding a Chef's Knife | | | | you to easily exert more force. |
| One of the first things to look for when buying a | | | | You can saw back and forth with a chef's knife, |
| knife is a comfortable handle. It should fit your | | | | but it's really intended for chopping. A serrated |
| hand well, and a good, non-slip surface is best. | | | | blade would probably work better for this kind of |
| Rubber or plastic work well; wood looks nice and | | | | cutting. |
| won't slip, but it's not the best choice. You rarely | | | | Taking Care of a Chef's Knife |
| see wood in restaurant kitchens - it doesn't stand | | | | First, get a good knife sharpener and learn how |
| up well to dishwashers, and the wood's porous | | | | to use it. A sharp blade not only makes the work |
| surface harbors more bacteria than synthetic | | | | easier, it's also safer. A dull blade may not cut |
| materials. | | | | your quite hand as deeply, but you're far more |
| You should hold the knife with your dominant | | | | likely to lose control of a dull blade than a sharp |
| hand, of course. Most chef's knives are | | | | one. And if an accident does happen, a clean cut |
| extra-wide along the back of the blade; this is so | | | | can usually heal much more readily than a ragged |
| you can push the blade downwards with your | | | | one. |
| other hand, a useful tactic if you're trying to cut | | | | Don't cut on hard surfaces - that's a sure way to |
| something tough. Always keep your other hand | | | | ruin the knife's edge. This might include ceramic |
| as far away from the cutting edge as possible, | | | | plates and counters made from stone or steel. |
| and take extra care when you have to hold | | | | Use a chopping board. |
| whatever you're chopping. For the cautious, | | | | |