| ives come in a variety of sizes, shapes and costs. | | | | chefs, and one they use more often than any |
| Chefs agree that knives are the most important | | | | other type. It has a triangular blade from 6'' to 10'' |
| tools you can invest in for your kitchen. So it is | | | | long, the most popular being 8''. They are usually |
| important to take into consideration a number of | | | | 1-1/2'' tall and gently taper to a point. This blade |
| issues when contemplating the purchase of a | | | | shape is ideal for allowing the blade to rock back |
| knife, such as, the knife's materials, features, and | | | | and forth on the tip while you are mincing, |
| how you will use the knife. Here at Jean's | | | | chopping or dicing. Yet, at the same time, they |
| Restaurant Supply, we have compiled a list of | | | | can also be used to cut vegetables, meat, poultry |
| factors to keep in mind when contemplating your | | | | or fish. The sides of the blade can be used for |
| next knife purchase. | | | | crushing garlic and some spices. But the Chef's |
| - Materials. One of the most important things to | | | | knife is best used in a rocking motion for |
| take into consideration when choosing a knife is | | | | chopping. |
| the type of steel used in the blade. There are | | | | - Paring Knife. The paring knife has a blade that is |
| many choices, but the consensus among veteran | | | | about 2-1/2'' to 4'' and it is only about .75'' wide at |
| chefs seems to be high carbon stainless steel. | | | | its widest point. It is usually held in one hand, while |
| High carbon stainless steel is the best of the | | | | the food to be cut is held in the other. It is |
| stain-resistant steels and the alloy is the most | | | | considered a slicing knife and though it can be |
| popular type used in high quality kitchen cutlery. | | | | used on a cutting board, it usually is not. It can be |
| This type of steel will take a sharp edge and will | | | | used to peel vegetables and fruit, trim meats, cut |
| maintain it well, yet is relatively easy to sharpen. | | | | pastry dough, make decorative cuts, or in |
| Ceramic blades, which aren't actually steel, are | | | | numerous other ways. |
| also favored because they are lightweight and can | | | | - Serrated Knife. Also a slicing knife, serrated |
| maintain a sharp edge for months or years with | | | | knives have a scalloped blade edge. This type of |
| no maintenance. However, they are more brittle | | | | knife is sometimes known as a "bread knife" |
| than steel, require diamond-sharpening tools to | | | | because it functions perfectly for slicing bread, |
| maintain, and lest we forget to mention, they are | | | | which requires a back and forth sawing motion. |
| definitely more expensive than knives with steel | | | | Yet, beyond breads, it can also perform well |
| blades. The next material choice to consider is for | | | | when used for slicing tomatoes or peaches or |
| the handle. Handles fall into three general | | | | other fruits that have a skin that easily bruises. |
| categories: wood, stainless steel or composition. | | | | Serrated knives are designed to keep part of the |
| Some chefs prefer the feel of wood. While | | | | edge of the blade from coming in contact with |
| composition handles help ensure a safer grip on | | | | the cutting board surface, which dulls knives much |
| the knife when handling slick or wet items, and | | | | faster than food can. Knives with serrations are |
| are generally preferred over slippery stainless | | | | sometimes common in lower-priced knives |
| steel, yet both are sanitary and practically | | | | because they cut much better when dull than a |
| maintenance-free. | | | | plain edge knife. However, a serrated knife must |
| - Features. Knives come with an assortment of | | | | be sharpened professionally and should never be |
| features, but these can be roughly divided into | | | | sharpened on a sharpening steel. In fact, |
| the following categories: construction, balance, | | | | replacement is usually a more practical option |
| blade type and blade size. | | | | when faced with a dull serrated knife. Yet, a well |
| - Construction. First, let's talk parts. Although | | | | cared for serrated knife should not become dull |
| knives vary, they have three general parts. The | | | | very easily because it is seldom drawn across a |
| first part of the knife is the blade, which has a | | | | cutting board surface. |
| cutting edge, a spine that is opposite the cutting | | | | - Cleaver. The cleaver is a striking knife that is |
| edge, and most blades have a tip or point at the | | | | used in a fashion similar to using a club. It is used |
| end. The second part is the tang, which carries | | | | in meat preparation to sever bones and joints. |
| the handle into the knife. And finally, some knives | | | | These knives will either have a straight or slightly |
| have a thick section of steel between the blade | | | | curved edge. It is similar in looks to a Chinese |
| and the tang, called bolsters. Next, we'll talk | | | | Chef's knife, which is lighter than a cleaver |
| construction. Knives are generally made three | | | | because it is used to chop vegetables instead of |
| ways; they are stamped, forged, or sintered. | | | | meats. |
| Sintered knives are made by fusing the various | | | | - Boning Knife. This knife, as you might assume |
| parts of the knife (blade, tang, and bolster) | | | | from its name, is used for cutting meat off |
| together to make a complete knife. Stamped | | | | bones. The blades are generally narrow and can |
| knives are made by cutting shapes out of a single | | | | be 5'' or longer. Boning knives can either be |
| piece of sheet metal, which are ground and edged | | | | straight or curved, stiff or flexible. It is a favorite |
| and handles are attached to the tang. Stamped | | | | for poultry, and is utilized with brief, slicing strokes. |
| knives never have bolsters and can be poorly | | | | - Utility Knife. The utility knife is a compromise |
| balanced, however, this does not necessarily | | | | between the larger chef's knife and the smaller |
| make them inferior knives. Stamping is a less | | | | paring knife, and is typically 6'' or so in length. |
| expensive process than forging. Forged knives are | | | | They can serve a multitude of purposes and are |
| more expensive than stamped or sintered knives | | | | frequently utilized by the extra hands of the |
| due to the number of individual steps required to | | | | sous-chef. |
| construct a single knife. Forging begins with a | | | | - Slicing Knives. This group of knives, dedicated to |
| rough shape of steel that is heated to red-hot in | | | | the art of slicing and carving, are frequently used |
| a furnace then dropped into a mold. It is then | | | | against a cutting board. Slicing knives are long and |
| given a few hits with a hammer, after which, it is | | | | thin and are available in either straight or serrated |
| then tempered by the process of repeatedly | | | | edges. They tend to have narrower blades, which |
| heating and cooling the knife form to give it the | | | | will help decrease their likelihood of sticking in |
| desired level of hardness and flexibility. The | | | | foods. Customarily, you want the slicer to have a |
| forging process allows for the formation of the | | | | longer blade than the food you are cutting, so |
| bolster. Forged knives are made from a single | | | | consider a longer slicing knife if you can only have |
| piece of steel and are a favorite among veteran | | | | one. |
| chefs. | | | | - Specialty Knives. Examples of knives that fall |
| - Balance. This is a critical and often | | | | into this category would be filet knives or steak |
| misunderstood factor to consider when purchasing | | | | knives. These are nice to have around if a |
| a knife. Some knives are blade-heavy, some are | | | | substantial amount of your time is dedicated to |
| handle-heavy, while some are a balance in | | | | the tasks that these knives are designed for, but |
| between. This view of a knife's "balance-point" is | | | | they are not essential items to have in the |
| not the most important thing to consider. Bottom | | | | everyday commercial kitchen. |
| line: the knife should feel good in the cook's hand. | | | | Now that you've taken the time to educate |
| Is it comfortable? Does it feel like an extension of | | | | yourself on the significant issues to consider when |
| the cook's arm? This should be the basis on which | | | | purchasing a knife, remember that your knife is |
| you make your decision concerning the balance of | | | | the most important kitchen tool a chef can have - |
| the knife you choose. | | | | so think of your knife purchase as an investment, |
| - Blade Type. There are several types of blades | | | | not an expense. Choosing to invest in high quality |
| including flat ground (tapered), hollow ground and | | | | cutlery is one of the wisest decisions you can |
| serrated. Hollow ground knife blades have a | | | | make. The return on your investment will be well |
| concave profile and are considered inferior to flat | | | | worth the initial expense. If you're like most of us |
| ground blades. High quality cutlery is usually made | | | | and are on a budget, veteran chefs agree that |
| with flat ground knife blades, which taper from | | | | most any kitchen can function quite nicely with |
| the thicker spine to the thinner edge in either a | | | | three basic knives: a chef's knife, a paring knife |
| convex or straight line. Serrated knives have a | | | | and a long serrated slicer. These three knives can |
| wavy blade edge and will be discussed later, in | | | | cover virtually any foreseen cutting task in the |
| detail. | | | | kitchen. |
| - Blade Size. This feature is most closely related | | | | Once you've taken the plunge and invested a fair |
| to the next section of this article: what are you | | | | amount of capital into your cutlery, the next |
| using it for? Blade sizes will vary according to the | | | | most important thing to remember is to properly |
| intended task of the knife. This is an important | | | | care for your investment. It does no good to shell |
| thing to consider, for though it may be possible to | | | | out money for a high quality knife that you |
| carve a roast turkey with the shorter paring | | | | damage through negligent maintenance or |
| knife, a more efficient and effective knife for this | | | | improper sharpening. Use your knives on the |
| task would be a longer one designed for carving. | | | | proper cutting surfaces and follow the knife |
| Usage. The final issue to consider when choosing a | | | | manufacturer's care and maintenance suggestions. |
| knife is what you expect to use the knife for. | | | | Here at Jean's Restaurant Supply, we suggest |
| There are three basic cutting actions: chopping, | | | | having your knives sharpened by qualified |
| striking or slicing. Each of these actions is | | | | professionals whenever possible. We hope that |
| complimented by a specific knife design. The | | | | you have found this information helpful and we |
| following are a few of the classic knife designs: | | | | are here to answer any of your restaurant |
| - Chef's Knife. This knife, also known as the | | | | equipment questions. |
| ''Cook's'' knife, is the most popular among veteran | | | | |