A chef’s knife is special. It is cut, made and shaped in such a way that it gives ease in handling and speed in cutting. Not to mention, it has amazing sharpness and gives you perfectly cut pieces of meat, fruit, or vegetables instantly. As these are very sharp, you need to handle them with care. Furthermore, a chef’s knife is also quite costly. You need to know about some handling tips so that you do not spoil your chef’s knife.
A chef’s knife is typically broad and tapered with a sharp edge. The blade can range from 6 to 12 inches and measures 1 -1/2 inches at its widest point.
How To Use A Chef’s Knife?
Handling A Chef’s Knife
For holding your knife in a non-knife hand, you need to ensure that your fingers are curled underneath to protect the tips. Your little finger and thumb should be placed behind your other fingers. The cuts should be made downward in a rocking motion starting from the tip of the knife. You should not saw your knife back and forth through the food you are chopping as this may make it blunt sooner. If you are holding the chef’s knife in your knife hand, then the thumb and pointer finger should grip the blade just a little beyond the handle. This way, the knife becomes just an extension of your arm and gives you better control. When chopping herbs or garlic, you can hold the handle in one hand and the other hand can rest on the blade. Ensure that the tip of the blade touches the cutting board. Always, cut the fruits or vegetables in half before slicing them further to prevent them from slipping off the board.
An 8-inch size is best for chopping vegetables, fruits, and herbs, as it is easy to maneuver and handle. For chopping larger food items such as cantaloupe or watermelon, it is best to use a 10-inch serrated knife as you can hold it safely at the tip and handle. If you use a smaller one for cutting larger foods, it might slip from your hands.
To prolong the life of your knife, you should avoid washing it in a dishwasher as it may damage the blade. It is also advised to dry the knife before you store it. If you need to sharpen the blade, always look for instructions on the manual. A sharper knife is better than a dull knife as it cuts quickly and you do not need to use a lot of force. Do not use the chef’s knife on hard surfaces such as a hard cutting board, as this may make the edges blunt. Store the knives in a knife block or in a place where you can ensure that the blades are separate. When two knives bump into one another, they may damage the blades or make them dull or blunt.
Follow the instructions above to care and use your chef’s knife.