A personal buying guide for chef’s Knife

After crossing my high school, I first made entry into the world of kitchen; every thing I came across was new, some kind of alien features. Going by basic kitchen instinct, I knew that knife is a tool which I would need in a constant and consistent basic. Going by those crazy promotional reviews, I wasted nearly half of my earnings in buying a 15 knifes cutlery set. But as I gradually became a kitchen senior I understood that it’s important to get a good chef knife to buy. So my advice to those kitchen novices out there: do not skimp and try and get off cheap.


What to look for, while buying a knife?

First and foremost is the material, the principal one is steel and it comes in two varieties: German steel and Japanese steel. German ones are traditional and are characterized by thicker blades as compared to Japanese knives. This makes them a sturdier and less prone to breaking off a tip when dropped (which can and will happen frequently, personal experience). German kitchen knives are also sharpened at an angle of about 22, making them sharp along with sturdy. You can easily increase the sharpness of German steel at once, according to requirement.

The handle, though not the cutting part, is equally important. A bad or short handle makes entire cutting process uncomfortable and painful. Since am blessed with broad palm, I opt for enlarged, over sized handle with in built finger grip. You must give a trial run at the shop only to have hands on experience. Moreover if the handle is too thick, then knife weight increases thereby decreasing the overall cutting speed.

These are basic tips which will guide you towards good chef knife to buy. But you can make some personal modification going by your choice, comfort and requirement. Generally 10 inch chef knife is the most popular one and you can spot this in any running cutlery store. (Related article: http://www.finecooking.com/articles/how-to-choose-chefs-knife)

Source: Pcnchef