Chef knives are used in cooking as cutting tools. Kitchen knives were originally used to slice and disassemble large cuts of beef and other meats. Most Western cooks use this knife as their primary general-purpose tool. Today’s modern kitchen knives are designed to perform well at numerous tasks, instead of excelling at any one of them. You can use it to chop, mince, and slice vegetables as well as to disjoint large cuts.
Kitchen knives are typically 8 inches (ca. 20 cm) long and 1+12 inches (ca. 30 cm) wide. However, some models come in lengths ranging from 6 to 14 inches (ca. 36 cm). French and German Chef Knife has two common blade shapes. Knives made in Germany have a continuous curve along the whole edge, while those made in France have a straight edge until the tip and then curve. Knife Depot offers kitchen knives of every kind with sharp blades and comfortable handles designed to meet the needs of our customers.
How Does a Kitchen Knives Work?
The most common way to consume fruits and vegetables is to slice them up. Knife Depot offers Kitchen knives for this purpose. Be sure to choose a stable cutting board first. When you cut round or odd-shaped items, they should lay flat on the cutting board. Slice a third off the top or bottom of it if it isn’t round or oddly shaped.
Put the tip of the blade against the board when you’re cutting fruit or vegetables. Slice the food directly back toward the knife’s point, with a straight back. The Chef knife is available at Knife Depot in every style. This knife needs to be rolled down and forward in order to finish your cut. Whenever you move the knife on the board, you should almost cut it in a circular motion.
How To Use a Sharp Kitchen Knife Set For Chopping?
- Chopping ingredients into small, well-cut pieces is the best method for chopping ingredients.
- Knives with heavy heels are a good choice for cutting carrots, nuts, and bones.
- Slicing and chopping are reversed processes.
- Knives typically offer their greatest cutting power towards their heel and bolster.
- Keep your hand within a few inches of the heel and bolster the knife while holding it normally.
- Slice downward with the knife while bending the blade slightly forward.
- Keep the blade parallel to the board during the entire cutting process.
Using Different Parts of the Blade
Making it a versatile kitchen tool is not limited to its cutting edge. Using your chef’s knife to its fullest potential depends on understanding how the blade is composed of several parts that can be used.
- The flat side of the blade
Vegetables, nuts, garlic cloves, or their skins can be gently crushed using a blade that has a flat side. Then, with your other hand, apply gentle pressure with the bladed side of the knife to the food, while holding the knife flat (sharp edge facing away from you).
The heel of the blade
It can be used for cuts or chops of dense items, like carrots, nuts, and thick meat pieces, including bones, as it is the thickest and heaviest part of the blade.
The cutting edge of the blade
A blade’s cutting edge is the point of action. In addition to chopping fruit and vegetables and prepping meats, the cutting edge can also be used to mince finely fresh herbs.
How to Keep a Clean Chef Knife Set?
As you hold the knife, wipe the heel and tip with a soft sponge or washcloth while holding it in your non-dominant hand. Point the knife to prevent injuries. The knife can also be laid on a firm surface and wiped on each side in the same way. Here are a few other tips to keep in mind:
- Choose the right cutting board for your knives every time – and always cut on cutting boards
- Knives should never be put in the dishwasher – they should always be washed by hand.
- Do not submerge your knife sheath in water or leave it in the sink.
- Do not let your Chef Knife dry on a dish rack.
- The blade of your knife should be stored in a knife block (such as this beauty from F.N. Sharp) or another appropriate storage compartment.