chef knives
Here are 4 tips to choose a chef knife.

Size:

For most tasks in the kitchen an All purpose knife will do the job well. An 8 inch knife is the most practical for most jobs, including cutting vegetable and small cuts of meat. A 10 inch or a 6 inch knife can be used if you want a little bit more specialization for the task. For cutting hard vegetables use a bigger knife

Weight:

Will you be using the knife for the whole day? 5 hrs? 30 mins? Imagine using a heavy chopping knife the whole day. If you don’t want to tire out before the end of your shift consider using lighter knives. The lack of weight can mostly be compensated by keeping the blade sharp. But there is another school of thought where chefs use heavy knives because it feels right.

End of the day, it is about your personal preference.

Handle:

Wooden handle or fiber? Or some other material like steel. Depending on your preference for the “feel” of the knife, choose a handle. What ever handle you choose, try to select a knife with full tang as it provides a good balance to the knife.

Sharpness:

Every knife is different. Some hold their sharpness for a long time. Some need to be constantly sharpened and honed and loose their shape because of that. Try to sharpen your knife at least once a day to maintain the quality of cuts and keep your fingers safe. A sharp knife is a safe knife.

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