Choosing From Among The Many Chef Knives Available

Chef knives, also known as French knives, are an essential part of any kitchen. They are the multi-purpose tool that any would-be chef or actual chef must have. A quality blade is comparatively expensive, but a quality chef's knife if properly cared for will last for decades. There are knives that were forged in the 1920s still being used today. Choosing a chef's knife can be an intimidating task. There are many varieties to choose from. French knives come in many different grip styles, steel types, weights and lengths. Each element has an effect on how the knife will feel and act when being used.

Grip Styles

If things go as planned a chef knife will often be at hand for an extended period of time. The more a knife is used the more important the grip becomes. The handle of most chef knives are now made of rubber, plastic, or a composite of wood and resin. A chef knife used to have a wooden handle and these are still common today, but wood is not the most sanitary of materials. It often provides a likely place for bacteria to live. Wood handles also do not stand up to the high temperatures found in most kitchen dishwashers.

A modern chef knife most likely has a non-slip handle that is dishwasher safe. They are designed to fit comfortably in the hand and stand high heat. Unlike wood, these handles will melt. A chef should always be careful about leaving a blade close to a heat source.

Steel Type

Should you choose carbon or stainless steel? A carbon steel blade is easy to sharpen and will hold a wonderful edge for quite awhile. Their main drawback is that they will rust, stain and corrode. This is not as big a detriment as many would think. Properly oiled and maintained carbon steel will not rust, but a carbon steel chef knife should never be washed in the dishwasher. It will rust.

Stainless steel blades are now more common than carbon steel. They are made of a softer metal, are harder to sharpen, and will not hold an edge as long as their carbon counterparts. This type of steel does have one advantage for the home cook. It is easy to clean and is rust and corrosion resistant.

The Right Weight And Length

Chef knives come in a variety of weights and lengths. This is perhaps the most important aspect of a knife. The chef should choose a knife that feels good in the hand and is not too large. The larger the knife the more skilled a chef should be. Most chefs begin with a standard 8 inch blade with a decent heft, and as they grow more skilled they move up to longer and heavier blades.