Food If You Buy One Chef-Grade Knife, It Should Be This One

01:41  16 may  2018
01:41  16 may  2018 Source:

The best chef's knives and knife sets for those on a budget

  The best chef's knives and knife sets for those on a budget A great knife can mean the difference between a joyful 10-minute prep time and something much longer.© Getty Images Chef with chopped vegetables in bowlsChef with chopped vegetables in bowls If you're holding on to old, dull knives because they feel safer, get rid of them immediately and upgrade! Dull knives are actually more dangerous because food can roll around awkwardly under the blade and you have to exert a lot of energy just to do simple slicing and dicing.

i 'm a first year culinary student enrolled in a culinary program at college. i bought a chef 's knife at Now, if the instructor gave a particular reason why the knife should be replaced, ie." it 's a serrated Pissing off the instructor on the first day is not the best move toward an acceptable grade , and my

How can you make the decision to buy an expensive knife versus the cheapest set you find at a store? If you are new to the world of quality chef grade knives this may be a fit for you . It should also be a lot thinner and lighter to handle. Similarly, to other knives made by the brand, this one is

a pan of food on a table© guvendemir/Getty Images

If you've never splurged on a high-quality knife, the prospect of doing so can feel daunting. Home cooks, myself included, are often intimidated by choosing a knife out of thousands, all of which seem to serve different purposes and many of which seem much more expesnive than what you're emotionally prepared to spend.

We've been chatting with Jacqueline Blanchard and Brandt Cox, the two knife-obsessed chefs behind the boutique New Orleans' knife store Coutelier, about how to best care for the knives you already have. But the more we spoke with them, the more we wondered: If there was one type of knife a home cook should splurge on, what should it be? Ideally this knife would work in many different cooking contexts, whether chopping onions or trimming off chicken fat, and ideally it would be excellent quality, but somewhat affordable.

9 kitchen tools the pros swear by, from Anthony Bourdain to Rachael Ray

  9 kitchen tools the pros swear by, from Anthony Bourdain to Rachael Ray These kitchen tools, including stand mixers and potato ricers, are favorites of professional chefs like David Chang and Giada De Laurentiis.If you're hoping to incorporate more professional-grade devices into your cooking arsenal, these nine tools are perfect for you. Ahead, a list of celebrity chefs and their favorite gadgets that you could be using, too.

You should probably go to a store and handle the knives in question, if possible. I 've been very happy with my Wusthof 8" chef 's knife , and I 've heard If I only would get one knife , I always would buy the bigger one . Using a good big knife is absolutely not like trying to maneuver a huge car in a small town.

The money you spend on a knife set packed with subpar knives could be used to buy fewer excellent knives that will last a lifetime. Here's why you should steer clear, and what you -- or your aspiring chef friend -- should own instead.

Blanchard recommends a Santoku knife. "Santoku," which means "three virtues" in Japanese, is a general-purpose knife that does the trick with just about anything, including both meat and veggies. Good Santoku knives usually cost anywhere from $100 to $500, depending on the make, though you certainly don't need to splurge on the most expensive. (Here's one excellent variety Coutelier sells for $220, and here's a solid starter option on Amazon for as $36.)

"It’s good for everything," says Blanchard. "The edge is a touch flatter. It’s more of a chopper than a rocker."

If you, however, like to rock when you cut—working the knife back and forth rather than lifting it—you may want to consider a Gyuto knife, which she says also works for most people.

The Single Best Way to Keep Your Knives Sharp

  The Single Best Way to Keep Your Knives Sharp I have a confession to make: sometimes, I cringe inside when other people reach for my chef’s knife. I want to be the type of good person who would say, 'Sure, no problem, use my knife!' but I worry. Misusing a knife is the number one way to dull its edge, and quickly. (Here are the ways you probably didn’t know you were abusing them.)  So, I’m going to let you in on a little secret that might help convince me you’re ready to use my knife. I’m going to teach you the best way to keep your knife sharp. Don’t Use Your Chef’s KnifeI know this might sound like silly advice—sure, if I don’t use the knife it won’t dull—but that’s not what I’m saying.

What Chef ’s Knife Would I Buy . Most of the chef ’s knives on the market are 6 to 10 inches long with the most popular being 8 inches. The handle should be riveted to the blade. Don’t skimp on this one . onlinesources: Chef ’s Knife .

The money you spend on a knife set packed with subpar knives could be used to buy fewer excellent knives that will last a lifetime. Here’s why you should steer clear, and what you —or your aspiring chef friend— should own instead.

As for choosing a size, you can't go too wrong, though definitely make sure to hold a few to see what feels more comfortable.

"A lot of people seem to be trending to a smaller Gyutu size," she says. "People are switching to 7-inch Gyutos. It’s a little smaller, slimmer, has a little more rock to it."

Knife experts will tell you that buying a high-quality knife will pay off for the rest of your life.

Related video: 3 Unexpected Benefits to Using Sharper Knives

How to Skin and Portion Fish Without Completely Mutilating It .
<p>A step-by-step guide, plus helpful tips, for perfectly-portioned fillets.</p>You’re cooking salmon for dinner, and the recipe you’re making calls for four skinless 6-ounce fillets. Seems simple enough, but in an attempt to save money, you bought one large piece of salmon instead of individual fillets. Oh—and the skin is still on, too. You try to pull off the skin, but butcher the fillet to the point where you’re better off just tossing it into fish stew.


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