The culinary significance of the chefs knife

What are the various uses of a chef's knife?

• Mid section: The mid section of the knife can be used for the cutting of soft as well as hard foods. The blade curves gently at this point, thus making it an ideal tool for chopping greens like parsley, chives and leeks. A good knife is made very thin for enhancing the cutting performance. Avoid cutting through hard and tense bones with your knife, since this makes the blade dull and ruins the fine edge. Instead, use a cleaver to cut through sturdy bones.

• Front part: The tip of the chef's knife is pointed and ever so flexible. This point can be used to maneuver around bones. The front curved section of the knife must be kept sharp so that it fulfills its function of small cutting jobs quite effortlessly. This part is especially useful when it comes to chopping mushrooms, onions, garlic and other small vegetables. The ideal placement of the tip in the middle of the blade and the curved shape enables you to chop and slice with smooth strokes that eliminates or reduces the fatigue involved in such jobs.

• Spine: The spine of the blade on the chef's knife is flat and is much thicker than the edge. The spine of the knife can be effectively used to bash and tenderize cuts of meat as well as to break small bones and shellfish.

• Bolster: The bolster of the chef's knife lies just above the heel of the blade. The bolster boasts of optimum balance and weight distribution. The heel section of the knife blade can be used for the purpose of cutting through exceptionally firm foods like turnips and other root vegetables. For better finger protection look for a bolster that extends full length to the heel. But keep in mind that this will make the job of sharpening the heel relatively tough.

• Flat surface: The flat and wide surface of the blade on the chef's knife is extremely handy for crushing garlic. It can also be used to lift the finely chopped food items into the pan.

What are the different types of the chefs knife?

These knives can easily be purchased online from a store like vitalwares.ca where they are available in several models that influence its functionality. Come to vitalwares.ca and partake in a pleasurable shopping experience.

• Small paring knife: This is a small pointed knife which is generally used for the cutting of fruits and vegetables. Buy one when you visit vital wares.

• Utility knife: The utility knife is highly functional and can be used for multiple purposes. It can be used for trimming cuts of meat and cutting of large sized vegetables. This chef's knife is also available in a serrated version making it ideal for segmenting citrus fruits.

• Cook's knife: This type of knife is a very useful addition to any kitchen. It has a broad shape that tapers to a point and is available in various sizes. This knife is helpful in crushing garlic, chopping of fresh herbs and the cutting of meats and vegetables.

• Bread knife: The scalloped and serrated edge of this particular kind of chef's knife is ideal for slicing through a warm and fresh loaf of bread. It can also be used for the slicing of tomatoes without pulping them in the process.

• Filleting knife: As the name suggests this knife can be used to fillet fish from its skin.

• Boning knife: This type of knife is a rigid one and comes equipped with a strong handle and a narrow blade which is used for the purpose of cutting meat from the bones of chicken and meat.

• Carving knife: These are similar in shape to the cook's knife but are relatively smaller in size. They come in a smooth edged or a serrated version. The thin blade of this knife makes it ideal for carving meat. You could get a perfectly sliced thin cut of meat from a joint of beef.

• Japanese knives:The Japanese chef's knife is a cross between a typical knife and a vegetable cleaver. The Santoku knife is devoid of the characteristic curve of the German knife and has a low tip. The santoku knife is also much lighter and less bulky than a conventional knife. Though the Santoku knife may not be ideal to cut through tough bone, it is ideal for cutting and slicing vegetables.

  • Deba Japanese chef's knife: The deba bocha knife is another kind of Japanese knife that has a broader and thicker blade. It is the one of the heaviest of all Japanese knives. This knife is ideal for boning of chicken, fish and meats. The heavy nature of the knife allows the chef to work without applying too much pressure.

• Hollow ground or Granton edge knife: This kind of knife boasts of hollow dimples in the blade. This is ideal for preventing thin, moist and soft slices of food from sticking to the blade of the knife. At vital wares, we offer you all types of kitchen knives.

How do I choose the best chefs knife?

• Materials used in construction: The top quality chefs knives are made from high carbon stainless steel alloy. This material can be sharpened to a razor's edge, is not prone to rusting and is fairly easy to keep clean. The best knives are individually hammered from a single block of stainless steel. This method is known as forging. Forged knives are usually on the expensive side. Irrespective of the materials used in the construction of a knife the blade must never bend under pressure though some amount of flexibility at the tip is a desired feature. German knives are the best choice as far as forged knives are concerned. The difference between a forged chef's knife and a stamped knife is evident in the hump or shoulder where the handle meets the blade. This part is known as the bolster and is found only in a forged knife. Forged knives are heavier and are denser as a result of the hammering. These knives are not prone to becoming deformed over a period of time and boast of a better feel and balance. Choose from a wide range of kitchen knives at vital wares.

• Handle: The handle of the chefs knife is about 1/3rd to half the length of the knife's blade. These handles are made of either wood or synthetic composites. The most essential feature of the handle is the 'tang'. The tang must be extended into the entire length of the handle instead of just inserting it in. Handles that are attached in two pieces to the tang and fastened by rivets are preferred by professional chefs. The rivets are useful in lending a feeling of strength and durability. In knives that are forged the bolster prevents the fingers from sliding off the handle.

• Heft: The heft of a knife goes a long way in reducing the fatigue associated with cutting and chopping. To measure the heft of a knife, hold the handle in a light grip just above the bolster. This is the area where the balance of the knife comes into play. A knife that feels lighter might in fact be heavier on a scale. You must choose the heaviest chefs knife that you can work with without feeling uncomfortable. Keep in mind that the bulkier a knife is the more gravity it contributes to the work. You might need to exert more pressure when using a lightweight knife to chop a thick bunch of cilantro or parsley.

• Comfort:When buying a knife you need to consider how it will feel in your hands. Hold the knife in various imaginary positions and get a feel of its weight and the comfort factor. Ideally you must be able to glide through the motions of chopping and slicing.

  Want to buy the perfect knives? Come and visit vital wares.

How do I use and care for my chefs knife?

• Most knife companies discourage the use of a dishwasher to wash your knife since you may end up damaging the blade. If the knife handle is made of wood they may not be suited to dishwasher use.

• The force of the water in a dishwasher can make the blade dull and the knife handle could warp because of the heat.

• After every use clean the chef's knife with soap, warm water and a soft sponge.

• If you still intend to wash your knife in a dishwasher then do not leave them to dry slowly in the heat of the dishwasher. This may result in the forming of deposits that can inflict damage on your knife. Take your knife out after the washing cycle has finished and dry thoroughly.

• A sharp knife not only cuts your food more effectively but is also safer than a knife that has a dull edge. You might use too much force in cutting with a dull blade and end up losing control thus hurting yourself in the process.

• You must avoid cutting on hard surfaces like glass cutting boards that can contribute in dulling the edges of the knives. Try to use a softer cutting board like polyethylene plastic that is much gentler on the knife.

• It would be ideal to get your knives sharpened by a professional on an annual basis. Or you could buy a knife sharpener from vital wares to do it yourself at home.

What is the appropriate mode of storage for my chefs knife?

Storing options for your knife will depend on the way you intend to use them. If you are using all the knives in the same place then consider the use of a knife block, a dock or a wood rack that can be mounted on the wall. If you are a professional chef and travel with your knife then opt for a case or a roll to ensure safety and ease of transport.

How do I use the chefs knife like a pro?

• Ensure that your knife is sharp. A dull knife has the potential to be dangerous. You could also sharpen the blade of the knife at home by using sharpening steels or stones or even an electric knife sharpener.
• Select the right knives for the jobs you intend to perform. For chopping and slicing a good 10 inch knife would be ideal. Since the knives are available in various sizes and weights find the one that will suit your hand.
• You must make a solid cutting surface like a butcher's block. Make sure that you have a flat surface to work on since it will not allow the knife to move around while chopping.
• If you have a slippery cutting board it would be sensible to keep a towel underneath to prevent the board from slipping.
• Hold the knife in an appropriate way. A firm but compliant grasp would be ideal. Try to keep the wrists loose and pliable. You have to guide the knife to do its job.
• Ensure that your non-cutting hand is safe from possibilities of injury. Avoid curling the fingers under the food being cut. Use only the tips of your fingers to keep the food in place.
• Try to cut the food in a steady and consistent motion. The knife should not leave the surface of the cutting board.
• Take some classes that will guide you better in the proper ways of using a chefs knife.