The search for the best knives for use in the kitchen doesn’t always have to be a tedious journey. You can save a lot of time and headache by 1) determining your own expectations, and 2) knowing the basics of kitchen knives.
Things are a bit easier when it comes to knives, as they sure are offered in a much smaller variety of designs and materials. Concerns essentially come down to one thing: choosing the right line from the right brand.
It’s usually after a while, when our new knives have started losing their edges and leaving rags and tears on their cuts, that we realize the need for a good sharpening device.
While forged knives generally have a better reputation, both kinds are, per our observation, equally enjoyed by home cooks as well as professional chefs.
Let’s take a look at how the knives are made, and how they’re distinguished from each other. Then I will explain why I think the absolute superiority of forged knives is a myth.
A Santoku is usually shorter and thinner than a chef’s knife. Due to a flat blade, it doesn’t rock on the cutting board. This makes it a lesser choice when you want to mince herbs, but a better one for skinny slices of veggies.
Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”. And that’s exactly what you’re supposed to produce – the Batonnet refers to cuts of 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5–6 cm).
Fortunately, however, it’s not too difficult to detect a dull knife once you’re mindful about it. And, unlike real frenemies, you don’t have to get rid of your knives when they’re dull. Let me show you how to hone/sharpen and improve them!
If you have invested in a quality set of kitchen knives, or something like a $50 chef’s knife, you naturally want them to last a lifetime. And they can, if maintained properly. But how? Good news is, while high end knives do have some specific requirements to keep their good shape, caring for them is much easier than it may sounds.
Whether you’re a hardcore knife lover or not, reality is you will always need a knife as long as you are to cook. And it can only help to understand a bit about your (hopefully long term) companion in the kitchen.
The three Chicago Cutlery sets all include forged knives, which translates into the best stability and durability. Each of them come with wood block, and a pair of shears. The 18-piece set has a built-in sharpener while the other two come with a sharpening steel each. Note that the block, the sharpening steel, and the shears each counts as one item in the set.
The knife with the widest blade in the set is the chisel. It has a sharp edge at the opposite side of the handle, and is used for cutting hard, crumbly cheeses into large chunks. Think Cheddar, Swiss, Colby, brick and Parmesan cheese.
If you spend so much time and effort on making a tasty, juicy steak, it only makes sense to get some nice, quality steak knives so you or whoever you serve the steak can truly enjoy it.