When it comes to preparing food, the knife is of utmost importance. For the greatest control and versatility, a chefs knife cannot be topped. Featuring a blade between 8 and 10 inches long, it’s expensive and requires special care, but it will also last for many years.
No matter what you’re chopping, slicing, or mincing, a chefs knife will typically be the first tool you reach for. Its razor-sharp blade cuts through even thick foods like butter. Some blades are slightly rounded, which allows you to adopt a rocking motion and speed up the cutting process.
Cleaning and Maintenance
You may have heard that a sharp knife is a safe knife. While the sharp blade and tip of a chefs knife requires careful handling, it’s far safer than a dull knife, which is more difficult to maneuver and can slip and cut you. Depending on the quality of the steel, chefs knives usually stay sharp for long periods of time, but it’s best to keep a professional sharpener or steel on hand. Cheap sharpening tools can severely damage the blade, which you definitely don’t want because the knife is so expensive.
Some chefs knives claim to be safe to go in the dishwasher. Generally that’s not a good idea. If it’s an inexpensive knife, you may not care and might be able to get away with cleaning it in the dishwasher. But expensive, top-quality knives are always best washed by hand with a special cleanser. Other risks of washing chefs knives in the dishwasher include:
- A chipped blade from knocking against other dishes
- A cheap blade could rust or become discolored from the dishwasher detergent
- A wooden handle could warp and crack
- A cut hand from reaching into the dishwasher without noticing the knife
|Brittany Rowland researches new developments in Appliances, Kitchen and CE products features with a vigor to which few would aspire… but someone has to do it. See more about Brittany|
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Filed Under: Chef's Knives