To a chef, professional cook, or a home cook the knife is the most important tool one can have in the kitchen.
The blade of a knife can be made of three common metals. The first, Carbon Steel is the traditional steel used to make knives. It sharpens and holds an edge very well. Its main disadvantages are that it discolors easily, pits and stains from acidic foods such as tomatoes, and even give a metallic taste to some foods.
Traditional Stainless steel alloys are perfect againts rust, however they are hard to sharpen and keep a honed edge. This steel is used on many good yet lower end knives today.
On the high end, you will find High-Carbon Stainless Steel blades. Essentially combining the better parts of the two types of blades above, this blade will not rust or discolor, holds a keen edge, sharpens easily and remain a prized tool by many chefs today.
From the chef’s knife to the paring knife, each one has its place and intended function. By far, the most common and useful knife in a pantry should be the Chefs or French knife. This is the most important and care should be used in its handling and cleaning.
The Utility knife is a smaller version of the Chefs knife, it usually has a 6 to 8 inch blade and is perfect for smaller chopping and slicing jobs. Next is the Paring knife. This 2 to 4 inch knife is a must for delicate garnishes, trimming vegatables and fruits. The Boning Knife is usually around 6 inches lone and it name acurately describes it roll. It is made to bone meats and poultry. The same naming process goes with the slicer. This rounded tip 14 inch knife is used to slice meats and carving turkeys. Another version of this kitchen tool is the serrated knife, perfect for cutting breads and cakes.
If you are a professiona cook, a Chef or a culinary hobbyist, there are many great knife and knife sets on the market today. As with anything you purchase today, do your homework, ask questions and search the web and you will be sure to find the knife that fits your needs and helps you become a better cook.
