Chef’s knives – prioritising quality
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Professional chefs have long been part of what is considered a respectable and skilled career. Over recent years celebrity chefs such as Jamie Oliver, Gordon Ramsay and Heston Blumenthal have further increased the status of those who are passionate about food, and have encouraged numerous people to spend more time in the kitchen. There media has paid a lot of attention to issues in the food industry of late, from organic produce debates to matter surrounding animals husbandry. All this interest in food and cooking has also meant that people are paying more attention to the tools they use for food preparation, and chefs knives are no exception.
Both professional caterers and amateur cooks need good quality implements to enable efficient food preparation. Those who work in restaurants or as caterers are only too aware that time is of the element when cooking. Customers expect high quality food in a timely fashion, and disappointing clients is not an option. Chef’s knives originated from blades used by butchers to prepare beef, but soon became widely used as general utility knives. Today there are several different styles of these knives including French, German and the Japanese santoku. Each of these is excellent for use with a variety of foods such as meat, poultry and vegetables. The highest quality knives have been designed for multipurpose use, and many incorporate different levels of sharpness at different points in the blade. Though the majority of chef’s knives are 20cm long (it is recommended that those new to multipurpose knives utilise this size), lengths can vary between 15 and 36cm, dependent on personal preference.
All knives need to have sturdy handles; those with cheap seeming plastic or wooden handles that have potential to come loose should be avoided at all costs. Today, most professional quality knives are designed to last many years, even when used intensively. Always look for signs of good quality workmanship or stick with trusted brands. Not only should a knife handle be sturdy, it should feel comfortable and be easy to grip correctly. Blades are also available in a range of materials and designs - some, such as carbon steel and ceramic blades stay sharp for longer, but the former is prone to rust and the latter to chips if dropped. Stainless steel may not reach the same levels of sharpness, but has advantages in that it does not rust and is inexpensive. High quality stainless steel is now available, which can hold an extremely sharp edge whilst resisting corrosion, though it is more expensive than traditional stainless steel products.
Most kitchens regularly use a wide variety of knives, and will have a selection of chef’s knives to suit most user preferences. These will allow each member of staff (or each cook in the family!) to chop, dice, slice and even mince as efficiently as possible, making food preparation a simpler and more enjoyable task. No matter what you are cooking, or who it is to be presented to, having the best quality chef’s knife can help both your confidence and performance.
Article Source: Articlelogy.com
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