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What is the best Chef Knife?

What is the best chef knife?

Or maybe what is a chef knife?

There are 7 types of knives used in kitchens by chefs across the world.

Each one is used for a different purpose.

I've made a list of the more common ones:

-         Bread Knife – obviously to cut bread, great for cake layers.

It is a long knife, usually 8" to 10" long or more, but more then that would be a bit uncomfortable.

The edge must be serrated for easy slicing.

-         Boning Knife – Has a mid-long thin blade for cutting meat.

Usually 6" to 8" long. A straight edge blade (for slicing through the meat). The blade must be flexible and about 0.5" wide, for easy use around bones.

-         Carving Knife – used for slicing dough, boneless meat, and cooked vegetables.

Usually will be between 6" and 8" long. The width of the blade should be about 0.8".

Will also have a straight blade.

-         Santoku Knife – This is a late addition to the Chef's Knife arsenal.

Originally from Japan, it is mostly used to cut vegetables.

-         Paring Knife – Used for thin filleting of fish vegetables or fruit.

Should be between 5 and 6 inches. Usually will be 5.25" long.

Very thin blade and very flexible.

-         Utility Knife – a short and very strong knife, about 3.5" inches long.

Used for all sorts of small jobs with food and also very good for household uses.

-         And Now: The king of knives: The Chef Knife

The Chef Knife has usually an 8" blade, it could be 10" or even 12". It is a strong and somewhat flexible. Always with a very sharp straight edge.

A good cook, or chef will usually do most of his work using his chef knife, taking it everywhere.

It is the knife that he will never let anyone else touch.

He will make sure to keep it sharpened, clean and ready for use.

About the Author

I'e been a chef for 20 years now. Wanting to share some knowledge on the web. For more information you can got to http://www.kitchen-chef-knife.com

Boning Knife - Knife Skills with Norman Weinstein (8 of 9)