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This slide helps the readers understand everything about Chef knives. Get to know about choosing the knife along with its types and use.
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Introduction • If you’re planning to begin your career as a chef, how to select the right knife, proper handling of kitchen knives and how to maintain them all are crucial to sustain in this field. • Proper knife skills will enhance your general experience and boost your confidence level. In this slide, we’ve jotted down detailed instructions about the aforesaid aspects.
How to Choose the Right Knife? • Anatomy of Knives- • Blade- Blade is the knife’s main body and comprises of tip, point, edge, heel and spine. • Bolster- Bolster refers to the area between the handle and the blade. • Handle- It’s the portion of a knife that stretches from bolster to the rear. It may vary in shape, material and weight. • Edge- The edge or belly is the sharp-edged portion of the blade that stretches from point to the end of heel.
Types of Knives • To become a good cook, you would only need to have three types of knives. • With these three types and lots of patience as well as practice you’ll be able to enhance your knife skills and cooking skills from beginner to expert almost in no time. • Even though you can find different kinds of kitchen knives everywhere nowadays, these three are crucial for every kitchen.
Three Must Have Knives 1. Chef’s Knife Chef’s Knife is the most important knife in your kitchen and you’ll be doing most of your kitchen work with this knife. You’ll use it for chopping herbs, vegetables, carving chicken, slicing steak and whacking coconuts, amongst others. With an extensive blade typically ranging between six and ten inches (most advice an eight-inch knife), you can do almost anything that you need to learn to uplift your skills.
Three Must Have Knives 2. Paring Knife The small paring knife is crucial for performing certain tasks in your kitchen, which are almost impossible to perform with your chef’s knife unless you’re an expert. Like their bigger counterparts, paring knives also come in different styles, weights and prices. It’s much like a mini chef’s knife that holds a blade. It usually ranges between two to four inches and becomes useful for tasks like squeezing citrus, peeling fruits etc.
Three Must Have Knives 3. Bread Knife For any kitchen, bread knife is less-used compared to chef’s knife or paring knife. This thin, long and serrated knife becomes handy when you need to slice a country loaf or the softest brioche. And it does that smoothly without smashing the bread or loaf on its way. Additionally, you can use these knives to slice ripe tomatoes, make eye-catching chocolate shavings and level cakes.
How to use the Knives Properly 1. Holding Knife While holding the knife, the palm of your hand should choke up on the knife’s handle while the index finger and the thumb grip the upper portion of the blade. This way, you can use the knife’s weight most effectively together with the sharpness of the blade and strength of the arms, all of which make it an effortless cutting.
How to use the Knives Properly 2. Chopping Safe chopping is one of the fundamental things to learn for chefs. In tip-fulcrum method, you need to use the tip as fulcrum to lift the dull end of the knife’s blade up and down while strongly pushing the knife toward the ingredient you’re chopping In wrist-fulcrum method, the area near your grip shouldn’t leave your cutting board and your knife’s point should move up and down to slice the food.
How to use the Knives Properly 3. Dicing Diced ingredients are much smaller compared to chopped ones. You can create fairly uniform dices by scoring fruits and vegetables through before slicing them at perpendicular angles. First score the ingredients in two different directions at a uniform interval and dice them by applying your knife at perpendicular angles to the scoring.
Thanks! Any questions? You can find us at Twitter- @premiumknives Mail- service@premiumchefknives.com Website- https://premiumchefknives.com/
