UNDER THE KNIFE

There’s More To A Good Knife Than A Sharp Edge

Although some may think it’s as simple as just having a sharp edge, there’s a great deal of expertise that goes into choosing the right knife for the job. Handling food is a delicate business and most chefs are cognizant of the fact that the quality of their blades has a huge impact on their ability to maintain the integrity of whatever it is they’re prepping. A great deal of this skill revolves around ensuring that produce is cut evenly, that the correct texture is maintained and that they are able to work safely and with optimum efficiency.

Back To Basics

There are four knives that are imperative to any kitchen, be it domestic or professional, and these can be used to handle most of the basics. 

The first one is the chef’s knife. Perfect for chopping, slicing or dicing, it’s curved, broad blade is designed to rock backwards and forwards on a chopping board, making it versatile enough to handle meat, fruit, fish and vegetables.

Next is the utility knife. A solid all-rounder that resembles a smaller version of the chef’s knife. It’s blade, either serrated or straight, is ideal for intricately slicing, cutting and chopping, and conveniently picks up the slack for a multitude of kitchen tasks.

The can’t-do-without paring knife is much smaller than the others but presents itself as a robust, precision instrument excellent for cutting, deseeding, peeling, deveining, mincing and dicing. It is especially useful when working with delicate produce.

The last of the “fabulous four” is the bread knife. Its long, even, sharply serrated blade resembles a saw and is the perfect match for preserving the crusty exteriors and soft interiors of breads and cakes. 

Keeping Things Keen

Beautiful knives deserve respect, and keeping them keen and well cared for is an imperative part of good kitchen practices. Here are three basic rules that really make a difference to the longevity of your blades and will ensure that they remain your most trusty tools:

Cut cleverly: hard countertops will damage and blunt your blades, so always take care to work on a board. 

Sharpen up: aside from being ineffectual, a blunt knife is actually dangerous, so make sure to keep them razor sharp and ready to use.

Stow safely: when knives are subjected to being knocked about by other utensils, they stand a chance of getting scratched and dented. So rule out those possibilities by washing and drying them by hand and storing them either in their sheaths or in a proper knife roll.

Prep Like A Pro

Of course, there are so many more knives to choose from, and most of them are designed for very specific purposes, but whether you’re carving, cleaving, boning, filleting or peeling, Chef’s Depot has an extensive range of the very finest, high-quality knives (and sharpeners) that will guarantee you can prep like a pro!

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