STUDY n LEARN
For chefs, kitchen knives are the most closest and the most useful tool. Some people said “Knife is an extension of the chef’s arm.
Today, let’s have a look at knife types. What types of knives, and how each type is used. As well as types of Japanese knives that some chefs feel unfamiliar.
Knife is the most basic tool for chefs. First thing we learned to become a chef was how to use knife. I am sure every chef use knife quite well, but what about at knife caring? Did you learn properly and even if you learned, now are you caring your knives right? for sure?
Personally, I’ve never seen a chef putting his knife into the dishwasher. But I’ve heard many story that some chefs love dishwasher. (Please don’t ever say you use dishwasher as a cooking tool such as a warmer or heater)
When you buy a kitchen knife, it is recommended to inform yourself about steel types and choose a steel type that corresponds to your expectations of a knife.
In most of culinary schools in Australia or even in other countries, they teach about knife types but unfortunately, about steel types.
When you buy a knife, what is your most important point to consider? shape? price? or type of steel? most of people will take price and appearance of knife. However, if you are a chef, you better consider at purpose and performance first than just shape of knife.