CULINARY ENTHUSIAST? START BY CHOOSING THE BEST KNIFE
To chefs, a knife is like their dancing partner. Most chefs will agree that just like a soldier’s weapon, a good knife is indispensable.
Cooking is an art, and for you to unravel your culinary potential, you need a particularly good knife. Many people have not had the chance to experience the feel of an expert chef’s knife, but, getting a great knife is a kitchen hack that every aspiring cook must learn. A beginner cook’s first train is to invest in the right blade for the love of their art. It is one of the most primary tools that is a must-have.
No doubt, there are different types of kitchen knives, but there is always one that will cut it for almost every use.
You should begin with one multipurpose knife that can chop, mince, slice, scrape, smear, etc. From there, if an additional type is needed, you can go on to purchase as you learn until you have a full personal set.
The coolest pocket knife is one of the most versatile of all knives. You can use indoors with your cooking and outdoor purposes like cutting twine, fruit, opening envelopes, boxes, and protection.
Knives are of different sizes. The size to choose is a personal preference, as everyone’s hand size is unique.
An eight inched blade is the most popular even for home cooks because of its versatility and feel. A six inched knife is also excellent and sizeable, but it will fall short when it comes to slicing large volumes of ingredients. The ten inched blades are long, can cut more quantity but can feel more intimidating and uncontrollable when it comes to leveraging your slices.
When it comes to balance, choosing a good knife can is comparable to choosing the right sword for a soldier. A good balance provides a proper grip so that you will be able to control the size of chops or slices you make.
The balance of the knife lies in the grip of the beholder. Grip the sword by the handle; if its weight tends to lie towards the front or back of the blade, it is probably not the right fit for you. The knife should not feel unstable as if it wants to lie more on one side; it will make your work more difficult. Side to side and an overall balance is essential. You should be able to control the knife and not the other way round.
Trying different weighted knives will help you find the right match for you. The blade shouldn’t feel too heavy or too light. Some chefs might put it this way; a heavy knife falls through ingredients with ease while others will say a light knife will move more freely and allow you to maneuver through a slice easily. However, the critical thing is to find what best suits you.
Design and material
Check quality to ensure its stainless steel or one that is not substandard. It should not be too demanding in terms of maintenance, like sharpening.
The aesthetic appeal should also be attractive.
A knife that is comfortable to someone else may feel odd and klutzy in your hands. It is all about preference. No one knife suits everyone, but when you have found your perfect blade, you will know it, and there’ll be no looking back.