Chefs are so picky about their knives that they bring their set with them everywhere they go. So, what 3 knives are essential to a chef?
Professional chefs employ a set of three knives: the chef’s, paring, and serrated. They pick a knife depending on how heavy it is and how it balances in their hands.
There’s a tool for every task, from peeling or chopping. Let’s look at the most popular options and their applications according to pros with Quartermasterknives
- 1 What 3 Knives Are Essential To A Chef?
- 2 What Are The 3 Knives Gordon Ramsay Says You Need?
- 3 What Type Of Knives Do Chefs Use?
- 4 How To Choose The Best Knife?
- 5 Conclusion
What 3 Knives Are Essential To A Chef?
We often use knives for one single task: cutting. The basics of each blade’s use are the same.
The chef grips the knife’s handle and presses down on the object to be sliced with the blade. The blade must be sharp and strong to make straight cuts with little effort.
Here are three essential knives that every cook from all levels needs, which are chef’s knife, Paring knife and serrated knife.
1. Chef’s knife
This item is the most necessary kitchenware. With a sharp-edged blade from 6 to 12 inches long, it assists the cook in performing cutting tasks.
This tool is wider at the grip and gets thinner as it gets closer to the tip. The smooth blade makes cutting as simple as moving the edge back and forth.
The cutting edge slowly bends as you proceed from the heel to the head. A straight heel sits opposite the cutting edge, helping you exert greater effort by pushing on the blade.
This utensil is the most important
2. Paring knife
This tool is smaller with a blade that is about 3 inches long. The compact size is ideal for cutting fragile and small-scale culinary items.
Using this tool, you may quickly execute cutting maneuvers that need extra caution to avoid mutilating the food, such as peeling or slicing tomatoes.
The tip of the blade is sharp. When you penetrate the thick fruit skin to find a starting point for peeling off the rest, this feature comes in handy.
This tool can deal well with small items
3. Serrated knife
The cutting edge of this blade is quite similar to that of a wood saw, making it perfect for cutting foods like pastries or bread that have a soft interior and hard exterior.
The sharp tips make accurate slices of bread while also allowing the blade to go through soft objects without crushing them.
Repeated forward and backward motions are essential for cutting. The chef may produce thin, uniform cuts using this motion.
This kitchenware helps cut grilled steaks too. You can cut the soft-seared steak without ruining it, thanks to the saw-like edge.
We use these blades to cut bread
What Are The 3 Knives Gordon Ramsay Says You Need?
Gordon Ramsay also recommends the three knives mentioned above. Besides, he also likes the carving knife.
You probably already have one, but it might not be up to Chef Ramsay, who uses the Wusthof brand product.
He uses a carving knife to cut tiny meat slices from a bigger cut — a procedure that may be confusing if you don’t have the proper tool.
For the most outstanding results, this blade should have a thin, long cutting edge with a pointed tip that is as sharp as possible.
What Type Of Knives Do Chefs Use?
The trio set can handle the majority of a chef’s work. Nonetheless, they require specialized blades for specific jobs.
Here are a few more knives that experienced cooks may find helpful.
Santoku is a kind of Japanese knife. It looks like a chef’s one, but it’s a little shorter, and the tip curls downward.
There are divots on the lower half of the blade on some models. These aid in the avoidance of food adhering to the surface.
You can use this tool for the same tasks as a chef’s knife. It’s ideal for slicing, chopping, and boning meat.
This utensil is excellent for many tasks
To slice through flesh and extract it off the bone, you’ll need a pointed and sharp blade like this boning knife.
This tool has a slender, upward-pointing 6-inch blade. It is good at removing fat and skin from the meat.
The blade can enter the flesh to separate it from its bone. You only need to follow the meat contours to accomplish this task, whether you are cutting red meat or poultry.
The edge can be either flexible and stiff or curved and straight. Because each design produces different results, you should select a tool based on your specific needs.
Cleavers are excellent for tasks that demand a lot of effort. They’ll come in for cutting through thick, tough fruit or thick meat layers with their sharp and strong blade.
A high-quality cleaver can even crack a coconut shell and slice through bone. You may also crush things like pepper or garlic with the hefty blade.
While dealing with hard ingredients using this tool is easy, you may find this tool not ideal for fine cutting.
You can deal with thick and tough ingredients effortlessly
See more: What 3 knives are essential to a chef?
How To Choose The Best Knife?
An excellent set of knives may significantly reduce the amount of time you spend in the kitchen. It will minimize your effort, accelerate your speed, and improve the look of your cuts.
Some of the most crucial characteristics to look for in a good tool are as follows.
1. Blade quality
Knives may either have stamped or forged metal blades. Because forged metal is metal formed with intense heat, it works better.
Forged blades are strong and long-lasting. They can retain their condition for a long time without bending or breaking.
This video shows you more about the differences between stamped and forged metal blades. Check it out to see which works better for you.
The weight of a blade will impact how easy it is to hold. It mostly depends on your personal experience.
Most cooks believe that a heavier knife allows them to take more control. Choose utensils that balance well in your palm and don’t slip to gain the best results.
A knife should balance nicely in your hand. Chopping will be tough if the blade’s weight seems to distribute solely on a single side.
The blade’s functionality also depends on the sort of handle it has. Again, this experience is personal.
You may pick between wood, plastic, and even composite materials based on your hand size, your strength, and how you use the knife.
When it comes to materials for blades, you have tons of choices, such as carbon steel, tool steel, stainless steel, iron, or alloy steel.
Rusting and corrosion are common problems with some of these materials. Carbon steel, for example, may stain.
If you don’t want to deal with constant maintenance, materials that are less vulnerable to rust or stains may be a better option.
Knife blades may dull with time, and some materials will require periodic honing to work correctly.
You may want to consider high-carbon steel and stainless steel. They can keep their sharpness for a long time and are simple to hone at home.
The perfect knives may completely revolutionize the way you cook. No matter how many items you have, make sure you include the trio in your list.
Consider your needs and the blade’s quality before purchasing to guarantee you have the greatest tools for your kitchen.
Hopefully, you will find this article helpful. If you have any questions, please feel free to ask. Thank you for reading!