Chef’s knives - a knife every kitchen needs
What is a Chef’s knife?
A chef's knife is a very versatile kitchen knife used for many culinary tasks (for cutting meat, slicing as well as shredding vegetables) and one of three knives that should be in every kitchen and on hand for every cook (check our complete guide on kitchen knives to check the remaining two knives you should definitely invest in).
The chef's knife has a wide blade that curves upward to form a tip. The blade length is usually 18-24 cm.
What is the difference between a Chef’s knife and Santoku knife?
Home cooks and professional chefs use both Santoku and Chef's knives for a variety of cutting tasks. What are the basic differences between these two types of knives? Chef’s knives have longer blades and their blade is double-bevel as opposed to Santoku knives which are usually single-bevel. The shape of a Chef’s knife’s blade makes you rock the blade forward and with a Santoku knife you slice with a single downward cut.
What is Chef’s knife used for?
The curved blade of a chef knife allows for a ‘rocking’ cutting method, which together with a wide blade makes Chef’s knife the perfect tool for:
- chopping and dicing lots of vegetables at once
- cutting, slicing and disjointing meat
- slicing cheese
- slicing, chopping or dicing fruits and nuts
In Kulina you will find quality Chef’s knives manufactured by reliable brands that stand up to wear and tear. Check the knives by Wusthof, Zwilling or WMF. You can also check our best-sellling Chef’s knives here.
How to sharpen a Chef’s knife?
If you use your Chef’s knife on a daily basis, you should sharpen it quite often - at least every two weeks with a knife sharpener. The best method to sharpen your Chef’s knife is with a whetstone with which you should sharpen it at 15-20 degrees on both sides or with a steel rod. You can also take your knife to a specialist.
How to take care of your Santoku knife?
Quality Chef’s knives are quite an investment so if you want your knife to last for ages, make sure you follow these simple rules for cleaning and storing your knives:
- knives are often dishwasher-safe but we recommend you clean your knife by hand as dishwasher detergents can damage the surface of a steel blade
- if a knife has a wooden handle, do not put it in the dishwasher
- to prevent wooden handles from becoming dry, regularly oil them with linseed oil or beeswax
- store your knives separately so that the blades do not get dull. Use a knife block or a knife case
- sharpen your knife regularly
