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Taking Good Care of a Chef’s Knife

Whether you’re a professional chef or an enthusiastic home cook, one of the essential tools in your kitchen is likely to be your chef’s knife. It’s the tool that does all the cutting work for you.

Yes, many other knives are essential; these include paring knives and carving knives, but chefs usually refer to their own chef’s knife as “the” chef’s knife. And it should be “the” chef’s knife because this is certainly not just any old kitchen utensil. This particular knife has quite several essential functions within the kitchen.

First off, chefs use their chef’s knives to sharpen other kitchen utensils such as peelers and carving knives. Even though chefs tend to have very sharp chefs knives, they still need to be sharpened from time to time. That’s because chefs produce such a volume of cuttings with their chef’s knife that even the most well-crafted blade will eventually become dull.

Secondly, chefs tend to use them for chopping up vegetables and meat or anything else that needs cutting into small pieces before cooking. On top of that, chefs also use their chef’s knife as a guide and ruler to make sure all the bits and pieces are evenly sized and shaped. If you’re making soup, for example, any chunks of vegetables should ideally be the same size, so they cook at the same speed; imagine what your guests might say if some of your carrots were half an inch thick while others were only a quarter of an inch wide.

Along with a chef’s knife, chefs also need an excellent chef sharpening steel to keep their chef’s knives in tip-top condition at all times. The best chef’s sharpeners have been made from the same kind of steel used for chef knives. Unfortunately, since most chefs sharpen their knives, not many people know what makes a high-quality chef’s sharpener or what to look for when buying one.