When it comes to professional cooking knives, quality is essential. Choosing a knife with high-quality steel and balanced weight is essential. The blade is made of different materials, but most knives are steel. Although some manufacturers make chef’s knives from other materials, they’re not as durable. Regardless of whether you use the knife regularly or not, you’ll want to invest in a high-quality knife.
The best professional kitchen knives are essential for many reasons. These knives can cut food with ease. The chef’s knife is a classic, heavy-duty knife with a broad blade, allowing easy chopping and dicing. Using it is an essential part of the culinary experience and should not be underestimated. However, the right knife can make all the difference in cooking. Choosing the right knife is essential for a professional.
What Qualities Should You Look For In A Knife?
It would help if you quickly understood how a knife fits in your hand (see photo above for optimal grip). It should feel natural as if it were an extension of your hand. Instead of instilling dread, it should encourage confidence. Move on if anything doesn’t feel right. Start chopping (or mimic chopping) if it feels nice, and note how you react to the knife’s physical features.
determine your optimal knife weight. You’ll need to try a few different knives. According to one school of thinking, a large chef’s knife slices through foods more quickly because it “falls” with more force. A lighter chef’s knife, according to another, flows more freely and allows you to operate the knife more skillfully. In the end, go with the style that feels natural to you.
“Perfect balance” is a subjective concept. By clutching the knife by the handle, you can determine its balance. It’s probably not for you if it feels uncomfortably weighted toward the back of the handle or the blade. You will have to work more if your knife is imbalanced. Balance from side to side is also vital. The knife should not feel unstable when you press down on it as if it wants to tip to one side or the other.
Because of its versatility, an 8-inch chef’s knife is the most popular among home cooks. The longer blade of a 10-inch cutter can cut more volume, but it can be daunting. A 6-inch chef’s knife can offer an element of agility, like that of a paring knife, but falls short when working with volume or when slicing through something significant, like a watermelon.
Here Are Some Best Professional Knives For Cooking
Victorinox Fibrox Pro Chef’s Knife
The Fibrox Pro chef’s knife from Victorinox is the best value of any knife I’ve tried. It isn’t as well-made as others on this list, but it is frequently available for less than $40. It boasts an almost nonstick finish and keeps an edge well—nothing adheres to this blade, not even fresh cilantro. If you’re just getting started in the kitchen, this is a terrific first chef’s knife that will last you for years.
Wüsthof Classic 8-Inch Chef’s Knife
I must admit that I have a strong fondness for Japanese knives. For me, the shorter, lighter blades are ideal. That said, I adore this Wüsthof chef’s knife in the German manner. I’ve owned it for a long time, and it’s still my primary knife. It’s simpler to obtain a fine edge on this than on other stainless blades I’ve tried, and it lasts a long time. All you need is a couple of fast swipes with honing steel to polish the edge before each use. Although the Wüsthof is a larger, heavier knife, it is comfortable to grip and will readily tackle any task you throw at it.
Tojiro DP Gyutou
Tojiro’s DP Gyutou is a superb value for money performer. It has a nice, sturdy feel in your palm and retains an edge nearly as good as blades twice its price. The blade is capable of precise and very thin slicing, which I would typically achieve with a carbon steel blade. The only thing to watch with this one is the handle height, which is a touch low. I used my cutting board several times and pounded my knuckles against it. You’re better off with something else if you have large hands.
Global G-2 8-Inch Chef Knife
Working chefs love Global’s G-2 8-inch chef’s knife, and it was the most prevalent knife in the kitchen at every restaurant I’ve worked in. It’s light, easy to handle, and has excellent edge retention. It resembles a carbon steel blade but without the maintenance issues with carbon steel blades.
The suppleness of the steel is another factor that contributes to its popularity. It isn’t as soft as carbon steel, but it is much thinner and softer than most European-style blades, making it easier to sharpen. One peculiarity to note is that the factory angle is 15 degrees rather than 20 degrees. Keep this in mind when sharpening on a stone because you’ll need to hold it a little differently to get that excellent edge back.
Shun Classic 7-inch Santoku Knife
The Shun is a Damascus steel blade from Japan. The indentations above the cutting edge reduce friction as the knife goes through food and keeps things from adhering to it while chopping. Although it was more challenging to sharpen, the Shun kept its edge nicely in my tests. To get it razor-sharp, you’ll need some high-quality stones, or you may hand it over to an expert.
Damascus steel has a reputation for being tough to maintain, but in my experience, it’s no more complicated than carbon steel. This is also worth noting a Ho handle (round) with a right-hand notch. Although the Shun is a high-quality knife, it is usually on sale, so don’t pay more than $120 for it.
There are many different types of professional knives. Some are purely functional and designed for particular tasks. A chef’s knife must be comfortable and easy to use, and the chef’s knife should be durable and sturdy. The chefs’ knives should not be prone to accidents while using their knives. While chefs’ knives should be easy to clean, there are some exceptions. For instance, the chef’s knife should not have a thick blade.
Purchasing a professional chef’s knife is not as difficult as you might think. A 7-inch or 8-inch chef’s knife is perfect for most home cooks, but a 12-inch chef’s knife is more beneficial for professionals. Usually, a specialized chef’s knife will have a wide edge and be conveniently cut. In addition, you should also consider the length of the blade, as it will affect the quality and sharpness of the blade.