Choosing Chef Knife – Urgently Becoming A Better Cook

I was just about to walk down the aisle and this urgency to become a better cook just couldn’t wait. I was in the beginning phase of my cooking classes when I realized that the knives in my kitchen weren’t exactly what I needed to make my learning experience worthwhile. Even my tutor recommended that I purchase a chef knife. According to her, I couldn’t afford missing out the benefits of having not only a sharp knife but also one whose ergonomic is guaranteed. Seeing there wasn’t a way out, I started shopping for the best cook’s knives in the market.

Which one shall I get?
Which one shall I get?

Since I was doing it for the first time, my search was full of confusion and endless doubts. However, I eventually figured it out and managed to purchase several knives – of course at varying times. I have taken the initiative to extend a little help, or advice, to make your kitchen knife shopping experience less challenging.

My budget

How much money are you willing and ready to spend on a good kitchen knife? One of the shocking things that you will come to terms with is the fact that this type of knives can be more expensive than the usual ones. Thankfully, it is not impossible to not find a knife that matches your budget. Having a pre-determined budget came in handy when it came to narrowing down the search.

8 – The magic number!

Look for an 8” knife – it works for the majority of people, including myself. The ratio of mass to the usable cutting surface makes this size more appropriate. For some people, this length might feel either too long, or too heavy. I have a friend whose cooking quarters are tight causing him to choose an inch less. While smaller ones might work for some cooks, a knife that measures more than 8” isn’t necessarily a better alternative. Regardless, when all is said and done, it all boils down to personal preferences. I am just pointing out what has worked for me so far.

Steel knife

There are many different types of steel, but I choose to focus on stainless and carbon. I have a firsthand experience with both kinds, but my personal favorite is carbon steel. At its sharpest point, my carbon steel knife is quite sharper than the stainless one, and it remains that way for longer. It has its downsides, though. I have to remember to dry it thoroughly, and sometimes oil it after using failure to which I have to deal with a rusted or discolored knife. A lot of commitment is needed I must say. If you are looking for a knife that doesn’t demand a lot of attention, choose a high-quality stainless steel knife. It serves me well as well.

The handle is equally important

Your choice of knife’s handle should be dependent on some factors. During my search, I always look for a handle that promises not only durability but also a good grip. No wonder most of my chef knives have composite handles. If you are only concerned about a superior grip, especially in wet conditions, rubber and textured handles are a good fit. On the other hand, if you care about durability and aesthetics above everything else, wood and metal handles are the best.

More: Buying a Kitchen Knife – A Crash Course