You Dont Bring a Knife to a Gun Fight!

On the previous episode of Pro Chef we discussed a new trend in kitchen equipment, the thermomix. A very interesting tool, that does a ton of stuff, for not a little money though. Today, I want to discuss Chef knives. This is a broad, and personal area for Chefs. Not unlike any collector of work related tools, we all have our opinions on knife style, brand and versatility. So lets break this little thread into those categories, and offer a few suggestions on what a typical chef looks for. This particular Chef likes a sharp knife with medium weights, beyond that I don’t really care…price of course matters.

TYPES OF KNIVES

A picture is worth a thousand words. There are basically 3 knives a Chef can’t go without, a chefs knife, utility and boning knife.

If you have just one knife in your kitchen, it should be a chef’s knife. They can slice, dice, chop, debone, and fillet. You can’t beat the quality and craftsmanship of a classic 8-inch chef’s knife, and you won’t find a better all-around knife.

A utility knife is good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities of a chef knife, but it can be a useful tool when working with smaller food items, as the utility knife allows for more precise cutting work. So, when your cook’s knife is a little too big for the job, you’ll want to reach for a utility knife instead.

The small but mighty paring knife is used to cut, chop and slice fruits and vegetables, but they can also be used for a multitude of other kitchen tasks. Despite their small size, paring knives will make light work of harder foods, like potatoes, while still being maneuverable enough to carry out delicate tasks like peeling, trimming, and removing seeds from fruit and veg.

More information here on other knives and uses;

https://www.allianceonline.co.uk/blog/2018/04/types-of-knives-a-guide-to-kitchen-knives-and-their-uses/

BRANDS & STYLE

I’m not going to spend a lot of time on this one, the top two and a private label brand I came across recently.

  • Mac Knife Professional 8 Inch Hollow Edge Chef Knife; retails for about $250 or around $500 in a kit of 3
  • Mercer Culinary Renaissance, 8-Inch Chef’s Knife, Black; best value at about $60 or $200 in a kit
  • Hashir Knives (private, custom made). Let’s take a close look at these knives.

So as you can see, we have three scenarios. One knife (highest rated), A second place in ratings, at half the cost. And finally my choice at less than half the cost, for surprisingly good quality. If your a chef like myself, you appreciate the value:quality relationship. Unlike the Big Brands, these knives are custom made in small runs, by a family owned company that has quietly been making knives for over 40 years. Here is a little video of the process.

If you would like to get your hands on a set, shoot me an email; macgillb2@gmail.com There are a few options with the style and handle. Handmade Damascus steel Chef knifes. Cheers, and have an edgy week!



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