As said by the manufacturers, the knife has some physical characteristics.
- Weight: You need to know the ideal weight of the knife before you buy them. Some believe in a heavy knife that cuts through the foods easily. Another suggests a supple chef’s knife that flows freely and skillfully.
- Balance: When you grip knife by the handles, the perfect balance need to be judged. If feels like slanted, awkward at the end of the handle, or to in the blade, in that case it is not for buying. An unstable knife makes your work harder. The knife should be felt balanced, like pointing to the stagger in the direction of any of the sides or the other.
- Size: The knives Manufacturers recommend an 8″ knife frequently. This size is very popular because it is flexible and can be handled by all. A knife with 10” blade is capable of cutting comparatively shorter things. The knives with 6”used by chef or cook are flexible, but comes short when operating with some other large fruits, for instance watermelon.
The anatomy of chef’s knife
The kitchen knife named a chef’s knife possesses a secure and comfortable handle. The underside of the knife must have sufficient clearance so that you don’t have to hit the height of the blade as you chop.
It is also named the collar. It is a wide part of the metal where the blade meets with the handle. The bolsters not only adds strength and steadiness to a knife but also guard the finger when gripping hand.
The heel is the thick and the broad area of the border with the maximum elevation. It’s used for those tasks, like chopping, where force is basic.
The spine and the edge
The upper top of the blade of the knife is called spine and it is shaped square and the narrow at the tip. In case of thick tip it is not easy to work with.
The reputed knives Manufacturers never compromise with the right anatomy of the knife. The brand name of the manufacturer tells the right story of a kitchen knife.