Not all kitchen knives are identical. Instances are not rare when fashionable brand knivesare sold at a high price. On the other hand, unpopular superior quality brands are sold at a cheaper price, butwhile it is possible to find a better-quality set at a cheaper price made by unrecognized knives Manufacturers unknown to you.

Always go for a short test before you finally buy knife. Get ideas on how to test knives. Whenever you choose any knife, try using the knife in the following ways  to:

• Chop up  parsley (an aromatic herb)
• Chop an onion
• Cut squash of winter season
• Slash carrot in strips
• Slice  melon

What you need to survey when you buy Knife

When gripping a knife in grip, first see whether it fits into your grip comfortably. The knife needs to undergo a feeling of  an addition to hand. Right knife inspires confidence, not  makes you afraid. The knife with the feeling of discomfort should be passed on. If you and your hands feel comfortable to begin with start cutting or chopping with it  to note how responding it is to the present conditions. If it is all right, you require a number of knives, then knives Manufacturers are there to help you with the right decision.

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

Handle

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.

Bolster: 

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.

Heel: 

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.