Chef Knife
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Related websites
What's the Best Chef's Knife for the Ordinary Home Cook?
Jul 6, 2018 · You've looked at sharpening (e.g., using granite from a beach, and the bottom of plates), but you also need a good cutting surface. So, you need to look at 3 categories: a knife, sharpening gear and a cutting board. Let's tackle each category. The Chef's Knife: You need a basic workhorse blade, big enough for larger jobs, such as cutting roasts
Cheftalk.comChef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Cheftalk.comUpgrading From A Mac MTH-80 Chef's Knife - Chef Forum
Nov 29, 2018 · Upgrading From A Mac MTH-80 Chef's Knife. This is my first post here, so if I am blatantly violating etiquette, please let me know. I tried to find a pinned post or FAQ for this without success. Anyway, I have been using an MTH-80 for the last ten years. I like the knife immensely, for fairly low maintenance (honing every fortnight, personally
Cheftalk.comCooking Knife Reviews - Chef Forum
Nov 2, 2024 · Mac Ultimate vs Professional 10” chef knife for general use. c.dunwoody1234; Aug 12, 2023
Cheftalk.comBest way to sharpen Shun Classics? - Chef Forum
Aug 17, 2012 · The short answer is that there's nothing different about sharpening a Shun than any other knife. If you're used to German knives then the Shun will be harder steel and ground at a more acute angle than you're used to. Shun bevels are around 16 degrees per side vs. the 22-25 degrees per side more common with Wusthofs.
Cheftalk.comKnife blister - Chef Forum
926 posts · Joined 2005. #3 · Jun 21, 2009. Any cook who uses a knife with any regularity will have a knife callous at the bottom of their right (or left) index finger, provided you use the standard grip. Of course, you can't have a callous without a blister, so you're on your way. A sharp knife will help prevent it, but it will be inevitable
Cheftalk.comTo Bolster or not to Bolster? - Chef Forum
Sep 18, 2013 · 4971 posts · Joined 2010. #3 · Sep 18, 2013. In a chef knife I have some with bolster and some without. It is a matter of feel and grip more than anything. I like the feel and grip of a bolster, yet appreciate the advantages of the knives without bolsters. Very personal and hard to give advise. One issue for me is that I tend to get blisters
Cheftalk.comthe infamous knife callous - Chef Forum
Aug 13, 2002 · chefgbs. 22 posts · Joined 2002. #6 · Aug 14, 2002. One way to lessen that inevitable callous is to bring your knife to a knife sharpener and have him grind away the edges so that it is rounded. It won't eliminate the callous, but having edges will increase the chances of cutting open that callous.
Cheftalk.comHollow Edge or Regular Chef's Knife?
Dec 19, 2005 · Knife edges explained. Half of you are incorrect in what you are calling "hollow ground". Hollow ground knives are almost impossible to sharpen at home and must be done professionally. Graton edges (hollow oblong indents) tend to accomplish the task of a true hollow ground AND the knife keeps the edge longer.
Cheftalk.comwhat is the difference between a cook's knife and a chef's knife?
Oct 5, 2024 · Cook's knife and chef's knife are slightly different words describing the exact same types of knives. FWIW, a gyuto is also the same type of knife. Now you know. FWIW, that knife type is the most versatile and important knife in most western cook's arsenal. Buy one of decent quality and appropriate length.
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