CUTTING EDGE KITCHEN TOOLS

While chef’s knives are largely a matter of personal preference, there’s plenty of choice for professionals looking for a model that’s as sharp and sturdy as it is aesthetically pleasing

Often described as an extension of a chef’s hand, a top-quality knife is invariably the number one item on a kitchen professional’s list of essential tools. Yet, choosing a chef’s knife will also be largely determined by individual taste, as both manufacturers and users acknowledge, with a sizeable variety of styles and lines on the market.

Making the right choice has become especially important today, given the move in kitchens towards using one standard, multifunctional knife of around eight inches in length for a variety of tasks. While in the past, practitioners kept a set of knives to hand and used a chef’s knife primarily for slicing and disjointing large cuts of meat, today the trend is often, though not always, to work with one general-utility knife, be it for slicing, chopping or mincing.

Many chefs have adopted this method, perhaps keeping just a couple of other tools handy, such as a serrated knife for slicing bread and cakes, and a paring knife for peeling, coring and slicing smaller items. Such heavy reliance on one knife has heightened the need for high-quality cutting tools of the trade, although there is still plenty of room for personal preference when it comes to making a selection.

In recent years, chefs have opted for either traditional Japanese knives, known for being light and nimble with a thin, razor-sharp edge, or the characteristically heavier European variety with a slightly thicker blade, depending on individual taste or the cuisine involved. The grip and fit of a knife are also important considerations for chefs, given the amount of time they spend in the kitchen. A knife should fit well in the hand to help avoid slips and cuts. Some professionals like to have a wide bolster, while others, especially chefs with smaller hands, will be looking for a streamlined handle that offers a snug fit. Chefs with larger hands, meanwhile, may well prefer a model with long handles and wide blades.

The steel used in manufacture is another factor to consider when choosing a knife; hard-steel knives require less maintenance, but can also be more challenging to sharpen. Some models have cladding, which helps to keep the knife sharp for longer. Chefs will also want to check about corrosion resistance. Aesthetics, meanwhile, are very much a matter of personal taste, but shouldn’t present a problem, given the broad range of contemporary and classic models on the market.