A Chef’s knife is a versatile all-purpose knife. It is an important part of the kitchen. Why? Because it can handle all types of chopping, slicing, mincing, etc. If you are a beginner in a professional field or a home cook and want to know chef knives in more detail, then you are at the right place. In this article, we will discuss various aspects of Chef’s knife. Read on to know what this article will cover:
● Anatomy of Chef’s Knife
● Different Sizes of Chef’s Knife
What is the Structure of a Chef's Knife?
A chef’s knife which is also known as a Cook’s knife consists of the following parts:
1. Blade: It is the heart of the chef’s knife. Acting as the main body of the knife it includes the spine, edge, and heel. The shape, size, and material used in making the blade can affect the efficiency and look of the knife.
2. Point: The tip of the blade that is used for trimming, getting cuts with precision, and piercing is called point. It is the portion where the spine and tip of the blade meet.
3. Edge: It is also known as Belly. It is the sharp part of the knife.
4. Tip: Including the point, it is the first third part of the edge. This part of the knife is used for delicate cutting and slicing of food.
5. Spine: As humans have spines, in the same way, knives also have spines. It is the thickest part of the blade. The thickness varies from blade to blade and can affect the stability of the knife as well as the strength of the edge.
6. Handle: Varying in weight, shape, and material, just like the blade, is also an important part of the blade. A perfect handle increases grip and reduces the chances of fatigue.
7. Heel: It is located at the end of the blade. It is the widest and strongest part of the knife. It is perfect for cutting winter squash, carrots, and other hard food ingredients.
8. Rivets: The round metals that you see around your knife’s handle are called rivets.
9. Bolster: They add stability to the knife by counterbalancing the handle and blade. It is the area between the handle and the blade.
What Are the Sizes of Chef’s Knife?
The size of a Chef’s knife is between 15 cm and 30 cm or can range from 6 inches to 12 inches. An 8-inch Chef's knife is most commonly used among Chefs.
A 6” Chef knife is used for fileting, deboning, spatchcocking, and butterflying. It is also used for coring tomatoes.
Similarly, an 8” Chef knife serves a different purpose. It cuts thick parts of fish, meat, and poultry to all fruits and vegetables. An 8” Chef knife is best for chopping, slicing, mincing, and dicing.
If we talk about the use of a 12” chef's knife, then you can crush peppercorns, peel garlic cloves, and do the chopping of herbs with a 12” Chef’s knife.