Kitchen knives or chef’s knives are vital kitchen tools. You cannot go wrong while selecting the knife for your kitchen. Some individuals will suggest purchasing affordable knives. However, apart from affordability, you have to pay attention to the metal, blade size, quality, and other related aspects. It is because the knife which lasts long will give you the best reward for your investment. Unless you get the knife that suits your purpose, you cannot stop hunting. Only buying expensive knives will not do the job. You have to choose the knives that can last longer and reduce your time in the kitchen. You may also take the help of quick tutorials on different websites that can provide you with guidelines. 

Basic guidelines about anatomy of chef’s knife

First and foremost, you must have an understanding of the knife you are about to purchase. The metal used for manufacturing the knife is the most vital aspect. Apart from this, the size of the handle also reveals its anatomy. Hence, while purchasing the knife, you have to pay attention to the following points:

•    The blade: chef’s knife uses carbon stainless steel. It is a hard metal that keeps its shape for a long time. Moreover, it does not get discolored in comparison to carbon steel. The ordinary knives are not only inferior but will also not give you the worth for your investment. The metal they use is relatively soft and prone to rust. It became dull over time and disfigured. The chef’s knife has a length of around 8 to 12 inches. The long blade helps you to slice fruits, vegetables, and meat items. Hence, you do not require other knives for a specific purpose. It is best suited for slicing and chopping.

•    The handle: the part of the knife, which comes in contact with you is the handle. Hence, the comfort of working with the knife requires attention. It should not slip from your hand and thereby cause an accident. The handle of the chef’s knife usually comes in wood. However, it is prone to few problems. Bacteria may grow in the cracks, and these knives are also not suitable for the dishwasher. Hence, you have to wash these knives with hot water and soap personally. The knife’s handle is the main reason behind the growing popularity of rubber and plastic handled knives. The material which they use is not only bacteria-free but is also sturdy.

•   The heel: the broadest part of the chef’s knife is the heel. It is at the rear part of the blade and meets the handle. The portion is used for cutting and chopping purposes and is best suited for carrot chopping and nut slicing. If you use longer blades, it gives you greater leverage and increases the force of cutting.

In addition to this, you have to pay attention to the tank and rivets. While purchasing the knives, you have to consider the price of the silverware so that you do not stand to spend more than is required.