Hone Your Chops: The Chef's Guide to Knives
Halibutboy Flatface stashed this in Eat drink party
Everything you need to know about kitchen knives, in one handy infographic!
I love the phrase "DICE PRECISE".
Yeah, except it's missing the most versatile knife that every chef should own and understand how to use... a Chinese chef's knife.
You mean a cleaver?
No. They are the same shape, but a cleaver is much heavier and designed to chop through bones. Chinese chef's knife has a very sharp blade, with a single bevel. It works well for many tasks, and has the benefit that it scoops food nicely after you've cut it. https://www.youtube.com/watch?feature=player_detailpage&v=7A6BPci0BEs#t=51
Cool, today I learned that a Chinese chef's knife is not just a cleaver at 0:51 :
(And also we need to work on our youtube embed regular expressions!)
Great infographic. Was just thinking about my beautiful knives. Dog sneaks them from counter, and bites them. They're cracked. But the blades--golden.
Isn't it dangerous when a dog bites the knives?!
Well, it's almost everything you need to know...
This good infographic could be better if it showed clarity about preference of knife material, i.e ceramic vs composite and steel blades.
I haven't found an infographic for that but I did find this writeup:
Chef’s knives are typically made of steel. While other materials like ceramics are sometimes used, the majority of chef’s knives will be comprised of carbon steel, stainless steel, or laminated steel:
- Carbon Steel: Carbon steel blades are made of iron that has been alloyed with a high amount of carbon. The high carbon content creates a strong blade that is easy to sharpen and will hold an edge for longer periods of time than a stainless steel blade. The increased sharpness of carbon steel blades makes them a popular choice among professional chefs, but the high carbon content makes the metal is more vulnerable to rust, stains, oxidation, and corrosion than stainless steel alloys, making carbon steel knives a more maintenance-intensive investment.
- Stainless Steel: Stainless steel is the most common material used in most kitchen tools, especially for commercial applications. Although they are harder to sharpen and will typically need to be sharpened more frequently, the alloying materials in stainless steel produce a blade that is highly resistant to rust, stains, and corrosion. Stainless steel blades will require less overall maintenance, making them ideal for everyday use.
- Laminated Steel: A laminated knife is essentially a blade made of a layered composite of both materials. A soft, resilient steel is typically used to form the backing and exterior of the blade to resist wear, while the edge is formed of a harder, more brittle steel to maintain its sharpness.