Buy chef's knives: what you have to consider

New year – new chef’s knives? Anyone who wants to buy a high quality chef’s knife often faces the question of which one to choose.

Since a first-class specimen is sometimes very valuable and often represents an investment for the next decades, many people hesitate and shy away from a decision for a chef’s knife. In the ambiguous sense they are afraid to cut their own flesh with the purchase of a chef’s knife.

But that is not necessary. The knife purchase should not be hurried either. Pay attention to the following points when buying your future chef’s knife and nothing can go wrong.

 

The right knife

Which professional chef’s knife or kitchen knife is the right one?

For this you have to ask yourself what you are going to do with the knife.

Do you want to cut certain foods with it or use special preparation methods?

Chef’s knives and kitchen knives must be perfectly adapted to their intended use. The function determines the shape – depending on how you work or what you want to process, the shape of the knife and the blade also changes.

If you want to cut hard bread crusts or firm peelings like those of a pineapple or pumpkin, experts recommend a bread knife. The serrated edge of this blade, which is slightly reminiscent of a saw, prevents it from slipping when cutting and makes it possible to cut through even the hardest materials.

If you intend to use the knife more for peeling fruit and vegetables, cooks recommend using an office knife rather than a chef’s knife. The peeling knife with its short blade is ideal for this kind of work.

If, on the other hand, you want an excellent and versatile Profi chef’s knife for processing vegetables, meat and fish, we can only recommend the ChefsTalk Knife – we have developed it together with ChefsTalk, the international online network for chefs and gourmets.

It thus meets the requirements of a modern chef’s knife and the needs of professional chefs worldwide.

 

The material of the blade

The material of the handle of chef’s knives

The material from which a handle is made is an enormous factor when it comes to the appearance of the knife.

But the handle is also crucial for the functionality of your knife.

The integral knife is widely used in Germany, where the entire knife is forged from a single piece of steel. The material of the handle encases the steel and provides a comfortable grip and hold when cutting.

In the past, many knife handles were made of bone, horns, antlers or even ivory, some of which are now prohibited, although some knife manufacturers still swear by handles made of deer antlers. Wood is as popular today as it was then and is more animal-friendly. Also aluminum or plastics are now used for the production of knife handles.

The highest commandment is however:

The knife must lie well in the hand. It must be well balanced and the handle must fit into the palm of the hand. In addition, the handle of a chef’s knife should be fixed in such a way that the fingers of your cutting hand do not touch the cutting board, even if you cut with the back edge of the blade.

Germancut also attaches great importance to this ergonomics when cutting – the ChefsTalk Knife is equipped with the finest olive wood or walnut handle. Real “hand flatterers”.