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A chef’s knife is his best tool. He will always select one that he feels comfortable when using. A good chef will always spend sufficient time when making this selection. The best selection is important as his work may depend on his knife quality.
A good chef will use his knife set for chopping, slicing, and dicing. This is why they look around for one that is precise and priceless. You can search for Chef knives in NZ options online and go through the vast categories.
A good chef knife is well balanced and of the right weight. This feature will help a chef perform all types of tasks effortlessly. Size is also an important factor as not all sizes are the same. Besides, there are ways to decide which knife is best for a good chef.
Handle
A chef will hold his knife with its handle. When holding, he should feel it is secure and comfortable to use. If you feel the handle is not the right size, then you have to put in more strain to use it. This is never recommended for chefs.
The handle of the knife should offer with perfect grip at any angle. If you lose the grip then you also lose the knife control.
Bolster
This part of the knife is also called as the collar. Some people also call it the shank. In general, a bolster is made up of thick metal. It offers the knife with the right level of stability when chopping or cutting.
In some cases, the bolster is also extended to offer protection to the finger. If the knife lacks the bolster part then you have to take extra precautions when using it.
Always check with the knife bolster before you invest your money. You should feel comfortable when gripping the knife.
Heel Factor
Some knives may lack the heel factor. The metal is forged around the heel of the knife. The most vital point is that the heel is also considered as the broadest part of the knife. This is because chefs will apply more force which chopping or cutting.
The heel of the knife may also depend on the type of knife you want to buy.
Spine
Knives have a blade on one side. The other side of the knife has a spine. This part of the knife is blunt and does not have any sharp edges. Even if the knife is polished, still the spine is not sharp. It is mainly used by the chefs to support and apply more pressure when cutting or slicing.
Some chefs also make use of the spine to grip the knife when working. The spine is usually tapered near the tip of the knife.
Apart from these, you also have to focus on the edge of the knife. A good knife will always have a very sharp edge.
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