A good Chef's knife is like gold . We don't have golden knives, but we do have ceramic knives and nonstick chef knives. Kitchen cutlery sets from paring to cheese knives. A cornucopia of cutlery.
alt="Kyocera 5.5-in. Ming Tsai Signature Series Ceramic Cook's Knife" />
Kyocera 5.5-in. Ming Tsai Signature Series Ceramic Cook's Knife
$89.95
Preferred by award winning chefs like Ming Tsai of the popular cooking show East Meets West, this Kyocera Ceramic Chef's Knife is stronger and superior to any steel knife on the market. Made of zirconium oxide (which is second in hardness only to diamonds), the 5.5" knife's ultra sharp blade chops and cuts with precision and accuracy every time, and maintains its razor-sharp edge for many years. Lightweight and perfectly balanced, it's stain and rust proof and will never discolor. Because it's ceramic and not metal, no foods will take on a metallic taste or smell. It comes with a 5-year limited warranty against breakage.
One of the first chef’s knives was invented by James Bowie back in 1835. Unfortunately, his knife making career was cut short at the Alamo before he could finish the prototypes for his switchblade bread knives and bayonet boning knives. All kidding aside you probably won’t need a bowie knife to prepare your next meal but chances are you will need knives of some kind. Superior knives are arguably the most essential pieces of cooking equipment you will ever own--just try making dinner without one.
There are several different types of cooking knives and each one has a specific function in the kitchen. The chef’s knife is the large triangular shaped knife used for most heavy cutting and chopping.Boning knives remove meat from bones and cut whole poultry up into manageable portions for cooking or storing.Carving knives have long blades and are used for cutting thin slices from large roasts.
Bread knives are similar to carving knives and have serrated blades to easily cut sandwich sized slices from loaves of bread.Paring knives are smaller and are used to trim and peel fruits and vegetables, to core fruits such as apples, and to make decorative garnishes. All purpose knives, also known as utility or sandwich knives are medium sized and perform a variety of trimming and chopping tasks.Heavy duty cleavers are good for hacking through bones and joints and great for chopping up large pieces of meat.
Cooking knives are made out of a variety of materials. Stainless steel knives are low
maintenance but lose their edge and can’t be re-sharpened. Ceramic knives hold their edge longer, but tend to chip and have to be professionally sharpened. Knives made of carbon steel require a lot of maintenance (so they don’t rust) but can be re-sharpened and will last a lifetime.The best material is high carbon steel--it’s what the professionals use. It doesn’t rust, holds its edge well, can be sharpened any number of times, and will last forever.It is also the most expensive material, but is well worth the investment.
The most important quality of a knife is its sharpness. You want to slice through food, not squash it up with a dull blade.
Handles, either wood or plastic, are also a consideration. Wood handles look nicer and have a better grip, but take more care and can absorb liquids and bacteria. Plastic/composite handled knives are more durable and won't soak up any undesired materials. You should also think of buying a complete set of knives. You can save money and a decorative wooden block is usually included. Remember to buy knives that work for you rather than against you. Make your cooking experience easier and more fulfilling with high quality kitchen knives.
alt="Kyocera 5.5-in. Ming Tsai Signature Series Ceramic Cook's Knife" />