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How to Care for Your Chef's Knife 10/1/05 Chef's knives
generally have 8" to 12" blades, the 8" being good for small
work. The 10" to 12" blade is more versatile. The heavier the
chef's knife is, the more work it will do for you. Handle a
knife before you buy it, to get the feel for the knife, how
comfortable it is in your hand. Check the balance of the knife
by placing it on your pointer finger. The balance point should
be about where the blade meets the handle. Handle material is
secondary and depends on your taste, but the blade should extend
down into the handle.
Care
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Have you ever wondered what the difference between a great chef
and an ordinary chef is? How can one produce food recipes that
are remembered and another produce food that is quickly
forgotten? Disregarding all the jokes about never trusting a
skinny chef I can only say that the 80/20 rule applies in this
profession the same as in other professions. It is a fact of
life that 20% of lawyers, doctors, accountants, financial
planners etc. are outstanding; the other 80% are mediocre to
awful. The same applies to all trades and professions. So the
challenge vis-à-vis chefs is to find what differentiates the 20%
from the 80%.
The first thing
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