Best Serbian Chef Knife
Best Serbian Chef Knife
From paring knives to bread knives, Santoku knives to cleavers, picking out your knives can want the foremost overwhelming part of outfitting your kitchen, especially if you would like to cook fancy restaurant-style dishes just like the pros. the nice news is, despite the large choice of knives available, there’s one that’s an absolute must-have, regardless of what sort of cooking you’re planning on doing – and it’s nearly always included in any set of kitchen knives.
What is a Chef Knife and What is it Used For?
Although it’s one among some differing types of chef knives, the Serbian Chef’s Knife is sort of possibly of the foremost importance in your kitchen. Whether you’re a professional or not, it’s usually the go-to tool for nearly every cutting task that comes up.
Measured where the handle meets the working part of the blade, the blades are typically between 10” to 14” long. High-carbon blades have a curved edge, called the “belly” and are designed for rocking motions referred to as the “rock chop”, which makes slicing through ingredients a breeze once you get the hang of it. the foremost versatile knife within the kitchen, the chef’s knife is meant to perform a spread of kitchen tasks, from slicing and chopping fruits and vegetables to mincing herbs to cutting through large slabs of meat and disjointing bones. The pointed tip also allows for detailed work, while the heavy-duty heel of the blade can handle the tough rinds of winter squashes and melons.
The Parts of a Chef Knife
Understanding the parts of a knife will facilitate your determining what to seem for during a chef knife, also as a way to use it to its full potential. ranging from the tang to the tip, we’ll outline each part:
Tang:
The part of the blade encased inside the handle is called the ‘tang’ and is made from one entire piece of metal. ‘Partial-tang’ or ‘half-tang’ knives are often of lower quality and will not perform as well or last as long. Serbian Knives chef’s knives feature full-tangs to offer better balance, better performance, and longer durability.
Handle:
The knife handle is just as important as the actual blade itself. Look for an easy, natural fit in your hand that allows the knife to be an extension of your arm. Serbian Knives chef’s knives are made for both left and right-handed users and offer superior grip with a handle that is lightweight and durable, unlike wood handles that can warp over time.
Rivets:
Rivets keep the tang (metal portion) of the knife secured within the handle. Always look for rivets that are smooth and flush with the handle of the knife.
Heel:
The heel is where the end of the handle meets the exposed part of the blade. This part of the knife is ideal for chopping harder items like nuts, or carrots, or even bones as it’s the strongest part of the knife.
Edge:
Naturally, the edge of your knife is where the action happens. Look for a blade made of durable steel and superior ‘edge geometry’ – preferably 50/50 double bevel (sharpened on both sides).
Spine:
The spine is the thick edge of the blade, opposite to the cutting edge, and extends from the handle to the tip.
Blade:
There is a knife for every use and every budget, but quality knives are an investment in performance and safety. Carbon steel blades are easier to sharpen but will dull quicker. For professional and home chefs alike, blades that offer functionality, as well as durability, are worth the money. Look for a solid blade throughout the knife (from ‘tip to tang’) made from forged steel.
How to Sharpen?
Your chef knife is over a tool. it’s the ‘thoroughbred’ of the kitchen: the racehorse and also the workhorse combined in one multi-purpose blade, which is why regular sharpening may be a must. Cutting with a dull knife isn’t only inefficient but will be dangerous, as well. Using more force than necessary to chop through something with a dull blade means you’re more likely to wreck your knife, produce poor results, or maybe cut yourself. Knowing the way to properly sharpen your kitchen knives may be a genuine form that takes lots of your time and practice to perfect, together with cognition of how the knife is created and therefore the steel accustomed to create the blade. Geometry plays a giant role in sharpening because the fringe of the blade is sharpened at very precise angles.
Not taking the time to be told about your knife and the way it’s sharpened can leave lots of room for error when sharpening yourself, including damaging or destroying the blade. If you’re inexperienced in knife sharpening or just don’t have the time to find out and practice, it’s best to go away it up to the professionals so your most vital kitchen tool is often up for the following task.
