In culinary arts, a chef knife, also called a santiseur knife or a cutlery knife, is usually a single-edged cutting instrument typically intended for use in food preparation. The chef’s knife has evolved over the centuries from its original origins as a simple cutlery knife that was primarily intended to separate large slices of meat. The knife first became popular in the courts of France in the middle ages and at that time the cutlery used by the chefs were made out of metal with a handle made out of iron. Over time the popularity of the knife extended to all areas of the world and the cutlery used by cooks was changed to include more blades that had more design and styles.
As the handle of the chef knife continued to evolve, it soon developed into what we know today as a fixed blade knife having a blade attached to a bolster, much like the butcher’s knife. The bolster itself could be made of different materials including steel, carbon fiber, and brass or silver. The number of blades on a bolster also varied, with some having two, four, six or eight blades and others being as low as three.
In addition to the blade type, a chef knife also may come in a scissor or cross-blade style, each having a different blade style. In addition to cutting vegetables, the scissor style knife has been used to slash raw meats without damaging the surface of the animal. The cross-blade is used for cutting raw or cooked meat and vegetables and may have a straight or beveled edge. Regardless of the design or style, all knives were designed for one thing and that is to slice, chop and dice food without leaving any knife edges on the surface of the food.
A Japanese chef knife is an absolutely essential piece of equipment for all cooks who are serious about preparing great tasting food. If you own one, then you know just how important perfect knife skills are. The correct use of Japanese chef knives is absolutely crucial if you want to cook delicious Japanese cuisine at home. With the correct knife, even a novice chef can create amazingly flavorful dishes with just a few simple cuts. But what is it that makes a Japanese chef knife so special?
There are three major features that set japanese chef knives apart from other types of cutlery. The first is the size and weight of the knife itself. It is much more difficult to slice raw fish and vegetables with a small, light, spring steel knife, than it is with a large, heavy blade that is well balanced. Because of this, the most common sizes of Japanese knives are medium, steak knives, and sashimi knife.
The second feature is the flat grind design of the blade. Unlike other Japanese chef knives that have been manufactured in a “stick style,” the blades of these knives are ground flat. This flat grind, along with the traditional curvature of the blade, ensures maximum sharpness and ease of use in any cooking situation. Finally, the third major feature of these knives is that they are much easier to clean than other cutlery. Since they are not weighted down by the finger, they easily slide off of the finger and into a separate dishwasher bag, eliminating the need to wash your expensive kitchen knives in a sink full of water.
If you want the highest quality knife blade you need to learn how to use a whetsone, the most effective Japanese way of sharpening knives is to maintain their edge crisp and sharp. Today only, get this bestseller for a special price. Whetstone will not only teach you the basics of knife sharpening, but also an essential range of other essential skills. You will learn how to thin old knives to renew them and make them as good as new. You will also learn how to create a knife sharpening plan that will have you sharpening knives like a professional
Start a Knife Sharpening Service delivers an easy to follow, step-by-step plan to start a small business and learn how to sharpen knives. After reading this book and following some simple steps, you'll have all the information you need to create and execute a strategy to start your own knife sharpening service in as little as two weeks or less.
The ideal guide for knifemakers, collectors, culinary professionals, and more, this book teaches multiple methods for making your blades as sharp as new--or even sharper. Starting with the theoretical foundations and mechanics of sharpening a blade, the authors then provide step-by-step instructions for honing various types of knives with V-sharpeners, guided systems, rapid sharpeners, diamond files, sharpening steels, traditional stones, wet grinding, and belt sanders. Each process is illustrated with pictures and offers practical instruction, including methods suited for challenging blades like serrated blades and knives with wavy or convex cuts. Suitable for all skill levels, and complete with detailed diagrams.
Offers instructions on how to buy and care for knives, how to properly chop, dice, and slice. Consider this Knives 101-lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable.
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout.
Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world.
Traditional Japanese kitchen knives are gaining as high recognition and attention as Japanese food itself. This book covers everything on knives, from Japanese and Chinese to western, from their styles, features, basic knowledge of knives to sharpening stones and techniques all in a single volume. Written in both English and Japanese, this book will appeal to those with a desire to learn about Japanese knives and unique sharpening techniques, or who wish to learn more about the rich culture and tradition to people outside of Japan.
The ultimate guide to sharpening with traditional waterstones. Provided are step-by-step instructions on proper knife sharpening accompanied by over 120 color photos, plus black and white graphics for clarity. Details on the care for all major blade types are also provided, along with expert advice on the use of solid, abrasive materials, and steel.
The Flavor Bible is an essential reference for every kitchen. Knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs.
An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material. Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became a megabestseller with over one million copies in print.
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. This is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.
The legendary Godfather of Bad Boy cooking and a look behind the doors of a 3-star kitchen. Without question, the original rock-star chef is Marco Pierre White. Anyone with even a passing interest in the food world knows White is a legend. The first British chef (and the youngest chef anywhere) to win three Michelin stars - and also the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply- married culinary genius. From working-class roots to culinary greatness, leaving no dish unserved revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.