Choosing the best chef knife is not always easy.
The best chef knife is for most of us the one which is most cumfortable for us.us.
The subject of what is the best blade for you has been pondered upon for centuries.
Various people say it is a regular 8″ chef knife, some say a good German knife is more usefull to anyone.
There are chefs that say that the French with excellent menues produce the best chef knives for a long time.
I my opinion suggest that the best blade you can use is a good Japanese
A good Japanese forged chef knife is a knife that should have a carbon steel metal alloy.
Then it is heat treated, hammered and folded on itself to make very hard steel alloy layers.
The special metal gives the chef knife two exceptionaly important attributes:
1.The knife becomes harder. Try cracking one pencil. Now try breaking 10 pencils at a time. The proccess of layering the steel make the blade much tougher. The knife is unbreakable.
2.Another thing is that the knife gets flexible enoughit is very comfortable. It make is it easier to slice very thin layers, or skin a fish perfectly.
The blade withthe variegated surface is not the slicing part. The part used for cutting is a thin stainless carbon steel metal layer which is of different steel; mostly VG-10 in Japan.
This metal is unique to Japan. This toughness allows the cutting edge to stay sharpened longer than regular metal used. This makes it better to sharpen it to a one molecule thickness.
So is there a best chef knife?
I believe that the one is one that will stay for ever. A knife that will keep sharp for a much longer time, and a chef knife that makes your work in the kitchen easier.
A tip for the knife’s weight:
Should it be heavy or light?
I believe that the weight if the knife has little meaning. What is much more important is how balanced is your knife.
When you use a balanced knife, its weight doesn’t matter because you are not applying any force while working.
Bu this is a completely different story.
In conclusion, the best knife is in my opinion, a good Japanese chef knife.
It will keep for ever, and it will keep sharper longer than any German, French or American knife created.
So when you next get a chef knife, look around, there are several good brands. The prices begin around 100$ and can go up to several thousands.
My suggestion is that the 100$ – 200$ price range is good value for the home chef.
Make sure you look for lifetime guarantee.
This will guarantee a chef knife for life.
I love cooking and I love writing, so here I write on and its origins. Look for more of my stuff.
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