A good kitchen knife is an essential tool for anyone who enjoys cooking. In fact, we’ll go as far as to say a good quality set of knives is a must for any budding chef. Knives have been made by artisans to high standards to hundreds if not thousands of years, and the Chinese have always been at the forefront of quality knives for the home and commercial markets.
The absolute best are made by a process of shaping the steel by beating, which is the traditional method of making samurai swords, and these are very costly indeed.
You don’t need to pay a great deal for quality kitchen knives, and the type of knife you need will depend upon what you are going to be using it for. However, we do advise that you look for the best quality knife you can afford, as the difference between that and a cheap alternative will be noticed.
It has been recognized that cooking is more popular than ever especially among the younger adults who like to watch the TV cooking programs for recipe ideas, so we thought we’d have a look at what to think about when choosing the right kitchen knives.
The Chinese Chef Knife – A Must Have Tool!
What sort of knife are you looking for? There are many different shapes and designs, so we though we’d settle on one of the most versatile of all: the Chinese chef’s knife. Also known as a Chinese cleaver, you will undoubtedly have seen one of these – they are oblong and broad rather than long and pointed – and perhaps wondered why they are shaped as they are.
There are many reasons, but what is certain is that this is one of the most versatile of all knives for the kitchen, yet it’s possibly one you don’t have!
The versatility of the Chinese cleaver is something you will enjoy when you start using one.
They come in many sizes, and a medium sized example will be strong enough to cut through large chunks of meat yet light enough for you to skin fish and chop small vegetables. Indeed, if you want the authentic Eastern touch when cooking a Chinese meal, this is the knife you need.
If you read the chef knife reviews here you’ll see that they have concentrated on the Chinese chef knife, and there is plenty of information in there to help you understand the difference between the various sizes. So, now you know you want one, what else is there to consider?
Further Considerations
What material do you want for the blade of your Chinese cleaver? You’ll usually find they are carbon steel or stainless steel. If you want to chop bones and harder objects, we suggest you check out the stainless-steel blade versions.
Carbon steel is very sharp and most popular for more delicate work, and not recommended for heavier duty. If you want your Chinese chef knife as a versatile tool that will give your more expensive knives a rest, then a stainless steel model – which you can sharpen every now and then – will be the right choice for you.
There is also the choice of handle: wooden and steel are the main options with the former being better to grip and the latter giving an all-in-one integrated and extraordinarily strong knife, but with less natural grip.
Also consider the size: you don’t need a large cleaver if you are simply using it chop vegetables, but a bigger one is certainly favourable for more large-scale chopping.
Have a look at the reviews we mentioned and shop around, and you’ll find a great Chinese chef knife for surprisingly little money.
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