When it comes to the knife, chefs get personal. There's a lot you need to know about this favorite kitchen tool.
The kitchen knife is the chef's best friend. Our colleague, former Michelin starred chef Per Renhed (The Restaurant and F12, among others), puts it like this:
"It's an extension of your body."
When it comes to kitchen knives, mass is good. The weight of the knife stabilizes the hand and works in your favor when chopping and cutting. The way the mass is distributed affects:
The right balance, from the handle to the blade. With the right grip, the knife should lie comfortably in your hand without tipping in either direction.
The right sharpness can also be a personal thing. Opinions differ about what is the optimal steel hardness and angle of the knife edge. Harder steel can be made sharper, but is more brittle. An acute angle is sharper, but also more brittle.
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