{"id":345,"date":"2015-09-21T13:22:59","date_gmt":"2015-09-21T13:22:59","guid":{"rendered":"http:\/\/blog.posist.com\/?p=345"},"modified":"2023-08-29T17:38:28","modified_gmt":"2023-08-29T12:08:28","slug":"chefs-secret-tricks-of-buying-knives-restaurant","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/restro-gyaan\/chefs-secret-tricks-of-buying-knives-restaurant.html","title":{"rendered":"Chefs\u2019 Secret Tricks of Buying Restaurant Kitchen Knives"},"content":{"rendered":"

Restaurant kitchen knives can be the best friend or the worst enemy of a chef. They are\u00a0one of the prime factors that decide the sight, taste, and texture of the dish. Perfectly cut and sharp knives play pivotal roles in increasing the kitchen production just as blunt, inappropriate knives can only decelerate the whole thing, keeping guests waiting at their tables! There are several essential factors to consider while buying knives for the restaurant kitchen. In this article, we will discuss what to look for while buying kitchen knives. Apart from that, if you want to understand what the different types of restaurant kitchen knives used by chefs are, read this Guide To Kitchen Knives<\/a>.<\/p>\n

What To Look For While Buying Restaurant Kitchen Knives<\/strong><\/h2>\n

Restaurant kitchen knives are an essential piece of equipment<\/a>. Knives that you provide to your chef will determine the speed of operations in your kitchen. Blunt and worn out knives will make it difficult to work and increase the time required to do the simplest of tasks thus increasing the customer wait time and decreasing the table turnover rate<\/a>. Hence, it is imperative that you treat restaurant knives as an essential piece of equipment. this restaurant kitchen knife buying guide will tell you all about the things to consider while buying restaurant kitchen knives.<\/p>\n

1. Sharpness<\/strong><\/h3>\n

While purchasing restaurant kitchen knives, a sharp edge is the most sought after detail to take into account. Not only sharpness makes knives easy to cut but, they help in maintaining the consistency of dishes prepared. Evenly diced vegetables, meat, and other ingredients are cooked evenly and take the same span of time to get prepared. Moreover, blunt knives that take more pressure to chop and thus, lead to more finger cuts and bleeds than sharp knives, contrary to common belief. On the other hand, a sharp knife requires less effort and moves quickly.<\/p>\n

According to Chef Tapan Mukherjee,<\/p>\n

The knife should be easy to hold and comfortable to use. Look for a knife with a sustaining edge as you don\u2019t want to spend your time taking it re-sharpening every few days.<\/strong><\/p><\/blockquote>\n

\"Chef<\/p>\n

With continued use for a due course of time and wear and tear, even the sharpest knife loses sharpness inevitably. Therefore, it\u2019s a must to re-sharpen the knives regularly.\u00a0 This is where the knife blade material comes into play. We have discussed this below.<\/p>\n

2. Blade<\/strong><\/h3>\n

When it comes to the blade, many factors come into play. Hardness, strength, resistance to corrosion, etc., must be taken into consideration while deciding the knife blade. Gamut varieties of metal prevail in blades; carbon steel, stainless steel, tool steel, and alloy steel are the most commonly available these days in this segment. However, two mostly used blade variants are:<\/p>\n

(i) Stainless Steel Knife<\/strong><\/h3>\n

Stainless steel is the most popular type of metals used owing to its cheaper price rates and high corrosion resistance. It also doesn\u2019t require much maintenance. However, they are softer and lose their sharpness faster as compared to other blades.<\/p>\n

(ii) Carbon Steel<\/strong><\/h3>\n

Another popular blade choice of chefs is carbon steel; these blades are comparatively easier to sharpen and deliver high performances. Moreover, carbon steel knives require less frequent sharpening.<\/p>\n

3. Build of the Knife<\/strong><\/h3>\n

The build of the knife is also a vital factor to consider while buying knives.<\/p>\n