THE EMPIRE
Ask any chef and they will say a good quality sharpe knife is one of the most important cooking tools. Slicing, dicing, chopping, scoring or carving you need a knife to get the job done. Sometimes, multiple knives and of course, preferably, a sharp knife. A knife with a sharp blade with obviously make things easier to cut something but also in the event of a slip it’ll make it easier for the Doctor to stitch you back together… You can probably ask any chef about that too…
Now, I’m not a professionally trained chef. But I do a lot of cooking and you notice the differences between your favourite knife and someone else’s knives.
Knives are fairly simple tools. No mechanical parts. However, there are a few things when buying a new knife. The weight. The handle. The blade and a bloody good knife sharpener are all factors I take into account… Unless it looks really cool. How heavy is it and does it feel comfortable in your hand? Does it feel balanced, top or bottom heavy?
Does it have a sturdy handle? This is what you are holding on to, so it needs to be suitable to be able to cut whatever you need it to cut and not break or allow and slippage.
What sort of material is the blade made out of? Stainless steel, carbon steel? This will also determine how to care for your knife. A good rule of thumb when cleaning and maintaining your knives is to not put them in the dishwasher, ever. The combination of the impact of the water spray and detergent will dull the blade quicker.
I love these Ole Hickory knives, they are made of carbon steel so the more you use them, the more they ‘patina’ and it creates this cool pattern of use on the blade.
You may have seen them on The BBQ Pit Boys YouTube channel as being their choice of knife… They aren’t the most functional knives I’ve used, especially using some of the points but man they look cool!!!!!!!
Chur
– DanO
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