STEP 3
A Chef’s knife is not just a tool; it’s an equipment to make the cooking process easier and interesting. The knife should be appropriate for that and the kind of blade and handle you choose play an important role in its life.
Knife handles can be made of different materials like wood, metal, plastic, combination and other things. Each of them has a quality and usage.
Wood: It is considered to be luxurious and aesthetic to use wooden handles. It provides the best grip, but it requires regular care. It is vulnerable to bacteria, so it’s not used for commercial purposes.
Plastic: Plastic doesn’t have the problem of bacteria, but it’s tough to handle. It may be slippery in your hands.
Plastic wood combination: It is similar to wood, but it requires less care and is long lasting.
Metal: Metal handles are good, durable, and long lasting; but they too have the problem like plastic. They slip from your hands, which can reduce your speed.
You also have handles fastened by rivets and handles which are molded. Handles fastened by rivets tend to store bacteria, and they develop cracks as a result of regular usage; so they are difficult to handle. Molded handles are better than them, as they don’t develop cracks and they don’t have any kind of unwanted bacterial contacts.
You can check out the links for greater details about these handles and their uses.
The kind of blade you choose determines the speed and life of your knife. Chef’s knives are made of different blade materials.
Stainless steel : It is not vulnerable to corrosion and it doesn’t catch rust. Though it’s tough to get an edge, once you get it, it will be long lasting.
Carbon stainless steel: It is durable, hard and long lasting, but it’s not as resistant as steel towards corrosion.
Ceramic blade : It is lighter and harder than steel. You can’t sharpen it at home, so you don’t have to go to the manufacturer.
Titanium: It is wear resistant and long lasting. The best material recommended for knives.