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A chef's knife is characterized by an eight inch long blade that is typically one and a half inches wide. Also referred to as a French knife or a cook's knife, it was originally designed for butchering. Professional chefs are very particular about their knives. They will remain loyal to a favorite manufacturer and are fiercely protective of their knife set. The chef knife in particular becomes a partner in the professional cook's creative production. Traditionally, the chef's knife has been made from various alloys but recently the use of a ceramic compound has become popular with foodies. Here we will look at the differences between steel and ceramic chef's knives. As well as who uses them.
The typical steel chef's knife is made from [url=http://www.clubao.com.br/home/view/post:1044945]peuterey outlet 5 Quick Ways To Save Money While D[/url] Carbon steel, which is an alloy of iron and 1% carbon. The addition of carbon to the iron has a two-fold effect: the edge is held longer and is easier to sharpen. Some manufactures add other elements to the alloy such as chrome or vanadium, [url=http://www.jiayushouji.com/forum.php?mod=forumdisplay&fid=2&filter=typeid&typeid=1]hogan sito ufficiale What is SEO - written by Lara Quilley[/url] which are purported to protect against rust. Carbon steel blades have a natural ability to build up an oxidizing [url=http://www.gotprintsigns.com/abercrombiepascher/‎]abercrombie pas cher[/url] patina, which in turn helps prevent the flavor of steel from seeping into the food. Some chefs [url=http://www.fayatindia.com/giuseppe-zanotti.html]giuseppe zanotti[/url] have two knives so they can rest one for a day after it has been used, allowing the patina to build up once again. Stainless steel is a popular choice for chef's knives as it can be relatively inexpensive and durable. The alloy is composed of iron, chromium, nickel and a very small amount of carbon. High grades of stainless knives can hold an edge very well and often outperform carbon steel knives. However, the lower grades of stainless steel do not keep an edge very well, often needing to be sharpened before each use. Ceramic blades are made from a micro powder, which is then made into a slurry, pressed, molded and fired. The final step in manufacturing is a hot isostatic process in which the blade is polished and sharpened.
Steel blades have a few distinct disadvantages: the edge dulls quickly; the steel can stain or rust and the porous nature of the steel means odors can transfer to other foods. There is no such thing as a rust-proof or rust-resistant steel chef's knife. However, with proper care it is possible to prevent your steel blade from discoloring or rusting. Immediately after use, wash and dry the knife by hand. Do not wash your knives in a dishwasher. The soap leaves deposits on the steel that can transfer to foods and cause rusting. Also, the jostling can cause the handle to become loose. Having a balanced knife is essential to safe knife work. If the blade is loose in the handle, the user could very easily cut themselves. [url=http://www.shewyne.com/moncleroutlet.html]moncler outlet[/url] One advantage of a steel chef's knife is strength. Aside from the inherent strength of steel itself, the blade extends into the handle, thereby substantially increasing the strength of the blade. This increased strength means the steel chef's knife has a more diverse repertoire. It can be used for butchering large, hard items and even frozen foods.
Ceramic blade chef's knives have one big disadvantage: they are much more fragile than their steel counterpart. [url=http://www.sandvikfw.net/shopuk.php]hollister sale[/url] If dropped or run through the dishwasher, they may break. It is very common for the tip to break off, and if not immediately found could end up in food. Ceramic knives are more expensive than most steel [url=http://www.jeremyparendt.com/Barbour-Paris.php]barbour pas cher soldes[/url] knives, due to the man-made nature of the materials. For professional chefs, the ceramic knife is simply not practical. However, foodies love the prospect of a blade that rarely needs sharpening and the non-porous properties of the ceramic. Being non-porous means there is no chance for the blade to become stained or rust, and flavors from one food will not transfer to another.
The choice between a [url=http://www.shewyne.com/moncleroutlet.html]moncler sito ufficiale[/url] steel or ceramic chef's knife is based purely upon the skills of the user. Most professional chefs scoff [url=http://www.rtnagel.com/louboutin.php]louboutin pas cher[/url] at the prospect of using a ceramic knife, calling them a foodies tool. While their haughty attitude may be a little silly, it stems from their rigid technical training and the pride of their trade. The average person who loves to cook for family and friends will find that using ceramic knives is a pleasing experience. Slices are more evenly cut and care of the blade is easy. If you find a professional chef in your kitchen and they are chiding you for your choice in knives, remind them whose kitchen it is!
Comparing Ceramic and Steel Chef's KnivesArticle Summary: A chef's knife is characterized by an eight inch long blade [url=http://www.teatrodeoro.com/hollisterde.php]hollister deutschland[/url] that is [url=http://www.jeremyparendt.com/jimmy-choo.php]jimmy choo paris[/url] typically one and a half inches wide. Also referred to as a [url=http://tt.zzxx.in/home.php?mod=space&uid=27&do=blog&quickforward=1&id=2238]jimmy choo chaussures The IT jobs Full time vs. P[/url] French knife or a cook's [url=http://www.rtnagel.com/airjordan.php]jordan pas cher[/url] knife, it was originally designed for butchering.
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