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What knives do professional chefs use?

A chef’s knife is one of the essential tools in any kitchen. A good quality 8″ (20 cm) high-carbon steel chef’s knife will cut through almost anything with ease.

If you’re looking for a good set of kitchen knives for your kitchen, consider the amount of prep work you do daily and how much storage space you have available.

If you only plan to dice vegetables and sliced meats very occasionally, you might be able to start with just a paring knife and a steak knife.

On the other hand, if you are going to be cooking large dinners for holidays or parties, you will need to stock up on knives.

What knives do most professional chefs use?

The following is a list and types of knives used by professional chefs and some suggested uses for each one:

● Carving knife (8 to the 12-inch blade)

A carving knife is used for slicing meats into thin, even pieces suitable for serving. The long, narrow blade allows the knife to cut through meats with ease, making it perfect for carving roasts, hams, and other large pieces of meat.

Carving knives come with a straight edge or a serrated edge, depending on what you plan on slicing.

● Boning knife

A boning knife features a narrow, flexible blade that is ideal for getting into tight spaces and separating meat from the bone.

It is usually between 5 and 8 inches (13 to 20 cm) long. Boning knives are available with either a stiff or flexible blade, depending on what you use them for.

● Utility knife (6 to the 8-inch blade)

The name says it all: this medium-sized knife is perfect for everyday use. Sometimes referred to as a sandwich knife, the wide blade makes slicing and spreading much more accessible than standard chef’s knives.

Utility knives usually come with either a straight or serrated edge. Serrated blades cut more smoothly and cannot be sharpened, so be sure to choose a bread knife with a smooth blade if you plan on cutting bread at home.

● Chef’s knife (8 to the 10-inch blade)

Chef’s knives are also known as cook’s knives or French knives. They usually have a blade between 8 and 12 inches (20 to 30 cm).

Chef’s knife is the workhorse knife of any kitchen; it can slice, dice, mince, chop, and bone quickly. They come in many different styles, and the blade can be straight or curved.

Bread knife (8 to the 10-inch blade)

Bread knives have a serrated edge that cuts bread without tearing or squishing it. Serrations on bread knives are very sharp and can cut through even the crustiest loaves of bread but cannot sharpen them.

Bread knives can have either straight or curved blades, but a curved blade is more flexible and allows you to cut through irregularly shaped loaves.

● Utility knife (6 to the 8-inch blade)

Utility knife Sometimes referred to as a sandwich knife, the wide blade makes slicing and spreading much more accessible than standard chef’s knives.

Utility knives usually come with either a straight or serrated blade. Serrated edges cut more smoothly and cannot be sharpened, so be sure to choose a bread knife with a smooth blade if you plan on cutting bread at home.

● Slicing knife (8 to the 12-inch blade)

Also known as a carving or chef’s knife, slicing knives are usually used for cutting large loaves of bread into thin slices.

They also work well on tougher meats that have been simmered at low heat. Slicing knives typically have a long, narrow blade and a sharp point for quickly cutting into even the toughest meats.

Which chef’s knives and brands do top chefs use?

Below are the names of chef’s knives and brands that professional chefs use.

1. Classic 8-inch Professional Chef Knife

Classic 8-inch Professional Chef Knife.
Classic 8-inch Professional Chef Knife.

The precision, fine-edge blade of the Henckels International CLASSIC 8″ Chef’s Knife has been sharpened for long-lasting sharpness. You can quickly chop potatoes, cube apples, minced shallots, and slice salmon.

2.Wusthof Classic Ikon Santoku

Wusthof Classic Ikon Santoku
Wusthof Classic Ikon Santoku

Some professionals prefer Wusthof knife to those made by Henckels, the other of Germany’s “Big Two” knifemakers.

Not sure whether it’s true, but the fact that Wusthof has been family-owned and operated for over 200 years may have contributed to this impression.

Wusthof and Henckels are both made in Solingen, one of the most important knife-making centers in the world, along with dozens of other blade makers.

As a comparison to a typical chef’s knife: I propose the Classic 8-inch Professional Chef Knife. This tough, Spanish-made knife is reinforced with high-quality German stainless steel.

The knife’s fully forged construction provides balance, while the traditional triple-rivet grip encourages tireless cutting with a seamless transition from blade to handle.

These are the two best knife brands. You may want to use the Classic 8-inch Professional Chef Knife.

Why are Wüsthof chef knive preferred by chefs?

In the knife industry, Wüsthof is one of the world’s most recognizable and largest manufacturers. For nearly two centuries, it has been based on German.

They’re known for their Western-inspired designs. Because these designs have been researched and proven to be comfortable to use and well-balanced, they are essential for chefs who spend hours in the kitchen making cuisine.

It is also well-known that Wüsthof knives are extremely durable. They always employ high-quality stainless steel and have a lot of flexibility.

That means that unless the knife is subjected to great abuse, it will not corrode. As blades are continuously exposed to variable moisture levels and temperatures in professional contexts, this is essential

Although Wüsthof knives are on the pricey side, their long-term durability more than makes up for it. Even if they aren’t well cared for, Wüsthof knives may endure a long time, making them a great option for experienced chefs who need an all-purpose knife.

Why do chefs prefer ZWILLING JA Henckels knives?

For the same reasons that Wüsthof has become a favorite of professional chefs, ZWILLING JA Henckels is also popular. They tend to have a fairly traditional look, which has been proven to work well in the workplace.

These knives last and can bear a lot of pressure without chipping, bending, or having the handle distort in high temperatures because the materials they utilize are chosen for endurance.

Because of their reputation for dependability, these two brands are well-liked by chefs. Chefs, like anybody else, rely on the quality of their tools.

Both ZWILLING JA Henckels and Wüsthof have perfected a knife that is both sharp enough for professional kitchens while also being strong enough to resist the pressures of that environment, even if the stainless steel used isn’t the highest quality.

Q & A section

What is a chef’s knife?

Chefs use knives for various purposes, but the most important is preparing food. A Chef’s knife usually has a broad blade with an angled handle to provide more control during use.

Can I wash my chef’s knife in the dishwasher?

You can, but the dishwasher’s harsh environment will cause the metal of the blade to lose its sharp edge much faster than if it were hand-washed. If the blades are made of carbon steel or ceramic, it is safe, and don’t forget to whip with a dry cloth.

What is a chef’s knife used for?

One of the most common chef’s knives is a chef’s knife that can be used for chopping, slicing, peeling, and dicing vegetables.

What knives does Gordon Ramsey use?

Chef Gordon Ramsey uses Japanese chef’s knives which are made from high-carbon steel.

These are the articles on what knives do professional chefs use in their kitchens and restaurants? Also, read how to protect knives from rust