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Articles related to chef's knives

The Anatomy of a Chef's Knife - Overview - Culinary Arts - About.com
The chef's knife is probably a cook's most important tool. And given the amount of time it spends in your hand, it's definitely worth making sure you have a good ...
Chef's Knife: The Blade - Culinary Arts - About.com
The best chef's knives are made of high-carbon stainless steel, which is a very hard metal that keeps its edge for a long time and won't discolor or rust like ...
Chef's Knife: The Rivets - Culinary Arts - About.com
On a chef's knife, rivets are the raised, cylindrical studs that keep the handle securely attached to the steel underneath.
The Best Chef Knives - Gourmet Food - About.com
Every cook needs a good knife. It's the one thing you can't do without in the kitchen. If you can only have one good knife, a chef's knife is what you want. The chef ...
Chef's Knife: The Tang - Culinary Arts - About.com
The section of steel that extends into the handle of a chef's knife is called the " tang," and it provides strength and balance.
Best Six-Inch Chef's Knives (Top 3 Recommendations) - Culinary Arts
Good chef's knives don't have to be long. Sometimes a shorter knife is better, especially for beginning cooks. Here's a list of the best 6-inch chef's knives.
Chef's Knife: The Handle - Culinary Arts - About.com
Unless you're very unlucky, the part of a chef's knife you'll have the most contact with is the handle. So you'll want to make sure it's comfortable and fits your ...
How to Sharpen a Kitchen Knife - Sharpening & Honing - Culinary Arts
Keeping your chef's knife sharp will make your job in the kitchen easier — and safer, too. That's because when you're using a dull knife you have to apply more  ...
Chef's Knife: The Heel - Culinary Arts - About.com
The widest part of a chef knife, located where the rear of the blade meets the handle, the heel is used for chopping hard items like carrots, nuts, even chicken ...
Chef's Knife: The Bolster - Culinary Arts - About.com
On a chef's knife, the bolster is the thick knob of steel located at the front of the handle where it meets the top edge of the blade.
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