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Articles related to chef's knives

The Anatomy of a Chef's Knife - Overview - Culinary Arts - About.com
A chef's knife is more than just a blade and a handle. Learn about the different parts of a chef's knife, including the tang, bolster, heel, rivets and more.
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife.htm
Chef's Knife: The Blade - Culinary Arts - About.com
The best chef's knives are made of high-carbon stainless steel, a very hard metal that keeps its edge and won't discolor or rust like ordinary carbon steel.
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_2.htm
Chef's Knife: The Handle - Culinary Arts - About.com
Chef's knife handles are made of wood, plastic, rubber or composite materials. You're going to have a lot of contact with the handle, so make sure it's ...
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_3.htm
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 ...
http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/chefknife.htm
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.
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_6.htm
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.
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_5.htm
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.
http://culinaryarts.about.com/od/reviewsrecommendations/tp/sixinchknives.htm
How to Properly Use a Chef's Knife - Photo Tutorial - Culinary Arts
This tutorial will cover the correct way to hold a chef's knife, and how to grip the food with your other hand to avoid cutting yourself. You may want to review The ...
http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm
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.
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_7.htm
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 ...
http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_4.htm
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