Chef
Knives Are and Always Will be the Chef's Best Friend
Chef Knives have been the chef's most used tool back from the time
swords were first invented.
From the early days when armies were fighting wars in Europe and the
Asia,
there have always been cooks and field kitchens to support the
soldiers.
The first chef knives looked pretty much like pocket knives, and
through
the ages have become more and more suited for the purpose of cutting
and slicing meat and vegetables.
As most tools around the world, chef knives have evolved differently
in
Europe and the Far East.
European chef knives were always straight edged, looking like the
European
swords, and chef knives in the Far East (Japan, China, Mongolia and
so on),
had more of a curve, which was similar to the Katana, or Japanese
sword.
As years and decades passed, the chef knives evolved and became with
each
forming more useful for the chefs and so shorter and in Europe
sharper and
in the Far East, heavier.
Today chef knives have become very similar in both areas and of the
world
with some distinct differences.
The Japanese chef knives are somewhat heavier to handle, the metals
used
in the Japanese chef knives uses stronger metal alloys so they are
somewhat
sharper and their edge lasts for a longer period.
The European chef knives weigh a bit less, their shape makes them a
bit
easier to use, but the metal alloys used for European chef knives is
somewhat
softer so they do need sharpening more often.
In any case, whether you are a professional chef or an enthusiast
cook, you will
usually get used to working with a certain kind of chef knife and in
most cases
stick to what you are more comfortable with.
My suggestion is that you try something different, you may be
surprised.
