Knives come in different varieties and choosing the right one could be challenging. Through reviews of cangshan knives, a chef can get some tips on identifying the most appropriate knives for their kitchen.
Guide to choosing the most usable knives in the restaurant industry
Perhaps this is the factor one should consider when looking for restaurant knives. Ceramics blades are a bit more expensive, so many restaurants may not opt for such. But the carbon steel, stainless steel, and laminated steel are the best alternatives. Stainless steel is less prone to rust and corrosion. Stainless still makes most commercial cutlery.
· Knife hardness
A knife’s hardness will determine its performance and durability. Due to constant use in the restaurant industry, one should opt for a material with higher hardness. In the restaurant industry, knives are subject to pressure and impact, so high hardness is the best option. A balance in choosing the right level of hardness will ensure the blade stays sharper for longer.
· Forged and stamped blades
Though forged blades are more expensive, one will get value for their money. One requires professionalism and expertise to make forged blades, and that contributes to their high cost. They last longer even with regular use in the restaurant.
· Full tang or partial tang
Usable restaurant knives should be full tang for more balance and strength to resist impact and pressure effects. They will be in constant use for preparing various mass ingredients, so having a full-tang knife in the restaurant is a must.
Bearing these simple tips in mind will help you choose the most usable and best quality knives for your restaurant.
The most usable knives in the restaurant industry
1. Chef’s knives
Due to its versatility in use, you will find it in any commercial chef’s kitchen. It can chop, mince, crush and slice various kitchen ingredients with ease. The knife has a long blade with a gentle curve that makes it possible to perform all the above functions. You will find this knife in most restaurants, and most chefs claim that it is a must-have kitchen tool.
2. Paring knives
These knives are relatively small and can peel, slice, or carve foods to accurate size, unlike the bigger knives. They are most appropriate for removing seeds from various vegetables for meal preparations or garnishes and deveining shrimps. A carbon steel blade for a paring blade is the best as it maintains its sharpness longer.
3. Boning knives
Fillet knives also fall under this category. Having these knives in the restaurant makes it easy to debone meat. They usually have straight blades and pointed tips for use in deboning. For big restaurants, they may also get a meat cleaver for cutting big chunks of meat.
All chefs should maintain the knives in good condition to enhance their performance. Sharpening and honing all the kitchen knives will help improve their performance and durability. Choosing a knife set with all of the above types of knives is economical for restaurants.