The Case for a Quality Chef’s Knife
Victorinox
It’s time to do away with those blunt carving knives you purchased from K-Mart and level up with a top-shelf chef’s knife.
Just like any professional that requires tools to perform their trade, no world-class chef (or homemade cook for that matter) can get the job done without a top-quality knife. Commonly known as a chef’s knife, this versatile, all-purpose blade not only makes prep faster and safer but leads to a more enjoyable cooking experience, which is great news for those of us who burn water in the kitchen.
The most obvious benefit of a chef’s knife is its ability to cut through anything. Slice and dice your way through cuts of meat, veggies, fruits, herbs and more with the precision of a seasoned kitchen hand. The sharpness of the blade allows for more accurate cuts at a faster-than-usual rate.
Most high-quality knives are well-designed and made from either stainless steel or carbon steel, but if you really want your instrument to make a difference, we recommend one made from high-carbon steel. These Japanese-crafted knives are exceptionally sharp, corrosion-resistant and can cut through just about anything. While they do require some upkeep, that’s a small price to pay for a tool that will make kitchen time much more enjoyable.
When it comes to taste, it might sound far-fetched, but a chef’s knife helps enhance the flavours of the ingredients you’re using. A sharp knife results in finer cuts, preserving the natural flavours of what you’re cutting, leading to a more flavoursome dish.
There are plenty of well-respected brands to choose from, including Wüsthof, Zwilling and Victorinox, but the Monty crew are big on Japanese manufacturers like MAC, Shun and Miyabi Kaizen. Not only are these knives a composite of carbon and steel, but they are single bevel, which in layman’s terms means they are only sharpened on one side, creating a finer blade edge.
Wielding a Japanese-made chef’s knife might not turn you into Curtis Stone, but it will contribute to improving your cooking skills and give your ego a little boost. And who knows? With a bit of practice (and the right knife), you might just become the designated cook at your next dinner party.
