Ceramic Chef Knife
A ceramic chef knife is probably the most important tool in every kitchen. This is a versatile knife that is essential to the proper preparation of many dishes. This type of knife is seen in every cooking show and used in demonstrations in many applications. It is truly the most important tool you will own in the kitchen and should be the first you buy to start your culinary journey.
It is actually known as a “Cooks Knife” or a “French Knife”. Just the name assures you that every cook, no matter the level of experience needs one in her arsenal. This unique tool was originally designed to make slicing and disjointing large cuts of meat easily. Through the years the ceramic chefs’ knife has evolved to the primary utility knife of the kitchen. The ceramic chef knife is the ultimate general purpose knife. The size and shape of this culinary tool is maintained with the wonderful and distinctive characteristics of a ceramic blade. Since you will be using this knife so much, it is important to buy quality on this purchase.
The blade is generally 8 – 10 inches long and 1 to 1 1/2inches in diameter for the standard and traditional ceramic chefs’ knife; however, you will find them in styles ranging from 6 to 14 inches in many cases.
Ceramic Chef Knife Blade Types
There are basically 2 types of blades for the chef knife. They are distinguished by:
- The German-style with a deep and continuous curve along the entire cutting edge.
- The French style of a ceramic chef’s knife has a longer and straighter cutting edge design that is curved up just at the end.
It is really 6 of one and 1/2dozen of another. The styles are both great in their performance and functional design. The preference is individual and if you notice on the food network you will see that different celebrity chefs use their favorite. The chef knife has a design that allows it to be a great utility knife for many different cutting tasks and not just a specific area of use.
Some expert cooks use these ceramic chef knives for chopping, slicing, and dicing veggies. Others use them for slicing meats and boneless cuts. Oh, and don’t forget it’s the favorite choice for smashing garlic! The only caution with the ceramic blade is to avoid using it on bones. This can cause a chip in the blade and this is one of the rare instances where a stainless steel blade will work best.
Remember, the ceramic chef knife blade will hold the sharp cutting edge longer than any other knife blade and is nonreactive chemically so it does not change the taste or discolor food.
OK, so now you have decided that you have got to have a ceramic chef knife, learning to use it takes practice as with any tool. Don’t expect to chop 90 miles an hour the first time you pick it up. It may feel awkward at first, but with practice, you will become comfortable.
Begin by finding a comfortable grip on the knife and find the balance point. The correct technique is to grip the handle in your hand while placing your thumb on the center of the blade on the inside. Then use your cutting board to learn to rock the blade back and forth.
It is not as easy as it looks to the beginner, but this position is the secret to giving you extra control over the knife. You will soon get used to it and it will feel natural. Add this to your cookware sets and become the celebrity chef in your own home!
- The 5. 5" Santoku is an all-purpose knife for everyday slicing, dicing and mincing
- A great first-time introduction to using a Kyocera ceramic knife in the kitchen, especially for the beginning home cook
- Ceramic blades are made from Kyocera proprietary zirconia material produced in Japan for exceptional quality and beauty
- Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x Longer than steel blades
- Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids