Accuracy and precision are essential for everyone, especially when it comes to cutting in cooking. We always try to ensure that even cutting is done well. However, for this, a good knife is necessary. Among knives, there is a top category known as the chef’s knife, but have you ever thought about what is more precise than a chef’s knife?
A chef’s knife indeed serves multiple purposes, but some knives are even more precise than it and perform better.
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What is Precision in Knife?
It means that the knife should cut cleanly and have accurate cuts. For example, once, I bought a local knife and was at my grandmother’s house. That knife didn’t make precise cuts, and I needed to cut a tomato. Can you believe a mess of tomato juice was all over the shelf? So, I hope you now understand why knife precision matters.
Basic Qualities of Chef Knife
Chef knives typically have blades ranging from 6 to 12 inches, with 12 inches being used mostly by professionals who cook a lot in restaurants. However, these knives were built for all-purpose use, so home cooks do not prefer them. Nevertheless, if you want to buy one, I can give you a rough idea of what you should consider.
Home chefs usually use 6-8 inch chef knives. However, choosing the same size is not essential; if your hands are smaller, a 6-inch chef knife will likely be more comfortable for you.
Basic Qualities of Santoku Knife
I’ve heard from many people that the Santoku knife is more precise. To experiment, I personally checked both knives. Yes, there is a difference between them, which may be why people say this knife is more precise.
First, let me clarify: the chef’s knife is an all-purpose knife, so its design differs from other knives. However, in the case of the Santoku knife, that is not the case. The Santoku knife is lighter than the chef knife and has minimal curves.
I noted a point where people might say that the Santoku knife cuts more precisely and accurately: it has less friction. Its blade is designed so nothing sticks to it, allowing for smooth cutting. But based on my experience, balance and control are better with a chef’s knife. People make mistakes or place blame because they do not know how to choose the right size.
Gyuto Knife: Alternative Knife
This Gyuto knife is an exciting mix of Japanese styles and technically Western-made knife designs. It is similar to a chef’s knife but has a curved cutting edge and may be narrower and lighter. Blade length may range from a minimum of 7 to a maximum of 12 inches, which allows you to choose a blade of your preferred size. Its pointed tip and curved shape make it perfect for various slicing methods.
From a comparison point of view, this knife is specially used for meat cutting, especially given its sharp, pointed structure with a curved section to cut. But you don’t have to limit it to meats—the Gyuto will handle any ingredient you want to slice. The thin blade is suitable for cutting delicate food such as fish and vegetables by making tiny and clean cuts.
The handle of a Gyuto knife might have evolved in a traditional Japanese manner. It may usually be made of beautiful wood or modern composites. Still, whatever it is, all these chisels are meant to provide you with as much control as possible while cutting. The steel used in Gyuto knives is comparatively harder than that of knives. Therefore, they stay sharper longer, but finding the right tool to sharpen the blade is tricky.
How to Check The Sharpness of The Knife
There are different methods to check a knife’s sharpness. I remember that I didn’t know much about knives at my grandmother’s house then, but my grandmother had an old knife that she liked and always said that this knife was very sharp.
Well, one day, I picked up her knife and tried cutting a tomato, which created a juicy mess. Still, she didn’t agree that the blade was dull; according to her, the tomatoes turned into rubber! 😂 So, if you are confused about a knife’s sharpness like my grandmother, let me share some methods to check it.
- The Thumb Check
But beware of this one; it’s all the same! Just carefully glide your thumb across the blade (the skin must not touch it). When the fingers get all slippery and glide off easily, then it is plain. Although it is not particularly smooth, it is undoubtedly a sharp part of the composition if it feels somewhat grabbing, as though it wishes your skin were in its grasp. It is always good to sharpen the knife near the tip; that is where you use it frequently.
- The Paper Test
Now, take a newspaper or a magazine page. Make sure you lift it first before attempting to chop through it inclinedly. That means a sharp knife can make a pretty cut. A dull one will tear or bend it. Perfect for testing bread knives as well, like serrated knives.
- The Pen Test
Are you considering letting a high-roller meathead scrape your fingers? Use a plastic pen instead! Take your knife and try to slide it alongside the edge of the board using an angle. If the knife digs in, then it is sharp. If it glides over the surface, it is time to sharpen the knife!
- The Basil Test
Layer some whole basil leaves with the tiny stems intact on the bottom. Roll them up and slice with your thinnest knife. A sharp knife means smooth slicing—a blunt one will discolor and mush your basil.
- The Tomato Test
Interestingly, this well-known method isn’t necessarily the most effective! A knife might be able to cut through a tomato, but that doesn’t mean it’s sharp. This test mainly looks at how rough the blade is rather than truly measuring how sharp it is.
Frequently Asked Questions
Is there a way to use exact knives safely?
Always cut away from the body and keep fingers away from the knife path while making sure that the knife-cutting area is stable in any kind of knife.
How does the shape of a knife help it cut better?
Just as a paper airplane flies better with precise folds, a knife performs better when it has the proper shape. Thinner blades typically create neater cuts, similar to how a sharp pencil produces cleaner lines than a thick crayon.
Which knife do I use for a particular task?
Choose the right tool for the job. If you need to make minor, precise cuts, use a small paring knife. If you are chopping a lot of vegetables, use a larger chef’s knife or a santoku knife (this is what I prefer)
Final Decision
Taking care of your kitchen knives is important, no matter what type you choose. All knives need to be sharp to work well, and how often they undergo sharpening depends on the usage and things being cut.
For instance, a Gyuto knife consists of stronger steel that holds its sharpness longer than most knives, but it may be more difficult to sharpen when necessary. Hand-washing and drying your knives immediately are recommended to prevent rust and damage.
Each knife will add something unique to your kitchen. Many professional chefs use all three primary types of knives because each is awesome at doing its specific task. Your chef’s knife will be the best knife to use when chopping. However, a Santoku knife is ideal for slicing vegetables.
The Gyuto comes alive when cutting through meat or doing detailed work. Knowing what a knife does can help you decide which to use for the particular job at hand, making cooking enjoyable.