What are the 5 major parts of a chef knife?



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what are the 5 major parts of a chef knife with description if posible.

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    Ryan 2017-06-11

    Wusthof, Henckels, and Shun make sharp high end knives; I don't know that there's a ranking of sharpness per se.go for solingens and learn how to sharpens perfectly.wenkells,zuellings victorinox weatherman is just the same thing what you need is to keep them sharp by sharpening.

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    Aubrey 2017-06-20

    shun is goodLike Jeremy said, first of all you need to start with a quality knife. One brand is not necessarily sharper than another--the key to sharpness is more in "keeping" it sharp. I recommend Chef's Choice for most "regular" cooks---it's not terribly expensive, but will do the job for you. My personal choice is a Chinese Cleaver (picture Martin Yan chopping vegetables). It's a good all around knife that will run you anywhere from $15-$30, again depending on the quality/brand.

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    Carter 2017-05-16

    In cooking, a chef's knife, also known as a French knife or a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks. A chef's knife generally has a blade eight inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. There are two common types of blade shape, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice. A modern chef's knife is a utility knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.