Tips for Buying a Chef’s Knife
• Buy the best quality knife that you can afford.
• Make sure there are no gaps at the joint where the blade and handle meet.
• Sizes range from 6- to 12-inch blades, but an 8-inch blade is standard.
• The blade should curve toward the tip to allow a rocking motion.
• A hefty bolster (the metal part between the blade and the handle) will help balance the knife and give you more control.
• The tang (metal extending into the handle) should extend to the butt of the knife handle.
• There is no rule on how heavy the knife should be. Some people like a weighty knife while others like a lighter one. It’s important to hold the knife before you buy to make sure it feels right for you.
Print the step-by-step knife skills instructions: http://www.kraftfoods.com/assets/pdf/guides/KnifeSkills_US.pdf
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