One of the most important tools in the kitchen is the Cook’s Knife. It’s the most versatile of the knives and is used everywhere. Let’s learn a little bit more about it.
Breakdown of the Cook’s Knife:
- 1. The mid section of the blade is remarkably appropriate for either firm or soft food. The gentle curve of the blade is ideal for mincing of leeks, chives, parsley etc. Caution: Cook´s knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For doing this please refer to our assortment of Cleaver.
- 2. The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.
- 3. The sturdy spine of the blade can be used to break up small bones or shellfish.
- 4. The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects.
- 5. The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as fillet as well as for lifting of the chopped product.
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More on Wusthof Knives:
Part 1: Steel & Production
Part 2: The Evolution of a Forged Knife
Part 3: Details of a Forged Knife
Part 4: Precision Edge Technology
Part 5: The 3 Blade Types
Part 7: How to Use a Cook’s Knife
Part 8: Save Your Fingers! Tips on Cutting Correctly
Part 9: A Guide to Keeping Knives Sharp
Part 10: Proper Care for Long-Lasting Knives
Part 11: Storing Knives
Part 12: Coming Soon
