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A chef's knife typically consists of a sharp, tapered blade ranging from 6 to 12 inches in length, a bolster (the thick junction between the blade and the handle for balance and safety), a heel (the widest part of the blade used for cutting tougher ingredients), a spine (the top, non-cutting edge of the blade), and a handle for grip and control.
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There may be variations between material, size, and weight that set these common knives apart, but whether it costs $20 or $200, all chef's knives have the same basic parts and construction. From the point to the butt and everything in between, take a walk through the anatomy of your chef's knife. (Image credit: Maria Siriano)
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Blade Grip, or Pinch Grip. The second grip--blade grip--is preferred for those who have some experience. The thumb and index finger are in front of the bolster directly on the blade, pinching it to help stabilize the knife while cutting. It may feel a little unfamiliar and awkward at first, but it's actually a pretty controlled grip.
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You should be gripping the knife mainly with the thumb and forefinger. If you find that you're tightly clutching the entire handle of the knife, just relax and loosen your hold. With practice, you'll get used to this grip, and soon any other grip will feel unnatural to you. 02 of 03.
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The forward part of a knife that includes the knife point. Cooks use the tip for detailed work such as paring, trimming, and peeling. The edge located along the bottom of a knife blade between the tip and the heel. Use it for slicing, carving, and making precision cuts. The widest and thickest part of a knife blade.
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It is defined by the blunt, rough part of the knife and it is slightly thicker than the edge of the knife. 5. The Edge or Belly. The edge is very important part of a knife as it is used for cutting and chopping and all the other tasks. The edge should be sharp and well-designed to make a clean and swift cut.
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The bolster is part of the blade, but it is somewhat thicker. The purpose of the bolster is to give added strength to the blade when it's under strain from heavy work. It also protects fingers from making contact with the heel of the blade. Furthermore, the added weight provides balance in a well-crafted knife.
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A chef's knife. In cooking, a chef's knife, also known as 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 centimeters.
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1. The Anatomy of a Chef's Knife. Whether it costs $20 or $200, all chef's knives have the same basic parts and construction. From the point to the butt, take this comprehensive walk through the anatomy of a knife. (Image credit: Maria Siriano) 2.
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A chef's knife is a multipurpose tool. It's more like a Swiss Army knife than you might realize! Once you understand its various parts and their uses, you'll.
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Add the liquid and bring to a boil. Lower the heat to a slow simmer and cook for 2 hours, the lid of the pot just ajar. Set aside. Over medium-high heat in another large heavy-bottomed pot or Dutch oven, cook the onions, carrots and celery in 2 tablespoons olive oil, stirring, for 7 minutes.
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Week 1: Ready. Week 2: Set. You can have a great knife but if you don't hold it right, you've wasted your money (and time!) Having the right grip on your chef's knife may seem like the most basic thing but it makes a huge difference in how you control your knife, which in turn makes cutting easier and safer.
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HOW TO HOLD YOUR KNIFE LIKE A PRO: Simple as a chef's knife might seem, where and how you hold the knife will determine your level of control. To maximize control, "choke up" on the knife. Bring your hand up the handle of the knife so that your thumb and forefinger straddle the bolster (that thick piece of metal where the end of the handle.
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Learn about the different parts of a kitchen knife with our informative diagram. Understand the anatomy of a knife to improve your cooking skills.
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What are the parts of a chef knife? Below you will see that a chef knife includes 10 parts including: point, tip, cutting edge, back/spine, belly, shoulder, bolster, rivets, scales, and butt. Here is the breakdown of each component.
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Do you correctly know how to hold a knife? Learn 4 effective gripping methods, the cutting motion technique, and guide hand positioning. Chef Jon-Paul Hutc.
