Chef's Knives: 5 Fast Facts

See The 10 Best Chef's Knives on Ezvid Wiki ►►
Fact #1. A good knife cuts by virtue of its edge. It must be honed to a crisp line, thin as can be. The microscopic peaks and valleys create friction against a piece of food that you want to slice. When you glide them along the surface of the food they tear open a crack in that surface. After that, the continued friction of the knife's edge and its properties as a wedge work through the rest of the cut.
Fact #2. Dull knives lack those peaks and valleys.Instead, they have a rounded surface, smooth like a wire. If you draw that smooth texture across the surface of your food, there's nothing for it to grab on with. That's why it slips and cuts into the next thing it finds.
Fact #3. The oldest knife is almost a million and a half years old. Researchers in Spain discovered a flint knife deep within a cave. It's humbling to think any tools have been around that long. It makes one wonder about what people will discover from now in millions of years.
Fact #4. The flint versions adapted throughout the ages. They went through stone, to bronze, to iron. Steel blades grew in popularity for military purposes before they found their way into the kitchen. Throughout the middle ages, most individuals carried some sort of blade on their persons. These served for protection, as well as for food preparation.
Fact #5. A close visual examination should tell you how they were forged and cut. A blade that looks like a single piece of metal with few variations in coloring is probably laser-cut. These are incredibly sharp. When there are waves running through a blade, that is evidence of the physical folding and hammering of the blade. It's a more traditional method of forging. The result in may need more sharpening out of the box, but will last you a lifetime.