Chef’s knife, also known as a cook’s knife, is a multi-purpose knife designed to perform well at many different kitchen tasks, rather than excelling at any one in particular. It is wider than utility knife, which makes it better for cutting larger pieces of vegetables and especially meat. It was originally designed to slice and disjoint large cuts of beef, but today it is the primary general knife for most western cooks.
Because of its bigger size it is more suitable for cooks with more experience.
HOW TO TAKE CARE FOR A COOKING KNIFE?
The materials I use for cooking knives are not rust resistant (they have a high content of carbon). These materials provide higher quality and prolongs knife sharpness (meaning it won’t need sharpening for quite some time). But on the other hand it can rust, if you don’t handle it with care.
With proper care the knife will serve exceptionally well for a lifetime and longer. It has to be kept clean and dry and restored to that condition as soon as possible after use. To protect the blade from serious corrosion, coat it with a thin layer of mineral oil. The knife will develop a gray blue patina over time, don’t panic Actually, a healthy patina protects your knife from rust.
IMPORTANT: Please have in mind the price may vary, depending on your demands of blade and handle materials. All knives can be made by your wishes. Please contact me for more information.