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Cooking Pleasures Santoku Knife – GET YOURS FOR FREE!!!

http://cookingpleasuressantokuknife.com/freeknife – Cooking Pleasures Santoku Knife

The big question is: How exactly is a santoku knife different from a chefs knife? When it comes to the santoku, the answer is found in the oval indentations on the blade. This creates air pockets between the food and the blade of the knife. What’s the point? This ingenious little touch means there is going to be less friction when trying to cut through dense foods. Food will to stick to the blade less too, another plus.

Some other differences between a santoku knife and a chef’s knife are the wider blade that makes it great for transferring and scooping food. The blade is made of much harder steel so they can be produced much thinner than a typical chef’s knife

The history of the santoku knife is not as old as one might think. The knife was a product of the blending of Eastern and Western cultures meeting through World War II. So we are looking at a time period around the 1940s. So it’s relatively new if you put it on a large enough time scale. The Japanese became aware of Eastern cooking styles and particularly the chef’s knife. The santoku knife is a direct response to that knife. The popularity of the knife took off and now we see celebrity chef’s with their own line of santoku knives in all the biggest stores.

The name ‘Santoku’ itself is pretty important too. The word means ‘three virtues’ in Japanese. This sheds a bit of light on the nature of the knife. Versatility. This is clearly not a one trick knife and if you ever use one, you will know from experience.

The Chef’s Knife

When it comes to preparing food in the kitchen, the chef’s knife is probably the first tool you are going to think about. Chef’s knives have blades between 8 and 12 inches long. A lot of care and effort needs to go into making sure a chef’s knife will stay in peak condition. This will ensure it’s going to be an efficient tool time and time again.

Chef’s knives are typically made from a high carbon steel or soft carbon steel. Steel is used because it is extremely strong as well as resistand to water and rust. A high carbon steel blade is going to be very hard to sharpen, but will remain sharp for longer periods of use. A softer carbon is going to be much easier to sharpen, but will lose its blade much quicker.

The chef’s knife has a lot of history in Europe. This is evident in the two different blade styles that the knife can typically found in. There are French and German blades. Although personal preference on which style to use is very important, they each have their purposes. The French style blade is flatter overall and better for slicing with the pull-back motion while the German style blade is more rounded making it better for fast rocking motions.

Those are some of the key differences when it comes to santoku and chef’s knives. The santoku knife will be ideal if you are looking for an all around kitchen performer. A dedicated chef’s knife will be perfect for heavy food preparation where a lot of precision slicing and dicing is called for.

To see some specific examples of chef’s knives and santoku knives visit 10rate for reviews. The Chef’s Knives Ratings list covers 10 different knives in all sorts of price ranges. If a santoku knife is a little more your style, see the Santoku Knives Ratings list for some in depth reviews.

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