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Best Kitchen Knives-The 5 Basic Culinary Knife Grinds

Richard.Blaine's picture


Kitchen KnifeFor most of us whether we are gourmet home chefs or professional working chefs our most important tools in the kitchen are our knives of course. There are so many knives on the market today that come from all over the world that it is mind bending when it comes time to decide on what kinds of kitchen cutlery we want to use in our daily lives or in our professional lives. Many of us are used to the famous German brands that have been on the market for years and years and now these days there are a myriad of knives coming to the United States out of Japan that just make the job of choosing our kitchen cutlery even more difficult.


No matter if you are a gourmet home chef or a seasoned professional chef knives are a major part of your life and livelihood. Along with so many manufacturers of knives and cutlery are the various grinds that a piece of cutlery or a particular knife will have on it. Most people whether professional chefs or your stay at home mom look at knives as just being "knives." What I mean by that is that you can line up two or three knives on a table and to the untrained eye they all look alike! This however is not the case. There are slight differences in the culinary knife grinds available today!


The fact of the matter is that different knives come with different kinds of grinds. Different primary grinds and different secondary grinds or bevels. Some grinds are symetrical and some grinds are asymetrical in nature but to the untrained eye they look alike. The problem arises that you can't sharpen a symetrical knife the same way you would an asymetrical knife and vice/verse. If you tried you would most likely in the short run ruin your knife and then the grind would need to be restored.


The symetrical knife blade would get sharpened at a 50/50 ratio whether it be sharpened at forty degrees, fifty degrees or thirty degress respectively and an asymetrical knife would get sharpened at a 90/10, 80/20, 70/30, or 100/0 ratio. I know this can be confusing but bare with me! When it comes to culinary knife grinds would you know the difference between a saber grind versus a full flat grind? Many people don't know. The standard 50/50 ratio to sharpen either of these two knives is forty degrees in total or twenty degrees on each side of the blade.


So how many different kinds of culinary knife grinds are there? There are five basic culinary knife grinds on the market today and each one has it's pro's and con's! Grinds such as the saber grind, the full flat grind, the high flat grind, the Japanese chisel grind, and the Japanese westernized chisel grind. Learning and knowing about the different kinds of culinary knife grinds will help you the gourmet home chef and professional chef alike to make informed decisions on the types of cutlery you want to use in your daily lives. You can learn more about the five basic culinary knife grinds here and you can learn all about how to sharpen your culinary knives here. For more great information please visit my blog at http://www.richardblainesezcooking.com today!


 


Image Credit- ifood.tv


 

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