Knife chronicles

Knives are what guitars are to rockstars one simply doesn’t exist without the other..although ironically even the most dedicated cooks and self proclaimed ‘food nerds’ are oblivious to the wonders  world of knives…not only does a good sharp knife reduces one’s labor in the kitchen in a huge way it also dramatically transforms the aesthetics and even the flavor of  a dish ..a sharp professional knife is  an entirely different experience you ‘d be looking forward to those erstwhile ‘dreaded   kitchen chores’ like peeling garlic or chopping onions…

Now Choosing a good knife is serious business ..just buying any large professional knife wouldn’t do as the market is flooded with cheap Chinese make knives.. or worse those apparently ‘good looking’ impractical knives…

Here’s what you look in a good knife

• Big knives should be strong and heavy near the bolster and the heel of the blade
• Blade should contain good amount of carbon..the higher amount of carbon the easier it is to sharp
• The blade should be wide