The Top Commercial Kitchen Knives: What to Look For When Making the Right Choice

When buying knives for a commercial kitchen, many options are available today. Finding the right knife is essential to ensure food preparation is as safe and efficient as possible. In this article, we will look at some of the best commercially-available knives and discuss their features so that you can make an informed decision when it comes time to buy.

Carbon Steel Knives

Carbon steel knives are generally considered the highest quality in commercial settings. They are tough and stay sharper for longer than stainless steel blades. They require more maintenance, however, as they are prone to rust over time if not taken care of properly. Ensure all cleaning and drying steps necessary with this type of material are carefully followed to extend its lifespan.

Ceramic Knives

Ceramic knives are also becoming increasingly popular in commercial kitchens due to their exceptional sharpness, allowing them to slice through tough ingredients without too much force easily. Although they tend to be pricier than other blades, they require less frequent sharpening and won’t corrode or react with acidic foods as some metals may.

Stainless Steel Knives

Stainless steel knives are still the most popular choice among many chefs, who find them easy to maintain and relatively durable despite being softer than carbon steel or ceramic blades. They are usually cheaper than these other materials but must be sharpened regularly or risk becoming dull rather quickly.

Additionally, stainless steel is much more resistant than carbon steel and, therefore, won’t rust as easily – although proper cleaning techniques must still be adhered to for them to last long-term.

1095 Carbon steel

1095 carbon steel is a popular choice for commercial applications due to its ability to hold an edge for longer than other materials. It is also resistant to corrosion and has great tensile strength, meaning it can withstand heavy-duty tasks without breaking or chipping as easily as some other blades may do.

Japanese VG10 Steel

Japanese VG10 steel is popular for chefs looking to balance hardness and flexibility. It can hold an edge very well but also has some flex to it, making it suitable for tasks such as filleting fish or slicing thin cuts of meat. However, this material requires frequent sharpening, so make sure to factor this into your decision when purchasing a knife.

German Steel

German-made blades are characterized by high-carbon or stainless steel blades with riveted handles made from wood or plastic. Generally, carbon steel knives tend to be lighter and require more frequent sharpening than their stainless counterparts; however, they also hold a razor-sharp edge longer than any other knife material. Meanwhile, stainless steel knives are heavier and easier to care for, as they don’t rust or discolor as easily.

When shopping for your new blades, it’s important to consider all the characteristics offered by each knife style – not just the blade and handle material. For instance, many German steel knife manufacturers offer models with full tangs (the metal connecting the blade and handle) that extend through the grip area – providing extra strength and balance to whatever task you’re performing. Additionally, bolster designs vary between manufacturers; some opting for a classic half bolster while others employ a dramatic exposed tang design.

Wrapping Up

Many types of knives are available for commercial kitchens, each with their benefits and drawbacks. Carbon steel or ceramic blades provide exceptional sharpness and durability but require more frequent maintenance.

In contrast, stainless steel is usually cheaper and easier to care for but won’t stay sharper as long. Japanese VG10 steel balances hardness and flexibility, while 1095 carbon steel is ideal for heavy-duty tasks.

Ultimately, the best knife for your kitchen will depend on the types of food you serve and the tasks you need, so it’s important to assess your needs before making a decision.

With all this in mind, finding the perfect knife shouldn’t be difficult!

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