Commercial cutlery is as important in the back of the house as it is in the front. The types of knives you purchase will determine how quickly you can slice and dice ingredients and the quality of the cut. Investing in commercial grade cutlery will allow you to produce higher quality meals than if you went with a typical run of the mill cutlery products.
There are two primary methods for manufacturing commercial kitchen knives; forging and stamping. Knowing the difference will help you determine which knife is ideal for your foodservice business. The method used to produce your professional chef knife will often dictate the cost as well.
Stamped knives are simply metal chunks that are processed through a machine and “stamped” through a mold. These chef knives are generally less expensive than forged knives and offer a thinner, lighter blade. Forged knives, on the other hand, are created by heating a piece of metal and pounding it into the appropriate shape. These knives are hand-crafted by an expert, meaning they will come at a premium price. The quality of forged knives is typically higher than stamped knives, making them great for higher end establishments.
When choosing a chef knife, there are many different sizes to consider. The first step is to head to a trusted local restaurant supply store to sift through their cutlery and sample some professional chef knives. While sampling the cutlery, note the weight, balance and size. The 8-inch chef knife, like the Victorinox Fibrox® Pro, is among the most popular, but you may lean towards a 10-inch or even a 6-inch blade.
Whether you’re searching for a chef’s knife, oyster knives, cleavers or steak knives, The Kitchen Spot can connect you with partners that have commercial cutlery solutions to meet your needs and give you pride in your kitchen.