A good knife is an essential part of any chef's toolbox. And keeping cutlery well maintained is just as important. For true beginners, it's important to learn the anatomy of a knife, mainly the tip, edge, spine, heel, bolster, tang, handle and butt. Sounds like a lot, but once you learn it's very easy to become familiar with how professional cutlery is constructed. When choosing the right knife you must first have a good idea of what the knife will be used for, such as chopping vegetable, butchering, slicing bread or carving creative garnishes. And last, you need to know how to care for cutlery for proper knife maintenance.
All of these considerations bring us to another installment of our Ask Keegan series. We asked Chef Keegan Gerhard how he chooses and maintains the knives in his restaurant. Here's what he had to say...
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