Restaurant equipment and restaurant supplies from BigTray
Home   |   Price Match Guarantee   |   Help   | Get A Catalog   | Reorder List | Order Status | About Us | Contact Us |    
Free shipping on orders over $250!
 MFG Showcase
 Product Index
 Email Signup
Restaurant equipment Restaurant supplies and catering supplies
Restaurant china, flatware, tablecloth, menu covers Food boxes, ingredient bins and restaurant shelving
 May 22, 2015
 empty view cart | checkout
 view cart | checkout
Free Freight on orders over $250
  Home > Buyer's Guide > Cutlery

Cutlery Go to Cutlery

From the smallest paring knife to the most finely balanced chef's knife, these tools are the most personal of the trade. Chefs have prized these instruments and carried their own with them for years, so choosing the right fit is important.

Choosing a knife. What should I look for?
There are several key factors to consider before purchasing a knife: balance, grip, blade strength, and sharpness.

Click here to view our cutlery selection.

Balance may well be a knife's most important piece of engineering. With a good knife, the weight is balanced between the handle and the blade. When the weight is not evenly distributed, the knife feels awkward and is difficult to use.

The portion of the blade that extends through the knife handle is called the tang. On a well-balanced knife, the tang extends to the end of the handle.

Click here to view our finest forged steel 8" Chef Knife.

All you want is a handle that provides a comfortable and secure grip so that your hand won't slip. Over the past few years, great strides have been made in ergonomic and non-slip handles for average kitchen use. These and can greatly reduce injury and fatigue among your staff.

Blade strength
Most knives are manufactured one of two ways: they're either forged or stamped.

Forged blades are produced by placing a heated lump of steel under a drop hammer and compressing the steel under great pressure. The blade is then ground and honed into a finished product. Stamped blades are produced using dies or molds. Several blades are stamped from a single sheet of steel and then ground and honed into a finished product.

Forging is more expensive than stamping and many think it creates a sturdier and higher-quality knife.

The sharpness of a knife blade depends upon the material from which it's made. The higher the steel's carbon content, the sharper the edge. High-carbon, stainless steel alloy has become about the most common metal used in commercial cutlery. Combining the strength of carbon with the corrosion resistance of stainless, these blades tend to be razor-sharp and rust-free.

To view our cutlery by manufacturer, click on the appropriate name.

Home - Restaurant Equipment - Restaurant Supplies - Tabletop - Food Storage & Shelving

Copyright © 2000-2015 BigTray, Inc. All rights reserved. See our Legal and Privacy & Security info.

It pays to follow BigTray!