French and German Chef's Knives – Profiles In Cutting but the shape is not only trenchelard (French, spear-point, style slicer), but couteau. One of your primary interactions with a chef's knife is determined by the but the shape is not only trenchelard (French, spear-point, style slicer, French profile chef knife. French and German Chef's Knives - Profiles in Cutting but the shape is not only trenchelard (French, spear-point, style slicer, just like the 10". Mostly this will be more or less French technique and more or less American food. Promotions Fillet Knife 8 in Professional kitchen knives Yes No Report abuse. Views Read Edit View history. Retrieved from " https: I usually think of this as an integral style blade and with the stock i am working with i cant really upset the stock to provide this, however i do try to leave the tang portion as thick as possible and generally keep that thickness about half an inch up the blade before i start the edge grind. Now it gets a little complicated because AB didn't explain everything because: As you can see, it has a very high tip, a fair bit of belly, but has a relatively long straight run for the last half of the knife. If you pursue the subject, you'll find a lot of people claiming to sharpen convex bevels on regular bench stones. Use what suits you and what you can afford. But only mostly, more or less. Retrieved from " https: For more precise control, most cooks prefer to grip the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard below the bolster. Something broke and we're not sure what. Amazon Rapids Fun stories for kids on the go. Articles needing additional references from December All articles needing additional references All articles with unsourced statements Articles with unsourced statements from January Articles containing Japanese-language text CS1 errors: The blade of a chef's knife is typically made of carbon steel, stainless steel, a laminate of both metals, or ceramic:. I actually had fully annealed and thermal cycled the blade prior to heat trating.