Use Kitchen Knives With Non-Frozen Foods Only

Name: The Chef’s Knife
Brand: Artisan Revere
SKU: Chef-Blu-Mahog-86
Price: 445.0 USD
Availability: InStock

Plus Some Bonus Items To Avoid

3 MINUTE READ

BY: DAVID OLKOVETSKY

Ensuring that your knives last forever is all about building good habits. There’s nothing complicated or fancy about it, just some basic principles that will keep your blades in superb working condition. Our first two tips are designed to help you keep your knives looking great.

As a refresher, keep your knives looking their best, by washing and drying immediately after cooking, and applying a bit of food grade mineral oil on occasion.

In this edition, we’re going over a few of the top methods for keeping your knives sharper, for longer.

Use Your Kitchen Knives On Non-frozen Foods Only.

Here's the simplest way to think about knife usage: your kitchen knives should be used only for the task they were designed—preparing food. Artisan Revere knives are tools made specifically for precision cooking, so they should be used for it.

That means you shouldn’t: 1. break down large animals with dense bones, 2. pry open cans, 3. open and break down boxes, and you 100%, definitely should not use them to 4. cut or split apart frozen foods.

And remember, never ever place a quality knife in the dishwasher, unless you're actively trying to ruin it. Any of these can dull, bend, twist, or chip your blade.

In other words, using your quality kitchen tools for any other purpose, can seriously damage your cutting edge.

When Shouldn't You Use Your Kitchen Knife?

Breaking down bone-in animals: Use a boning knife or cleaver—they’re designed for that task with a wider edge angle, much lower Rockwell hardness steel and thicker behind-the-edge geometry. In other words, specialty knives like the boning knife and cleaver are designed with toughness in mind.
Splitting apart or cutting frozen foods: This is one of the worst offenders. Everyone has seen their cousin or parents take a blade and jam it between two burger patties. Every time, they wind up ruining the burgers, the knife, and often, they'll cut themselves. This type of cut in particular, is extremely dangerous because you are likely to be using far more force than normal to pry apart the frozen item. So, if the food is frozen, please defrost it. Don’t risk it.

Breaking down packages: Use a box cutter or a good pocket knife. Corrugated boxes tend to have a variety of high silica materials in them that rapidly dull knife edges.
Prying open cans: Use a can opener. Using the tip of a knife will inevitably bend or break off the tip.
Opening a bottle of champagne: Sabering can be exciting, but, if you don’t know what you’re doing, and if you aren’t working at an ostentatious nightclub, well, you’re very likely to both break the bottle and chip your knife on the glass. Why? Glass is one of those very high Rockwell materials that destroys knives. Just open the bottle like everyone else, and enjoy the bubbly without endangering anyone.

That’s it for this installment. If you’re ready for an upgrade, join us, as we improve the quality of knives across America.

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Customer Reviews

A Dream

I'm having so much fun getting acclimated to my new knife. Immediately noticeable was how light it was in comparison to my current daily driver. This translates into a wonderful nimble-ness when in use, feeling very much like a natural extension of my intent as I cut rather than a tool for which I need to plan each movement. The details are beautifully considered, and I was pleasantly surprised by both the rounded spine and the very useful point at the heel. I'm so glad I finally treated myself to this knife!!

Incredible chef’s knife

I ordered a chef’s knife that was out of stock so I knew there would be a delay, but the company kept me updated on everything that was going on with my knife (approximately when the steel would be there, when it got there, went into production, etc.) Customer service was above and beyond in every way. So is the knife. Incredibly sharp, great weight and balance, ergonomics are spot on. This is a fast and fun knife.

Outstanding knife

I love this chef’s knife. It is a very comfortable knife to use and wicked sharp. I was surprised by how lightweight the knife is, I’m used to heavier weight knives. I was a bit concerned until I used if for the first time. It’s so easy to use, the lightweight aspect is not an issue, it’s a benefit for bigger cutting and chopping tasks.

I own chef’s knives from Bloodroot Blades, Misen and Frederick Dick. All are great for their own reasons but my new Artisan Revere knife is fast becoming my favorite. I’ve used it a dozen or so times for various tasks and it makes even mundane work a pleasure. I’m interested to see the longevity of the sharpness. I’m used to honing with each use and using my work sharp belt sharpener every 4-5 months. So far the Artisan chef knife has held its edge longer than I am used to. I love this knife and look forward to continue to challenge it. You can’t go wrong buying this knife. PS I also own the petty knife. I bought that before the chef.

Incredible Kitchen Tool

The Artisan Revere Chef's knife is the best overall knife I’ve ever worked with.

Mine came RAZOR sharp and it stays that way for an insanely long time. I just do a quick hone on my honing rod and occasionally pop it onto a 1,000 grit stone and it’s back to perfection.

The other thing I’ve noticed with my Artisan Revere knife is how unbelievably comfortable it is. All of my other knives are really rough on my hands. My Artisan Revere knife feels incredible and I’ve been cooking wayyyyy more because of it.

I love this knife. It was the best investment I’ve made in a long time.

Top tier knife

First impression as soon as I got my package was wow. This company did a fantastic job on delivery and packaging of this knife. Second thing you notice is how light and well balanced the knife actually is. NOW for the actual performance of the knife. This is an honest review. I own over 70 plus fine western and Japanese knives ranging from brands and metals that you’re probably familiar with to ones that you probably wouldn’t have heard of. Wustof, henkels, global, Kramer, miyabi, kikuichi, sekai Takayuki, Mac, masakage. And metals such as zdp 189, 52100, Hap 40, aogami supers, white #2 you get the picture. Out of the box sharpness was just ok and that’s fine I’m usually not a fan of factory edges from a lot of knife makers. So after 2 days of use I sharpened my knife on the cerax 1000 and rika 5000 then Shapton 8000. And NOW THIS KNIFE IS SCARY SHARP. It took a scary sharp edge and now glides thru vegetable prep. I work in catering for over 14 years, so I know my way a knife. We do large amounts of prep and only time will tell how the edge holds up. Love the handle it’s super comfortable and appreciate the height of the knife. Also love how smooth the metal around the choil is. And the leather sheath he really nice. If you are an experienced knife sharpener which I’m sure if your buying this knife most of you are, pull the trigger you won’t be disappointed. I just recommend a good hand sharpening to unlock its true and full potential.

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