Chef Remi Chefs Knife
Now Only $19.95
(Normal Price $39.95)
Currently Unavailable
The Ultimate Ergonomic, Stay-Sharp Chef’s Knife – Become A Pro In The Kitchen!
Ideal For:
- Easy chopping, slicing and carving of chicken and meat.
- Simple filleting and slicing of fish.
- Fuss-free disjointing and boning of meat.
- Fast chopping of onions, shredding cabbage or dicing any vegetables or fruit.
- Stress-free chopping of hard skinned vegetables and fruit, such as pumpkin, butternut squash, pineapple etc.
- Precise food preparation, such as creating sushi or julienne vegetables.
- Expert grinding and mincing of garlic, ginger, spices and herbs.
- Slicing tough bread, such as bagels, or opening clamshells.
- The cautious amongst us. Our products come with 100% lifetime guarantee, so you get to try it out risk free!
Product Description
There’s just something about homemade burgers. Perhaps it’s the fact that you know that no ‘gunk’ has gone in to them.
Or perhaps it’s just because you’ve chosen the best quality ground meat (everyone knows that shop bought burgers are made from all the ‘leftover’ unwanted meat from an animal).
However, an issue with making homemade burgers is that they have a tendency to fall apart on the grill.
Shop bought burgers have a lot of fillers that ‘glue’ the burger together. This is not the case with homemade burgers.
To counteract this, many people make the mistake of overworking ground meat to try and prevent patties from falling apart. This removes most of the juices, which yields dry, dense and tasteless burgers.
The Chef Remi Burger Press has been created to eliminate these problems:
Provides just enough pressure to the ground meat to create patties that withstand falling apart on the grill
Eliminates the need to work meat by hand to get it to ‘clump’ together, keeping the juices intact, which yields succulent, tender burgers
Don’t just stop at using ground meat! You can now turn ground shrimp, fish, vegetables and even lentils or tofu into patties!
The heavy duty smooth construction will allow you to use this press anywhere, indoors and outdoors. Take it to camping trips, cookouts, tailgating parties, holidays, or fishing trips.
Seriously, why would you ever buy shop-bought, readymade burgers full, of gunk, fillers and additives, when creating your own succulent patties is this easy??
Why Our Chef’s Knife?
The Chef Remi Chef’s Knife has been crafted from ultra-strong, food-grade, laser-tested stainless steel that’s robust enough to handle tough tasks, such as boning of meat.
At a long 8 inches in length, it’s just the right size to cut through even large food items.
We’ve then honed the blade so that it curves, which allows you to cut with a rocking motion for expert grinding and mincing.
And the large, flat spine allows you to apply pressure safely to easily slice through thick skinned or tough food items.
We’ve also added an ergonomically designed thermoplastic rubber (TPR) handle that reduces aches and numbness, whilst also being moisture-repellant and giving you a great grip, even when hands are wet with water, or slippery with food juices.
It will never scratch like aluminum or titanium handles, become slippery or crack like bone handles, chip like carbon fiber handles, or absorb stains and odors like porous wooden handles - the ultimate in comfort and durability!
Lastly, we wanted to create a knife that was easy to care for. Simply rinse the knife clean with detergent & water.
Test our chef’s knife out. It’s as good as many premier, leading brands, without the premier price tag!
Why Buy From Us
We offer a 100% ‘cannot lose’ lifetime guarantee with all of our products. Chef Remi products are made from the highest quality materials and we consistently endeavor to provide you with the best kitchen products and customer support in the industry.
However, we also know that we cannot please everyone all of the time. Therefore, if at any time you aren’t thrilled with your cutting board, just send a quick message to our friendly support desk (support@chefremi.com) and you'll receive an immediate replacement or refund, depending on the nature of the issue.
No questions asked, no hard feelings, and absolutely no risk! We want you to become a lifetime customer here at Chef Remi and, as such, we’re prepared to offer a lifetime guarantee!
Instructions
Your Chef Remi Chef’s Knife has been designed to make your life easier in the kitchen.
How to hold a chef’s knife Most people, without any knife skills training, will hold a chef’s knife by wrapping all 4 fingers and thumb around the handle. This is wrong, and will give you very poor control when cutting.
Instead, use your thumb and forefinger to ‘pinch’ the base of the actual blade itself where it meets the handle. Now wrap just the remaining 3 fingers around the handle. This grip allows you so much more control of the blade, and will allow you to cut precisely and be as exacting as you want.
How to hold a food item
Your non-cutting hand (or the ‘guiding hand’ as called by professionals) is always the hand at most danger. You need to keep those fingertips tucked away safely when you cut and slice! Learn to use the ‘claw grip’ whenever you hold food to cut with a knife.
Hold your food item by gripping with your fingernails and keeping your fingers curled inwards. You’ll know if you’ve got this right when you can rest the side of your chef’s knife blade onto the first knuckle of your guiding hand, and it is perpendicular to the cutting board.
By curling your fingers in, and keeping them safely away from the blade edge, you won’t have any painful accidents!
The 4 basic knife skills for fast, easy food preparation
Get these right and you’ll find food preparation becomes much easier, takes less time, and even becomes enjoyable!
1) The Slice – for large vegetables and meat
Create a flat surface for your food to rest on by either slicing off a thin layer of the face, or by cutting the food item in half. Use the claw grip to hold item safely. Then place the tip of the blade against the cutting board, angling the chef’s knife upwards with the flat of the blade resting against your knuckles. Slice by keeping the tip of the blade in contact with the cutting board and pulling the knife backwards slightly until it slices into the food. Then, keep pressing downwards and push the blade forwards, using the full length to slice through your food item. The trick is to keep the tip of the blade in contact with the cutting board at all times as you slice. Repeat this circular motion to slice through the food completely.
2) The Chop - also for large vegetables and meat
Create a flat surface for your food as above, and use a claw grip to hold the food safely. Hold the flat of the blade against your knuckles with the entire knife hovering above the cutting board and not touching the board. Press down in one even, smooth stroke, pushing the knife ever so slightly forward as you cut. Lift up the blade and repeat to keep chopping.
3) The Back Slice - for finely slicing delicate items, such as herbs, with minimum crushing.
Hold the food with a claw grip. If you are slicing leafy herbs, first roll up the leaves into a tight bundle. Place the tip of the blade against the cutting board. The flat of the blade should be resting against your knuckles. Hold the chef’s knife at a low angle and cut by pulling backwards steadily. Use the full length of the blade to slice through the food until the tip of the blade has sliced through.
The trick here is to use the horizontal motion of slicing, but with NO downward motion at all (which can crush delicate items).
4) The Rock Chop – for finely mincing fresh herbs, zest and other aromatics
Roughly chop your food item using either the slice or the chop technique above. Gather up all the food bits into a small pile. Place the tip of the blade onto one side of the pile of food, and hold it steady using your free hand. Rock your chef’s knife up and down, pivoting around the tip of the blade. Re-gather the food into a pile, and repeat, until the food is as finely minced as you want.
Looking after your blade
How to prevent any knife from premature dulling
With every single knife available on the market, when used regularly on food, the sharp edge will wear away eventually, causing dulling. However, you can control dulling and microscopic dents that can happen from not looking after your knives correctly. Take the following preventative steps, so your knives only dull from standard use, and therefore need fewer sharpening sessions.
1) Clean knives by hand washing, and not by throwing them into a dishwasher
The Chef Remi range of knives are dishwasher safe, but to ensure they stay razor sharp for a long time, without the need to sharpen, we recommend you hand wash them with some detergent and water. The dishwasher will move your knives about, causing them to come into contact with other knives and utensils. This causes premature dulling for any knife, no matter what the blade is made from.
2) Dry knives straight away before storing
The Chef Remi range of knives are made from stainless steel, so they will not rust, unlike carbon steel blades. However, all blades can develop mildew or mold if water is left on for extended periods. After washing, dry your knives with a towel as soon as possible and store away.
3) Store knives on a magnetic knife strip, not in a kitchen drawer or knife block
Storing any knife where it can come into contact with other knives and/or other utensils will cause premature dulling. A knife block is also problematic as, regardless of whether the block is wooden, plastic, or some other material, each time you draw your knife out, it can cause serious dulling as the blade slides across the interior of the slot. The best solution is to use a magnetic knife holder. Simply attach your knives to the strip, making sure there is space between them. If your knives have no interaction with each other, or with other utensils, they simply cannot dull prematurely.
4) Only use your knives with wooden cutting boards, not on stone, granite, glass or synthetic materials such as plastic, silicone etc
The only material that is kind to ALL knife blades, no matter what the blade is made from, is wood. Use a wooden cutting board, and you’ll find that you won’t need to sharpen or hone your knives often.
5) Use the fine grinder slot of a knife sharpener, or a honing steel, as soon as you sense the blade feels dull
Over time, all knives accumulate microscopic dents which misalign the blade, which can cause the blade to feel dull when you use it. Many people mistakenly think they have a dull blade that needs to be sharpened, when in fact the blade is still sharp, but as parts of it has been pushed off to the side, it feels dull. You can use a sharpening steel to realign the blade so the full length is completely straight. Or use the fine grinder slot of the Chef Remi Knife Sharpener. This is a 2-in-1 device, where the fine slot mimics the honing action of a sharpening steel, realigning a misaligned blade. The coarse grinder slot will actually remove a layer of metal, so it’s ideal for bringing old, very blunt knives back to life. If you take the above preventative measures, you’ll find you won’t need to use the coarse slot much, if at all. You can simply hone the blade back to ultra-sharp status with a few pulls through the fine slot.
Faqs
Q: What is the size of this knife?
A: The blade length is 8 inches. The total length is 13 inches.
Q: What is the blade made from?
A: It’s made from ultra-strong, food-grade stainless steel, with high amounts of chromium to withstand rusting and corrosion, even after several years of heavy duty usage.
Q: What is the handle made from?
A: The handle is made from thermoplastic rubber (TPR) with a moisture-repellent finish which gives you a great grip, even when hands are wet with water, or slippery with food juices.
Q: Why is stainless steel better than carbon steel?
A: Stainless steel is lighter than heavy carbon steel, so it is easier to wield, and you can comfortably prep foods for long periods without feeling hand fatigue, pain or tension. Also, the added chromium makes this stainless blade able to resist corrosion and rust, unlike carbon steel blades.
Q: Why is TPR a good material for knife handles?
A: Our ergonomically designed TPR handle reduces aches and numbness, whilst also giving you a great grip. It will never scratch like aluminum or titanium handles, become slippery or crack like bone handles, chip like carbon fiber handles, or absorb stains and odors like porous wooden handles. In other words, the ultimate in comfort and durability!
Q: Is this the only knife I will need in my kitchen?
A: The chef’s knife is certainly the most versatile knife in anyone’s kitchen. It can chop, slice and carve chicken and meat, fillet and slice fish, debone meat, slice and dice all vegetables and fruit, mince or grind garlic, ginger, herbs or spices, and can even be used for precision work, such as making julienne vegetables or creating sushi. However, there are a few jobs in the kitchen where another knife may be suitable, although you can still use a chef’s knife. For intricate jobs, such as deseeding jalapenos and small chilies, trimming beans, peeling shrimp etc, a small, nimble paring knife will give you the precision you require. And if you want to slice fresh, crumbly bread, delicate pastries or cake, the serrated edge of a bread knife can saw through the crumb without squashing, keeping the shape intact. For most day-to-day tasks, however, the chef’s knife is the best choice.
Q: Why is the blade weighted?
A: Making precise cuts or even slices isn’t just about having a super-sharp blade, it’s also about the angle the blade is held at. We have weighted our chef’s knife so it feels perfectly balanced in your hand, so you can make exacting cuts with ease.
Q: Is it dishwasher safe?
A: All of our knives in the Chef Remi range can be washed in a dishwasher. But we don’t recommend this. With any type of blade, dishwashers speed up blunting, which means you will need to sharpen your blades earlier. We recommend you hand rinse with detergent and water. If you really need to thoroughly disinfect, mix up a solution of vinegar and water, and rinse the blades thoroughly with this solution.
Q: Does this chef’s knife come with a cover/sheath?
A: No, this does not come with a sheath as it doesn’t need too much protection from the environment. We do, however, recommend that it is kept separate to other blades, so as not to cause premature blunting. Many of our customers store their chef’s knife on the Chef Remi Magnetic Knife Holder.
Q: Can this knife be sharpened when it’s dull?
A: Yes. You can sharpen the blade using a knife sharpener. We recommend using the fine grinder slot of the Chef Remi Knife Sharpener (link to product when live on Shopify site) regularly to hone the blade and keep it ultra-sharp. You’ll find you won’t need to actually sharpen the blade much, if at all. If you’ve used the knife a lot, and failed to keep it honed, use the coarse grinder slot as this slot will remove a fine layer of metal to bring the blade back to glory.
Q: Does it rust?
A: This chef’s knife simply cannot rust as it’s made from 100% food-grade stainless steel. Stainless steel has chromium added to it which stops the steel from rusting or corroding. You will get many years of use out of our chef’s knife without rusting issues. We back this up with our Lifetime Guarantee!
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