Cash In Your Loyalty Credits Before They Expire!
Loyalty credits accumulated during 01/01/18 - 03/31/18 are eligible for cash back on purchases made during 04/01/18 - 04/30/18; these credits must be used by 4/30/18 or they will expire. Credits earned on purchases during 04/01/18 - 04/30/18 will not be available for use until the next loyalty redemption period. Only web account holders who live in the USA and do not have special pricing or other contractual agreements with us are eligible for Tundra's Loyalty Program. Learn more at www.etundra.com/loyalty-program/
Often described as the only knife you'll ever need in the kitchen, a chef's knife (also known as a cook's knife) is used for everything from chopping to slicing and dicing. Choosing the perfect Chef's knife is subjective because it's so dependent on how it feels and weighs in your hand. Some chefs prefer heavier knives to lighter knives, some prefer textured handles to plastic ones—there is no right or wrong answer when it comes to picking a knife. Ultimately though, you want a knife that will last. A knife that is sharp and can keep an edge longer will ensure even, consistent cuts. Unlike your at-home varieties, commercial knives are stronger and sharper, and are designed to withstand the rigors of the commercial kitchen.
At Tundra Restaurant Supply we carry a diverse selection of Chef's knives from the industry's leading manufacturers. Shop Chef's knives from Victorinox, Wusthof, Winco, Mercer Cutlery, Mundial, Dexter Russell and much more!
When shopping for a chef knife consider whether a stamped or forged knife is for you. A forged knife is often hand-forged from a single piece of steel that has been folded hundreds of times. Because of this, a forged knife is often heavier and thicker than its stamped counterpart. You can identify a forged knife with a quick glance at the handle; a raised bump by the handle is often referred to as the "bolster," and many find it makes a comfortable grip for the hand.
A stamped knife on the other hand are literally "stamped" from a single piece of steel. These types of knives are thinner and lighter than their forged counterparts, and often the steel only goes halfway through the handle (referred to as the "tang"). There's no right or wrong answer when it comes to a stamped versus a forged knife, it just depends on what feels better to you. Both knives are equally sharp, though due to the flexibility of stamped blades you may find that forged knives hold an edge longer.
Exclusive offers and product updates will be arriving to your inbox soon.