The Chef’s Knife

The knife is the most used tool in a chef’s batterie de cuisine. It is an extension of the cook’s hand and fingers. The chef’s knife, also known as a cook’s knife, is the principal knife for a cook. The blade of chef’s knife is typically around 8 inches in length with models ranging from 6 to 14 inches. There are two common types of blade shapes in western chef’s knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Unless you’re French or German, neither style is inherently superior. Personal preference will dictate the choice for the rest of us.

A Japanese chef’s knife is known as a gyuto, literally meaning ‘beef knife’. Its blade resembles a flatter version of a French chef’s knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used. A typical western chef’s knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18°, which requires a harder, more brittle grade of steel.

Knife Quality

The quality of a chef’s knife may not be reflected in its price. A $40 stamped metal knife with a composite plastic handle may be just as effective a tool as a $2000 hand-forged Damascus-steel knife with a Moroccan thuya wood handle. (The $2000 knife does come with a very nice box though.) How a knife feels in the hand of its user is the most critical determinant of knife’s functional quality and varies from user to user. Since the quality of knife is determined by use, it is best for new cooks to develop their cutting skills before investing in an expensive knife to develop their preferences in how a knife should feel in their hand.

Knife Anatomy

Bolster–The bolster is only found on forged knives. It is a thick band of steel between the heel and the handle that helps balance the knife and prevents the user’s hand from slipping across the blade.
Butt–The butt is the end of the knife handle.
Edge–The edge is the sharpened part of the knife blade that extends from the heel to the tip. Maintaining a sharp edge is crucial for user safety and maximum effectiveness.
Handle–Also known as the scales, the handle provides the knife’s gripping surface.
Heel–The heel is the rear portion of the blade and is most often used to cut thick or tough products where more force is required.
Point–This functions as the piercing tool of the blade.
Spine–The spine is the top of the blade opposite the edge.
Tang–The tang is the part of the blade that extends into the handle and helps provide balance. Full tang blades are considered superior in balance and durability.
Tip–The tip is the front quarter of the blade that does most of the cutting and separating. Pointed tips are ideal for piercing and cutting small portions. Rounded tips are ideal for cutting or slicing thin portions.

Knife Blade Materials

Carbon Steel

Carbon steel blades, will tarnish over time. But they take a better edge, and are easier to maintain. The blade is also more flexible. Knife blades made with carbon steel demand a certain amount of upkeep–wiping it dry after use, for example. Or washing it after cutting acidic produce such as onions. Many very fine knives use carbon steel.

Stainless Steel

Stainless steel is resistant to corrosion. Stainless steel blades are more difficult to sharpen and must be sharpened or honed with diamond, carbide or ceramic sharpener.

High-Carbon Stainless Steel

Some of the best blades are made of either high-carbon steel or high-carbon stainless steel. The difference between the two kinds of steel is in the alloy, which must be at least 13% chromium to be rust- and stainproof high-carbon stainless steel. Companies such as Wüsthof, Henckels, Forschner, and Tramontina use high-carbon stainless.

Ceramic

Ceramic blades are expensive, light and extremely sharp from the factory. They cannot be conventionally sharpened and must be return to the factory if they lose their edge. There’s no chance of corrosion with ceramic, but it is fragile and can easily chip.

Forged vs. Stamped Blades

Knife Handles

Wood

• High Maintenance
• Can Crack and Harbor Bacteria

Polyoxymethylene & Composites

• Commercial Grade
• Very Durable
• Sanitary

Stainless Steel Handles

• Virtually Maintenance-Free
• Durable, Easy to Clean
• Better Balance
• Less of a grip

Knife Maintenance

• Clean and sanitize your knife with each new task.
• Clean your knives at your station. Do not carry unprotected knives through the kitchen or clean your knives in the 3-bay sink.
• Never leave your knives in a sink or wash them in a dishwasher.
• Allow your knife to dry before storing.
• Blade covers protect you and your knife.
• Keep your knife sharp and honed.

Sharpening and Honing

• Sharpening removes metal to form a fine edge. Knives should be sharpened 1-12 times per year and are cheapened on a whetstone.

• Honing or steeling, simply straightens a sharp edge and is performed immediately with each use of a knife. A steel is used to hone a blade and may be of steel, ceramic or diamond coated steel. Steels made of ceramic or diamond-coated steel do remove some metal.
• It is important to clean your knife’s blade after honing (or sharpening) to remove any metal fragments that may be on the blade.

Other Types of Knives

Boning Knife–A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 5 to 6 ½-inches in length, it features a very narrow blade. Boning knives are not as “thick†as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, while a very flexible boning knife is preferred for poultry and fish.

Paring Knife–A paring knife is a small knife with a plain edge blade that is used for peeling and other small or intricate work. It is designed to be an all-purpose knife, similar to a chef’s knife, except smaller. Paring knives are usually between 2½ and 4-inches long.

Cleaver–There are two types of cleavers. Chinese cleavers are light in weight and used for cutting vegetables. A meat cleaver is larger and heavier and used for splitting or “cleaving†meat and bone. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade.

Slicing Knife–A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature a Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task.

Bread Knife–Serrated knives are able to cut soft bread without crushing it.
Bread knives are usually between 6 and 10-inches.