Knives to a chef are like a pen to a writer or a brush to a painter. They are the tools of the trade and the instruments used to create works of art. In preparing any sort of culinary delight, a chef must have access to the right tools for the job. Specific knives are used for specific duties and, with the right tool in hand, meal preparation becomes more efficient and a hell of a lot more fun.
To help you find the right knife for you and your kitchen, here is our chef’s guide to knives.
Before you seek out a tool for the job, it is a good idea to get familiar with what you will be holding. A knife consists of a number of different parts, all of which matter greatly in its quality and performance.
Tip of the blade used for small cutting jobs, such as chopping an onion.
Flat surface of the blade ideal for flattening, shaping, and lifting chopped foods.
Middle of the blade used for cutting soft and firm foods.
Spine of the blade used for the breaking up of small bones.
Heal of the blade used for chopping firm foods.
Rivets the ‘pins’ that connect the handle to the tang.
Bolster separates the blade from the handle. Also provides balance to the knife.
Tang the metal section that runs the length of the handle. Adds weight, balance, and durability to the knife.
When it comes to a chef’s knives, materials matter. The metal that is used to create a knife goes a long way to determining its durability, longevity, and price.
Stainless steel the most commonly used metal and the most reasonably priced. Stainless steel is a durable metal, but does need sharpening regularly to preserve the cutting edge.
Carbon steel a step up from stainless steel and more expensive. Greater carbon make-up makes it easier to keep blades sharper for longer.
Ceramic a popular choice that cuts through anything with ease. The combination of hard metal and lightweight construction gives these knives great longevity.
Damascus alternating layers of hard and soft stainless alloys over a carbon steel core give these knives a hard and brilliantly sharp edge.
Titanium the elite material in the chef’s knives collection. Lightweight and durable, Titanium is commonly combined with silver or ceramic to create an unparalleled cutting edge.
Cooking is only easy if you select the right blade for the task at hand. Knives come in all shapes and sizes and each blade has its own specific duty.
Blades can be divided into four groups:
Plain the most recognisable blade in a kitchen, this straight-edged knife can be used for a wide range of cutting jobs, though it will need sharpening on a regular basis to maintain its cutting edge.
Granton/Hollow features oval-shaped depressions that create pockets of air to prevent food from sticking to the blade. Excellent for thin cutting tasks.
Serrated this blade is particularly good at chopping delicate produce. While awkward to sharpen, the troughs in between the peaks on the blade are mostly unused in cutting tasks, allowing blades to stay sharp for longer.
Scalloped perfect for cutting bread, this blade is similar to the serrated edge in that curves are able to maintain sharpness for longer
These four groups of blade are spread across the many different knives that a chef must have in his kitchen. When you choose a knife for your task, you will be choosing one of these:
All-purpose – the jack-of-all-trades. Excels at everything from chopping onions to peeling potatoes.
Paring – the smallest knife in the draw but great for those awkward jobs such as de-seeding small fruits.
Utility – like a paring knife only bigger. Great for slicing through cooked meats.
Cleaver – the most distinctive knife in the collection. The cleaver’s rectangular blade is essential for chopping boned joints
Bread – does exactly as its name suggests: cuts bread – well.
Boning – a flexible and thin blade knife that is great for cutting closely along the bone.
Slicing – made for cutting through cooked meats. This knife has a particularly sharp tip to help separate meat from the bone.
Fillet – this slim and flexible blade allows precise cutting of meat and fish.
Santoku – a hollow blade used for chopping, slicing, and dicing.
Chef’s – designed for fast chopping, this knife has a broad blade and tapered point to make preparing food easy.
Keeping knives sharp makes life in the kitchen easier and safer, so you should maintain your blades periodically. A dull blade requires more pressure, which increases the likelihood of slipping. To sharpen those blades, use either a whetstone or a honing steel.
The whetstone is a grit block that can be used to sharpen a range of metal blades. Knives should be sharpened on the stone at a 22-degree angle, in the same direction with 10 strokes on each side.
A honing steel is an easier process and can be done is around a minute by using the same technique as is used on a whetstone.
A good way to help keep blades sharper for longer is to always stick to bamboo or wood chopping boards.
Knives are a major investment for any would-be chef. Armed with this guide, you will have all the knowledge you need to choose the right tool for the job.
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