The Basics: Types of Knives

The three knives generally considered the most essential are probably the ones you use most often as well: the chef/French knife, the paring knife, and the serrated/bread knife. Two other commonly used knives are the utility knife (mid-size between the paring and chef knives) and the Santoku (basically a Japanese version of the chef knife (Santoku means "three virtues")).

Each of the above come in different sizes. Chef knives come from five to twelve inches in length, with eight- or ten-inch being most common and most versatile. Paring knives are typically about four inches in length and can vary considerably in width, narrower generally being more versatile and easier to handle and control.

Slicing and Dicing

There are several key principles in using knives for food preparation:

• Slice forward. Knives slice easiest and most predictably (and safely!) when sliding across the surface being cut. Avoid simply pushing straight down. This can smash delicate foods, cause knife slippage on tough foods (and cuts to fingers), and can dull a knife quickly. The ideal motion with a chef knife is a rocking motion, with the tip staying grounded on the board, and the heel rocking forward and back for smooth and quiet slicing.
• Silence is golden. Any sound you hear of the knife hitting the cutting board is dulling/bending the edge to some degree. Aim for more of a "swish-swish" sound to the slicing rather than "chunk-chunk." Our guests will appreciate the difference!
• Use the right size knife that gives you the most control over the task; e.g., large knife for large tasks, paring knife for coring, etc.
• Do all of one thing at a time. It's most efficient to do all the same slicing actions at a time, then move on to the next action. For example, if dicing four onions, cut the tops and half all four, then peel all four, then make the cross cuts, etc. Listen and watch in video tutorials for the "plank, length, dice" approach to efficiency.
• Saw with serrated. Whether slicing bread or tomatoes with a serrated knife, always "saw" back and forth, never push down. Mostly let the weight of the knife and biting teeth saw through the crusty bread or tomato to avoid smashing tender interiors.

"A knife's worth is measured not by its blade alone but by the hands that hold it."

Sharpening and Keeping a Sharp Edge

What makes a knife sharp? Dull?

A knife is sharp when its edge is straight, with no burrs, rolls or nicks. A sharp knife will pierce even tough skins, especially when moving in a slicing motion, giving you predictable control over the slices.

A knife is dull when the edge has rolled over to one side or has flattened. This can happen from the impact of hitting the cutting board (it's a big reason we slice forward rather than just pushing down on food), hitting a hard part of a food such as a pit or bone, or hitting other hard kitchen tools (which is one of several good reasons we don't throw a knife into the dishpan or sanitizer).

Sharpening Methods

• Whetstones are widely considered the optimal way to periodically re-sharpen a knife. But using a whetstone properly takes practice.
• Electric sharpening devices are the next best method, which can also take practice to learn to use well.
• Manual/pull-through sharpeners are the easiest to use (and store) but not as likely to give long-lasting results. Both the electric and pull-through devices can negatively affect knife longevity.

Honing Steels: Your Knife's Best Friend

Honing steels do not sharpen your knife per se, they realign/restore the edge and its microscopic teeth so that the knife is efficient and safe as possible. Ideally, you use a steel after every meal prep, certainly the chef knife if it's been your primary tool for preparing a meal.

The trickiest part of using a steel is getting the right angle for your knife. Most Western knives will have have an edge that is 15-20º. Japanese knives can be between 10º and 15º. Western-style knives are typically at 20º, which tends to last longer than a 15º edge.

Knife Storage

• If storing in a knife block, horizontal slots are preferred to protect the knife edges. If using a block with vertical slots, store the knives upside down (sharp edge up in the slot).
• Only store knives in a drawer when safely protected with a knife sheath/cover. You can easily make one by rolling a knife in a cloth, then securing with a rubber band or twist tie.

Considerations When Purchasing a Knife

• European vs. Asian style knives: The former being thicker and heftier, while the latter are thinner and lighter. Each evolved based on the cuisines and food preparation techniques from their respective parts of the world, and each has their advantages. This is mostly a matter of personal preference.
• Blade Materials:
  • High-carbon steel retains sharpness/edge longer than other materials but requires more care such as washing and drying thoroughly right after each use
  • Stainless steel doesn't hold an edge as well but is more resistant to rust and corrosion
• Design of handles: Should fit your hand comfortably given the size and length of your hand. Contoured handles enable your hand to more securely grip the handle and prevent rolling while cutting.
• Handle materials: Preferably non-slip, made from an NSF-approved material such as Fibrox, and no- or low-maintenance. Wood handles are attractive and can be very comfortable, but require periodic oiling to prevent cracking.
• The tang: The part of the blade that extends into the handle should extend through the entire length of the handle. This is not always easy to know with synthetic handles, so read the product description carefully.
• Balance: The blade and handle should be balanced with each other, feeling natural and predictable/easy to control.

"In the kitchen, a knife is not just a tool; it's a trusty companion on the culinary journey."