Chef’s Knives
A chef’s knife is one of the most useful tools for a cook.
A chef’s knife is a workhorse knife that can be used every day and for a variety of tasks. They are typically around 8-inches in length, with a blade made for slicing, dicing, and chopping. If you are shopping for a chef’s knife, it is helpful to understand the different parts of the knife and the difference between the two most prevalent styles of knife: German and Japanese.
Anatomy of a Knife
Blade
The blade is the steel cutting portion of the knife that includes the tip, edge, spine, and heel. Most blades are made from stainless steel to keep an edge and prevent discoloration. The pointed end of the blade is the tip. The edge is the sharpened side of the blade that runs to the heel. The heel is the back end of the edge which is the strongest part of the blade, ideal for cutting carrots or winter squash. The top of the blade that is not sharp is called the spine.
There are knives made of softer carbon steel that will discolor as the knife ages. Some people prefer this aesthetic. These knives require more sharpening and care to keep from rusting.
Some blades have oval divots or indentations stamped into them to help prevent food from sticking as you slice or chop.
Bevel
The bevel is the ground portion of the blade to produce the edge. Most knives are double-beveled, meaning they are ground on both sides. Some Japanese-style sushi knives are single beveled, ground on one side only. If you purchase a single beveled knife, it is important to consider which side the bevel is on. You want a knife with the bevel on the same side as the hand you will use it with. It may also require you to modify your hand movement as a single beveled knife can tend to pull towards the bevel side when cutting.
Bolster
A bolster is a thickened piece of steel between the handle and the blade. Not all knives have bolsters and they are generally found on heavier German-style knives. A bolster provides protection from your hand hitting the blade and adds counterbalance to the weight of the knife. Some bolsters can make sharpening the heel difficult.
Handle
The knife handle is the part of the knife you grip. There are many styles of handles. One common style is a two-sided handle riveted to the knife with a contoured grip, seen on many German-style knives. A common style on Japanese knives is a more rounded and minimal handle that tends to be lighter than the German style.
Tang
The tang is the metal part of the knife that extends into the handle. Most often the tang is a half-tang which goes halfway into the handle or a full tang which runs the full length of the knife and can be seen on the butt end of the handle. A full tang adds more weight to the back of the knife and is more common on heavier knives.
Styles of Chef’s Knives
There are many different types of chef’s knives, but most fall into one of two categories: German-style or Japanese-style. The differences in these two styles of knife are primarily hardness of steel and edge angle, which create distinctions in how each style performs. Granted, there are German-style knives made by Japanese knife makers and vice versa. It is also becoming more common to find knives that are made with a blend of both styles, highlighting the benefits of each. For this article we are referring to the two styles of knife-making that were born out of each region’s age-old traditions of weapon and metal crafting.
German-Style Chef’s Knives
German style knives are typically made with softer steel which makes the blade more durable. It can withstand chips and breaks due to the softness of the metal. If you drop a German-style knife and it hits the tip, it will often bend rather than break off and can be bent back.
In addition to the softer steel, a German-style knife is thicker with a wider angle at the blade, typically 20-22 degrees, versus 15-17 degrees for Japanese style knives. The wider angle, thicker blade, and softer steel all make for a durable knife. The downside is these knives do not hold their edge as well and will need to be sharpened more often.
German style knives are also heavier, often have a bolster, and are well suited for cutting bulkier foods and breaking through bone. The blade is more rounded and requires more of a rocking motion when cutting.
Japanese-Style Chef’s Knives
These knives are thinner and made with a harder steel, giving the knives a sharp edge, which will last longer and require less frequent sharpening. The blade is flatter than the rounded German-style blade and works nicely for slicing and chopping with a forward pushing technique. Japanese-style knives work well for thin slicing and delicate meat and fish. The downside of the thinner, harder steel blade is that it is more prone to chipping and breaking.
Both styles of knife are well suited for use in the kitchen, and one is not better than the other. The choice of which to buy is the personal preference of the individual using the knife.
A high-quality knife of either style will be a great addition to your knife rack and if maintained will last for many years.
How to Use a Chef’s Knife
Holding a Knife
The proper way to hold a chef’s knife is to grip the blade of the knife on the heel on both sides with your index finger and your thumb, then wrap the remaining fingers around the handle of the knife. This will give you the most control to prevent slippage and accuracy in your cuts.
When chopping, use your middle finger with the tip bent back as a guide for the knife and keep the rest of your fingers positioned behind your middle finger to avoid cuts.
Sharpening a Knife
A knife should be honed on a steel before and between uses to keep the blade sharp. If the blade is too dull to hone then it should be sharpened on a stone.
How to Hone
A sharp knife is a safer knife. When the blade dulls, it can cause the knife to stick or slip and accidents happen. It is good practice to keep your knife sharp by honing it on a steel. To use a honing steel, place the knife on the steel at the heel. Angle the knife at 20 degrees and run the knife along the steel moving from the heel to the tip, then repeat on the other side. There are two ways to use a steel.
One way is to grip the steel making sure your fingers are behind the guard on the handle, then place the heel of the blade at the tip of the steel. Bring the blade along the steel towards the handle sliding towards the tip until the tip draws off the steel.
The other way to hold the steel is by placing it in a vertical position with the tip resting on a non-slippery surface. Place the heel of the knife on the steel near the handle and push down. Slide the knife along the steel towards the tip but do not draw the knife completely off the steel. Bring the knife back up in the opposite direction until you reach the top of the steel, drawing it towards the heel.
For either method, use light pressure and move evenly. The blade should make a light ringing sound. If you hear a grinding sound, there is too much pressure applied. Repeat these movements on each side for 5 or 6 passes of the knife. If the knife is not sharp after that, it should be sharpened on a stone.
How to Sharpen
There many types of stones but they all work in the same way.
A triple stone has three sides: course, medium, and fine. Start with the courser stone and work your way down to the finer side. Make sure the stone is secure in the holder and it is on a non-slip surface. Apply mineral oil on the stone and spread it over the entire length of the stone with a cloth. Begin by placing the heel of the knife on one end of the stone. Angle it depending on the type of blade you have: 20-22 degrees for German-style knives and 15-17 degrees for Japanese style knives. If you are unsure, a general guideline of 20 degrees will effectively sharpen most knives. Make sure your feet are firmly planted and your weight is shifted equally. Lock your wrists and move the knife across the stone at the proper angle, shift your waist and hips to move your arms, not your wrists to keep the blade at the same angle. At the end when the trip draws off the stone, pull slightly upwards on the handle to make sure the tip is sharpened as well. Make alternating strokes in the same direction on the stone, about 10 strokes on each side, then move to the next finer grit and repeat.