Whether you truly enjoy spending time in the kitchen and experimenting with new recipes or are just looking to get some of the bare necessities, shopping for new kitchen knives can be a great time. A well-made knife is a beauty to behold and just feels at home in your hand, and you can find great kitchen knives at any price range.
While knives are a bit more straightforward to shop for in comparison to some other home goods, it can be overwhelming when you just do not know what makes a great kitchen knife. There are many knives that are ultimately far more expensive than they are worth, as well as cheaper knives that seem alright, but ultimately need to be replaced more quickly.
This guide will walk you through some basic information about kitchen knives and let you know what to look for when you are buying them.
The Essential Kitchen Knives
While there are many different kinds of knives, some specialized for particular uses, you can still do just about anything you need to in the kitchen with these common options.
The Chef’s Knife
If you could only choose one knife to purchase, a chef’s knife would be your best bet. It can do the job for just about all purposes, and is large and hardy enough to work with heavier foods that might need some extra force to be cut properly. A chef’s knife can work wonders for chopping and mincing vegetables and herbs, slicing meats, breaking down fish and poultry, and practically anything else you might need to do in the kitchen.
The chef’s knife is by far the most versatile, and earned its name for that very reason. These knives often come with a 5 to 10 inch blade, with the longer knives being more balanced. The size you choose to buy ultimately should come down to whatever you are most comfortable with.
The Paring Knife
Also called a utility knife, the paring knife is almost like the little sibling to a chef’s knife. While a chef’s knife can also be used for precise work, these smaller knives with 2 to 4 inch blades are ideal for cutting and mincing smaller vegetables and herbs. Paring knives are also great for trimming larger cuts of meat without as much waste.
The Serrated Knife
While less versatile than the chef’s knife or paring knife, serrated blades play a very important role in the kitchen. While straight and curved-edge knives are great for chopping and slicing harder materials, they can oftentimes crush softer foods like bread loaves or tomatoes. The serrated edge allows you to smoothly cut back and forth without putting direct weight onto the food.
It certainly is not as useful across the board as a chef’s knife, but the serrated blade is more replaceable since they are difficult to sharpen at home. As such, choosing a cheaper option is not a bad choice in this case.
Honorable Mention: The Honing Steel
Not a kitchen knife, but something you are sure to have seen in almost every kitchen is the honing steel. Often incorrectly referred to as knife sharpeners, honing steels are thin metal rods that can be used to correct a blade’s edge when it starts to dull.
Unlike knife sharpeners, which shave away bits of material from the edge of the blade to make a sharp point, honing steels simply press the blade back into the right shape. These are inexpensive, easy to use, and will keep your knives in great shape without having to replace them as often.
The Anatomy of a Knife
Once you know the kind of knife or knives you are looking to buy, it is good to bear in mind the different parts that make up your kitchen knives, and eventually to consider the materials they are made of.
The Tip
With a self-explanatory name, the tip of a knife is the smallest part of the blade’s edge, and includes the point of the blade and first inch or two of the cutting edge. The tip is the best part to use for finer and more precise work like slicing small vegetables thinly. Be aware that as the most narrow part of the blade, the tip is a bit more fragile and could snap or chip when dropped or used to pry open containers or open cans.
The Bolster
The thickest part of the blade is the bolster, at the end of the blade opposite the point and leading into the handle or grip. The weight of this part of the blade makes the knife more balanced and overall easier to use. In general, this is the part of your kitchen knife that you should be gripping onto, placing it between your thumb and forefinger for better control and precision. Holding the knife properly helps to avoid dropping the knife or having it slip, which can lead to injury or damage.
The Edge
The cutting end of the blade from the point to its bolster is the edge. The different length and shape of the edge is usually the biggest indicator of what kind of knife you are dealing with, but for this example we will be describing the edge of a chef’s knife.
The thinner, curved end of the blade, the front half or so including the tip leading up to the point, is called the rocker. This end is used for quicker and finer work. Despite the name, it should be used to rock back and forth, but pushed forward with pressure coming from behind.
The thicker end of the blade is called the heel, and it is ideal for cutting through thicker vegetables or even through bone and cartilage. Due to its heft, you are able to bear down on the bolster with your free palm to push the heel through whatever food you are working with.
The Handle
When looking at blade handles, the ideal design is simply whichever is most comfortable for you to handle and work with regularly. Some may appear aesthetically pleasing, but ultimately be less easy to grip. Knife handles that have grooves shaped in for your fingers are often, counterintuitively, not the best option across a wider array of uses. Generally speaking, wood and metal handles are more popular and reliable, while some plastic or rubber handles can get slippery and tough to control.
The Spine
Opposite of the edge is the spine, the not sharp top of the blade. Many knives, like a chef’s knife, will have a flatter or wider spine so that you can put some weight on it with your free hand. Knives intended for more precise work like a serrated blade or filet knife will usually have thinner spines.
The Tang
The end of the blade that is sealed within the handle is called the tang. Knives with what is called a “full tang” will have this piece of metal (or other material) visible along the edge of the handle, though many are made with the tang entirely hidden.
Forged and Stamped Knives
Another aspect to consider when shopping for your ideal kitchen knife is whether the blade is forged or stamped. The more common preference for professional chefs is a forged knife. As the name suggests, forged knives are made from solid pieces of molten metal, which are molded and beaten into shape. Forged knives tend to be more balanced and durable, though often at a higher price.
Stamped knives are essentially punched out of a sheet of flattened steel, and then sharpened. Stamped knives are considered lower quality and are thinner and more flexible. This is not usually ideal for multi-purpose chef’s knives, but can occasionally be advantageous for fileting or deboning.
Materials Used
One of the most important variables to consider when choosing your kitchen knife is the material it is made of, especially for the blade.
Stainless Steel
The most common by far, stainless steel blades are affordable, rust and corrosion resistant, and are reliable for cooks of all levels. Stainless steel blades are slightly softer than some other alternatives, so they need to be honed or sharpened more often, but their consistent quality has made them a classic for a reason.
Carbon Steel
More popular each year, carbon steel kitchen knives are becoming almost as popular as stainless steel in professional kitchens. The addition of carbon into the steel makes the knife’s blade much harder, helping it to keep a sharp edge for longer than the alternatives. This does come with a direct downside however, as the addition of carbon makes the steel less rust-resistant, though proper care and maintenance can offset this negative.
Ceramic
Another popular blade material is ceramic, as these knives tend to be inexpensive, strong, and lightweight. They are, of course, rust proof, and hold a sharp edge very well. The greater risk here is that they are far more likely to chip and break if not handled properly, but they are a great option for most home cooks.
Damascus Steel
Aside from more premium pricing, Damascus steel knives are a great meeting place between the benefits of carbon steel and stainless. With a carbon core placed inside of hand forged steel, these knives are strong, durable, hold a sharp edge very well, and are still more flexible and rust resistant than carbon steel. It can almost go without saying that Damascus steel is just about the most stunning option to look at.
Feel It Out
At the end of the day, the right knife for you is whichever feels right in your hands. Choose a few options based on your budget, materials and the blade types that fit your lifestyle best. Once you have those in mind, pick it up and see if the weight of the knife and contours of the handle suit you and your needs.
William Henry has a stunning selection of Damascus steel chef’s knives and full knife sets to suit your every need, click here to learn more.
