Our Ultimate Guide to Kitchen Knives
| Mini guides to kitchen knives: Kinds of kitchen knives | Materials and construction | Storing | Sharpening | Maintaining sharpness | Rust removal | Disposal | Knife skills | Western or Japanese knives | Main kitchen knife guide |
Aside from the people, knives are at the centre of every kitchen. You can prepare meals without many other utensils and gadgets, but you cannot really do a job properly without a kitchen knife.
That is why we wrote this 10-page kitchen knife guide. And with the buyers’ guides and reviews, that gives you a whopping 20 pages of great information on kitchen knives!
Whether you are vegetarian and need to peel, slice, and dice vegetables and fruit, or you remain a consummate meat eater, who needs to properly cut beef, poultry, and fish, the reality is you need at least a couple knives to cook up your favourite dishes.
And now that we agree on the need for knives, we all should know about kitchen knives, especially how a good knife is used for various purposes. Thus, our ultimate guide will steer you through the collection of kitchen knives, and help to demonstrate their specific uses and functions.
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Whether you are a novice cook or a seasoned chef, this guide will help to sharpen your knowledge and skills.
Believe it or not, there is plenty to know about kitchen knives. If you have ever gone shopping for one, the selection can be overwhelming.
The good news is our comprehensive guide will help you decide which kitchen knife best suits your purpose and cooking style.
History and evolution of kitchen knives
The history of the kitchen knife is a long and varied process. Dating way back to the beginning of civilisation, the earliest knives were made from flint or bone. They were needed for hunting, preparing food, and even constructing shelters. This created the foundation for the many roles that knives would hold in human life.
As civilisations advanced, so did the craftsmanship of their knives. The Bronze Age saw metalworking skills, leading to the creation of stronger, sharper, and more durable blades. At this point in time, the knife became not only an instrument of survival, but also way to do cooking.
6 Top Quality Chef Knives | Selection of Small Knives | Knives for cutting steak and cutlets |
In ancient kitchens, from the grand feasts of Rome to the intricate cuisines of the Far East, knives began to take on a more specialized role. Each culture shaped its knives uniquely, tailoring them to the specific needs of their culinary practices.
The diversity in blade shapes, sizes, and sharpness seen across different cultures was not just a reflection of varying culinary styles, but also of the societal values and technological advancements of the time.
By the Middle Ages, the kitchen knife had become an indispensable tool in European households. Knives from this time period were regularly made from iron, and then, steel, demonstrating the huge jump in craftsmanship.
The evolution of the kitchen knife was not only a matter of material improvement, but also, of better designs. Handles were crafted to fit more comfortably in the hand. The balance between the blade and handle began to be a subject of careful consideration, reflecting a deeper understanding of the knife’s role in efficient and precise food preparation.
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This period also had the invention of specialty knives for different tasks, such as carving meat or filleting fish.
The Renaissance period further refined the art of knife-making, with blades becoming a symbol of craftsmanship and luxury in addition to their practical use. Intricately designed knives with ornate handles and finely honed blades were prized possessions in noble households, often reflecting the status and wealth of their owners.
This era set the stage for the modern kitchen knife, a tool that is not only functional but also a work of art.
Choosing the right kitchen knife
Choosing the right kitchen knife, or a selection of knives, is essential for anyone that spends time cooking.
And, you don’t have to be a professional chef to want the best or right knife for a specific job!
Knives are the basis of proper food preparation. They control the ease, speed, and even enjoyment of cooking. It’s hard to believe but a well-selected knife can transform your cooking experience.
In fact, it can actually make tasks like chopping, slicing, cutting, and dicing more efficient and much more fun.
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Here are 12 key points to consider when selecting the perfect kitchen knife:
1. Material:
The most common materials for blades are high-carbon stainless steel, ceramic, and Damascus steel. High-carbon stainless steel is popular for its durability and resistance to rust and stains. Ceramic blades are incredibly sharp and lightweight but can be brittle. Damascus steel is known for its distinctive pattern and exceptional sharpness.
2. Type:
Different tasks require different knives. A chef’s knife is versatile for chopping, slicing, and dicing. A paring knife is the one you want for peeling and trimming small fruits and vegetables. Another example is bread knife with a serrated edge. It is ideal for slicing bread without crushing it.
3. Handle Comfort:
The handle should feel comfortable and natural in your hand, providing a non-slip grip. Materials like wood, plastic, and metal vary in feel and grip, so it’s important to choose one that feels right for you.
4. Balance:
The weight distribution between the handle and the blade affects the knife’s balance. A well-balanced knife feels stable and reduces hand fatigue, making precise cuts easier.
5. Edge:
This refers to how long the blade stays sharp. A knife with good edge retention requires less frequent sharpening, but when it does need sharpening, it might be more difficult to do so.
6. Size:
Knife sizes range from small (like a paring knife) to large (like a chef’s knife). The right size depends on the size of your hand and the type of tasks you’ll be performing.
7. Weight:
This point depends on how you feel with a particular knife. A heavier knife can help with cutting through harder materials, but a lighter knife might be easier to handle for longer periods if you have a lot of work to do.
8. Maintenance:
Consider how easy it is to clean and care for the knife. For instance, some knives are not dishwasher safe, and certain materials may require special care to prevent damage or rust.
9. Reputation:
Some brands are known for their quality craftsmanship, longevity, and excellent customer service. Researching and reading reviews can help you find a brand that is trusted and valued.
10. Warranty:
A good warranty can be a sign of a manufacturer’s confidence in their product. Check for the length of the warranty and what it covers. Good customer service is also important for any issues you might encounter, especially if you have spent a lot of money for the knife.
11. Price:
Prices can vary greatly. While more expensive knives often offer higher quality and longer life spans, there are also many affordable options that provide good value.
12. Aesthetics:
While the appearance of a knife doesn’t affect its performance, the design, colour, and overall look can be important for your kitchen’s décor. You might prefer classic designs, but others might opt for more modern features.
Bonus point:
And don’t forget that when you buy your favourite knives, get one or two sizes of cutting boards to help protect your knives and your countertops!
Knives uses and functions
It seems like a ridiculous topic to discuss because most people use some kind of knife on a daily basis. It is rather obvious that a good majority of individuals know what knives are used for and what a knife’s function is.
Having said that, though, the truth is that often, people just don’t know what knife does what. For example, a bread knife might not be sharp enough and thin enough to cut through a raw beef roast. And of course, a butter knife is not going to cut through much other than soft food items like butter, mashed potatoes, cooked carrots, and maybe thin meat slices.
We all have knives in our kitchens that we just aren’t sure about. We grab anything to do the task and find out the knife wasn’t what we needed or that we ruined a piece of food because using the wrong knife has damaged the item.
To help with knowing what knives uses and functions are, we have put together a handy graph to get information at a quick glance.
| Knife Type | Use | Foods it Works With |
|---|---|---|
| Chef’s Knife | General-purpose; chopping, slicing | Meats, vegetables, herbs |
| Paring Knife | Peeling and slicing small fruits/veg | Fruits, small vegetables |
| Bread Knife | Slicing bread without crushing it | All types of bread |
| Carving Knife | Slicing meat | Roasts, poultry, ham |
| Utility Knife | General-purpose; smaller than chef’s | Fruits, vegetables, sandwich |
| Boning Knife | Removing bones from meat | Meat, poultry, fish |
| Santoku Knife | Slicing, dicing, mincing | Fish, meat, vegetables |
| Fillet Knife | Filleting fish | Fish |
| Cleaver | Chopping through meat and bone | Meat, poultry, bone |
| Nakiri Knife | Chopping vegetables | All types of vegetables |
| Cheese Knife | Cutting cheese | Soft and hard cheeses |
Anatomy of a knife
Let’s break down the 11 components from the tip of the blade to the end of the handle. Understanding the structure and design of a knife can help in choosing the right one for the task required.
1. Point:
This is the very tip of the knife, which is used for piercing or scoring. The shape of the point can vary depending on the knife’s design and purpose.
2. Tip:
Located at the front part of the blade, the tip is used for delicate or precision cutting tasks. It’s often the sharpest part of the blade.
3. Edge:
The cutting part of the blade. It runs from the tip to the heel. The edge can be straight, serrated, or a combination of both, and its sharpness is crucial for the knife’s performance.
4. Bevel:
This is the angled surface that forms the knife’s edge. The angle and shape of the bevel determine the knife’s sharpness and cutting ability. A single bevel means that only one side of the blade is angled, while a double bevel has both sides angled towards the edge.
5. Spine:
The top part of the blade, opposite the edge. It’s usually the thickest and heaviest part of the blade, providing stability and balance.
6. Bolster:
The thick junction between the blade and handle. It adds balance and weight to the knife and also serves as a finger guard for safety. Not all knives have a bolster.
7. Heel:
The rear part of the blade, closest to the handle. It’s used for tasks that require more force, like cutting through tough meat or vegetables.
8. Tang:
The part of the blade that extends into the handle. The tang is crucial for the knife’s balance and strength. A full tang, where the metal extends to the end of the handle, provides the best balance and durability.
9. Handle:
The part of the knife that is held. It can be made from various materials like wood, plastic, or metal, and is designed for grip and comfort.
10. Rivets:
These are the metal pieces that attach the handle to the tang in some knives. They provide strength and stability to the handle.
11. Butt:
The end of the handle. In some knives, the butt can be used for pounding or hammering.
How should you keep your kitchen knives when not in use?
Keeping your knives organised properly is important for two reasons. One, for safety so no-one gets cut, and two, so that the knives are not damaged.
For those preferring out-of-sight storage, drawer knife holders are an excellent choice. These tray-like inserts keep blades separate and protected within kitchen drawers. Just make sure the knives are dry before storing them to prevent rust.
Knife blocks and magnetic knife strips are two common methods of storage for your kitchen knives. Wood blocks protect the blades from dulling, and should be kept clean, dry, and free from mouldy build-up.
Magnetic strips are mounted on the wall. They save counter space and keep knives separate, but it’s important to attach knives flat against the strip to avoid getting them scratched and damaged.
For portability, knife rolls or cases are perfect, especially for chefs and cooks on the move. The soft-material rolls with individual slots safeguard knives during transport. They are ideal for people that camp or go to the cottage or cabin.
What knives do I need in the kitchen?
Here are a few suggestions for knives that can be really helpful for different tasks.
- The most vital is the chef’s knife, typically ranging from 6 to 12 inches in length, which is versatile enough for chopping, slicing, and mincing a wide range of ingredients.
- A paring knife, with its small 3-4 inch blade, is perfect for more delicate tasks like peeling fruits or de-veining shrimp.
- A serrated bread knife is indispensable for cleanly slicing through crusty loaves of bread without crushing them.
- Additionally, a utility knife, which is smaller than a chef’s knife but larger than a paring knife, is useful for everyday tasks like slicing meat or toasted sandwiches.
- For those who frequently cook meat, a boning knife with a narrow, flexible blade is ideal for separating meat from bone.
What are utility kitchen knives?
Utility knives are multi-purpose tools in the kitchen.Their purpose fits between the chef’s knife and a paring knife. They usually have a blade that is 4 to 7 inches long, which positions them between the shorter paring knife and the longer chef’s knife in size.
Utility kitchen knives are available in two styles: serrated and straight-edge. The serrated model slices items with a firm exterior and a soft interior, like bread and tomatoes. Thanks to its saw-like edge, it cuts effectively without squashing the food. Straight-edge utility knives are more all-rounders and are great for slicing meats.
Utility knives excel in tasks needing more precision and control than what a chef’s knife can offer, yet require more blade than what a paring knife has. They are especially useful for cutting smaller items such as shallots and garlic. They also come in handy for making sandwiches or slicing medium-sized items like cheese and sausages.
Safety first with your kitchen knives
Above all, remember that knives can cause serious injury. Always practice safety when sharpening knives. Work slowly and with focus, and keep your fingers away from the blade’s edge. Use a stable and non-slip surface for your sharpening tools.
The same is true of using a knife, no matter how small, or how sharp. Always keep your fingers out of the blade’s action. Fingers should never be near the movement.
Kitchen Knife FAQ
We’ve chosen 20 quick questions and answers that readers typically search for when buying a knife.
1. What are the most common types of kitchen knives?
The most common types are chef’s knife, paring knife, serrated bread knife, utility knife, and santoku knife.
2. How should kitchen knives be stored?
Knives should be stored in a knife block, magnetic strip, or sheath to keep them sharp and safe.
3. What is the ideal material for kitchen knife blades?
High-quality stainless steel is ideal for durability and ease of sharpening.
4. How often should kitchen knives be sharpened?
It depends on usage, but generally every few months for frequent use.
5. Can a dishwasher be used to clean kitchen knives?
It is not recommended as the dishwasher cleaner can dull the blade and pit it. Hand washing is preferred.
6. What is the purpose of a serrated knife?
Serrated knives are perfect for cutting bread and other soft, yet tough-skinned foods. It keeps the foods from being crushed and ruined.
7. Why is balance important in a kitchen knife?
A well-balanced knife ensures ease of use and reduces hand fatigue.
8. What is a Santoku knife used for?
A Santoku knife is versatile for slicing, dicing, and chopping, especially for vegetables and fish.
9. How can you tell if a knife is good quality or not?
Look for a full tang, comfortable handle, good balance, and sturdy construction.
10. What is the difference between honing and sharpening a knife?
Honing realigns the blade’s edge while sharpening removes material to create a new edge.
11. What’s the best way to hold a chef’s knife?
Use a pinch grip, holding the base of the blade between the thumb and forefinger.
12. How should knives be cleaned?
Clean with warm soapy water and immediately dry thoroughly to prevent rust.
13. What is a full tang in a knife?
A full tang means the blade metal extends through the handle, providing better balance and strength.
14. Is it necessary to have a knife set?
It is not necessary at all, but a set provides a range of knives for different purposes. Buying in a set might also be less expensive than buying everything separately.
15. What are Granton edges on knives?
Granton edges have hollowed-out grooves to reduce food sticking to the blade.
16. Why is a paring knife important?
A paring knife is helpful for precise, delicate tasks like peeling and trimming.
17. What should be considered when buying a kitchen knife?
Think about the knife’s weight, balance, handle comfort, and blade material.
18. Can ceramic knives be sharpened at home?
Yes they can, but they require a diamond sharpener and special care.
19. What is the best way to sharpen a knife?
Use a whetstone or a professional sharpening service for best results.
20. Why do some chefs prefer carbon steel knives?
Carbon steel knives can be sharper and are easier to hone. They do, however, require more maintenance to prevent rust.
Complete kitchen knife guide
In addition to this page, our full guide contains 9 more mini guides which make up the whole ultimate guide to kitchen knives.
We are sure that whatever you are wondering about knives, we have dealt with it somewhere in these ten jam-packed pages!
Check out the buying guides, too, as they have our Top Picks, and provide you with lots more valuable information!
Kitchen knife informational guides
Top questions asked about kitchen knives
What are the different types of kitchen knives?
What are kitchen knives made of?
How to store kitchen knives
How do you keep your kitchen knives sharp?
How to sharpen kitchen knives
How to remove rust from kitchen knives
How to dispose of kitchen knives
Why knife technique matters
What are the differences between Japanese knives and Western knives?
Our comprehensive kitchen knife guide
Kitchen knife buying guides
What kitchen knife do you need?
Best kitchen knife sharpeners
Affordable chef knives
Best knives for the home chef
Best knives for cutting steak
Best kitchen knife block set for the money
Best sharp paring knives
Oyster shucking knives
Best kitchen shears and scissors ~ when a knife can’t cut it
Best kitchen drawer organisers for knives
Best cutting boards to use with your kitchen knives