The Knife For You - The Chef's Cooking School

The Knife For You

1. The blade of your knife should be made of high carbon steel, this is the most important factor

2. The metal from the blade should continue through the handle, it should be one solid piece.

3. Balance, weight should be evenly loaded for ease of use

4. Comfort, the knife should feel good in your hand

5. Price, there are a variety of options and prices based on the number of knives and options you get.  Make sure you get High Carbon Steel.

A note from the chef:

  • You are much safer using a sharp knife than you are with a dull knife. 

  • When using a sharp knife the blade pierces through the product you are cutting.

  • When using a dull knife you are tearing or crushing the product.

  • When doing this you take more of a risk of your hand slipping off the blade and into the path of the knife

High Carbon Steel

1. The metal of the knife should be made of high carbon steel. This steel is one that is harder and less likely to change its shape.This is important when dealing with an edge, such as the edge of our knife. Stainless steel is less likely to keep an edge because it is softer and more likely to change its shape. Stainless steel knives need to be continually sharpened.

Blade should extend through the hand, solid metal

2. The metal should be solid through the handle of the knife. If the metal is not continuous from the tip of the knife through the entire handle of the knife it could break off at the handle during rigorous use.


3. Balance - You want a knife that is balanced. The balance of a knife is that between the blade and the handle


4. Comfort - You want a grip and balance that feels like something you want to use.


5. Price - there are a variety of knives, each with their own price tag ,some very expensive. This becomes personal preference, these knives are very good. However not everyone can afford this kind of cash for something this .

There are knives made of a high carbon with the blade through the handle with high carbon steel that are not highly priced.

 Even with a stainless blade if you are prepared to sharpen it each time you use it you could work with that.

Types of Blade Sharpeners

1. Sharpening stone - usually consists of at least a rough and a smooth side, sometimes also a finer stone, their is wet stone or oil stone. These are probably the most common and most inexpensive however they require the most skill to use. It is not difficult but does require more efforts than the electric sharpener.

2. Electric knife sharpener - these are a bit more pricey, however there is less effort and skill needed

3. Hand sharpener- these work well and can be stored in a small space,

Keeping the edge to the knife Steel, this keeps the blade sharp by removing the "burr" that develops. As the edge of the knife is used it gradually moves. The steel keeps the edge in the center. That is why people misunderstand that using a steel sharpens the knife.

Using a steel - hold the steel so that the blade of the knife will be running away from your body, with the opposite hand you hold the knife. At approximately a 25 deg. angle slide from the handle to the tip, the blade along the steel.