When we started cooking more frequently, one of our first lessons had to do with…

knives.

“You only need one,”

says Mark Bittman, an American food journalist.  We couldn’t agree more with Mark that all you really need to have a complete kitchen is a good chef’s knife.

Mark says it well:

“A good paring knife is essential for smaller tasks like peeling, but they’re almost literally a dime a dozen at this point, so there’s really no point in stressing over which is the best.  Bread knives are necessary for cutting, well, bread.  But with these knives, it’s really the jagged serration that does most of the work so it’s not essential to get the sharpest tool possible.  The chef’s knife, however, is a totally different animal.  It needs to be a good one.”

We have to admit we were a little (ok, a lot) reluctant when we ordered our first chef’s knife.  Have you seen these things?!

They are a little intimidating – we were sure we were going to lose a finger!  But we decided to bite the bullet and invest in a good chef’s knife – and we haven’t regretted it once!  No more struggling to slice a tomato or fighting with sweet potatoes.  And all of our fingers are still intact!

Our chef’s knife is our favorite go-to knife, and we would be lost in the kitchen without it!  We even invested in a second one after we were fighting over who got to use it.  We find it to be an excellent multi-purpose knife we can use for mincing, slicing and chopping vegetables, fruits, meats, nuts, and so much more!

Benefits of a Good Chef’s Knife

For anyone who rides bikes, you know how the right bike makes your ride so much smoother, faster and more enjoyable.  Kitchen knives are the same way.  You don’t want a dull, clunky knife making things more difficult in the kitchen.

• Speed and Efficiency.  A sharp, well-balanced knife slices through ingredients so easy.  It makes prep work faster—whether you’re chopping onions, dicing herbs, or even breaking down a whole chicken. Cooking feels more enjoyable and less like a chore.
• Safety.  Dull knives are actually more dangerous than sharp ones.  Why?  Because they require more force and are more likely to slip.  A sharp chef’s knife gives you control, making it easier (and safer) to slice with confidence.
• Versatility.  A good chef’s knife can handle 90% of your tasks:  chopping, slicing, mincing, even smashing garlic.

Which Chef’s knife is best?

There is no such thing as “the best one.”

It all comes down to personal preference and which one feels most comfortable and natural.  It’s kind of like buying a car – just not near as expensive!

Different knives have different features and, while you can buy one online, it is a great idea to “test drive” a few before you buy one.  Ideally, you want to find one that feels like an extension of your hand. It should be comfortable and should instill confidence – not fear!  

Finding one with a good balance, where neither the handle nor the blade feels too heavy, is something to be on the lookout for.

Some other factors to consider when investing in a chef’s knife:

What length?

While many professional chefs use 12-inch blades, the most popular size for home kitchens is 8 inches (we love our 8 inch knife!).  Some prefer a 10-inch because of the larger cutting surface, but it all comes down to what feels most comfortable.

What material?

These days, high-carbon stainless steel tends to be the most popular.  They provide the best combination of sharpness, durability and rust-resistance.  Carbon steel blades are strong, but the biggest disadvantage is they are prone to rust and stains.  Stainless steel is corrosion-resistant and easy to sharpen, although it may need more frequent sharpening than carbon steel.  Ceramic blades are also available.  These are light-weight and tend to stay sharp the longest.  But they are prone to chipping and breaking and most people are not able to sharpen them at home.

Western or Japanese?

The Western knives (often made in France or Germany) tend to be heavier and more wedge-shaped.  They also tend to have softer steel, making them easier to sharpen but requiring more frequent maintenance.  Western knives tend to be better for people who have a lot of heavy duty cutting like cutting bones, chickens or heartier vegetables.

Japanese knives tend to be lighter and have a thinner blade.  They can be easier to maneuver and can stay sharper longer.  They may not rock back-and-forth as smoothly because the blades tend to have less of a curve than the Western-style knives.  A Japanese-style knife can be a good option if you do a lot of work with vegetables like chopping, mincing and slicing.

A third style that is not quite as popular is the Santoku knife.  It is typically shorter than the chef’s knife (often 6 to 7 inches) and the blade is straighter, meaning it has limited “rocking” action.  The Santoku can have a pattern (dimpled indentations) that helps to release food after slicing, reducing those pesky pieces that stick to the knife.

Forged or stamped?

Most people prefer forged knives because they tend to be stronger.  This is because the knife comes from a single bar of steel and is heated and pounded into shape.  Forged knives often contain a “bolster,” which is a mound of metal between the handle and the blade.  Many people feel like this provides a safe place for their fingers when using the knife.  A stamped knife is “stamped” out of a continuous flat sheet of steel.  The handle is then added, and the knife is sharpened.  Stamped knives tend to be a little cheaper, but this price difference is lower than it used to be.

Price?

Of course, price is always a factor.  Keep in mind that a good chef’s knife, if properly cared for, can literally last a lifetime!  Think of it as an investment for your kitchen.  And the saying “you get what you pay for” is certainly true here.  You don’t need to spend $200 to get a great knife.  While you can sometimes find a good deal for less than $50, you can definitely get a great knife between $50 and $150.  So, do a little research and find one that fits your style and budget.  It might help justify the cost if you keep in mind that you really don’t need that set of 42 knives…just one good chef’s knife!

Once you invest in a chef’s knife, there a couple things to keep in mind:

First, don’t put your knife in the dishwasher!  The force of the water can dull the blade, and the handle can warp from the heat.  Simply clean your knife with hot soapy water and a non-abrasive scrubber.

Also, it’s important to learn how to use the knife properly.  That is a topic for a whole separate coaching tip, but there are many sites that will teach you how to properly use a chef’s knife.

• The first thing to learn is how to hold the knife.  Believe it or not, there is a proper way to hold the knife – not only so it can be used most efficiently, but also to protect the 5 digits on your other hand!
• Most people place their index finger and thumb on either side of the blade next to the handle (this is where the “bolster” can be useful) with their other fingers loosely curled around the handle (almost like you are shaking hands with the knife).
• Your other hand (the one holding the food you are cutting) should be in a “claw grip” with your fingers curled inward – this keeps your fingers out of the danger zone!

Our “go-to” is an 8 inch Japanese-style knife and we absolutely love it!  But remember there are lots of good options out there.  

Once you get used to using a good chef’s knife, it will make your cooking experience even more enjoyable!

This, of course, is one of our goals at Eat REAL America – to make cooking and enjoying REAL meals easy and enjoyable!

We would love to hear your feedback and thoughts on your favorite “go-to” chef’s knife and other kitchen tools!