Kitchen knife
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives, there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
Anatomy
| A | Point: | The very end of the knife, which is used for piercing |
| B | Tip: | The first third of the blade (approximately), which is used for small or delicate work |
| C | Edge: | The cutting surface of the knife, which extends from the point to the heel |
| D | Heel: | The rear part of the blade, used for cutting activities that require more force |
| E | Spine: | The top, thicker portion of the blade, which adds weight and strength |
| F | Bolster: | The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping |
| G | Finger Guard: | The portion of the bolster that keeps the cook's hand from slipping onto the blade |
| H | Return: | The point where the heel meets the bolster |
| J | Tang: | The portion of the metal blade that extends into the handle, giving the knife stability and extra weight |
| K | Scales: | The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang |
| L | Rivets: | The metal pins (usually 3) that hold the scales to the tang |
| M | Handle Guard: | The lip below the butt of the handle, which gives the knife a better grip and prevents slipping |
| N | Butt: | The terminal end of the handle |
Materials and Construction
Material
Knife blades can be manufactured from a variety of materials, each of which has advantages and disadvantages.
- Carbon Steel is an alloy of iron and carbon. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095). A carbon steel blade can be very sharp, hold its edge well, and remain easy to sharpen, but is vulnerable to rust and stains. Some professional cooks swear by knives of carbon steel because of their sharpness, but many find that the extra sharpness is not worth the trouble of the extra maintenance; these blades must be cleaned and dried after every single use. Over time, a carbon-steel knife acquires a dark patina. Some people find this a charming sign of age, but others find it unsightly. They may impart a metallic or "iron" flavor to acidic foods.
- Stainless Steel is an alloy of iron, approximately 10-15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. It is not able to take quite as sharp an edge as carbon steel, but is highly resistant to corrosion. The thin, flexible, shiny blades common in cheap kitchen knives are typically made of stainless steel. They are difficult to sharpen, so they are often made with serrations, which slows dulling and enables them to cut adequately when they do become dull.
- High Carbon Stainless Steel is stainless steel with a certain amount of carbon arbitrarily deemed "high", and is intended to combine the best attributes of carbon steel and ordinary stainless steel. High carbon stainless steel blades do not discolor or stain, and maintain a sharp edge. Examples of such steels include 440C, AUS-8, AUS-10, ATS-55, and many others. It is typically used in higher-end kitchen knives, though some very expensive Japanese knives use carbon steel.
- Laminate blades try to use the best of multiple materials by creating a layered sandwich of different metals (there are no laminated blades made of plastic or ceramic.) Sometimes a harder, more brittle steel is sandwiched between two softer, tougher steels, so that the blade combines the attributes, to some extent, of both. Some Japanese and Swedish blades are made that way. Sometimes the outer layers are also stainless, to reduce vulnerability to corrosion (though the part most affected by corrosion, the edge, is still vulnerable.) Due to their varying construction, it is impossible to make any generalizations about them.
- Titanium is metal that is lighter, more wear resistant, and more flexible than steel, but also less hard and it will not take as sharp an edge. But carbides in the titanium alloy allow them to be heat-treated to a sufficient hardness. Titanium does not impart any flavor to food. It is typically expensive.
- Ceramic blades are incredibly hard blades; so hard that they will maintain a sharp edge for months or years with no maintenance at all. Like titanium, they do not impart any taste to food and are immune to corrosion. On the other hand, although ceramic blades can be sharpened on silicon carbide sandpaper or many grinding wheels, it is difficult enough that they are usually professionally sharpened. Also, they are hard enough to cut through glaze on dinnerware, so they should only be used on cutting boards. Further, although they are hard, they are very brittle, and will chip if struck against hard objects, or even if certain sharpeners are used on them (such as those that use two small abrasive rods set in a "V" shape. If they are used to pry or lever things apart, they may snap in two. They are very light in weight, which some may consider an advantage, and some a disadvantage, since their balance may be thrown off if not designed properly.
- Plastic blades are not very sharp at all. Their primary use is for cutting through vegetables such as lettuce without causing them to discolor (a steel knife will cause the cut edges of lettuce to turn black.) Plastic knives can cut skin, especially wet skin, but will not penetrate far into flesh, a boon for cooks. They can't scratch dinnerware or cutting boards. They can be resharpened, but they are cheap enough that they are regarded as semi-disposable. They cannot be made as sharp as metal or ceramic blades, but since they are typically serrated, they may perform adequately for their intended purpose.
Blade
Steel blades can be manufactured either by being forged or stamped.
- Forged blades are made in an intricate, multi-step process, often by skilled manual labor. A chunk of steel is heated to a high temperature, and beaten to temper the steel. Forging results in a change to the grains of the steel, which increases the metal's hardness, as measured by the Rockwell scale. After forging, the blade is ground down and sharpened. Forged blades are typically thicker and heavier than stamped blades, an advantage in some situations. Forged blades are often considered superior to stamped blades, and are often preferred by chefs.
- Stamped blades are cut to shape directly from cold rolled steel and then ground down and sharpened. Stamped blades lack the benefits of the hardness brought by forging, but they are cheaper to produce and often perform very well. Though they are not preferred by chefs, several popular knife brands, such as Global, do use stamped blades in their premium knives. As the quality of rolled steel improves, they may approach the quality of forged blades. Stamped blades can often be identified by the absence of a bolster.
Edge
The edge of the knife can be sharpened to a cutting surface in a number of different ways.
- Flat Ground blades have a profile that tapers from the thick spine to the sharp edge in a straight or convex line. Seen in cross section, the blade would form a long, thin triangle, or where the taper does not extend to the back of the blade, a long thin rectangle with one peaked side. They are heavier and tougher than a hollow ground knife.
- Hollow Ground blades have concave, beveled edges that are ground starting midway down the blade, instead of at the spine. The resulting blade has a thinner edge, so it may have better cutting ability, but it is lighter and less durable.
- Serrated Blade knives have a wavy, scalloped or saw-like blade. Serrations make knives ideal for cutting things that are hard on the outside and soft on the inside (such as bread or tomatoes) that might otherwise be squished by a knife with a plain edge blade. They are also particularly good on fibrous foods like celery or cabbage. Serrated knives cut much better than plain edge blade knives when dull, so they may go longer without sharpening (some serrated blades are claimed never to need sharpening.) However, they cannot be sharpened except with a special tool or by a professional. For this reason, most professional chefs recommend buying at most a moderately priced serrated knife, as they will inevitably dull and have to be replaced. Further, serrations are often used to improve the cutting ability of an inferior blade, meaning that somebody who wants a higher-quality blade will on average avoid serrated blades. Some companies have names for their own serration patterns and apply them to an entire line of knives. Examples are Cutco's Double-D edge and Henckel's Eversharp Pro series.
- Granton Edge does not refer to the edge of a blade, strictly speaking. "Granton edge" knives have a number of hollow ovals ground into one or both sides of the blade, above the edge. Also called scalloping, they help to prevent food from sticking to the blade and help the knife to cut more efficiently. They are most commonly found on santoku knives and slicers.
Handle
The handles of kitchen knives can be made from a number of different materials, each of which has advantages and disadvantages.
- Wood handles provide good grip, and most people consider them to be the most attractive. They are, however, more difficult to care for as they must be cleaned more thoroughly and occasionally treated with mineral oil. They do not resist water well, and will crack or warp with prolonged exposure to water. They should hand-washed for that reason. Additionally, some people argue that it can harbor more microorganisms because it is more porous than other materials.
- Plastic handles are more easily cared for than wooden handles and do not absorb microorganisms. Critics, however, say that they become brittle over time and can eventually break, and some are slippery in the hand. The material is lighter than most other materials, which may result in a knife that is off-balance or too light for some tastes.
- Composite knives are made from laminated wood (like plywood) that is impregnated with plastic resin. They are considered by many chefs to be the best choice because they are as easy to care for and as sanitary as plastic, they have the nice appearance and good grip of wood, and they are more durable than either. They often have a laminated, polished appearance, and may have intense or varied coloring.
- Stainless Steel handles are the most durable of all handles, as well as the most sanitary. Many argue, however, that they are very slippery in the hand, especially when wet. To counter this, many premium knife makers make handles with ridges, bumps, or indentations to provide extra grip. Knives with stainless steel handles are also popular with cooks, and they are becoming more popular as they continue to improve. They can add substantial weight to a knife.
Types
General
Chef's Knife
Also known as a Cook's Knife, the chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut. Chef's knives are most commonly available between 6 and 12 inches, though 8 inches is the most common size. Most chefs recommend using the largest chef's knife that is comfortable in the cook's hands. Larger knives can cut more and are more versatile, but can be more difficult to handle.
Bread Knife
Bread knives are a type of serrated knife, though unlike other serrated knives they are often simply called a Serrated Knife. Bread knives are usually between 6 and 10 inches, with 8 inches being a common length. The serrations on the blade make it ideal for cutting bread (and other things that are hard on the outside and soft on the inside).
Offset Serrated
Similar to a bread knife, and arguably a type of bread knife, an offset serrated knife is a knife with a serrated blade and an offset handle that ensures the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food. These knives are particularly popular with chefs, though they have not become very popular with home cooks. Some manufacturers refer to them as Deli Knives.
Paring
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as deveining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 2½ and 4 inches, as anything larger than about 4 or 5 inches is typically considered a utility knife (although the distinction is somewhat vague).
Utility
A utility knife is a medium size knife that can be used for a myriad of tasks (although many chefs will claim that a cook with a chef's knife and a paring knife can achieve these tasks just as well). Utility knives can either have a plain edge blade or a serrated blade, some of which are considered tomato knives. They are usually between about 4 and 7 inches in length.
Steak
A steak knife is used at the table (as opposed to the kitchen) to cut through especially tough foods, such as meat. It is somewhat like a serrated utility knife, though its purpose is different. A steak knife is usually about 4 to 6 inches long and usually serrated, though some are not. Most are also decorative, since they are set on the table with the silverware.
Meat Knives
Carving
A carving knife is a large knife (between 8 and 15 inches) that is used to carve poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling them to make thinner and more precise slices. Carving knives occasionally have granton edges, and they are generally shorter and wider than slicers.
Slicer
A slicer serves a similar function to a carving knife, although it is generally longer and narrower. Slicers are often more flexible and as such are better suited for slicing ham or fish. Slicers are occasionally serrated.
Cleaver
A cleaver is a large, rectangular knife that is used in cutting meat. The blade, approximately 6 inches long, is very heavy, enabling the knife to cut through bone and joints with sheer force. Many cleavers have a hole in the end to allow them to be hung up easily. Cleavers are an essential tool for any restaurant that prepares its own meat. However, most home cooks do not need cleavers as in most home meat preparation the bone is removed with a boning knife.
Boning
A boning knife is used to remove bones from cuts of meat. They have a thin, flexible blade, usually about 5 or 6 inches long, that allows them to get in to small spaces. A stiff boning knife is good for beef and pork, but a flexible boning knife is preferred for poultry and fish.
Fillet
A fillet knife is like a very flexible boning knife that is used to fillet and prepare fish. They have a blade that is about 6 to 11 inches long, allowing them to move easily along the backbone and under the skin of fish.
Ham Slicer
A ham slicer is a special type of slicer, with a long blade and rounded tip, that is offered by some manufacturers. They are specially tailored to cutting ham, as they are generally thinner and more flexible.
Small Knives
Peeling
Also known as a Tourne Knife or Bird's Beak Knife, a peeling knife has a pointed tip that curves downward (towards the blade). They are often used for many of the same tasks as paring knives. They can be used to cut decorative garnishes (such as rosettes or fluted mushrooms), slice soft fruits, or peel skins or blemishes. They are also used to make a cut known as a tournée cut in vegetables such as carrots.
Decorating
A decorating knife is any knife with a decorative blade. The most common pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.
Trimming
Usually about 2 to 3 inches long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.
Fluting
Usually about 2 to 4 inches long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling.
Cheese Knives
Soft Cheese
Soft cheese knives are specially designed for slicing soft cheese. They generally have holes in the blade to prevent the cheese from sticking.
Hard Cheese
Hard cheese knives are specially designed for slicing hard cheese. They are sharp, so they can cut exact slices, and often have a forked tip, allowing them to be used as a serving utensil as well.
Parmesan Cheese
Parmesan cheese knives are specially designed for slicing very hard cheeses. They have very short, thick blades that allow the user to put weight into the cut.
Asian Knives
Santoku
A santoku knife is often called an Asian chef's knife. They have a straighter edge than a chef's knife, and a more rounded spine, particularly near the point. They are also generally lighter and thinner, allowing them to more easily chop vegetables. It is common for them to have granton edges, and they generally come in 5 or 7 inches. They have become very popular in recent years, especially with women chefs, who generally have smaller hands.
Chinese Cleaver
A Chinese cleaver is a square shaped knife that is traditionally used in Chinese cooking to prepare vegetables. They can also be used for cutting meat and other foods, but should not be used for cutting bone or joints as the blade is much thinner and sharper than a western cleaver. Chinese chefs even use it for fine work, such as slicing ginger. [1] The broad rectangular blade comes in a variety of weights and sizes, and can also used to scoop up chopped food for transport to the stove or elsewhere.
Sashimi Bocho
Sashimi knives are Japanese knives that are used to prepare sashimi. They are very long and slender, with 7 to 15 inch blades. There are two styles of sashimi knives: in Tokyo, the blunt-tipped Takobiki is used, whereas the pointed Yanagiba is used in Osaka.
Usuba Bocho
Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter.
Deba Bocho
Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 7 to 12 inches long, have a curved spine, and are surprisingly heavy.
Specialty Knives
Tomato
A tomato knife is a small knife with a serrated blade. Typically about the size of a utility knife, tomato knives are ideal for cutting through the tough skin and soft flesh of tomatoes.
Oyster
An oyster knife has a short, thick blade that is used to pry open oysters and separate their meat from the shell. Some models have a shield built into the handle that prevents the knife (and hand) from slipping and going too far into the shell.
Clam
A clam knife is essentially an oyster knife, and is used to pry open clams.
Devein
A devein knife is a small knife used to remove the vein from the back of shrimp.
Grapefruit
A grapefruit knife has a small, slender blade that is ideal for separating the meat of a grapefruit from the peel and inner membranes. The blade is usually serrated, and some knives even have a different blade style on each end of the handle.
Chestnut
A chestnut knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not build up inside and cause the nut to explode. They have very shallow blades so that they can cut through the shell without cutting through the nut inside.
Mincing
Also known as a Mezzaluna (Italian: "half moon"), a mincing knife is a uniquely designed knife comprised of a semicircular blade within a similarly shaped handle. Because they have a highly curved blade, they make a good rocking motion and are ideal for mincing. Many mincing knives come with a wooden cutting board with a circular bowl-shaped indentation that matches the curvature of the knife. Some models have two blades that are parallel to each other to increase their mincing power.
Large mezzaluna-like knives with shallow curves are sometimes used to cut pizza, though the rolling pizza cutter is more common for this purpose.
Accessories
Carving Fork
A carving fork is a long, two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of a carving set.
Honing Steel
A honing steel is a steel rod, generally about a foot long and a quarter of an inch thick. It is used to hone a knife blade after sharpening or to reinvigorate a blade and extend the life of the last sharpening, but contrary to what many believe it is not a sharpener. A honing steel straightens the blade while a sharpener sharpens the blade.
Shears
Shears are essentially kitchen scissors, though they can be used for many of the same jobs as knives, such as chopping herbs. Users should be very careful not to cut food with shears that do not separate, as they cannot be properly cleaned and may harbor bacteria.
Prominent Brands
External links
- Cooking For Engineers - explains common kitchen knives
- Agudoo.com- Know Knives explains different knife types, uses and ingredients
- J.A. Henckels - world popular German kitchen knife manufacturer
References
- Brown, Alton (2003). Alton Brown's Gear For Your Kitchen. Stewart, Tabori and Chang. ISBN 1-58479-296-5.
- Wolf, Burt;Aronson, Emily;Fabricant, Florence (2000). The New Cook's Catalogue. Alfred Knopf. ISBN 0-375-40673-5.
{{cite book}}: CS1 maint: multiple names: authors list (link) - Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times.
- Cooking For Engineers - Examination of Parts of a Chef's Knife and what to look for when buying a kitchen knife
- "How to Succeed at Knife-Sharpening Without Losing a Thumb" New York Times, September 23, 2006
- ^ Willian, Anne (1989). La Varenne Pratique. Crown Publishers. ISBN 0517573830.