Anatomy of a Chef’s Knife

February 1, 2012 knife anatomy
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Choosing a good knife set begins and ends with build quality. The first cutting tools were invented in the Stone Age and have been improved upon ever since. What was once created by banging two rocks together are now precision-cut and honed by lasers.

chef's knife

Henckels Classic Chef's Knife

Knowing the basic parts of a knife will help you understand what makes a good knife worth the extra investment. A very detailed description would involve 14 different elements of a knife, but knowing them all will not help you select a good knife.

This will describe the essential elements of a knife in two parts: the blade and handle.

• The Blade

A knife blade has two main parts: the cutting edge and the spine. The cutting edge should be tapered 20-22 degrees for optimum cutting, and can be calibrated by laser in very fine knives. It should be free of visible nicks and look uniformly smooth from tip to heel, or bottom.

The most important thing about the spine is that it should extend fully down through the bolster into the handle to form the tang (see Handle). In other words, the knife should be made of one solid piece of metal. It should also closely maintain the same width through the extension as this will ensure the knife is properly balanced.

Another important part to note in the blade is the finger guard, located to the rear of the blade. In knives used on surfaces for chopping and dicing, this should extend down below the knuckles so a firm grip can be maintained while cutting. And, even in smaller knives there should still be some downward extension so the hand cannot slip up onto the blade.

• The Handle

It is important that the tang, or part of the spine that extends into the handle, come all the way down to the butt (end) of the handle. This is called a “full tang,” and indicates the knife is made of one piece of metal and is therefore much more durable.

You can further tell this by examining the bolster; the area where the spine meets the tang. If there is no seam it means that it is one piece of metal.

The parts of the handle that provide grip are called scales and can be made of wood, another metal or some type of polymer and are affixed to the tang with rivets. In some knives the handle will fully encase a full tang, which is then called an encapsulated tang.

It is important to select knives that provide a comfortable non-slip grip. Steel-on-steel handles look very nice, but can be dangerous if your hand gets sweaty or you are getting involved with something slippery, like fish or poultry.

These names are important to a knife, but need only limited attention from you to be useful. Once you have found the perfect knife set for your kitchen needs, they can forget the jargon and focus on enjoying a greatly enhanced cooking experience.

Stamped Knives: Quality for Less

April 17, 2011 knife sets
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The Victorinox 8 Piece Knife Set - these stamped knives get good reviews on Amazon

Knives are generally made in one of two ways – they are stamped or forged. Forged knives have traditionally been valued over stamped knives due to the added durability that is a product of the forging process.

 But, as technology improves so do knife-making methods. Now, the steel-strengthening process inherent in forging is already present in the steel sheets used in stamping before the knives are stamped. So, the chief benefit of forging over stamping is reduced to the forger’s skill versus the quality of the manufacturer’s stamping process.

 Differences in heating will lead to harder or softer steel, but the difference is arguably negligible and does not impact the overall sharpness or durability of the blade. A softer forged blade may dull easier, but also will be easier to sharpen. Besides, other factors such as what you’re cutting and how you’re using your knife will impact the edge as well.

 So, what then are the benefits of a stamped knife?

  • Cost

 Stamped knives are cheaper than forged knives, although not necessarily cheaply made. The ability to mass produce them is what makes them a bargain for consumers. But, if the steel is of a very high quality and the stamping process is performed properly it will still produce a high-quality blade.

 For example, the Victorinox 8-Piece knife set includes a well-rounded assortment of blades, is made of stamped high-carbon steel and costs $175.

  • Same Steel

 As already mentioned, a forged knife can contain the same steel of a stamped knife; it may even come from the same foundry. It’s true that variations in heating and cooling can change the quality of the steel, but technology has improved to a point in the stamping process to counteract deficiencies and even make improvements on forging.

  • Weight

 Stamped knives are lighter than their forged cousins, which makes them easier to hold and handle over extended use. Some critics will argue a light knife is a sign of inferior quality, and in the past that may have been true, but improved stamping technology has weeded out many of the imperfections of the process.

  • “Full Tang” Design

 One of the hallmarks of a high-quality knife is that it is constructed from one solid piece of steel, and so has a “full tang” that extends down through the length of the handle.

 This is no amazing feat in the stamping process. In fact, stamping can more easily deliver the balance between blade and handle in a single piece of steel that increases durability and ergonomics. A good forger will be able to do this, and hand forging does give a blade a certain quality that only a personal touch can deliver. But, it takes time and therefore will always cost more money.

  • Finishing Touches

 Despite differences in how the knife is made, all high-quality knives can be given the same finishing touches that make a good knife an exceptional one. For example, all blades can be laser-tested for imperfections or ice-hardened for increased durability, which levels the playing field considerably.

Upgrade Your Kitchen Knives

April 6, 2011 knife sets
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Years ago I realized how tired I was of the effort it took to hack through my vegetables with the very dull, old and most certainly cheap chef knife I owned. Actually, it was part of a cheap 8 piece no-name set with a wood block. I thought it was good enough until one day I was over at a friend’s house and tried their Global knives. The ease with which they cut through the vegetables said to me that it was definitely time for me to say goodbye to my old set.

The Wusthof knives at work

The next question was which brand of knives to choose. I started doing some research, reading about forged versus stamped knives, and Japanese versus German knives. I read tons of reviews about knives that claimed to have the perfect balance or just the right weight. And then there was the question of how large of a knife set to buy? I read information on the internet, Consumer Reports magazine and Cook’s Illustrated. I also went to my local Williams and Sonoma store and test drove a few different brands. The technical details were endless  and that, in turn, spawned this website about the best kitchen knives.

Ultimately I decided to purchase the Wusthof Classic 8 piece knife set with a block. What sold me was the blade construction of high-carbon steel and a stain-resistant alloy which claimed to retain its’ edge longer as well as making it easier to sharpen. Having used these knives for many years, I have to agree with that statement since I’m not the most diligent of knife sharpeners and I find these knives have stayed very sharp.

I also like the weight of the Wusthof 8” chef knife It isn’t super heavy but not as light as say a Global knife. It works for me since I’m probably cooking no more than an hour a day. And the 8 piece set was also a good choice – none of the knives in the block are getting dusty. Perhaps one more addition would make it perfect – a second 8” chef knife. But maybe not a Wusthof. I’m actually looking at the Victorinox 8″ chef knife.