Kitchen knife
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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.
[edit] 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 |
[edit] Construction
[edit] Material
- Carbon steel is an alloy of iron and carbon, often including other alloys such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than most stainless steels, but is vulnerable to rust and stains. The blades must be cleaned, dried, and lubricated after each use and new carbon-steel knives may impart a metallic or "iron" flavor to acidic foods, though over time, the steel will acquire a patina of oxidation which will prevent corrosion.
- Stainless steel is an alloy of iron, approximately 10-15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Typical stainless steel knives are made out of 420 stainless, a high-chromium, low-end stainless steel alloy often used in flatware. Most consumer grades of low-carbon stainless are considerably softer than carbon steel and more expensive grades of stainless, and must be more frequently sharpened though most are highly resistant to corrosion. The thin, flexible, shiny blades common in cheap kitchen knives are typically made of low-carbon, inexpensive stainless alloys. 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 normally refers to higher-grade, stainless steel alloys with a certain amount of carbon, 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. Most of these 'high-carbon' stainless blades also feature higher quality alloys than less expensive stainless knives, often including amounts of molybdenum, vanadium, cobalt, and other components intended to increase strength, edge-holding, and cutting ability. Examples of such steels include 440-C, AUS-8, AUS-10, ATS-34, ATS-55, and many others.
- Laminated blades attempt to use the best of multiple materials by creating a layered sandwich of different steel alloys. By alternating layers of brittle and hard steel the blade combines the attributes of both metals though it is neither as stiff as the brittle steel or as flexible as the hard steel in isolation. Many higher-quality knives are made this way. A laminated blade's edge can often be made harder than an ordinary stainless steel knife, in turn facilitating a more acute grind on the cutting blade and increasing the knife's cutting abilities.
- Titanium 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 knives very hard, light, do not impart any taste to food and do not corrode bur require special tools for sharpening. Ceramic blades are also very brittle, and will chip if struck against hard objects, or sharpened improperly and may snap if used to pry or lever foods or other materials apart.
- Plastic blades are not very sharp and are mainly used to cut through vegetables without causing discoloration. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin.
[edit] 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 solid or powdered steel alloy is heated to a high temperature, and pounded while hot to form it. The blade is then heated above critical temperature (which varies between alloys), quenched in an appropriate quenchant, and tempered to the desired hardness. After forging and heat treating, the blade is polished and sharpened. Forged blades are typically thicker and heavier than stamped blades, an advantage in some situations. Forged blades were superior to stamped blades in the past but with modern technology this is no longer the case.
- Stamped blades are cut to shape directly from cold rolled steel, heat-treated for strength, then ground, polished, and sharpened. Though they are not preferred by most professional chefs, several popular knife brands, such as Global, do use stamped and heat-treated blades in their premium knives. Stamped blades can often, but not always, be identified by the absence of a bolster.
[edit] Edge
- For more details on this topic, see Grind.
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 ruined by a slightly dull knife with a plain, flat-ground edge. 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 require specialized equipment and a different technique in order to resharpen them. Further, serrations are often used to improve the cutting ability of a less-expensive, soft stainless alloy blade, (usually incorporating an extremely thin blade design to reduce friction). For this reason, some professional chefs recommend buying at least a moderately-priced serrated knife made of high-carbon stainless, as these knives will inevitably dull and have to be replaced or resharpened. 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 edges have semi-circular scallops ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. This edge was designed and patented in 1928 by Granton Ragg Ltd.[1] A similar design, kullenschliff (kullen is Swedish for hill; schliff means sharpened in German), has oval scallops (kullens) hollowed-out of one or both sides of the blade above the edge. These are normally found on meat carving knives but have recently appeared on other types of knives, especially Western variations of the Japanese santoku. The design of scallop-sided blades is an attempt to ease the cutting and separation of meats, cheese, and vegetables.
[edit] 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, slightly more difficult to care for as they must be cleaned more thoroughly and occasionally treated with mineral oil. Most wood handles, especially those of ordinary varnished hardwood, do not resist water well, and will crack or warp with prolonged exposure to water. They should be hand-washed for that reason. Some people argue that ordinary varnished wood handles can harbor more microorganisms as the varnish layer wears off, thus requiring resealing or revarnishing to seal the wood's pores.
- Plastic handles are more easily cared for than wooden handles and do not absorb microorganisms. However, plastics may also be less resistant to ultraviolet damage and may become brittle over time, resulting in cracking. Some plastics are also 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 composites impregnated with plastic resin. Pakkawood and Staminawood are commonly encountered composite wood handles. 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 appearance, weight, and grip of hardwood, and 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. One disadvantage of some all-metal handles is that knife weight usually goes up considerably, affecting the knife's balance and increasing hand and wrist fatigue.
[edit] Types
[edit] General
[edit] 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 15 cm and 30 cm (6 and 12 inches), though 20 cm (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.
[edit] 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 15 cm and 25 cm (6 and 10 inches), with 20 cm (8 inches) being a common length. The serrations on the blade make it ideal for cutting bread (and other foods with hard/soft composition).
[edit] 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. They could be used for anything.
[edit] 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 de-veining 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 6 cm and 10 cm (2½ and 4 inches), as anything larger than about 10 cm or 12 cm (4 or 5 inches) is typically considered a utility knife, though the distinction is somewhat vague.
[edit] Utility
A utility knife is somewhat of a misnomer. It is a medium-size knife of conventional pattern intended for a myriad of cutting duties. However, it is too short and thin for heavier cutting tasks, nor is it well suited to finer chores such as peeling small fruits or vegetables. Many chefs have found that ownership of either a chef's knife or a santoku, and a paring knife adequately covers any task suitable to the utility knife. Perhaps because of its relatively narrow uses, the utility knife has declined in popularity in recent years. 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 10 cm and 18 cm (4 and 7 inches) in length.
[edit] 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 it is used for consuming, not preparing, food. A steak knife is usually about 10 cm to 15 cm (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.
[edit] Meat Knives
[edit] Carving
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. They are generally shorter and wider than slicing knives.
[edit] Slicing Knife
A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff (Swedish/German: "hill-sharpened") or Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible in order to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork.
[edit] Cleaver
A meat cleaver is a large, rectangular knife that is used in cutting meat. The blade, approximately 15 cm (6 inches) long, is very heavy, with a thick spine, enabling the knife to chop through bone and joints with relative ease. Many cleavers have a hole in the end to allow them to be easily stored on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat.
The so-called 'Chinese Cleaver' or Chinese chef's knife is actually a form of general-purpose cleaver, most varieties being much thinner in cross-section than the Western meat cleaver. The Chinese cleaver is produced in many different sizes and thicknesses for slicing and preparing a wide variety of meats, fish, or vegetables. While Chinese cleavers have gained popularity in the West, most nonprofessional cooks in Western countries still do not use cleavers, as most home meat preparation is accomplished with a boning knife.
[edit] Boning
A boning knife is used to remove bones from cuts of meat. They have a thin, flexible blade, usually about 12 cm to 15 cm (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.
[edit] 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 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.
[edit] 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.
[edit] Small knives
[edit] Peeling
Also known as a Tourne Knife or Bird's Beak Knife, a peeling knife has a pointed tip that curves downward sometimes upward ad side to side (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.
[edit] 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.
[edit] Trimming
Usually about 5 cm to 8 cm (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.
[edit] Fluting
Usually about 5 cm to 10 cm (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.
[edit] Cheese knives
[edit] 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.
[edit] 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.
[edit] 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 pressure into the cut.
[edit] Japanese knives
- See also: Japanese knives
[edit] Santoku
The Santoku knife has been called an Asian chef's knife in deference to its general utility at a variety of cutting tasks. The santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese santoku is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts, often using superior blade steels to provide a blade with exceptional hardness and an acute cutting angle. This construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and Asian copies of the Japanese santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western santoku-pattern knives are even fitted with kullens, scallops on the sides of the blade above the edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States.
[edit] Usuba hocho
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.
[edit] Deba hocho
Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long, have a curved spine, and are surprisingly heavy.
[edit] Chinese cleaver
A Chinese cleaver, or Chinese chef's knife, is traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. They are increasingly popular in Japan, where several manufacturers have begun producing cleavers fabricated with high-end carbon and stainless steel alloys. Despite the imposing appearance, most Chinese cleavers are relatively thin-bladed general-purpose knives designed for slicing, chopping, and mincing vegetables, fish, and boneless meats. However, heavier so-called 'bone' cleavers are also produced, and are used much like Western-type meat cleavers to prepare large sides of beef, pork, and other boned meats.
The average Chinese home uses some variation of a rectangular-bladed cleaver, usually around 18 cm to 28 cm (7-11 inches) in length, with a full tang, wooden handle, and blade of ordinary high-carbon (non-stainless) steel. The cleaver edge is normally ground with some curvature or rocker along the length of the cutting surface, improving the cleaver's ability to chop and mince meats and vegetables. The broad rectangular blade comes in a variety of weights and sizes, and can even be used to scoop up chopped food for transport to the wok or bowl. Some Chinese chefs are so proficient with this large cleaver that they even use it for fine work normally accomplished with a paring knife, such as slicing ginger root.[2]
[edit] Specialty knives
[edit] 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.
[edit] Oyster
An oyster knife (also known as a clam 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.
[edit] De-vein
A de-vein, or de-veining knife is a small knife used to remove the vein from the back of shrimp.
[edit] Grapefruit
A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the peel and inner membranes. The blade is usually serrated, with a blunt tip, and some knives even have a different blade style on each end of the handle.
[edit] 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.
[edit] 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 porky purpose.
[edit] Tourner
Also called a bird's beak or peeling knife, the curved blade of this short knife is used to peel vegetables, or to make a seven-sided, football-shaped cut when making vegetables into garnishes.
[edit] Accessories
[edit] Cutting board
A cutting board is kitchen utensil used in conjunction with a knife. It is a flat surface, generally made of either wood or plastic, on which to cut food and which protects counter tops and knives from damage.
[edit] 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.
[edit] Honing steel
Contrary to what many believe, the honing steel is not a sharpener. A honing steel straightens the blade while a sharpener sharpens the blade. A honing steel is a rod made of steel, ceramic, or diamond, generally about 30 cm (1 foot) long (although can be longer) and 6 mm to 12 mm (¼ to ½ inch) thick. It is used to hone a knife blade after sharpening in order to restore the edge and improve cutting ability. All a steel does, is correct the V angle on the cutting edges of the knife blade, which should be anywhere from 10 to 15 degrees, depending on the type of knife you have. Correct steel technique will ensure a better edge on your knife.
[edit] 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.
[edit] Notable brands
[edit] Notes
- ^ Welcome to Granton Knives. Granton Ragg Limited (2008). Retrieved on 2008-01-16.
- ^ Willian, Anne (1989). La Varenne Pratique. Crown Publishers. ISBN 0-517-57383-0.
[edit] 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.
- 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
[edit] External links
- Cooking For Engineers - explains common kitchen knives
