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[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, vg-10, 154cm 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 and less wear resistant, but because it does not get hard, it does not take a very good edge. However it is more flexible than steel. Titanium does not impart any flavor to food. It is typically expensive and not well suited to cutlery, used only as a buzz word.

Ceramic knives are very hard, light, do not impart any taste to food and do not corrode but require special tools for sharpening. Ceramic blades are also very brittle, and will chip if struck against hard objects or sharpened improperly. They 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.

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

Further information: 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 (kulle is Swedish for hill; schliff means sharpened in German), has oval scallops (kullar) 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] Nomenclature

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. The edge may be beveled or symmetric.
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] Types

[edit] Chef's knife

Main article: Chef's knife

Also known as a cook's knife or French knife even though the knife style originates as the German cook's knife , the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver making this knife the all purpose heavy knife for food preparation. 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.

[edit] Bread knife

Bread knives are a type of serrated knife that is 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 a hard surface and soft interior. An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food.

[edit] Butter knife

Butter knives have a dull cutting edge and are generally used for spreading. Though more common as part of a table setting, they are used for meal preparation.

[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 and 10 cm (2½ and 4 inches) long.

[edit] Utility

A utility knife is between a chef's knife and paring knife in size; generally too fragile for heavier cutting tasks, and not well suited to fine tasks, the utility knife has declined in popularity. They are usually between about 10 cm and 18 cm (4 and 7 inches) in length.

[edit] Meat knives

Old carving knife and carving forks, non-stainless steel. Stag handles. Note folding fork guards.

[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

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 and venison

[edit] Cleaver

Main article: Cleaver (knife)

A meat cleaver is a large, most-often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply-beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home knife set is a light-duty cleaver about 6" long. Heavy cleavers with much thicker blades are often found in the trade.

A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a French knife.

The so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the French chef's knife or the Japanese santoku. The confusion arises from the fact that Chinese chef's knives are rectangular and that some (particularly older, traditional knives made of carbon steel) have somewhat heavy blades. Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or "tapping" stroke as well as a "pushing" stroke. However, the edge has the gradual bevel of a chef's knife and may be damaged if used for splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker blades with a sharp bevel and heavier handles.

[edit] Boning

Main article: Boning knife

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

A tourne knife

[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 and 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

[edit] Santoku

Main article: 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

Main article: 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.

[edit] Deba hocho

Main article: Deba bocho

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 with a curved spine.

[edit] Chinese chef's knife

A Chinese chef's knife or Chinese kitchen knife — sometimes referred to as a "Chinese cleaver" though it is not a cleaver — is the rectangular-bladed, all-purpose knife traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. The popularity of this style of knife has spread with the associated cuisines. Several manufacturers produce Chinese-style chef's knives fabricated to the highest, modern standards with high-end carbon and stainless steel alloys — particularly in Japan but also in Germany, Brazil, etc. They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, chopping, and mincing vegetables, fish, and boneless meats. Heavier so-called 'bone' cleavers are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork, and other boned meats. However, Chinese-style knives of this weight are not common in the West.

The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section. The wide, blade keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything — even carving and fine work normally accomplished with a paring knife.^[2]

[edit] Specialty knives

[edit] Tomato

Main article: Tomato knife

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

Oyster Knife

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] Deveiner

A deveiner or deveining knife is a small knife used to remove the colon ("vein") from the back of shrimp.

[edit] Grapefruit

Main article: Grapefruit knife

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 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

Main article: 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

Main article: 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.

[edit] Shears

Main article: Kitchen scissors

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] Knife block

A knife block is a common way to store knives safely and close at hand in the kitchen. This is an angled block of wood, steel, or other material, with slots for inserting knife blades, and sometimes other accessories, like kitchen scissors. Many knife blocks, particularly those made of wood, cannot be cleaned on the inside. Magnetic knife bars and in-drawer holders are becoming popular as more sanitary alternatives.

[edit] Notable brands

Company	Country	Website	Prominent brands	Other/notes
Calphalon	American	calphalon.com
TC Blades, Israel	Israeli	tcblades.com	[Niji Masu Series]	Some of the most exceptional hand made Japanese style knives made these days.
Cuisinart	American	cuisinart.com
Cutco	American	cutco.com
Dexter-Russell	American	Dexter-Russell.com
F. Dick	German	fdick.com
Füri	Australian	furitechnics.com.au	Rachael Ray (East/West)
Ginsu	American	genuineginsu.com		Sold on US infomercials in the 1970s
GLOBAL	Japanese	yoshikin.co.jp		Japanese brand produced by Yoshikin
J. A. Henckels	German	zwilling.com		Made in Germany. (Henckels International: Spain and China)
Kershaw Knives	Japanese and American	kershawknives.com	Alton Brown (Shun: Alton's Angles)	(Shun Ken Onion)
KitchenAid	American	kitchenaid.com
Korin	Japanese	korin.com
Kyocera	Japanese	kyoceraadvancedceramics.com		Sells only ceramic knives
Rada	American	radamfg.com		Traditionally sold for fundraising purposes
Sabatier	French	sabatier-k.com	K Sabatier, Au Carbone	Made in Thiers, France, Au Carbone line are carbon steel
Spyderco	American	Spyderco.com	Pro Culinaire	Made in USA & Japan
Victorinox	Swiss	victorinoxswissarmy.com	RH Forschner, Swiss Army
WMF	German	wmf.com	Spitzenklasse, Grand Gourmet	Made in Germany
Wüsthof Dreizack	German	wusthof.com	Emerilware

[edit] Notes

^ "Welcome to Granton Knives". Granton Ragg Limited. 2008. http://www.granton-knives.co.uk/. Retrieved 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] See also

Knork - a knife and fork combination
Sporf - a spoon, fork, and knife combination

[edit] External links

Media related to Kitchen knives at Wikimedia Commons
Cooking For Engineers - explains common kitchen knives

[0] "Welcome to Granton Knives". Granton Ragg Limited. 2008. http://www.granton-knives.co.uk/. Retrieved 2008-01-16.

[rights-1] Willian, Anne (1989). La Varenne Pratique. Crown Publishers. ISBN 0-517-57383-0.

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