Knives - Your Most Important Kitchen Tools

Photo by Rob Robitaille

Knives are the most important kitchen tools you can own, and arguably one of the most personal.  It is an extension of your body, which is probably why good chefs own their own set of knives but use the restaurants pans. Yet most people treat them like they would treat an old screw driver.  Sometimes they are just thrown in a drawer with other utensils, and sometimes they are stored in a knife block.  Regardless of the storage method, most often they are really dull.   I only know of a couple of people where I can go into their kitchens and find sharp knives.  Seriously, it drives me nuts.  To sole purpose of a knife is to cut things and in order to cut things, it needs to be sharp.  It seems pretty obvious to me.  That's why, when I visit somewhere and have reason to believe I will be in the kitchen, whether by choice or a well-meaning friend or relative "promoting" me to kitchen bitch, I bring my own knives.  They are that important to me, and they should be to you too.

Selecting Knives

So, where am I going with this?  Well, there are a few simple rules for selecting knives, in my opinion.  First, buy the best quality knives you can afford.  They don't have to be the most expensive, but they should be good quality.  What makes a good quality knife, primarily, is the steel.  There are many good knives made in the US and Europe and I have owned my share, but my vote goes to Japanese knives, specifically Shun.  The steel in a Japanese knife is superlative.  They hold an edge far longer and usually come out of the box ridiculously sharp. I'm talking razor blade sharp.  Many people are terrified of using a knife that sharp, but let's put it in perspective.  A sharp knife does the work for you without you having to provide much pressure.  A dull knife requires a lot of pressure, doesn't cut straight, and tends to slide off surfaces such as onion peels or tomato skins, which are two items that should not prove difficult to cut.  The reason that Shun knives are so sharp is the edge bevel angle.  Shuns tend to be about 16 degrees, while others can be 20+ degrees.  This means a sharper angle where the two bevels meet.  Combine that with good hard steel, and you have a very sharp edge that will stay that way for a long time.

Honestly, other than quality, the rest falls to personal preference.  Every person is built different, so find something that fits your hand.  I have big hands, and you will notice that my knives have pretty hefty handles.  Someone with smaller hands may have problems with that arrangement, but they fit my hand perfectly.  Fortunately, most companies offer several lines of their cutlery with different sized hands in mind.  A good cutlery store will let you try them out to see how they feel, sometimes with a supply of vegetables so you can see how they truly perform.  That way you can spend some time with the knife in your hand so you find what works for you.

Another aspect of personal preference is knife style, which can be lumped into two main types, European and Japanese. They differ in a couple respects.  Most importantly, most Japanese style knives have a single bevel, meaning they are only sharpened on one side, European knives are beveled on both sides.  The second major difference is that the European style knives sharp edge tend to curve up to a point toward the top edge of the blade, where Japanese knives have straighter blades and the tip is toward the bottom sharp edge.  Which style you pick is up to you.   It is important to note that, despite being Japanese made, the Shun knives pictured above are European style.

When I was younger, I used to own a a lot of knives.  As I grew older, I found that I only used a few knives on a regular basis.  I typically use a 10" chefs knife, a 3.5" paring knife, and a 4.5" utility knife (all pictured above).  That being said, I use my chefs knife 90% of the time, even for small jobs like slicing garlic and mincing shallots. The point is, start with the basics, and if you still want to buy more knives, knock yourself out.

Knife Care

Only four rules here.  First, keep your knives sharp.  It is really easy to do with a little bit of practice and should be a normal kitchen task, not unlike cleaning your work area and equipment.  If you don't feel comfortable sharpening them yourself, there are many knife sharpening services available, some that even travel.  The point is, keep them sharp and they will server you well (and safely).

Second, the knife should only be in one of three places; in your hand, laying safely on a cutting board or towel, or properly stored.  Period.

Third, use only blade friendly cutting boards such as wood, bamboo, and plastic.

Fourth, always wash and dry your knives by hand and be careful.  Don't put them in the dishwasher, sink, or drying rack.

Final Thoughts

Don't be afraid to spend some time and money selecting good knives.  Good knives make prep work easy and enjoyable, not a chore to be avoided.  And, barring any unfortunate mishaps and with the proper care, you will only need to buy one set of knives in your lifetime.