Knife Essentials 101

knife and sharpening blocks.

In This Blog Post

Using This Blog Post

Feel free to use this blog post as a general guide for answering specific questions about knife basics. Of course I realize that some of you may want to read this post from start to finish, and for that I will do my best to make this post coherent. I of course will update as needed so feel free to reach out and let me know about any information that needs to be changed.

Introduction

With this being my first blog post I will do my best to provide you with information I think every aspiring home cook should know.While I realize that this information is not something totally new and unique, my plan is to make one guide that gives you the information you need without getting lost in a sea of overstimulating information.

If you are here in your first step in your kitchen journey or even want to refresh your foundational knowledge then you are in the right place. Take what I have to say with a grain of salt however, many of these tips and techniques are just my perspective. If there is one thing I have learned about cooking in general, it is that you will learn with time and experience what you prefer. Don’t run out as soon as you get done reading this post and invest in overly expensive kitchen equipment that will inevitably be a waste of your hard earned money.

In this blog post I will be breaking down knife basics into four main categories of information. These categories will aim to provide the most crucial information that I feel you should know for later posts. If there is something I refer to later I will do my best to link back to this article so you have the information you need.

Kitchen Knives and Their Best Uses

This section will cover some questions you may have. For the sake of saving you a lot of reading time, I will not be going into every single knife and instead stick to some of the most common knives found in American kitchens. For a full comprehensive guide on every knife, download my PDF on knives and their best uses.

What are the main categories of cooking knives?

Alright, let’s start on the surface. To be specific, we need to explore the main categories of knives and how they are different. In most kitchens in the United States you will find two different categories of knives, Western style (a.k.a. German style) and Eastern style (a.k.a. Japanese style). European cooking will typically use the Western style knives while Asian style cooking will typically use Eastern Style Knives. Aside from the endless debate on which style knife is better, know that there are advantages and disadvantages of both which will be covered later on.

What types of knives should I own?

When it comes to any equipment and especially kitchen knives it is all dependent on your own personal style. My advice to anyone is, get a good cheap starting kit and decide what you use and what you don’t use before investing in expensive high end equipment. My second piece of advice is, expensive knives are great for multiple reasons but at the end of the day the equipment is only as good as the cook. A cheap knife makes literally no difference in the end result.

Now that I am off my high horse, let’s get back to the main point! If you were to invest in one knife. what should it be? A chef’s knife in the Western sense and a gyuto knife in the Eastern sense are some of the most versatile knives in any kitchen. These knives can chop and slice hearty vegetables and are even small enough in most instances to filet and slice delicate meats.  In the Eastern kitchen however a Chinese cleaver (which is not the same as a western cleaver) is also a fairly common knife. These cleavers are great for chopping, slicing, and mincing vegetables and can even perform some meat related tasks. What size of chef’s knife you get is up to you, but I have had a lot of success using an 8 inch chef’s knife and rarely use my 12 inch chef’s knife because of its lack of maneuverability. 

Just think about what types of foods you want to cook and go from there. A comparable alternative to the chef’s knife for example is the santoku knife, good for chopping thick vegetables and meat but lacks the sharp tip. The taller blade often comes as an advantage for many chopping related tasks. 

Other than the chef’s knife I would recommend getting either a serrated or non serrated utility knife. I tend to do so few tasks that warrant a paring knife which is where this knife comes in handy. It tends to be small enough to peel by hand, large enough to do simple chopping, and nimble enough to break down meat like whole chicken. The last knife related equipment I would recommend is without a doubt underestimated. Kitchen shears are handy for a lot of things from chopping canned tomatoes to cleaning shrimp.

A drawing of a kitchen knife labeling its parts.

Knife Materials Summary

This section will break down kitchen knives into their materials, advantages / disadvantages, and their differences. This section may have some information you need to know and some you don’t but feel free to use it as needed. This section is useful if you are looking to invest in kitchen equipment.  

Stainless Steel

Stainless steel knives certainly offer some advantages over their counterparts. This metal is classically used for Western style blades and is what you will commonly find in stores. Don’t let the cost effectiveness fool you however; these knives can be more expensive than others because of the advantages they offer. These knives offer the advantage of lower maintenance that will not break down over time.

Knives made using this metal are resilient to rusting and will not patina. Stainless steel has the added advantage of being an inert material, meaning it will not react to acids or moisture. An added bonus of using these blades is that it is softer than any other materials on this list because of its chromium content (which makes it stainless) meaning that any damage will not chip or crack the blade.

Like everything the softer material comes with disadvantages. To start, the softer material means that the sharpness of the blade will break down much faster than any other knives. Because of its soft pliable material, these knives are also harder to sharpen and will never be as sharp as carbon. Finally, it is not uncommon to find producers who claim that these knives can be cleaned in the dishwasher but despite its name it can still rust.

Carbon Steel

This material is often used by food fanatics around the globe. Any disadvantages this material has is quickly outweighed by its slender design and handmade aesthetic. While these knives often start at a higher price point, for anyone that is looking to step up their cooking game many find that the price point is often worth it. This material is often used for Eastern style knives. For anyone seriously considering these blades, know that this material will require extra work to stay in good shape. 

Some cooks prefer the handmade aesthetic that comes with this material’s patina. The patina is the discoloration that happens over time because of its reaction to certain foods and oxidation. Patina is not the same thing as rust or corrosion. To avoid rust and corrosion, special care must be taken (we will cover this in the next section). Another one of the advantages this material offers is the sharpness of the blade. Because of its hardness this material can be sharpened beyond that of stainless steel and will hold its edge for longer. Along with the sharper edge many of these blades are made to be thinner so they are more agile and precise in cutting tasks. An added bonus to this material’s hardness is it makes these blades easier to sharpen.

A harder blade comes with a disadvantage however. While not the most fragile material on this list special care must be taken to avoid chipping and breaking. If you were to drop the knife on a hard surface for example you may find versus bending the tip of the knife might just break off. Another disadvantage this blade offers is because it is made of an inert material. While corrosion and rust can be avoided, owners must take an extra step to ensure longevity by applying blade oil from time to time. If you were to put blades made from this material in the dishwasher, you may just be looking for a new knife.

High Carbon Steel and Ultra-High Carbon Steel

There is not much that needs to be said here. The main difference between carbon steel, high carbon steel, and ultra high carbon steel is of course the concentration of carbon. These blades contain anywhere in between 0.8% and 2% carbon steel which makes for ultra sharp blades that tend to stay sharper for longer. Keep in mind however that higher carbon also means a more brittle knife.

Ceramic

Finally in the blade materials we land here. Depending on the tasks cooks perform these knives may come at a significant advantage or disadvantage. Because of the low entry price and maintenance demands, this material is great for those who just want a long lasting edge. I will say upfront however that these knives tend to be incredibly fragile.

This material should be taken seriously for what it is. The thinner blade and long lasting edge comes at a significant advantage depending on the tasks being performed. If you are slicing and chopping fruits and vegetables and even boneless meats then this knife is for you. Additionally this material is inert meaning it will not react to acids, oxidation, and even dishwashers. These knives can go years without needing to be sharpened so if you are in need of a blade that you can grab and slice delicate vegetables with ease this material may be what you need.

Many will argue that the risks that come with owning a knife made from this material will quickly outweigh the advantages. Because of its brittleness this material can only be used for slicing and chopping certain foods. If you were to attempt to twist and pry using this knife the blade will chip and break easily. Additionally, any meat cutting that involves bones should be avoided. Even storing these knives in a drawer with other tools can cause the blade to break. Lastly this material does tend to be harder to sharpen, requiring special diamond edge sharpeners to restore blades back to their former glory.

Knife Handles

Touching briefly on this topic, knife handles are often overlooked but can cause a knife to be extremely easy or extremely hard to use depending on how long you use them. The quality of these materials can also differ from knife to knife. Lastly this section will be briefly discussing the care challenges these materials present. 

A good thing to keep in mind if you are looking to invest in a good knife is the tang. The tang is the part of the blade that extends into the handle. High quality knives will have a full tang meaning that the blade goes all the way through the knife allowing the knife to withstand a lot of force.

Wood

Let’s start with the most obvious choice. Most upper price knives in both Western and Eastern styles use a variety of hardwoods. Wood offers a unique aesthetic and can be comfortable to use for a long period of time. One downside to using wood however is it will wear down over time if not taken care of properly. Wood handles also need to be sure to be cleaned and dried properly since they can warp and crack. Lastly because of its porous surface, wood can attract bacteria growth if not cleaned after each use. A buildup of food between the blades and the handle even with high end brands can cause the handle to separate from the rest of the knife.

Plastic

Plastic offers a cost effective approach to even the most expensive knives. There are several different plastic types like  Polyoxymethylene (a unique thermoplastic used in Wusthof knives). Plastic is easier to clean and maintain since it does not harbor bacteria growth. While more resilient than other materials, plastic can warp and crack with moisture and heat. Like wood, these handles can break if food gets lodged between the tang and the handle. This is another reason to avoid dishwashers since they can exceed temperatures of 130 F. This material can also become hazardous when wet especially with a gloved hand.

Stainless Steel

While not super common, stainless steel is used by a few different manufacturers (such as Global). This material makes caring for the knife easier and more durable. Like blade materials the chromium of this type of steel makes it resilient to rust and discoloration. One downside to this knife is it can become hot in certain situations. Another downside to this material is that it can make the weight of the knife extremely heavy and imbalanced.

Fiberglass

While not common in a home setting, this material is widely used in professional kitchens and for good reason. This inexpensive material is often textured to grip easily. Fiberglass also has the advantage of being able to be cleaned even in commercial dishwashers which can exceed temperatures of 180 F. These materials should not be overlooked for their cheap look and feel.

Composite

Handles made from composite offer comfortable grips even in hazardous situations when used for longer periods. These handles can range from epoxy to rubber however; these knives do come at a higher cost. While they are durable and do not attract bacteria, they can also wear down over time depending on their quality. An added bonus is their virtually endless range of aesthetic choices.

Knife Maintenance and Techniques

The first part of this section will discuss the best ways of ensuring the longevity of your investments, recommended tools to keep them staying nice, and how best to use maintenance tools. The second part of this section will discuss safe knife handling techniques and how to get the most out of them. This section will not be discussing basic cuts and terms. For more information on cutting techniques, stay tuned for further blog posts on knife cutting basics. If you want to know how to sharpen your knife please download my PDF on sharpening knives.

Knife Maintenance

This section will discuss the best way of ensuring the life and performance of any knife and the tools that are recommended to get you there. Any questions or comments you may have about knife maintenance are best directed at my contact page. I will do my best to answer any questions or make changes as needed.

What is the best way of keeping my knives sharp?

The most obvious question you may have is, what are the best tools to keep your knives sharp? At some point I may upload a video on this subject because it honestly can go pretty deep. For the sake of this blog post I will be sticking to just a few do’s and don’ts of knife sharpening. To start things off let’s discuss the best and worst products as well as their technical terms.

If knife sharpening is too intimidating or you lack the time, knife sharpening businesses are a good replacement. These knife sharpeners are professionals with high end equipment and will typically charge by the knife. A quick search in my area yielded a number of businesses that will sharpen to 2000 grit and charge $15 per knife.

Water and Oil Whetstone

Sharpening stones are the most obvious way to keep your knives in good condition. These stones are broken down between two main categories: water stones and oil stones. These stones are taken from nature or artificially produced using a variety of sharpening surfaces such as diamond and use varying roughness to sharpen knives by dragging knives at exact angles.

Water stones is a subcategory of whetstones (whet meaning to sharpen). These stones use a slurry caused by rubbing the stone with water and are the most common of sharpening stones. Oil stones on the other hand start in a more expensive price range but are much harder to wear down. Oil stones are much less likely to get metal stuck in them but are much less common.

It does not tend to matter which stone you go with but keep in mind that English grit and Japanese grit are not the same thing. Generally whetstones break down into three categories of roughness: very course, medium course, and finishing. Stones can range from the more coarse 120 to the finer 30000 grit and are measured by microns measuring between 110 and 0.48. Whetstones range in price from an artificial $25 set to over $2000 for a natural Japanese Stones (arguably the best quality stones).

Manual Sharpeners

I won’t elaborate much on this category of knife sharpener. These knives work by manually dragging a knife through two edges shaped in a V pattern and shave off small shards to create an edge. These sharpeners are the cheapest starting at just $3. If you have a high quality knife and are looking to take good care of them avoid these sharpeners like the plague! While it may look like your knives are sharp, a closer look will show a jagged and pitted blade that is damaging to your knives. If you don’t care about the longevity of your knife however then these sharpeners may be for you.

Electric Knife Sharpeners

For a step up in price range electric knife sharpeners offer an easy solution to manual sharpeners. These sharpeners work by spinning a hard ceramic wheel in a slot that when a knife is dragged through a slot at the exact angle they need to be sharpened to. These knife sharpeners offer an easy solution for those who do not have the necessary dexterity to manually sharpen their knives. One down side is their price range starting at $170 for a good quality sharpener. Unfortunately investing in a cheap sharpener won’t pay off since the materials in cheaper models tend to be less effective and limit your choices between course and finishing grit.

Rolling Sharpeners

This category is fairly new to the knife sharpening world and the source of much debate. These knife sharpeners use a wheel rolling it along the edge of the knife while a magnet holds the knife in place. These sharpeners are not cheap starting at about $100. Rolling knife sharpeners have mixed reviews from some saying it makes the process much easier and error free to others saying it wears down faster than any other sharpener.

Honing Steel

Let me be clear about this, honing is not the same thing as sharpening. Sufficiently sharpening your knife forms an edge by moving microscopic pieces to form a layer known as the burr (a.k.a. Wire edge). Honing a knife re-aligns these burrs, correcting that sharp edge to its original shape. While using a honing steel is not sharpening the knife it literally hones the knife back to its original sharpness.  

How often should I sharpen and hone my knife?

Unless you are a professional chef using your knives all the time (in which case you should sharpen your knives once a week), then you should aim to sharpen your knives every 3 to 4 months with normal use. Once a knife struggles to cut easily through delicate vegetables such as tomatoes it is generally a good time to sharpen your knife. A sharp knife is the safest knife to use whereas a dull knife can lead to injuries caused by aggressive force. Trust me on this, I have learned first hand what happens when you don’t sharpen your knives regularly.

Honing your knife should happen much more often than sharpening. Some guides will argue that a knife should be honed every week. A quick honing every other time however will not hurt the knife just do me a favor and wipe the knife off before you use it, no one likes tiny little metal pieces in their food.

Knife Techniques

In this section we will be discussing the best techniques to use your knives. Knowing how to use every piece of equipment correctly will make you more efficient in the kitchen while avoiding accidents. Many professionals will tell you that there are one or two correct ways of doing things but you will learn over time what techniques and styles you feel comfortable with. My one piece of advice when it comes to knife technique basics is, take your time and don’t worry about how efficient you are. It is important to get into good practice while also being safe versus being fast and doing things wrong. 

How should I hold a knife?

This is not an exciting topic but trust me on this, holding a knife safely will make it so you avoid many knife related injuries. Many of my injuries in the kitchen have come from using knives incorrectly. It is easy to remember safety when it comes to slicers or a red hot stove but I often forget my safety and basics when it comes to a knife. That is why we are starting with how to basically hold a knife.

The grip method is generally the best way to control your knife. You do this by choking up on the knife resting your thumb and forefinger in front of the bolster (See image below). Holding a knife this way will also depend on the task you are performing. Not every task will require the same grip for example, slicing bread or horizontal slicing. Keep in mind that pinching the knife is not the same as putting your fingers on the blade. Choking up on the knife too high will cause you to chop your fingers if you are not looking

a drawing showing the proper way to handel a knife.

How do I hold the food while chopping?

Every experienced chef will tell you to use the claw method (see image below) to control how you are chopping food. The claw method involves curving your fingers to form a sort of guard while curling your fingertips back slightly and keeping your thumb straight in the back. The knife stays attached to the front of your knuckles forming the claw. You will move what you want to chop using your claw hand, not the hand controlling the knife. This technique does a number of things. First, It controls how fine or rough your chopping is. Moving your claw hand slowly backwards will create thin precise chops. Another thing the claw method achieves is avoiding accidentally chopping your finger. Lastly, using the claw method will allow you to control what you are chopping more exactly without it moving around. 

drawing of a hand and knife showing proper way to cut food.

Best Products to Buy and Their Best Uses

I will break from the monotony of the blog post by treating this like a buyers guide of sorts. This section will discuss what products I think are the best to invest in and their strengths. Each product in this section will be broken down between three price ranges between cheap and expensive. I have not used each of these products so my opinion on these products may differ from others. Like everything, this guide is based on my opinion. It is important that you do your own research to know if a knife is the right choice for you.

Chefs Knives

Whether Japanese or German style is your preferred style, the chef’s knife is the most used knife in any kitchen so it is important you pick one that works best for your use and budget. This section will include multiple Japanese styles such as Santoku, Gyuto, and Bunka mostly because they are all general purpose knives. Each of these chef’s knives are 8 inch length and were chosen because of their versatility. Many of these brands offer longer versions of the same knife if a longer blade is your preference.

Member’s Mark Cook’s Knives Set

Price Category: $
Price Average: $14
Rating: 8 / 10

Don’t let the price range fool you; these knives are some of my favorites. They use a classic western design and are forged 420 grade stainless steel meaning they are more corrosion resistant than other knives on this list. The handles are made of a comfortable hard plastic making it easy to use even if your hands are slippery. While it is generally not recommended that any knife be placed in the dishwasher, I have personally never felt bad about placing these in the dishwasher because if they are ruined you are only out $14. 

These knives have an added value of being a pair making each knife only $7 which cannot be beat. These knives are a great choice for those just getting started or need a beater knife that can be mistreated. Another option for those not interested in the classic western knife is Member’s Mark Gyuto knife set in the same price range.

Mercer Renaissance 8-Inch Chef’s Knife

Price Category: $$
Price Average: $50
Rating: 9.5 / 10

For anyone looking to up their cooking game without paying for a heavy price tag this knife is for you! This knife can easily go up next to high end brands like Wusthof with its 56 rockwell hardness (compared to Wusthof 58 hardness). This full tang forged blade is well balanced and will hold its edge for long periods without needing to be resharpened. This knife is versatile and with its rolled top edge can easily be used for tougher cutting jobs like bones or hearty vegetables.Being made of German steel this knife comes from one of the greatest places to produce kitchen knives in the world (aside from Japan).

Mac Professional Series 8-Inch Chef’s Knife

Price Category: $$$
Price Average: $145
Rating: 9 / 10

This high carbon steel knife is used by many professionals and has earned its reputation for being one of the best. The hardness of Mac knives (ranging between 59 and 61 on the rockwell hardness scale) make them easily razor sharp and will hold their edge for longer. This knife is great for tasks requiring expert precision and flexibility. This knife offers the best of both western and eastern designs. 

References

  1. Serious Eats. “Western Versus Japanese-Style Chef’s Knives.” Accessed 5/13/24. URL: https://www.seriouseats.com/western-versus-japanese-style-chefs-knives-6751328#:~:text=Japanese%2DStyle%20Chef’s%20Knives%20are%20Harder%20and%20More%20Brittle,-Serious%20Eats%20%2F%20Russell&text=Donald%20notes%20that%20Japanese%20knives,tougher%20steel%20with%20less%20carbon.
  2. Fine Dining Lovers. “Ceramic Knives: The Advantages and Disadvantages.” Accessed 5/16/24. URL: https://www.finedininglovers.com/article/ceramic-knives
  3. Hunker. “Advantages & Disadvantages of High Carbon Steel Kitchen Knives.” Accessed 5/14/24. URL: https://www.hunker.com/13412243/advantages-disadvantages-of-high-carbon-steel-kitchen-knives
  4. Delishably. “The Pros and Cons of Ceramic Knives.” Accessed 5/16/24. URL: https://delishably.com/cooking-equipment/The-Pros-and-Cons-of-Ceramic-Knives
  5. Dalstrong. “Ceramic Knife vs. Stainless Steel Knife: What’s the Difference?” Accessed 5/16/24. URL: https://dalstrong.com/blogs/news/ceramic-knife-vs-stainless-steel-knife
  6. Damas Knives. “Best Handle Material for Kitchen Knives.” Accessed 5/16/24. URL: https://damas-knives.com/best-handle-material-for-kitchen-knives/
  7. Knives and Tools. “Difference Between Sharpening Stones and Whetstones.” Accessed 5/16/24. URL: https://www.knivesandtools.com/en/ct/difference-sharpening-stones-whetstones.html
  8. Element Knife. “Common Questions About Kitchen Knives.” Accessed 6/08/24. URL: https://elementknife.com/pages/common-questions-about-kitchen-knives
  9. Serious Eats. “Knife Skills: How to Hold a Knife.” Accessed 5/13/24. URL: https://www.seriouseats.com/knife-skills-how-to-hold-a-knife.
  10. JP Foundation. “Knife Skills Video Category.” Accessed 6/6/24. URL: https://jp.foundation/video-category/knife-skills.