Text and Illustration by Jim Hickok
For the beginning raw foodist, choosing a knife can be a daunting task. With so many brands, sizes, and styles on the market it can be difficult to know what is best. However, with a little information and some hands on testing in a kitchen supply store, you should be able to choose your knife with confidence.
To begin with, you need not have a collection of knives in every shape and size. As a matter of fact, most jobs in the kitchen can be covered by just two: a chef’s knife (either European or Japanese in style) and a pairing knife.
Basic Chef’s Knives
The European chef’s knife is fairly heavy for its size. With a blade between six and ten inches long, it is used for slicing and chopping.
The Japanese style chef’s knife is called a Santoku. Slightly lighter in weight than a European chef’s knife of comparable length, it’s shaped to allow more distance between the handle of the knife and the cutting board.
The paring knife is much smaller than either the chef‘s knife or the Santoku. It has a blade between two and four inches long, which is used for trimming, and peeling.
Things To Consider
The type of metal a knife is made of is also very important. Most quality knifes on the market today are made from high carbon stainless steel. A fairly recent development, it takes and holds a fairly sharp edge and is not subject to the rusting or discoloration which plague the more traditional carbon steel blades.
Another thing to consider is whether the blade has been forged or stamped. A stamped blade is cut from a sheet of metal whereas the forged blade has been made by pouring molten steel into a mold. While it is possible to get a good quality stamped blade, a forged blade is both stronger and more flexible. It is also (usually) more expensive.
Purchasing a Chef’s Knife
When the time comes to purchase your knife, find a well-stocked kitchen supply store and try some out. Chose a knife that’s handle fits most comfortably in your hand. The better the fit, the better you’ll feel after several hours in the kitchen. Choice of blade length depends upon personal comfort. Although an eight-inch blade is the most common, try something longer and something shorter to see how they feel. Test the rocking action of the blade on the board to see if you’re getting enough leverage and clearance.
Finally, test the knife for balance. It’s best if the blade is not too much heavier than the handle. A well-balanced knife sits more comfortably in your hand, improves control and reduces fatigue; enabling you to work faster and with greater accuracy.
With all the tools available to the modern kitchen, a knife is still the most important. Take your time and choose yours with care. If properly chosen and maintained, it will be a pleasure to use and reward you with years of service.
Back to Top ⇑
Text and Illustration by Jim Hickok
For the beginning raw foodist, choosing a knife can be a daunting task. With so many brands, sizes, and styles on the market it can be difficult to know what is best. However, with a little information and some hands on testing in a kitchen supply store, you should be able to choose your knife with confidence.
To begin with, you need not have a collection of knives in every shape and size. As a matter of fact, most jobs in the kitchen can be covered by just two: a chef’s knife (either European or Japanese in style) and a pairing knife.
Basic Chef’s Knives
The European chef’s knife is fairly heavy for its size. With a blade between six and ten inches long, it is used for slicing and chopping.
The Japanese style chef’s knife is called a Santoku. Slightly lighter in weight than a European chef’s knife of comparable length, it’s shaped to allow more distance between the handle of the knife and the cutting board.
The paring knife is much smaller than either the chef‘s knife or the Santoku. It has a blade between two and four inches long, which is used for trimming, and peeling.
Things To Consider
The type of metal a knife is made of is also very important. Most quality knifes on the market today are made from high carbon stainless steel. A fairly recent development, it takes and holds a fairly sharp edge and is not subject to the rusting or discoloration which plague the more traditional carbon steel blades.
Another thing to consider is whether the blade has been forged or stamped. A stamped blade is cut from a sheet of metal whereas the forged blade has been made by pouring molten steel into a mold. While it is possible to get a good quality stamped blade, a forged blade is both stronger and more flexible. It is also (usually) more expensive.
Purchasing a Chef’s Knife
When the time comes to purchase your knife, find a well-stocked kitchen supply store and try some out. Chose a knife that’s handle fits most comfortably in your hand. The better the fit, the better you’ll feel after several hours in the kitchen. Choice of blade length depends upon personal comfort. Although an eight-inch blade is the most common, try something longer and something shorter to see how they feel. Test the rocking action of the blade on the board to see if you’re getting enough leverage and clearance.
Finally, test the knife for balance. It’s best if the blade is not too much heavier than the handle. A well-balanced knife sits more comfortably in your hand, improves control and reduces fatigue; enabling you to work faster and with greater accuracy.
With all the tools available to the modern kitchen, a knife is still the most important. Take your time and choose yours with care. If properly chosen and maintained, it will be a pleasure to use and reward you with years of service.
Back to Top ⇑