Why Does a Chef Knife Have Vents?

Knives come in many different shapes, sizes, styles and appearances, both for technique and visual purposes. A knife can be used for cutting, slicing, dicing, peeling, mincing, spreading and so on---but specific knives are designed to complete specific tasks and will make certain jobs easier. Knives have vents and holes because it looks flashy, but also because the air on the knife allows the user to perform a more clean, stick-free cut. Although the physical shape and design of each tool is meant for a specific job, it is entirely up to user preference. Get a feel for which tools you use the most and what works best for you .

Knife Styles

The style of a knife is as much about physical appearance as it is the user's technique. Culinarians choose knives based on quality, uses, comfort and style---each blade is designed for a specific purpose or job. Flat edged, rounded or bowed blades are typically on chef knives or utility knives and are meant to create a rhythm, rocking or flow for all-purpose chopping. Serrated edged knives allow for a saw-like motion to slice through breads, sandwiches, etc. with ease instead of pressure. A scimitar knife, with a long, curved blade is mostly used for butchery and breaking down meats. There are boning knives, paring knives, sushi knives, oyster knives, cleavers and many more different types and varieties. It is up to the preference of the cook to decide which knife is most appropriate based on style, comfort and the task at hand.

Knife Vents

Vented blades, those with holes or "hollows," create an ease of cutting by reducing the friction on the tool. The gap of air between the object being cut and the actual blade creates a smooth transition and an even cut, and it allows the food to fall away from the blade. Sometimes a vented knife is chosen specifically for aesthetic purposes because it can be flashy to the eye. Purposefully however, the hollows prevent food from sticking to the blade while cutting and chopping, allowing for an easier and faster motion.

Materials

Knives have been produced and designed for thousands of years, progressing as new uses were discovered and new materials were made available. Originally forged from stone, bone and wood, the cooking knife was very similar to a hunting knife or building tool. The next knives were made from stronger metals such as iron, copper or bronze, comparable to a dagger or sword. More recently, blades are made from titanium, high-carbon stainless steel, stainless steel, aluminum, ceramic and plastic.

Brands

There are many different brands of knives to choose from and its up to user preference to decide what you will use. There are Henckels, Wüsthof, Mac, Victorinox, Forschner, Global, Timberline, just to name a few.
Consider functionality, price, comfort, maintenance and the tasks you will use your knives for. Make sure you hold the different types or even practice using them to see what feels best in your hand. Global knives, for example, are made from one piece of forged metal and have handles that are meant to cradle the hand when using. There are many different types, shapes and materials when it comes to handles as well and sometimes that can be as important to the user as the blade itself.

Considerations

Maintenance is one of the key components to the lifespan of your knife collection. Keep them sharp for the best results! You don't want to slip and cut yourself, cut unevenly, smash the food vs. slice it or do unnecessary damage to your food or blade. You want to make sure your knife is balanced, that it is stored safely and properly, cleaned and dried by hand and that it is used on appropriate surfaces (cutting boards, etc.) to prevent damage to the blade.

You should have a minimum of the four basic knives---a chef's knife, utility knife, paring knife and serrated knife. You can accomplish most any culinary task with these staples. All the rest are upon user discretion and desire, so find what works best for you.

References

• Recipe Tips
• Chef's Blade