Chef Knives vs. Cooking Knives

Good knives are invaluable tools.

Professional chefs feel that knives are the most important tool in their culinary kit. They often invest sizable sums for high-quality knives with enough variety to complete different tasks. By comparison, cooking, or kitchen, knives function in the home. They're not as pricey but utilize many of the same basic design features and materials as chef knives.

Kitchen Knives vs. Chef Knives

By definition, a kitchen knife can be any knife in the home that is used for preparing food. The most common kitchen knives are steak knives and paring knives. Bread slicing knives and knives intended for carving meat are also very common. Chef knives serve a similar function and may even be found in some homes where people enjoy cooking with excellent tools. Chef's knives typically come as a set with a good sharpener for on-going maintenance. Compared to common household knives, the price for professional chef knives is typically higher.

Choosing and Maintaining Chef or Kitchen Knives

Whether for use in a home or restaurant, a knife should feel comfortable in the hand. Check the weight of the knife and how it handles with slicing or cutting motions. It's advised to get the best knife for the price you can afford. Good knives are an investment but they'll last a long time. Knives should never be placed in the dishwasher. They need to be hand-washed, particularly if they have wooden handles, and dried before storing. Knives should be used on cutting boards, as kitchen counters tend to dull knives. The manufacturer's guidelines should be followed for sharpening.

Chef and Kitchen Knife Materials

Both chef knives and kitchen knives come in an array of base materials. Knives made from carbon steel offer durability and they do not rust or stain, except for oxidation over the years. Additionally, it's relatively easy to sharpen carbon steel knives. Stainless steel isn't quite as common in knives, as high-grade stainless gets costly, being best suited to commercial endeavors. Stainless alloy knives by comparison cost far less and typically have a serrated edge because they dull easily. Other materials seen in both chef and kitchen knives include laminated blades, which keep a sharp edge for a long time; titanium; ceramic, which also keep its sharpness very well but is subject to chipping; and heavy forged blades.

Parts of a Knife

Chef knives and kitchen knives share common features. They have a blade for cutting. That blade features a specific grind, either flat or hollow, flat blades being tougher. Depending on the knife's function they may also have serrations or indentations. Scalloped indentations typically are used on bread knives, while serrated knives are used on meat.

The handle of the knife will vary in shape and material. Wood handles offer a good grip but need careful cleaning. Plastic handles provide improved food safety but may crack over time. Composite handles find favor among chefs, offering the best of wood and plastic. Stainless steel handles last a very long time but become slippery when wet or greasy. They are also heavy.

Common Types

There are several common knives that found both in kitchens and in a chef's tools. First is the chef's knife. Alternatively called a cook's knife, this blade is suitable for all purposes, including chopping. This heavy-duty implement averages about nine inches long. Paring knives are small by comparison, no more than four inches, being used to peel items or do other delicate work. Bread knives, as the name implies, slice bread, butter knives spread butter, meat knives are used for carving, frequently paired with a carving fork, and cleavers take apart meat to the bone. There are also boning knives, fillet knives and cheese knives, with different types suited for hard or soft cheese.

References

• Iowa State Extension: The Basics of Knives and Cutting Techniques
• University of Nebraska: Be Sharp Use a Chef's Knife
• ZKnives: How to Choose Kitchen Knives
• Oklahoma State University: Putting an Edge on Knives