Definition of Chef Knife

A chef knife will last a lifetime if you choose a good quality brand. The German style is more curved at the front and gives a rocking motion while cutting. The French style is straighter and has a slicing effect. It is all a matter of preference.

Blade

The blade is made from high carbon stainless steel. This metal will keep the edge sharp and without nicks when properly maintained. The common length of the chef knife is 8 to 12 inches.

Handle

Most chef handles are made from wood, but wood does have certain problems. Bacteria can form in crevices and if you put it into the dishwasher the handle could eventually warp. It is advised not to put wooden handles in the dishwasher.

Heel

The heel is located at the end of the blade and the beginning of the handle. This section of the knife is used for chopping hard items.

Tang

The tang is the steel that runs through the handle. A good knife will have steel that runs completely to the end of the handle.

Rivets

Rivets should be smooth and not raise above the handle. They should firmly attach the tang inside the handle.