Chef knives

A chef's knife is composed of a blade and a handle, which are further broken down into several parts that work together to provide balance, control, and cutting power. 
  • Blade: The cutting body of the knife, typically 6 to 12 inches long, featuring a broad heel that tapers to a sharp point. The edge of a Western-style blade has a continuous curve, allowing for a rocking motion while cutting.
  • Handle: The grip of the knife, designed for comfort and control. Handle materials range from traditional wood to durable, moisture-resistant synthetic composites.
  • Tang: The part of the blade that extends into the handle. A "full tang" (where the metal runs the full length and width of the handle) provides the best strength and balance, while a "partial tang" is typically found on less expensive knives.
  • Bolster: The thick metal band that joins the blade to the handle. It adds durability, weight for balance, and acts as a protective guard for your fingers.
  • Heel: The widest and thickest part of the blade, located closest to the handle. This is the strongest part and is ideal for heavy-duty tasks like chopping hard vegetables.
  • Spine: The dull, top edge of the blade, opposite the cutting edge. It adds strength and can be used for crushing ingredients like garlic
    Care and maintenance
    To ensure your chef's knife lasts for years, proper care is essential.
    Wash by hand: Never put a good knife in the dishwasher. The high heat and harsh detergents can damage the blade and handle. Wash it with warm, soapy water and dry it immediately.
    • Regular honing: Use a honing steel every few uses to realign the blade's edge and maintain its sharpness. Honing does not sharpen the knife but keeps the edge straight.
    • Sharpening: A dull knife is a dangerous knife. When honing no longer improves performance, sharpen the blade on a whetstone or have it professionally sharpened.
    • Proper storage: Store your knife in a block, on a magnetic strip, or with a blade guard to protect the edge from being damaged by other utensils.