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A Knife Primer

© Lindsay W. McSweeney

Welcome. Let me start by introducing myself and explaining a little bit about why I wanted to start this site. After 20 years in business, I decided it was time to not only learn something new, but also follow a passion rather than just go to a job. So I resigned, enrolled in culinary school, and earned a professional chef's degree. The experience was eye opening. After twenty years of home cooking, I had thought I was a good cook, but it was a surprise to find out how many basic techniques and facts I didn't know. The techniques learned in school made cooking so much more enjoyable, efficient, and tasty. As an assistant teacher, I also realized how many others were uncomfortable in the kitchen, and not enjoying home cooked food. So my hope for this forum is to discuss basic tips, advice, and techniques in order to increase people's cooking enjoyment.

I thought I'd lead off discussing knives. Professional chefs own their own knives, and carry them from job to job, a fact that surprised me. It makes sense, though, as knives are the most important tools in the kitchen. Good, sharp knives make mundane kitchen chores like chopping onions much easier, freeing the cook to spend more time on the creative aspects of cooking. Presentation also improves dramatically when you can chop uniformly or make simple garnishes.

The three most important things to learn about knives are: 1) to choose knives wisely, 2) keep them sharp, and 3) develop proper technique.

Culinary school teaches that you only need two knives, a paring and a chef's knife. A paring knife, usually 3 1/2" long, is needed for peeling, coring, sectioning, and some mincing. But chefs mostly rely on a chef's knife, which can be anywhere from 6" to 12" long, and is characterized by a triangular blade, which can have various widths.

I did find, though, that I was most comfortable with a battery of five knives. I would add a long, serrated knife for cutting bread, cakes, and light textured items. Additionally useful is a boning knife, which has a very flexible blade allowing the user to follow the countours of bones easily. Finally, I have become very fond of a 6" utility knife, which is perfect to chop onions - a very frequent task that is great to finish as fast as possible.

However, the most important knife is the chef's knife. This is the knife on which to spend money. The best advice, and it is crucial, is to go to a kitchen store, and try out several sizes and makes. You should concentrate on knives between 8" and 10", as the smaller knives will not give you enough blade to chop efficiently. When trying out the knife, simulate proper chopping technique. Hold the knife comfortably, do not extend the index finger along the top of the blade; this interferes with control. Keeping the tip of the knife always on the table, hold the knife with one hand and rest the flat palm of your other hand along the top of the blade. Simulate chopping up and down. The knife should feel comfortable and secure, and have good balance. The blade should be rigid and come down firmly and straight on the table. You will want the heaviest knife you can handle. The heavier the knife, the more it does the work for you and saves your muscles.

The copyright of the article A Knife Primer in Cooking Basics is owned by Lindsay W. McSweeney. Permission to republish A Knife Primer in print or online must be granted by the author in writing.