Chefs own few knives and know them well. Before you cut, learn the names of the parts. You will hear them in every lesson after this one.
Key idea
The parts of a knife: the tip (the front point area, for fine work), the edge (the sharp side), the heel (the back of the edge, for heavy cuts), the spine (the thick top), the bolster (the thick collar between blade and handle on many forged knives), the tang (the part of the blade that runs into the handle) and the handle.
| Knife | Blade | Main jobs |
|---|---|---|
| Chef's knife (French knife) | 8 to 10 inches, curved edge | Almost everything: chopping, dicing, slicing, mincing |
| Paring knife | 3 to 4 inches | Peeling, trimming, small work in the hand |
| Serrated (bread) knife | 8 to 10 inches, toothed edge | Bread, tomatoes, cake layers |
| Boning knife | 5 to 6 inches, narrow | Taking meat off the bone, trimming |
| Slicer | Long and narrow | Carving roasts, slicing salmon |
| Santoku | About 7 inches, flatter edge | Like a chef's knife, with more up-and-down chopping |
Why it works
A board that slides is more dangerous than a dull knife. Put a damp towel or a non-slip mat under the board. Use wood or plastic boards: glass, stone and metal destroy edges. Many kitchens color-code plastic boards so raw meat never meets salad.
Worked example: Which knife?
You need to peel and trim a shallot held in your hand.
- Small work in the hand needs a short, controllable blade.
Answer: A paring knife.
Common mistake
Buying a big block of knives. A good chef's knife, a paring knife and a serrated knife do nearly every job; spend the money on those three and a way to keep them sharp.
Practice at home
- Hold your chef's knife and name each part out loud: tip, edge, heel, spine, bolster (if it has one), handle.
- Check your board: put it on the counter and push one corner. If it moves, add a damp towel underneath.
In Meal Prep
- What's in the Kitchen: knives: pictures of each knife
- Cutting boards: wood and plastic, and how to keep them
- Cutting boards and cross-contamination: cleaning boards safely