The Basics of the Knife

Before you run out and starting buying the most expensive knife set, it’s important to understand the basics of what makes a great knife that will adequately perform in the kitchen.  Not all chef knives are made equal.  No matter what you read about a particular brand or style of knife, or what looks hot with celebrity chefs, the most important thing is how that knife feels when you’re using it in your kitchen.

More Than Just a Sharp Edge

A good knife typically consists of the front of the knife, the tang (not the orange drink), the bolster and the handle.

The front of the knife consists of the bladed edge as well as the heel at the handle end of the edge.  It also includes the tip and the spine of the blade.  The sharpened blade is the edge that does the cutting, and the spin is the flat or slightly rounded back that is much thicker, adding weight and stability to the knife.

The tip is the end of the knife where the blade narrows.  It is primarily used for cutting smaller items, making small cuts, and opening packages that can’t be shredded by your teeth and hands.

The tang of the blade is a piece of metal that extends from the blade to the base of the handle.  Most common knives don’t have a tang, or a very small one.  Ever have a blade break free from the handle while cutting?  There was no tang, and the plastic handle or wood handle gave.  A good knife has a long, solid tang with rivets to secure the handle to it.

The bolster is the small collar separating the handle from the blade.  This reinforces the strength of the blade and balances the knife.  Higher quality knives have a thick bolster that runs from the spine to the edge of the knife.

The handle is where you grip the knife.  It can be made from a variety of materials such as wood, plastic, composite, stainless or resin.  The handle is actually more important than the edge on a knife, because if it doesn’t fit your hand or feel comfortable while using it, you won’t use the knife effectively.

When you’re considering knives for your kitchen, especially those you’ll be using often like a Chef knife and paring knives, take the time to hold the knife and go through the normal motions of cutting.  Make sure the knife feels good in your hand.  If it’s comfortable, check the edge and design as well as the other knives in the set to ensure that you’ll have all your bases covered.