santoku-style-knifew.jpg

Text and Illustration by Jim Hickok

For the beginning raw foodist, choosing a knife can be a daunting task. With so many brands, sizes, and styles on the market it can be difficult to know what is best. However, with a little information and some hands on testing in a kitchen supply store, you should be able to choose your knife with confidence.

To begin with, you need not have a collection of knives in every shape and size. As a matter of fact, most jobs in the kitchen can be covered by just two: a chef’s knife (either European or Japanese in style) and a pairing knife.

Basic Chef’s Knives

The European chef’s knife is fairly heavy for its size. With a blade between six and ten inches long, it is used for slicing and chopping.

The Japanese style chef’s knife is called a Santoku. Slightly lighter in weight than a European chef’s knife of comparable length, it’s shaped to allow more distance between the handle of the knife and the cutting board.

The paring knife is much smaller than either the chef‘s knife or the Santoku. It has a blade between two and four inches long, which is used for trimming, and peeling.

knives.jpg

Things To Consider

The type of metal a knife is made of is also very important. Most quality knifes on the market today are made from high carbon stainless steel. A fairly recent development, it takes and holds a fairly sharp edge and is not subject to the rusting or discoloration which plague the more traditional carbon steel blades.

Another thing to consider is whether the blade has been forged or stamped. A stamped blade is cut from a sheet of metal whereas the forged blade has been made by pouring molten steel into a mold. While it is possible to get a good quality stamped blade, a forged blade is both stronger and more flexible. It is also (usually) more expensive.

Purchasing a Chef’s Knife

When the time comes to purchase your knife, find a well-stocked kitchen supply store and try some out. Chose a knife that’s handle fits most comfortably in your hand. The better the fit, the better you’ll feel after several hours in the kitchen. Choice of blade length depends upon personal comfort. Although an eight-inch blade is the most common, try something longer and something shorter to see how they feel. Test the rocking action of the blade on the board to see if you’re getting enough leverage and clearance.

Finally, test the knife for balance. It’s best if the blade is not too much heavier than the handle. A well-balanced knife sits more comfortably in your hand, improves control and reduces fatigue; enabling you to work faster and with greater accuracy.

3-chefs-santukow.jpg

With all the tools available to the modern kitchen, a knife is still the most important. Take your time and choose yours with care. If properly chosen and maintained, it will be a pleasure to use and reward you with years of service.

Back to Top ⇑

Reading: The Fundamentals of Choosing A Chef’s KnifeTweet This: Send Page to Twitter

-->

Comments

Name (required)

Email (required)

Website

Thank you for stopping by.

4 Comments so far

  1. earthmother on November 17, 2008 Monday, 12:02 pm

    I love my forged, high-carbon stainless steel chef’s knife from Chicago Cutlery. But, I’m wondering if the Raw Epicurean prefers to use a ceramic blade in her kitchen?

    Hi Earthmother – We love our chef’s knives too!

    In the Raw Epicurean kitchen we use both ceramic and high-carbon stainless steel chef’s knives. We believe both have their place as essential kitchen tools. There are upcoming post on the knife series – “Caring for Your Knives”, and one featuring Ceramic chef knives.

  2. Judy on November 17, 2008 Monday, 1:23 pm

    This post comes at a great time for me because I’m looking to upgrade my knives. I have a drawer full of mixed-match knifes that have seen better days, and a knife block sitting on the counter with knives I mostly never use. I know there are many good brands out there but do you have any recommendations on a particularly good one?

  3. Julie K. on November 17, 2008 Monday, 4:25 pm

    This is some great info, Ingrid! Choosing the right chef’s knife is a must – cooked or raw! It’s definitely worth the investment. My Wusthofs have been very good to me, I’ve had them for over 2 years. They should last a lifetime!

  4. Craig on November 18, 2008 Tuesday, 3:57 pm

    Great info, thanks.

Get The Raw Epicurean Report free monthly food news in your inbox
Email:
For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Red Clover our featured spice for April. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor

Mountain Rose Herbs. A herbs, health and harmony c

will send that person products featuring red clover. Thank you for participating!