Which Knives do Professional Chefs Prefer?

Published on this site: November 2nd, 2006 - See more articles from this month

One look at the price tags and you'll quickly discover that all knives are not created equal. But why such a huge range in pricing? Are the more expensive knives really that much better? Will they last longer or stay sharp for an extended period of time? And what do professional chefs use anyway? We'll answer those and other questions, so you can confidently choose knives that suit your purpose and offer the best value for the money.

Three Fundamentals

Ask any cooking school instructor or professional chef and they will tell you there are three fundamentals when choosing a good knife. First, you want to hold the knife. Does it have good weight? Is the weight balanced in your hand? Or is it light and flimsy? A knife that doesn't have any weight to it will be difficult to control and maneuver when chopping or dicing. Knives that are heavier actually aid in cutting through various types of food.

Second, make sure the knives you choose have a full tang. This term means the blade runs the length of the knife and the handle and is riveted into place. Cheaper knives usually have blades that are inserted into one end of the handle. They are normally held secure by glue, which, over time, can loosen, causing the blade to fall out of the handle.

Third, you want a knife whose blade is made from forged, high-carbon, stainless steel. Because high-carbon steel isn't quite as hard as regular stainless steel, you will be able to sharpen the knife more easily. Stamped knifes (those stamped from a piece of sheet metal) don't tend to last as long and are lighter in weight.

Prices on forged, high-carbon, steel knives will be higher for several reasons. The forging process is more complicated; the blades are made from steel instead of a variety of metals, and the full tang takes more steel than knives made with other processes. However, the extra amount you will pay for a top quality knife will be well worth it in the long run.

In busy kitchens, such as those in Las Vegas, culinary school graduates can attest to the need for a blade that stays sharp and is well balanced. Preparing thousands of meals a week, these chefs literally work with the knives as extensions of their own hands. They fully understand that quality matters.

The Three Must-Have Knives

Culinary school instructors are quick to introduce the most important knife any chef will use. It is aptly named the chef's knife. Multi-functional, a chef's knife can act as a garlic press (smashing & grinding), a food processor (chopping & dicing), a slicer, a shell cracker and more. This is the most used knife in any professional kitchen and should be the first knife you invest in buying. A Santoku knife can replace the traditional French chef's knife providing almost identical functionality.

A paring knife is the second of three in the pro chef must-have set. It looks like a miniature chef's knife with similar shape and construction, but with a much shorter blade. Cooking school students get a workout peeling, coring and trimming with this knife.

The last essential knife is the serrated knife. This is most useful for slicing foods that have varying textures (hard on the outside, soft on the inside). For breads, tomatoes and other delicate foods, a serrated knife lets you cut without damaging the appearance of the food.

Purchase the three must-haves first and then opt for "luxury" knives that perform specialty functions later if you want. While top quality knives do cost more, they can be the single most important addition to your kitchen. If you buy smart, they'll last you for years to come.

Mike Churchill - provides online marketing support for Le Cordon Bleu College of Culinary Arts in Las Vegas. Cooking school applications are currently being accepted. If you have a love of cooking and are in Las Vegas, Nevada, culinary school could be your next step. Visit us online today at http://www.vegasculinary.com.