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Chef Knives

Chef knives, or French knives, are the primary cutting tool for most western chefs. It is used to chop, slice, cut and fillet many different types of food. It was originally a refinement of the butcher knife and used to separate large cuts off beef. Now it is used for almost every aspect of food preparation.

Chef knives come in two basic styles, French and German. The German blade has a gradual curve going up to the tip which allows the knife to chop in an up and down motion much easier. A French blade is strait to the tip and used more with a slicing motion than an up and down movement. They are of similar lengths, from six to fourteen inches with a comfortable yet durable handle.

Chef knives are made from a variety of materials, most commonly stainless steel and steel alloys. Carbon steel is highly regarded by many professional chefs because of their super sharp blades, but they can rust and develop a black oxidized patina. That patina actually prevents a metallic taste from being transferred to the food, so many chefs let their knives rest for a few days after cleaning to allow the patina to develop. This would necessitate a few knives for the professional chef, and many restaurants don’t bother with the hassle.

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