Professional Chef and Kitchen Knife Buying Guide

Using quality knives in your commercial kitchen can make all the difference when it comes to food preparation. However, with so many options available – styles, blade materials and handle styles – it’s important to understand the key factors to consider when selecting knives. This guide will walk you through the essential elements so you can find the ideal knives for your operation.

Assessing Your Knife Requirements

To begin, take inventory of how and where knives are used in your kitchen and even at your bar. Make a list of common cutting tasks like slicing and chopping vegetables, slicing meat, filleting fish and boning meat for example, but also unique tasks like creating elaborate garnishes for wedding buffets. This list will help determine which specific knives you require. The more elaborate or extensive your menu, the wider variety of knives your kitchen will need.

Knife requirements will also be determined by your staff – their size and skill levels. A cook with a large, beefy hand would likely prefer a chef knife different in size and handle style than a cook with a small hand. For less experienced staff consider knives that offer the best control, comfort and safety (and remember to also have cut resistant gloves available).

Setting Your Knife Budget

Quality knives are an investment that lasts for years with proper care. In general, more expensive knives have superior construction, durability and edge retention though good knives can be found at lower price points, too.  Start with essential knives you know your kitchen uses regularly then add specialty pieces over time.  

Blade Materials

The two most common knife blade materials are stainless steel and high-carbon steel. Weighing your sharpening habits and maintenance preferences is the best approach when when deciding on which blade material is best for your kitchen.

Stainless Steel

Stainless steel knives are both popular and widely available. With minimal maintenance, these knives outshine carbon steel knives in terms of how easy they are to sharpen; however their edges will dull faster.  As the name implies, these blades offer excellent rust and stain resistance.

Carbon Steel

Or more accurately “high carbon” steel; all knives contain some carbon. These are stronger and will keep a very sharp edge for longer than those made from stainless steel. On the downside, high-carbon steel is prone to staining and needs a lot more care and maintenance. High-carbon blades are also more brittle – they can chip and break more easily – than their stainless steel counterparts.

Ceramic

A recent addition to the market, ceramic knives offer the advantage of being light and easy to handle.  They will not rust or stain and keep their edge for longer than those of the more common blade materials.  However, ceramic knives can be brittle and will chip or break if not handled with care.  Although they keep an edge for a long time, they will need to be sharpened which requires a specific type of sharpening system.

Forged vs Stamped Knives

Forged

A forged knife is made from one single piece of steel that’s been heat-treated and hammered into shape. A forged knife will have a bolster and full tang with a handle attached by rivets.

Forged knives are typically heavier than stamped knives, however the weight is offset by better balance and weight distribution making them easy to handle.  The bolster that comes naturally with forged knives offers both comfort and safety to those using a chef knife for most of their shift.

Stamped

A stamped knife has the blade cut or stamped out from a piece of metal, typically by a hydraulic press.  The metal is then heat-treated, ground, polished and sharpened.  Stamped knives are light and flexible, and they tend to be more resistant to chips and breaks.

Blade Edges

There are three basic types of knife blade cutting edges: straight, serrated and scalloped. All three are used for distinctly different purposes.

Straight or V

This is the typical edge you’ll find on most knives, as with your average chef knife. Just two slanting sides that end in the cutting point.  The angle of the blade will vary depending on the type and style of knife.

Serrated

A serrated blade has points that bite into the item and the edge between the points does the cutting. Serrated knives are best suited for slicing foods with tough or hard outsides and soft insides – crusty bread, citrus fruits and tomatoes.

Scalloped

Scalloped edges are the opposite of serrated edges. With the rounded cutting surfaces round out from the blade. Used similarly to the serrated edges, scalloped edged knives are used for bread and as slicing knives.

Granton

Not part of the cutting edge but part of the blade, grantons are hollowed-out grooves.  Can also be called kullens. When slicing, the hollows allow air to stay behind the slices to allow them fall away cleanly without sticking to the blade or tearing. This is the style of knife you’d most often see used for slicing smoked salmon, for example. You will also find grantons on chef and Santoku knives.

Knife Shapes and Styles:

At first glance, the choice of different blade shapes and sizes can seem a bit daunting. But it really boils down to what the knife is going to be used for. In practice, a capable chef could use a good chef’s knife for almost every conceivable task in the kitchen, but using the right knife for the right job is easier, more efficient and will give better results – for less effort.

Chef Knife

The classic kitchen workhorse. The blade gently curves from the handle to a sharp tip. This curve allows a rocking motion to chop herbs and vegetables finely.

Blade lengths range from 8 to 12 inches; be sure to choose the one you feel completely comfortable and confident with as the blade size increases, so does the weight.

Utility Knife

A utility knife is a smaller, lighter version of the chef knife, with a 5 to 7 blade. A versatile jack-of-all-trades.

Paring Knife

A small knife, with a 3 to 4-inch blade. Indispensable for peeling fruit and vegetables and for all those delicate, intricate tasks.

Boning Knife

Indispensable if you plan on boning out chickens or separating meat from the bone. These have a 5 to 7-inch blade that’s thinner and more flexible than a chef knife, with a sharp point.

Fillet Knife

Very similar to a boning knife – around the same size and blade shape – but with a thin and very flexible blade that’s better suited to boning and skinning fish than the stiffer-bladed boning knife.

Slicing Knife

A knife with a long, thin blade, usually with a rounded tip. If you want to slice items like roast and deli meats or smoked salmon into neat, thin slices a slicing knife is essential.

Santoku Knife

Santoku knives are in a category of their own. These Japanese knives are typically a bit shorter and lighter than a western style chef knife, with a distinctive tip: the thin blade curves down to the point at a steep angle. These versatile style knives can be used for chopping, cutting and mincing. An interesting alternative if you are looking for an all-purpose knife that’s lighter than a chef knife.

Knife Handles

Handles are commonly wood, plastic or stainless steel or a combination.

Wood looks beautiful but requires more maintenance and is typically not recommended in foodservice kitchens.  Exceptions apply depending on the style and finish of the handle.

Plastic is the most common material used for knife handles.  Available in many types of plastic, these handles are durable, easy to clean and the most cost-effective option for kitchens on a slim budget. Plastic handles can have a textured or smooth grip and some have a specifically designed no-slip grip. Some manufacturers also have a grip considered soft-touch which has some give when used to reduce hand fatigue.

Colour coded handles are available from several manufacturers that can assist in minimizing cross contamination in busy kitchens.

Stainless steel handles are also an option because they are durable and easy to clean, however, the grip can become slippery (and therefore dangerous) under wet conditions.

Specialty Knives and Blades

A box-cutter and a pair of kitchen scissors are two “specialty” blades every kitchen should have on hand.  Do not use your kitchen knives to cut open boxes or packages. Kitchen shears, scissors designed for use in the kitchen, are useful for snipping herbs, cutting through lighter bones and shells and many other tasks.

There are many specialty knives available that you may need depending on your offerings. If oysters, clams or scallops are going to be on the menu, you’ll need a specialty knife (or two). If your kitchen does some of its own butchering, you will require specific knives depending on the tasks.

Caring for Your Knives

Protect your knife investment with proper care. Hand wash and dry knives immediately after use. Never put knives in the dishwasher. Store them securely in a block or drawer organizer. Invest in a sharpening stone and hone regularly. Follow manufacturer instructions on sharpening knife blades. With regular maintenance, quality knives will serve your kitchen needs for decades.   

The Key to Confident Cutting

Finding the right knives for your commercial kitchen’s cooking style and needs takes some consideration but is worth the effort. Seek out quality construction and materials suited to your staff’s needs. Select models with handles and blade types that fit your tasks. Start with a few essential pieces then build your set over time. With the proper knives in hand, your operation will slice, chop, carve and prep with ease, speed and pleasure.

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