The Chef's Knife The first of the big three — chef's knives — are considered the workhorse of any kitchen because they can be used for a wide range of tasks, from the most detail-oriented, like dicing vegetables, to larger-scale, such as butchering poultry.
A chef's knife (sometimes called a cook's knife) is the most important knife to have in your kitchen. It has a wide blade between six and ten inches long and is used primarily for chopping, though it can be used for anything you want to do. The blade of a classic, French-style chef's knife curves upward toward the tip.
As its name suggests, the chef's knife is one of the most frequently used and versatile tools in the kitchen. Chef's knives are typically between eight and ten inches, although they can be as short as six inches and as long as 14 inches.
For most of us, the basic 6- to 8-inch chef's knife is the place to start. It's the most versatile knife, capable of dicing veggies, slicing meat, smashing garlic, and chopping herbs and nuts.
What It's Used For: Almost everything! A chef's knife is your kitchen workhorse and is used for chopping/mincing/dicing/slicing vegetables and herbs, cutting and disjointing large cuts of meat, chopping nuts, and smashing whole cloves of garlic.
It is an offence to carry any sharp or bladed instrument in a public place, with the exception of a folding pocket knife where the cutting edge of the blade is 7.62 cm (3 inches) or less.
These are made by flaking a long, thin sliver from a core of obsidian (volcanic glass). Obsidian knives have been tested for use as surgical scalpels but aren't currently licensed for use on humans, since they could leave glass fragments in the wound.
The drop point blade is used on many hunting and EDC knives, and performs well in most situations. It's the "Goldilocks" blade shape that's just right for most tasks. The strong tip and wide belly excel in meat processing, slicing tasks, and opening boxes from your latest knife purchase.
We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more. There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
Most of these switchblades were side-opening designs, though some employed a telescoping blade. These Italian switchblades were commonly and popularly referred to as stilettos, since most incorporated a long, slender blade tapering to a needle-like point, together with a slim-profile handle and vestigial cross-guard.
A dull blade is actually more dangerous to use than one that is sharp. Here's why: A dull blade requires more pressure to cut, increasing the chance that the knife will slip with great force behind it. A sharp knife "bites" the surface more readily. A dull knife crushes and tears rather than slices.
But you know what would hurt more? A knife! Knives don't run on ammunition, rather the force of the user multiplied over a sharp tip and edge. If you keep your knife sharp, it will maintain its edge for the duration of an altercation without any trouble, no matter how many times you miss.
The rounded edge of a sword (similar to that of an axe) makes it more durable while slashing at hard objects. Since knives aren't used with as much force, they can afford to have a significantly sharper edge than swords.
If you're a Michelin-starred chef and want another (Tom currently has two), you'll need the very best. Gou (translated from Japanese as 'the superb') knives are made by craftsmen from Seki, the same Japanese city where Samurai swords have been produced for over 700 years.
Due to a difference in forging techniques, Japanese steel blades contain much more carbon than German blades, making them harder, but also more fragile. Because Japanese-style steel is harder, it's capable of holding an edge longer and doesn't need to be sharpened quite as often as German knives do.
However, Damascus steel knives are much stronger than stainless steel ones and maintain their sharp edge for lengthier periods. However, these blades require tons more maintenance and are susceptible to rust if not correctly cared for.
A diamond knife is a very sharp knife in which the edge is made from diamond, invented by Humberto Fernández-Morán in 1955. Diamond knives are used for medical and scientific applications where an extremely sharp and long-lasting edge is essential.
No question – in terms of sharpness, damascus knives play in the professional kitchen league. The extreme and long-lasting sharpness, as well as the exceptional layers, look make the heart of every knife lover beat faster.
Both possession of a blade in a public space and possession of an offensive weapon in a public space can result in a maximum of four years imprisonment.
There are some other knives which you cannot own under any circumstances, including: Flick knives, also known as 'switchblades' – where the blade is hidden but shoots out when a button is pressed. Disguised knives – where the blade is hidden inside something like a belt.
Waltham Forest Police / PC Ware. A zombie knife is a bladed weapon that has been increasingly linked to violent crimes and gang use. Inspired by zombie films, they often have one smooth blade and one serrated edge.
