Let's talk chef knives
somebody in the comments on a cooking post is talking to me about knives and i figure, why not make a whole post about it
I worked in restaurants for two decades, and that means i was mostly too poor to buy expensive knives.. but i did learn EXACTLY what i was looking for in a knife, and eventually i did spend about $150 on one.
Now, you can easily spend $500 or more on a chef knife if you are the kind of person who cares about having the chef knife equivilent of a porche or lamborghini and i don't think many of you are looking for that, so I'm going to tell you what i looked for in my really-good-but-not-too-expensive chef knife
First of all, you don't need that block set of knives you see in like every kitchen ever. You know, this thing
You don't need that. Listen, theoretically each of those knives has a specific thing it is used for, but in all the restaurants i worked at, 99.9% of the stuff i did was done with one of these
We didn't go looking for a specific kind of knife, we just used one of these -- often a bunch of those were all that was provided. I uh, i didn't work at a lot of high end restaurants. But even in the nicer ones, most of what we used was a chef's knife.
So. In my opinion, instead of spending $100-$200 on a bunch of kind of shitty knives, spend the same money on one really nice chef knife, and a wetstone or some other sharpener you feel you can use. But really, like, just look at a wetstone tutorial on youtube, it's not hard, and it will make your life better.
NOW let me tell you what i looked for in my knife
This is the knife i use. It's a six inch Zwilling Pro
if you shop around, you can probably find it for close to 100 bucks. It's not Fancy™, it's just Quite Good. You can, if you want, find a chef knife for a couple grand, and that plastic-handled one in the first pic will run you less than ten dollars, so, this is a pretty good price point, on the low side of middle, with a knife quality on the high side of middle. If you take care of this knife, it could last you your whole life
Now let's talk about specific features I was looking for. First, inb4, metal quality. Zwilling is a good company, so the quality of their actual metal is pretty decent, and that's all you really need to know -- if you're getting your knife from a known decent knife company it's probably good enough quality. In this case Zwilling uses forged high-carbon German steel, which are some good key words to look for. That's all i have to say about that.
Now there are four specific things i was looking for that led me to choose this specific knife
1
Depth. This refers to how far the heel of the blade juts out from the handle (the heel of the blade is the part of the blade closest to your hand). When you have the blade resting with the edge flush against the cutting board, you want there to be plenty of room for the hand gripping the handle without knocking your knuckles against the board. A classic pinch grip doesn't need much room, but that's not the only grip you'll ever use, so give yourself some decent knuckle clearance. But not TOO much. Too much and your blade will kind of feel like it wants to flop over on its side when the edge hits the board.
2
Length. As an edgy 20 year old in restaurant kitchens, i always went for the biggest knife i could find, but because you're going to be using your chef's knife for everything, you actually want it short enough to use as a paring knife or whatever. The shorter the blade, the more control over the tip you have. Me, i never really need anything longer than six inches. I was a little bit worried when i first got it, but i've never wound up wishing it was longer.
3
Weight. Even though it's just about as short as a chef's knife can be, my knife has a good amount of weight to it. A somewhat heavy blade helps with chopping, and provides a good balance for other knife skills. When you are chopping and slicing, a decent amount of weight helps a lot. It doesn't have to be heavy heavy, but when you pick it up, it should definitely feel like a chunk of steel, not like a pressed aluminum toy. Plus, some of the weight will come from thickness, and a thicker blade will stand up to more sharpening and last you longer too.
4
Bolster Shape
If you look at the Zwilling Pro's bolster, it has a bolster that is sort of beveled into the heel of the blade with a nice curve. Right right, what's a bolster, hold on, here's the anatomy of a knife
on this knife, you can see that where the bolster meets the blade it makes basically a right angle where it goes from thick to thin. This is distressingly common in chef knives
now look at the bolster on the Zwilling Pro
and here's a similar bolster shape from a different angle
First of all, the bolster is diagonal, which is the right shape for me to hold in a classic grip. Every chef has their own grip, but it's always a variation on pinching the blade just above the bolster, and a diagonal bevel works better for my grip.
And just as important to me, it might be hard to tell, but the metal curves from the thickness of the handle to the thinness of the blade instead of using a right angled edge to go from thick to thin. This curve sort of follows the movement your knife makes against the knuckle you use to guide the blade when you do this
I tend to use the deepest part of the heel a lot, and, depending on what i'm doing with the knife, my grip can often be nearly off the blade it's so far back, so i have a tendency to knock a straight bolster directly against my index knuckle. Just a little, but after a few dozen times in half a minute it starts to irritate my finger. A curved bolster like on the Zwilling Pro sort of glides to a stop against my guiding knuckle instead of banging into it, provides a comfortable pinch, and makes my life in the kitchen better.
That might not be true for everyone, it's just important to pay attention to how you use a knife, especially if you find yourself thinking something like "it would be better for me if this part of the knife was different in this way" or "this knife would be easier to grip if it was shaped like this instead" or "i wish the shape of this knife didn't mean this was always happening" or whatever. Could even be how your knife fits in your dishwasher, just pay attention to what works and doesn't work for you personally so you know What you're looking for. But you for sure want to look at the Depth, Weight, Length, and Shape.
So. There you have it. Some things to pay attention to when selecting a knife that may allow you to get a good knife for yourself without spending tooooo much money.
