The Kitchen Knife Guide
Do you know your santoku knife from your chef’s knife? Read on for the best uses for every blade
and tips and tricks for keeping your cutlery sharp.
Knife Styles, Explained
Every chef has their preference—from lightweight Japanese styles to sturdy European silhouettes.
Which is for you?
Eastern
A flat edge and razor-thin blade ensures precise cuts, making these knives ideal for delicate tasks.
Western
With a heavier blade than their Eastern counterparts, Western knives offer stability and can stand up to heavy-duty use.
Types of Knives
Prep work is a breeze when you have the proper tools—and a well-appointed
knife block to keep them all organized.
A curved blade enables a rocking motion for efficient, repetitive cutting, making it a versatile kitchen workhorse.
Smaller than a chef’s knife, this is ideal for everyday use and available with a straight or serrated edge.
This is your go-to for control and finesse—think segmenting citrus, trimming fat, and mincing garlic.
From snipping herbs to breaking down poultry, these are the unsung heroes of the kitchen.
Prep poultry and large cuts of beef with flexible styles that separate meat from the bone.
Shorter and lighter than a chef’s knife, santoku knives have dimpled or scalloped edges to prevent food from sticking.
The weighted, finely honed blade slices through large cuts of meat and even bones with one stroke.
Cutting Boards
Every kitchen needs at least one. We recommend wood or plastic since metal,
glass, and marble will dull and damage your knives.
Top Cutlery Brands
Family-owned since 1814, Wüsthof has long set the standard for Western knives, offering premium steel, a balanced bolster, and a full tang for stability.
Known for its commitment to durability, high manufacturing standards, and German craftsmanship, this is one of the oldest knife brands in the world.
These Japanese knives have quickly become a household name thanks to thin blades and ultra-sharp edges, handcrafted using a process that takes over 100 steps.
A favorite in restaurant kitchens, these handmade Japanese designs are crafted from a high-carbon stainless steel alloy that resists corrosion.
Hand-forged in France and beloved for their decorative handles, these steak knives have become true collector’s pieces.
FAQ
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To cover the most basic kitchen tasks, we recommend a chef’s knife, paring knife, and serrated knife. If you want a couple more options, a knife set is an easy way to make sure you’re covered for every meal.
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For starters, never use the dishwasher. Always hand-wash them with warm, soapy water after each use and dry with a dishcloth. Use a wooden or plastic cutting board that won’t dull blades, and sharpen them regularly.
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Forged knives are hammered from heated steel, making them strong for cutting meats, while stamped knives, cut from steel sheets, are lighter for slicing and chopping herbs or veggies.
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This is the metal part of the knife that extends from the blade into the handle. A full tang extends from the base of the blade to the end of the handle for extra balance, while a hidden tang is more lightweight.
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The thick junction between the blade and handle, providing balance and durability. Full bolsters add weight and safety, while half or no bolsters offer more control and easier sharpening.
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Knives can be sharpened using a whetstone for precise control, a honing rod to realign the edge, or a pull-through sharpener for quick, easy sharpening. You can also take them to a local bladesmith for more detailed work.
