On the Edge : Getting the Right Handle on Kitchen Knives

Quality knives have blades made from stain-resistant high-carbon metal alloys. These hold a good sharp edge, yet are still soft enough to be sharpened. (Carbon knives are the easiest to sharpen; however, they discolor and rust.)

Every knife is composed of two parts--a blade and a handle. The blade may be either stamped or forged. Stamped blades are die-cut in a press and are lighter in weight and less expensive than forged blades, which are hammered from a steel blank and have better balance. The handles, or grips, may be made of wood, plastic, rubber, bone or a combination of these elements.

Knives typically have some or all of the following features:

Point--The tip of the blade, which may resemble a spear, but can also be rounded, arched or clipped.

Back or Spine--The thicker, unsharpened edge of the blade.

Cutting Edge--The sharpened edge of the blade, which may be V-shaped, scalloped, granton (elongated ovals ground perpendicularly to the cutting edge), serrated or corrugated.

Bolster--An extra reinforcement between the handle and blade that adds balance and protects the fingers by keeping them from riding forward.

Full Tang--When the metal that forms the blade extends the entire length of the handle. This improves balance and weight.

Butt--The rear end of the handle.

To get optimum results from any knife, as well as protect the user from injury, it’s important to use the correct cutting technique. This depends on the type of knife, but here’s how to use four of the most common.

Paring Knife--A short blade (3 1/2 to 4 inches) permits small, precise cuts, quick turns and twists. It is typically rigid near the bolster, more flexible at the tip.

Gripping the handle of the knife with one hand, place the blade on the food, angled away from the opposite hand holding the ingredient. Make a cut the thickness of the peel, drawing the knife toward you as you rotate the food in the opposite direction.

Chef’s Knife--The spear- or triangular-shaped blade has a curved cutting edge. These knives are available in varying lengths, but eight and 10 inches are the most popular.

Gather the pieces of food to be chopped into a mound. Grip the knife handle with one hand and use the other on the back of the knife to press the tip down against the cutting board. While keeping the tip on the chopping surface, bring the rest of the knife up and down rapidly in a rocking motion. Move the knife in an arc and regather the pieces of food occasionally so they get chopped evenly.

Chinese Cleaver--Although the blade is similar in shape, this knife is less bulky, lighter in weight and has a thinner blade than a Western cleaver. It is often called an Asian chef’s knife. Turned sideways, the knife becomes a scoop.

The elongated rectangular blade is typically 8 inches by 3 inches, but there are variations in size and shape. The knives also come in different weights:

* 10 ounces--used primarily for decorative cutting.

* 12 ounces--used for mincing, dicing, shredding and slicing.

* 20 ounces--used for quartering poultry and hard chopping.

To use a Chinese cleaver, hold the food to be chopped against the board with the fingers curved under and away from the blade. The knuckles should be the distance equal to one slice away from the chopping edge.

With the other hand, grip the cleaver well back on the handle; your thumb may rest on the top or side. If the blade is not lifted above the knuckles and the fingers remain curled, the blade can ride against the middle knuckle and protect the hand from the sharp edge. Swing the cleaver down from the wrist, allowing gravity to let it fall and chop or slice the food.

Serrated Knife--These scalloped-edged knives do not require resharpening. They come in a variety of sizes and are excellent for slicing delicate foods.

Use longer blades for breads or angel food cakes, shorter ones for cutting tomatoes and citrus fruit. Grasp the knife by the handle and slice with a sawing action.

Work slowly when first trying these techniques. With practice you’ll develop speed and dexterity.

Knives should be kept well sharpened. Dull knives require more force when cutting and are likely to slip and injure the user. Test the sharpness of a knife by drawing the blade lightly over a tomato. A sharp knife will cut the skin by its own weight.

Good-quality knives should never be washed in a dishwasher. For protection and long life, wash by hand in warm, soapy water, then rinse and dry immediately. Store knives so the edges will not be dulled by bumping against other tools.