Using and Caring for Your Chef's Knife
The chef's knife is the all-rounder of the kitchen – it'll handle around 90% of your cutting jobs. Here's what it's good for, how to use and care for it properly, plus a quick recipe to try.
What You'll Use the Chef's Knife For
Dicing vegetables, chopping herbs, slicing meat, cutting onions into fine rings: the broad, roughly 20 cm blade sits solidly on the board and glides through with an easy rocking motion. From a tough squash to a delicate shallot, the chef's knife is the first one to reach for – it's only for bread and very fiddly jobs that the bread knife or all-purpose knife take over. Shop the kjøk chef's knife.
Getting the Cutting Technique Right
Hold whatever you're cutting with the 'claw grip': tuck your fingertips in and let the blade run along your knuckles as you go – this keeps your cuts safe and even. When chopping, keep the knife tip on the board and rock the blade over your herbs. For onions, cut horizontally first, then vertically, and finish by dicing across. With a little practice, your cutting will get quicker, calmer and noticeably safer.
What Size and What Handle?
A 20 cm blade is ideal for most kitchens – versatile and easy to control. If you have smaller hands, or less space to work with, an 18 cm blade suits just as well. The olive wood handle feels warm and secure in the hand, and makes every knife a one-off.
Care & Storage
Wash it by hand and dry it straight away – never put it in the dishwasher, as this damages both the blade and the olive wood handle. Rub a little cooking oil into the handle from time to time, to keep the wood supple. Store the knife blade-safely on a magnetic knife strip or in a knife case, rather than loose in a drawer. If the cut starts to feel tough, run the blade briefly through a knife sharpener.
Quick Recipe: Herb Butter
Mix softened butter with finely chopped parsley, chives, a pinch of salt and freshly ground pepper – with a chef's knife, the herbs are finely chopped in seconds. Chill, then serve with bread, baked potatoes or steak.
Frequently Asked Questions
How big should a chef's knife be? 20 cm is the ideal all-rounder; 18 cm suits smaller hands or less counter space.
Can the knife go in the dishwasher? No. Hand washing is gentler on the blade and the olive wood handle, and keeps the knife sharp for longer.
Chef's knife or santoku? The chef's knife is more versatile and rocks well through cutting; the santoku is shorter and more nimble for fine, straight cuts.
How often do I need to sharpen my chef's knife? As soon as the cut starts to feel tough – in everyday use, that's usually every few weeks; use a whetstone for a fine edge.
What board should I cut on? Wood or plastic; glass and stone will quickly blunt the blade.
What's the safest way to hold the knife? Use the pinch grip: thumb and forefinger hold the blade just in front of the handle, for better control.
Is the chef's knife the first knife I need? Yes. If you're only going to buy one knife, make it the chef's knife. All models in the Knife Collection.
