Chef's knife

A chef's knife is the main knife in most kitchens. It has a wide, pointed blade, usually 20 cm (8 in) long, that curves up toward the tip. The curve lets you rock the blade on the board to mince herbs and garlic, and the length handles onions, squash and large cuts of meat. In the UK it is often called a cook's knife.

How to use it

1. Use a pinch grip. Hold the handle with three fingers, and pinch the blade just in front of the handle between your thumb and the side of your index finger. This gives far more control than holding only the handle.
2. Curl the fingers of your other hand into a claw and rest the knuckles against the flat of the blade. The blade can then touch your knuckles but never your fingertips.
3. To chop or dice, push the blade forward and down through the food, or keep the tip on the board and rock the heel up and down.
4. Use the heel for hard work such as cutting through squash. Use the tip for fine cuts.

How to store it

Store it in a knife block, on a magnetic strip or in a blade guard. Loose in a drawer, the edge gets chipped and fingers get cut. Wash it by hand, dry it at once, and never put it in the dishwasher.

Common mistakes

• Letting it go dull. A dull knife slips off food instead of biting in, which is how most cuts happen. Hone it often and sharpen it when honing no longer helps. See sharpen and hone.
• Scraping chopped food across the board with the edge. Turn the knife over and use the spine, or use a bench scraper.
• Cutting on glass, stone or metal. They dull the edge in a few strokes. Use wood or plastic boards.
• Using it to pry, open cans or cut through bone. That is a job for a cleaver.
• Leaving it in a sink full of water, where someone can reach in and get cut.

In recipes

When a recipe just says "a sharp knife", it usually means a chef's knife. A santoku does most of the same jobs. The Japanese gyuto is a lighter, thinner style of chef's knife.