Get the Point?

by Mark R. Vogel

A knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but their blade is their primary instrument. You can get away with that cheap peeler, and you certainly don't need a spoon rest, but a good knife is indispensable.

If you're like most people, you have one larger knife for most cutting chores, maybe from a set, that's been in your drawer for years banging its edge against your other gizmos. All it's good for is a prop in some B horror film.

The first and foremost thing a knife should be is sharp. Higher quality knives achieve and maintain a superior edge. A sharp knife cuts food easier, quicker, neater, and with less chance of injury. A dull knife is more resistant to piercing food, and thus, is more likely to slide sideways and cut the hand holding the food.

Carbon steel knives (a mixture of iron and carbon), are the sharpest but vulnerable to corrosion and discoloration. They just don't last. Most professional grade knives are high-carbon stainless steel, (a conglomeration of other metals with the iron and carbon).

They don't rust or deteriorate. You sacrifice a little bit of sharpness for indefinite durability. It is a good compromise.

Construction is also important. Better quality knives are forged, i.e., the metal is heated to thousands of degrees, placed in a mold and hammered into shape. This process increases the strength and resiliency of the steel.

You can recognize such a knife because it has a full tang, which means the steel extends from the point all the way to the end of the handle. It is heftier, durable, and has a better balance. A forged, full tang knife, if properly cared for, can last a lifetime.

Cheaper knives are stamped or die-cut and only have a partial tang, whereby the steel only partially extends into the handle. Worse yet, they are sometimes embedded in those shoddy plastic handles that will inevitably become loose. Finally, always choose a knife that feels comfortable in your hand.

Some chefs avow that he best way to sharpen a knife is via a professional knife sharpening service. They have the equipment and the expertise to regrind the edge to a pristine condition.