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    How to choose a chef's knife: the complete guide

    Kuhařský nůž WMF
    Why a chef's knife is a worthwhile investment
    We will advise you on how to find your way around chef's knives, what to look for when choosing them, what to look out for and why it is worth investing.
    • Chef's knifeThe is the universal tool you pick up most often in the kitchen.
    • If you choose a quality piece and low maintenance, it will last for many years.
    • You will notice the difference immediately, as slicing and cutting with a chef's knife is significantly easier.
    Cooking knives


    Classic chef or Japanese?

    Klasický kuchařský nůž
    Classic chef's knife

    The classic chef's knife, sometimes also known as a chef's knife or simply western chef's knife, is a versatile tool with a wider curved blade. Usually made of stainless steel or carbon steel, it is heavier and more robust overall. It can therefore easily handle cutting hard foods such as meat on the bone, pumpkin or melon.

    Classic chef's knife

    Japonský nůž
    Japanese knife

    Japanese knives, such as santoku or gyuto, are lighter and their blade is usually thinner with little or no curvature. They are usually made of harder steel, which allows for extreme sharpness while still being fragile. They are therefore much better suited for cutting delicate fish or chopping herbs.

    Japanese chef's knife



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    tvrdost nože
    How hard should a chef's knife be
    The hardness of a knife is a key indicator to determine its durability and ability to maintain its sharpness. It is indicated on the Rockwell scale (HRC), whereby:
    • The ideal hardness of quality chef's knives should be in the range of 52-56 HRC. This level provides the ideal balance between sharpness and wear resistance, ensuring a long knife life and reliable performance in everyday use.
    • Japanese knives of damascus steel have an HRC of over 60.
    • Modern cutlery steel reaches a hardness of 64-68 HRC.
    • At the same time, the harder the knife, the more fragile it is. Very hard knives are therefore great for delicate work (for example, filleting fish), but are easily damaged when cutting bones.
    Watch out for the kniveswhich does not indicate the hardness at all. Companies that produce quality products are not reluctant to state all the parameters of their products.
    Cooking knives


    čepel kuchařského nože
    Chef's knife blade

    • Damascus steel is formed by combining two types of steel, one with a very high carbon content and the other with a very low carbon content. This makes the blade made of this metal not only very strong, sharp and durable, but also has an exceptional design.
    • Carbon steel is very sharp and easy to sharpen. However, like any great material, a carbon steel blade needs a little care, washing and drying thoroughly after each use, as it is not resistant to corrosion.
    • Stainless steel is an affordable option that is easy to maintain and resists corrosion well, but you must be prepared for more frequent sanding.
    • Ceramics is affordable, lightweight and above all very sharp. At the same time, however, it is worth mentioning that it is not easy to sharpen and it is fragile. It is therefore a material that is more suited to smaller kitchen knives that are not used for cutting meat or hard vegetables.


    rukojeť kuchařského nože
    Handle of a chef's knife

    • Wood is pleasant to the touch, does not slip and gives the knife a classic look. On the other hand, it is more demanding to maintain, as it should be regularly treated with oil to prevent it from drying out and cracking. At the same time, the wood also absorbs moisture and grease, which can interfere with its elegant design.
    • Metal is very durable, easy to maintain, looks modern and professional. On the other hand, it tends to be heavier, cold to the touch and can also be slippery.
    • Plastic is highly resistant to moisture, grease and other substances that are often found in the kitchen. It is also easy to clean and requires no special care. However, plastic handles are often not as aesthetically pleasing.
    • Composite is a mixture of several materials, often including an anti-slip layer. Composite layers are durable and easy to maintain.
    Delka cepele
    Chef's knife: blade length

    Short (15-18 cm): ideal for beginners or more subtle cooks, they usually fit better in the hands of women. They are also suitable for smaller slicing volumes and more precise cuts.

    Medium (20-23 cm): universal size suitable for most cooking activities. If you plan to have only one chef's knife in your kitchen, reach for this length.

    Long (25+ cm): perfect for anyone who often prepares large portions of meat or vegetables, is confident in the kitchen and finds large knives a real asset.

    Cooking knives

    Forged or pressed knife?

    Forged knife
    A forged knife is created by hot forging (by hand or machine). This process significantly strengthens the blade material, resulting in greater durability and thus longer life. A forged blade is also much less prone to cracking and will stay sharp for a long time. Due to the difficulty of production, especially for hand-forged knives, a higher price must be expected. However, this makes a forged knife a great gift tip for a special occasion.
    Pressed knife
    The pressed knife is usually formed on the production line by cutting it out of a steel plate and then sharpening it. The material used to make it is often identical to that used for forged knives, so it is certainly not true that pressed knives are not of good quality. However, because they do not go through the forging process they are not as hard, which causes the blade to dull sooner. The advantage of pressed knives is their price.

    Favourite chef's knives

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    How to care for chef's knives

    After use, rinse the knife with warm water and a mild detergent and dry immediately. Store it in block, protective case or magnetic bar. Avoid leaving knives in the drawer compartment, as they wear out much more quickly. Sharpen the knife regularly usingTargets or an abrasive stone, or have it professionally sharpened. Read more about caring for chef's knives...

    Saws and grinders

    The best brands of chef's knives

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    The mecca of high-end cutlery is the German town of Solingen, which is also an internationally protected designation of origin with a registered trademark. This can only be used to designate cutlery products that have been processed and finished in all the basic production processes within the Solingen industrial area.

    Leading manufacturers, who have been carrying on this cutlery tradition for several centuries, include Zwilling, Wüsthof or Güde Solingen. Other highly appreciated chef's knives include: Victorinox, Forged, Dellinger or Lion Sabatier.

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    FAQ
    The most frequently asked question
    What is the difference between a chef's knife and a Santoku knife?
    Chef's knife has a wider and curved blade, is versatile and suitable for various tasks in the kitchen.SantokuThe knife has a straighter and wider blade with a blunt tip, it is lighter and thinner, which allows precise cuts. It is suitable for chopping, slicing and cutting vegetables, meat and fish.
    How often should I sharpen my chef's knife?
    Frequency grinding depends on the intensity of use. In general, it is recommended to sharpen the knife at least once every two weeks with a home sharpener and once a year professionally.
    What is the best way to store chef's knives?
    Knives should be stored in blocks, stands, rails or cases. These methods protect the blade while ensuring safety in the kitchen.
    Can I wash my chef's knives in the dishwasher?
    Washing knives in the dishwasher is generally not recommended. Chemicals and high temperatures can damage the blade and handle.
    How do I know if my knife is properly sharpened?
    A properly sharpened knife smoothly and effortlessly cuts paper or tomato without distorting the shape. The blade should be straight and free of nicks or unevenness.
    What is the sharpening angle and what is the best angle for chef's knives?
    The grinding angle refers to the angle at which the blade is sharpened. Classic chef's knives usually have an angle of 20-22 degrees on each side, while Japanese knives have a sharper angle, 15-16 degrees. A lower angle means a sharper blade, but at the same time it may be less durable.
    How to choose the right blade length for a chef's knife?
    The length of the blade depends on your personal preferences and the types of food you prepare most often. The length of a universal chef's knife is usually 20 cm.
    How do I know if I have a properly balanced knife?
    A properly balanced knife has a balance point (called a bolster) at the point where the blade meets the handle. To test this, place your finger under this part of the knife and make sure the knife stays balanced.
    Is a lighter or heavier knife better?
    Simply put, lighter knives are easier to handle and do not strain the hand, while heavier knives are more stable and therefore require less force when slicing.