Types of Kitchen Knives: How to Use, Sharpen and Maintain

Key Takeaways

• There are different types of kitchen knives, including chef's knives, paring knives, cleavers, and fillet knives.
• Knife sharpening methods include using a whetstone, honing rod, electric sharpener, or professional sharpening service.
• Caring for your kitchen knives pertains to how you clean, store, and overall handle them.

As the ancient Chinese philosopher Confucius once said, "If a craftsman wants to do good work, he must first sharpen his tools." In the case of chefs, those tools are quite literal—their knives. In many ways, they become an extension of a chef's hands.

Each slide, chop, and carve depends on picking the right blade for the job since there are many different types of kitchen knives. Understanding these types, their strengths, and their function will help provide you with better control and safety. It will also make it much easier for you to create dishes that look and taste good.

Different Types of Kitchen Knives

Using the right blade can mean the difference between a rough chop and a precise cut, affecting both the presentation and texture of your food. Below are some essential kitchen knives every aspiring chef should know.

Chef’s knife

A chef's knife is one of the most versatile tools in any kitchen and is many people's go-to for most recipes. Just like Henrique Yukio Ide, a standout student at Culinary Arts Academy Switzerland (CAAS), said when asked about his favorite kitchen utensil:

A sharp chef's knife. With this utensil, creativity is limitless! When handled by a mastered hand, a knife offers consistency, dexterity, and mastery.

Typically eight to ten inches long, its broad, tapered blade is perfect for chopping vegetables, slicing meats, and mincing herbs. The slightly curved edge allows for a rocking motion during cutting while keeping the knife in contact with the cutting board.

For aspiring chefs, mastering the chef's knife is a rite of passage. Its balance and weight offer a sense of control that becomes second nature with practice. It is also often seen as a symbol of skill and passion. Hence, receiving a chef's knife is a milestone for many, marking their transition from student to professional.

As a CAAS student, Mariia Prianikova reflects on the end of her internship at the Michelin-starred restaurant in the Hotel Des Trois Couronnes in Vevey, Switzerland, saying:

I will never forget the last day of work. We drank champagne, and I was presented with a professional chef's knife. This is something I am very proud to have and will cherish.

Paring knife

While the chef's knife handles larger tasks, the paring knife is more suitable for delicate work—peeling fruits, deveining shrimp, and trimming fat from meat. With its small, sharp blade—usually three to four inches long—and compact size, it allows for better control, especially for more intricate tasks.

CAAS student Maitha Warshaw lists it among the tools she can't live without: "Tweezers, a spatula, and a paring knife." Whether creating garnishes or peeling vegetables, the paring knife's sharp point and lightweight design make it a versatile addition to any kitchen.

Santoku knife

The Santoku knife, originating from Japan, is similar to the chef's knife but shorter and lighter. Its name means "three virtues," referring to its ability to slice, dice, and mince. With a flat blade and a slight curve at the tip, the Santoku excels at precise, clean cuts.

Many consider its name to refer to its ability to cut fish, meat, and vegetables equally well. Unlike the chef's knife, which uses a rocking motion, the Santoku is designed for straight-down chopping. Its lighter weight makes it a favorite for chefs who prefer agility and speed, while its sharp, thin blade is ideal for delicate ingredients.

Utility knife

A utility knife is somewhat in the middle of the chef's knife and the paring knife. With a blade that is typically four to seven inches long, this knife is versatile enough to handle medium-sized tasks—slicing fruits, cutting sandwiches, and trimming meat.

Its compact size makes it perfect for limited kitchen space or for chefs seeking a lighter, more maneuverable blade. It's also a great choice for beginners who may find the larger chef's knife intimidating.

Bread knife

When slicing bread, very few things are more frustrating than crushing the loaf instead of getting a clean slice—a common problem with many knives. That's why bread knives exist, designed with a long, serrated blade to glide through the crust without squashing the soft interior. The blade's edge grips the surface, making clean cuts with minimal pressure.

Contrary to many people's misconception due to the name, this knife's use isn't limited to bread. It is also great for slicing cakes, tomatoes, and other foods with delicate exteriors and soft interiors.

Boning knife

A boning knife, as its name suggests, is used to separate meat from the bone. The narrow tip allows for precise cuts, and the sharp edge slices through connective tissue with ease.

This knife is a must-have for butchers and chefs who prepare meat from scratch. With this knife, it is easier to maneuver around bones and joints, thus reducing waste and preserving the quality of the meat.

Cleaver 

The cleaver is the heavyweight of the kitchen. It has a large, rectangular blade that makes it easy for chefs to chop through bones and tough cuts of meat. Its broad surface can also be used to crush garlic or tenderize meat.

While its size and weight may seem intimidating, the cleaver is surprisingly versatile. It's often found in Asian cuisine, where it's used for various tasks, from chopping vegetables to slicing meat.

Fillet knife

The fillet knife, with its long, thin blade, is mainly used to help chefs remove bones and skin from fish. Its flexible blade allows for precise cuts that ensure the delicate flesh remains intact.

This knife is the go-to choice for many chefs who prepare seafood, as it allows them to create clean, professional-looking fillets. Its sharp, narrow blade also makes it suitable for other more delicate tasks, such as trimming fat or slicing thin cuts of meat.

Carving knife

A carving knife is usually used to slice thin, even pieces of meat. It's a great choice for roasts, poultry, and ham. The long, narrow blade reduces resistance, thus allowing for clean and precise cuts.

This knife is particularly popular in kitchens for holiday meals and special occasions, where presentation is just as important as taste.

Steak knife

Steak knives are primarily designed and used for the dining table rather than the kitchen. With their sharp, serrated blades, they can easily cut through cooked meats without tearing or crushing the flesh.

These knives are ideal when it comes to serving steaks, chops, and other meats. However, thanks to their sharp blades, they also are suitable for other foods, such as bread and vegetables.

Nakiri knife

The Nakiri knife, another Japanese blade, is designed specifically for cutting vegetables. With its straight edge and squared-off tip, it's perfect for chopping, slicing, and dicing. Unlike knives with curved blades, the Nakiri is designed for straight-down cuts, reducing the risk of crushing delicate vegetables.

This knife is ideal for chefs who prepare a lot of vegetables, as its sharp, thin blade makes quick work of everything from carrots to leafy greens.

Tomato knife

A tomato knife features a serrated blade that easily cuts through the tomato's thin skin without crushing the soft interior. Its small size and sharp edge make it perfect for slicing many other delicate fruits and vegetables, such as peaches and plums.

This knife is particularly useful for chefs who value presentation, as it allows them to create clean, even slices. Its serrated edge also makes it a great tool for cutting sandwiches and other soft foods in everyday life.

Cheese knife

Cheese knives come in various shapes and sizes, depending on the specific type of cheese you're looking to cut. Soft cheese knives have thin blades that prevent sticking, while hard cheese knives have sturdy blades that can cut through dense cheeses.

These knives are mainly used for creating cheese boards and platters as they allow chefs to present each cheese in its best form.

Oyster & clam knife

Oyster and clam knives are designed to pry open shellfish—the ones implied in its name, as well as other shellfish like clams, scallops, and mussels—without damaging the meat inside. Their short, sturdy blades are perfect for slipping between shells and cutting through tough muscle tissue.

CAAS student Yu Chien Lien advises, "To open the oyster shells, you need to use an oyster knife…Do not use a normal knife, as it will be dangerous." So, using the right tools is important as it makes the task easier, but more importantly, it prevents injury.

Sushi knife

The sushi knife, alternatively known as Yanagiba, is a traditional Japanese blade used for slicing raw fish. Its long, slender blade, which resembles a katana, allows for clean, precise cuts so that each piece of sushi is visually appealing and easy to eat.

Unlike a majority of Western knives, which are sharpened on both sides, the sushi knife is single-edged. The intention behind this design was to minimize damage to the delicate fish so chefs can preserve its texture and flavor.

How to Sharpen Your Kitchen Knives Like a Pro

When most people think of knives, sharpness is one of the first things that comes to mind—but they can lose their edge over time and need regular sharpening. Dull blades require more force, increasing the risk of slips and cuts, while sharp knives glide through ingredients with ease, making prep work faster and more enjoyable.

There are several effective ways to keep your knives in peak condition, with some of the most used ones being:

Whetstone

A whetstone is a flat, rectangular stone that's designed to keep knives and other cutting tools sharp and ready for use. It usually features two sides—one with a coarse texture that helps reshape dull blades and the other with a finer surface that hones and polishes the edge for a clean, precise cut.

This technique is ideal for high-quality chef's knives, Santoku knives, and other blades that require a refined edge.

To use a whetstone, follow these steps:

1. Soak the whetstone in water for 10-15 minutes until bubbles stop.
2. Place the coarse side up on a stable surface.
3. Hold the knife at a 15-20° angle (10-15° for Japanese knives) and glide it across the stone from base to tip, applying light pressure. Repeat 10-15 times per side.
4. Flip to the finer side and repeat to refine the edge.
5. Rinse and dry the knife thoroughly.

Honing rod

A honing rod, often referred to as honing steel, is typically used between sharpening sessions— generally before or after each use of the knife. Unlike a whetstone, it doesn't remove material from the blade; instead, it realigns the edge, keeping the knife effective for daily use.

This method is best for chef's knives, utility knives, and steak knives that need regular upkeep.

To use a honing rod, follow these steps:

1. Hold the honing rod vertically with the tip resting on a stable surface.
2. Position the knife at a 15-20° angle against the rod.
3. Starting at the blade's base, slide it down and across the rod in a sweeping motion. Repeat 8-10 times per side.

Electric knife sharpener

An electric knife sharpener is suitable for most Western-style knives, including chef's knives, bread knives, and utility knives. However, it's not recommended for delicate Japanese knives, as it can remove too much material.

To use an electric knife sharpener, follow these steps:

1. Select the coarse, fine, or honing slot.
2. Insert the blade at the base of the slot.
3. Pull the knife through steadily with light pressure 3-5 times.
4. Use the fine slot to polish the edge.
5. Wipe the blade clean.

Pull-through knife sharpener 

A pull-through knife sharpener, also known as a manual sharpener, is a simple and user-friendly tool designed for quick touch-ups. It's perfect for everyday knives like chef's knives, paring knives, and steak knives, though it may not provide the same level of precision as a whetstone or electric sharpener.

To use a pull-through knife sharpener, follow these steps:

1. Use the coarse slot for dull blades and the fine slot for polishing.
2. Insert the blade at the base of the slot.
3. Pull the knife through with light, even pressure, 5-10 times.
4. Finish with the fine slot for a smooth edge.

Professional sharpening service

For knives that are extremely dull or damaged, or for those who prefer expert care, a professional sharpening service is the best option. Professional sharpeners use a variety of specialized equipment, like electric or belt grinders, to restore your knives to optimal sharpness. Their technique is also advanced, with a thorough understanding of how to adjust angles to suit each blade's specific needs. Such expertise guarantees longer-lasting results.

How to Care for Your Kitchen Knives

Caring for your kitchen knives doesn't require much time, but it does require consistency. Some of the most important things pertain to how you clean your knives, store them, and overall handle them.

Some simple habits to extend your knives' lifespan and performance include:

• Wash knives by hand with warm water, mild soap, and a soft sponge—never use abrasive scrubbers or harsh detergents.
• Dry knives immediately to prevent water spots and rust.
• Avoid dishwashers, as heat and jostling can dull blades and damage handles, especially wooden ones.
• Store knives properly using a wooden knife block, magnetic strip, or drawer insert to prevent damage.
• Use blade guards if storing knives in a drawer to avoid dulling and injury.
• Never leave knives loose in a drawer, as this increases the risk of injury and dulling.
• Remove rust spots using a baking soda paste or a rust eraser.
• Apply a thin layer of food-safe mineral oil to high-carbon steel knives to protect against moisture.
• Use wooden or plastic cutting boards, as glass and ceramic surfaces can quickly dull blades.
• Avoid using knives to pry, twist, or cut through bones unless designed for that purpose.

Keep Your Knives Sharp and Ready

Technical skills in culinary arts—like identifying the right knife or sharpening blades—can initially feel daunting, but that's completely normal. Many of our students started in the same position.

Donya Modir, one of our graduates, recalled feeling "absolutely clueless" when she first enrolled at CAAS. "They all looked the same to me," she said about knives. However, with dedication and the right training, Donya went on to become Saudi's youngest sous chef—proof that passion can lead to remarkable success when paired with proper guidance.

If you're ready to follow a similar path, we invite you to explore our culinary programs, designed to equip you with the skills, confidence, and real-world experience you need.

For those aiming to build a comprehensive foundation, our BA in Culinary Arts is the perfect choice. This three-year program develops your culinary skills and integrates multiple internships throughout the curriculum, placing you directly in professional kitchens to gain practical experience.

If you're seeking a shorter path into the industry, our Swiss Diploma in Culinary Arts offers a similar blend of theory and hands-on practice, preparing you to launch your culinary career in less time.

Both programs will teach you how to sharpen your skills and your blades, giving you the tools to succeed in the kitchen. Plus, you'll receive a culinary tool kit that includes a set of professional knives—many of which are listed above—ensuring you have the essential equipment right from the start!

Frequently Asked Questions (FAQs)

Which kitchen knives stay sharp the longest?

Knives crafted from high-carbon stainless steel or ceramic blades tend to hold their edge the longest, thanks to their toughness and excellent edge retention.

What are four types of knives you can find in a kitchen?

A well-equipped kitchen usually includes essentials like a chef's knife, paring knife, bread knife, and boning knife, each designed for specific tasks.

What are the three most commonly used knives in a chef's kitchen?

In a professional kitchen, chefs rely most on the chef's knife, paring knife, and utility knife for everyday prep work and precise cuts.