Description
If you buy one good knife, buy a chef’s knife. The Steenwijck chef’s knife has a blade of 20 cm, long enough to cut a cabbage in half and short enough to dice a shallot with control.
The blade is made of hardened steel. Hardened steel keeps its edge for longer than soft steel, so you sharpen it less often. It is forged in one piece that runs all the way through the handle. This is called a full tang. It puts the weight in the middle of the knife, close to your hand, so the knife feels steady and doesn’t wobble.
The edge is slightly curved toward the tip. That curve lets you rock the knife: the tip stays on the board while the heel goes up and down. This is the quickest way to chop herbs, garlic and nuts.
Care is simple. Wash the knife by hand with warm water, dry it at once, and store it in a block or on a magnetic strip. A dishwasher dulls the edge and can damage the handle.
Hone the knife on a sharpening steel every few weeks.
Looking for a full set? See the knife set, 5 pieces, with wooden block.
