Chefs (Cooks) Knife

Sometimes called a "cooks" knife or "French" knife is used for chopping food on a cutting board and is designed so the blade can be rocked from tip to heel for the most efficient, least tiring cutting motion. Most professional chefs hold the chef's knife with the thumb and forefinger gripping the top of the blade just in front of the bolster and the last three fingers curled around the handle. This gives a great deal of cutting control and reduces chopping fatigue. Food to be chopped is guided by the other hand, which is positioned with the fingers and thumb curled under the second knuckles to keep them out of the way of the knife. Whatever the size of the chef's knife, there should be sufficient knuckle clearance under the handle so you don't bruise them during chopping.

Another important feature is the bolster of the chef's knife. The entire edge of the chef's knife must be in contact with the cutting surface for optimum results. If you use a knife sharpener with angle guides to maintain a sharp blade edge, it's important the bolster be tapered so the edge is thin enough to allow the entire edge to fit into the knife sharpener. If the bolster is too thick, an indentation will form near it and the cutting ability of the knife will be compromised.