🔪 Lesson 1.1 — Understanding Knife Anatomy & Care
Every great recipe begins with control — let’s explore the form and function that make your knives work effortlessly.
Key Ideas
- Identify all parts of a knife and their functions
- Learn the impact of materials on balance and durability
- Build habits for proper cleaning, storage, and long-term maintenance
Lesson:
A chef’s knife is an extension of your hand—each curve and edge has a purpose. The tip handles precision work, while the belly enables smooth rocking cuts. The heel delivers force for dense foods. The spine’s width stabilizes motion for control, and the tang runs through the handle to anchor balance. Handle materials matter: wood gives warmth but demands care; stainless steel adds durability; composites stay lightweight and low-maintenance. Wash knives by hand, dry immediately to avoid corrosion, and store them on magnetic racks or in guards. Hone before use; sharpen quarterly. Respecting your blades builds trust between you and the steel — and confidence in every slice.
Pro Tips
- 🧼 Never dishwash knives — it dulls and corrodes steel.
- 🔪 Wipe blades clean after every prep session.
- 🧲 Store vertically on a magnetic strip or use sheaths for safety.
Lesson Challenge
Lay out every knife you own. Match each to its function — paring for detail, chef’s for control, serrated for breads. Identify one knife that needs attention and apply your care routine on it. Record how it feels in grip, sharpness, and balance afterward. Share the difference with your next practice dish.