knifeopedia
Blade Profile and Cutting Techniques
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The shape of the blade, or blade profile, is especially important when it comes to the cutting edge, as it directly influences your cutting motion. While there’s no universally “good” or “bad” blade profile - aside from a few exceptions - what matters most is finding a profile that matches your cutting technique and feels comfortable to you.
So if you are a rock-chopper, look for blades that have a gentle curve along the edge. If you are a push-cutter, opt for blades with a straighter edge that offers a long, flat section. Some prefer taller blades for more control, while others enjoy the agility of narrower ones.
Although personal preference plays a big role, there are a few basics that define a good blade profile:
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Knuckle Clearance: Ensure there's enough clearance so you can use the full length of the blade without your knuckles hitting the cutting board.
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Tip Design: Avoid blades with an overly curved tip, as they require awkward handling to use effectively.
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There are countless blade shapes, ranging from versatile designs for everyday use to specialized blades for niche tasks. Each shape comes in various sizes, offering hundreds of options. We’ll cover the most important blade shapes and their uses in an upcoming chapter.
Blade Balance
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The balance of a knife is crucial for workhorse blades used in time-intensive tasks on the cutting board, especially in commercial kitchens during long prep sessions (e.g. Chef’s knife, Santoku knife).
The most commonly used grip among professionals is the pinch grip (see pictures), which offers excellent control and precision. For tireless cutting with this technique, the knife's balance point should be just in front of the bolster, and overly handle-heavy knives should be avoided.
For most other knives, balance is less critical. Especially with shorter, thinner, and narrower blades, a handle-heavy design is often unavoidable and doesn’t significantly impact the cutting experience.
