Origins
The knife is one of humanity’s oldest tools. Its first sharp forms appeared around 2.5 million years ago, giving it a truly ancient pedigree.
Our distant ancestors used flint stones, carefully chipped to create cutting edges. By the 5th century BCE, advancements in metalworking gave a new momentum to blacksmithing, paving the way for stronger, more durable blades.
Today, most kitchen knives are mass-produced in factories, but artisanal blacksmiths still practice traditional methods around the world, preserving this valuable craft.
Materials and Uses
Kitchen knives are generally made from steel (stainless steel or Damascus steel, for example) or ceramic. The quality of the steel varies widely, which explains the wide range of prices.
Handles can be made from wood (such as Corol—a pressed wood from Spain—blackwood, or olive wood), resin (fiberglass impregnated with epoxy under pressure), or plastic.
The knife market offers tools for every purpose:
- Peelers: For general use or specific foods (potatoes, tomatoes, etc.).
- Paring knives: Essential for peeling, coring, or scoring. Their blades are fairly thick.
- Steak knives: Serrated or straight-edged, perfect for cutting all types of meat.
- Pizza knives: With serrated or circular blades.
- Bread knives: Thick, scalloped blades that easily slice through crusty loaves.
- Chef’s knives: Powerful blades for chopping, mincing, and slicing vegetables, fruits, or meat.
- Cheese knives: Sets include various shapes to handle different cheese textures, from Jarlsberg to soft Camembert.
- Santoku knives: Japanese “three virtues” knives for slicing, dicing, and mincing.
Specialized knives abound, including tools for mushrooms, oysters, grapefruit, pineapple, caviar, foie gras, raclette—the list goes on. The real question is: do we need them all?
Making Smart Choices
Quality should be your priority when buying knives. A well-made knife, properly maintained (washed promptly) and stored (in a sheath or block), can last a lifetime—some even come with lifetime guarantees. Avoid tossing knives in a cluttered drawer.
Essential kitchen knives: Paring knife, peeler, good chef’s knife or Santoku, and a bread knife. You can add specialized knives according to your cooking style. Many manufacturers sell sets including the basics, which is a more economical choice—especially during holiday sales.
The World of Cutlery
Did you know there are exhibitions dedicated to knives? Since 1991, Thiers in Auvergne, France, hosts the International Coutellia Fair, attracting thousands of visitors yearly. Around 230 artisans from multiple countries showcase knives for cooking and collectors alike. Thiers has been a hub of knife-making since the 14th century.
Lyon also hosts a Knife and Table Arts Fair, and similar events occur throughout Europe, including Germany and the UK. Quebec, however, has fewer opportunities to experience these cutlery exhibitions.
Superstitions
Knives, being ancient human tools, carry their share of folklore. It is believed that giving or receiving a knife as a gift could bring bad luck, potentially “cutting” love or friendship between giver and recipient.
To ward off this misfortune, simply include a coin with the gift. This symbolic exchange transforms the act of giving, neutralizing the curse.
Now you can add a Laguiole or Sabatier knife to your wish list—just remember to keep a coin handy!
By Caroline Cudia, for Zeste du monde
