In a professional kitchen, speed, consistency, and precision depend on one thing — the right knife in trained hands. Chef Andrew Thompson of Reg Café in Sandton explains why knives sit at the heart of a chef’s craft.
“A chef’s knives are his tools. Knife skills form a core part of training. The only dangerous knife is blunt in the hands of someone without proper training.”
For foodservice operators, hotels, restaurant groups, and catering teams, understanding essential knives supports efficiency, safety, and quality.
Why the right knives matter in professional kitchens
Professional kitchens rely on tools that perform under pressure. The right knives improve workflow, reduce fatigue, and lower the risk of injury. Poor choices slow teams down and raise safety concerns.
Chef Andrew stresses that mastery starts with fundamentals, not excessive tools.
The three essential knives every chef needs
While specialist knives exist, three form the foundation of any professional set.
The chef’s knife
The workhorse of the kitchen. Chef Andrew describes this knife as suitable for almost every task. Balance and comfort matter more than size or brand.
Best for: slicing and dicing larger fruit and vegetables used daily.
The paring knife
Designed for detailed tasks. Small and precise, with a spear or curved point, this knife is well-suited for close-hand work.
Best for: trimming, shaping, decorative cuts, precision slicing, and hand peeling.
The serrated bread knife
Often underestimated. This knife handles more than bread.
“This knife slices soft bread, crusty loaves, cakes, baked goods, and tough-skinned fruit and vegetables with ease,” says Chef Andrew.
Why steel quality and craftsmanship matter
High-volume kitchens place heavy demands on knives. Steel quality affects performance and lifespan.
“The quality of steel ranks among the biggest factors in performance and longevity,” Chef Andrew explains.
Better steel delivers:
- Easier sharpening
- Longer-lasting sharpness
- Cleaner, smoother cuts
- Resistance to rust and staining
For procurement teams, fewer high-quality knives often outperform large, low-cost sets.
Common mistakes when choosing knives
Chef Andrew frequently sees the same errors, even among experienced cooks.
• Buying large knife sets instead of selecting fit-for-purpose tools
• Believing price or brand always equals quality
• Skipping grip and comfort testing
• Choosing design over practical use
For B2B buyers, purchasing decisions should focus on function, balance, and durability rather than marketing appeal.
Knife care as a professional standard
Knives perform well only when properly maintained. Chef Andrew views care as non-negotiable.
“All knives should be stored and maintained properly. This increases longevity and protects the quality of work produced.”
Cleaning rules
• Never place knives in a dishwasher. Chemicals weaken and stain blades.
• Wash by hand in hot, soapy water. Rinse and dry immediately.
Storage best practice
• Never leave knives loose in drawers. Blades chip easily.
• Use knife blocks, magnetic strips, or professional knife rolls or bags.
Sharpening preferences
The approach depends on personal choice.
• Honing rod or steel
• Electric sharpener
• Wet or oil stone
Chef Andrew reinforces a core principle. “Only a blunt knife is a dangerous knife.”
“Knives are an investment for every chef or cook,” he concludes. “Proper care supports peak performance. Respect your knives, and they will serve you well for many years.”
