A forged chef's knife is the knife you pull out of the block most often. This Olive Forged knife combines a wide, forged blade with an olive wood handle, so it sits calmly in the hand. The balance point sits around the transition from handle to blade, which makes a difference during half an hour of cutting for a big bbq.
The blade has a slight curve, so you can rock it when finely chopping herbs and onion, and enough height to keep your knuckles clear of the board.
- Wide blade for chopping, cutting and fine dicing
- Slight curve to rock through herbs and onion
- Enough blade height, so your knuckles stay clear of the board
- Olive wood handle, every piece with its own grain
- Matches the rest of the Olive Forged series
Why a forged chef's knife is your base knife
With this one knife you handle the vast majority of your prep: vegetables into cubes, herbs finely chopped, bacon into strips, chicken into pieces. You only reach for a specialised knife once the work calls for it, for example when boning or slicing cooked meat.
How to cut safely and quickly
Hold the knife with your thumb and index finger just in front of the handle, that gives control. Make a claw with your other hand, fingertips curled in, and let the side of the blade rest against your knuckles. Cut forward and down instead of pushing straight down.
Bill's tipPut a damp cloth under your chopping board. The board won't slide then, and you cut noticeably more calmly and safely.
Maintenance
Wash by hand, dry immediately and don't put it in the dishwasher. Straighten the edge regularly and only sharpen once honing no longer helps, for example with a sharpener from our Horl knife sharpeners range. More knives are under knives, boards and accessories under knives and chopping boards.
