The “Line Knife”

[False_Cast]

Preface: I am not a professional and I have never been in a pro kitchen. I don’t know what goes on back there. Sounds terrifying.

I have read the term “line knife” referenced quite a bit with different knife characteristics assigned to the term. What constitutes a “line knife?” What do they need to do well? Maybe it’d help me to understand what exactly someone who works on “the line” does. Examples of tasks and why specific knives work well and others don’t?

Just some thoughts during the weeks when where very little gets done in American offices.

 

[SwampDonkey]

@stringer

 

[stringer]

Preface: I am not a professional and I have never been in a pro kitchen. I don’t know what goes on back there. Sounds terrifying.

I have read the term “line knife” referenced quite a bit with different knife characteristics assigned to the term. What constitutes a “line knife?” What do they need to do well? Maybe it’d help me to understand what exactly someone who works on “the line” does. Examples of tasks and why specific knives work well and others don’t?

Just some thoughts during the weeks when where very little gets done in American offices.

No set definition, but here's what it means to me

A line knife is generally shorter in length (210 is common) for tight spaces, i.e. when working on the line. Just long enough for like 75% of board work tasks.

It is short in height and a fairly flat profile so it can be used for quick single portion slicing. Just tall enough to give knuckle clearance for 75% of board work.

It's easy to resharpen. Edge just needs to make it through a shift. Simple steels are best.

It is stainless (maybe), not too hard or fine or delicate because it will get used and abused. Other people might pick it up or drop it on the ground or use it to open a can.

It is cheap in case it walks off or gets damaged or you grind through it prematurely from frequent resharpening.

 

[M1k3]

In a basic sense, to me, a knife that has a length in the 200-240mm range, durable, cheap enough to not cry when it gets damaged or "lost" (grows legs). It's really used for finishing cuts, not bulk production. Doesn't have to be fancy, but could be.

 

[M1k3]

In a basic sense, to me, a knife that has a length in the 200-240mm range, durable, cheap enough to not cry when it gets damaged or "lost" (grows legs). It's really used for finishing cuts, not bulk production. Doesn't have to be fancy, but could be.

Not that I actually follow this myself!!

 

[dehory]

Maybe it’d help me to understand what exactly someone who works on “the line” does. Examples of tasks and why specific knives work well and others don’t?

It's really used for finishing cuts, not bulk production.

To me, that's the main distinction of a line knife.

When cooking at scale, there's bulk production/prep you do ahead of time, and then there's the work you do when the restaurant is open during service/on the line. With the former, 240+ gyutos are efficient. With the latter, you're often working in tight and hectic environments, finishing and plating dishes, so 210-ish sujis/petties that excel at slicing individual portions of protein - but which can also be used in a pinch to do small amounts of prep - are ideal. And it just so happens that in home kitchens, you're often working with individual portions too, so that style of knife can be just as handy for home cooks.

 

[M1k3]

Here's a good example of 2 common sized cutting boards and the one on the line. Munetoshi 270mm for reference.

 

[BillHanna]

Here's a good example of 2 common sized cutting boards and the one on the line. Munetoshi 270mm for reference.View attachment 283359

 

[False_Cast]

Here's a good example of 2 common sized cutting boards and the one on the line. Munetoshi 270mm for reference.

The visual really helps. Thanks.

 

[More_Gyutos]

My old line knife. I used this when I was on garde manger and hot appetizer station. It was tipped, chipped, broke the handle twice, used it to put air holes in the olive oil can, etc. Somewhat easy to sharpen also when I was just learning because the profile was flat. When I moved to the roast station I tended to use my longer Mac Mighty or a Misono because I like the length for cutting ribeyes the way we presented them. The Misono was my “fancy” knife at the time when I got it.

 

[labor of love]

210mm narrow gyuto/suji usually is what I’d want. Usual knife line work would be: slicing an avocado, removing something from a sealed bag, slicing a cooked protein, cutting a sandwich or a quesadilla or something similar. So anything pretty much that can’t be prepped ahead and must be performed to order.
So yeah on the cheap and durable side of things usually but not always... Size of the line and the space of your station usually dictates the size you’d want as a line knife. I’ve had line jobs where I could comfortably fit 4+ knives next to a steam table and back wall without fear of getting knocked over during service.

 

[Tim Rowland]

For me it is a medium height 35-40mm tall and 155-185mm long blade.
Quality heat treated stainless eg: aeb-l, sg2/r2, cpm-154.
Grippy wa handle like burnt chestnut/oak, or canvas micarta.
Relatively flat profile as it usually used for push or pull cuts for slicing proteins to be plated.
Well defined tip in case needed to "tip score" skin or flesh before searing.
I should add that I haven't been in a kitchen for a few years now and when I was last, it was not on the line. I would occasionally work expo to oversee final plating/garnishing.

 

[JayS20]

Really depends on the kitchen, space, hecticness, colleagues...
I have two, a thinned 20cm Wüsthof Ikon, one of my first knives and also had a cheapish slicer from Amazon which I quite liked but had some weaknesses for me. I got a custom made as an improvement to this knife. 215mm long, not too high, barely some knuckle clearance if I change grip, sturdy but thin enough with a nice tip. This is my dedicated line knife. Good for slicing meat but can also brunoise onion fast if needed. Can filet fish and do other works . Not once have I opened a can with a knife or seen anyone do it and would be flabbergasted seeing it. Can use it handle or pinch grip.
Hopwood Goods AEBL Grenadill

 

[Taurahe]

Victorinox fibrox . Next question

 

[daveb]

My fav was a GG stainless 180mm gyuto. Not the cheapest out there but I didn't have a lot of company so damage was not in the equation. Use for trimming, catching small stuff that got missed in prep, fanning a chicken breast or steak. Space available was a primary consideration. I remember a catering gig where I had to share a cafeteria tray as a cutting board....

 

[xsmx13]

My fav was a GG stainless 180mm gyuto. Not the cheapest out there but I didn't have a lot of company so damage was not in the equation. Use for trimming, catching small stuff that got missed in prep, fanning a chicken breast or steak. Space available was a primary consideration. I remember a catering gig where I had to share a cafeteria tray as a cutting board....

GG=Gesshin Ginga?

 

[daveb]

Si