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Chef knives are most often used with a forward slicing or rocking motion in which the tip keeps contact with the board. When working with a rocking push-cut, the chef knife is a very powerful tool that requires a fraction of the motion that another knife needs to do the same work. It works quickly and effectively on vegetables, but is also a good tool for butchered meats and other proteins.

Chef knives are available in a few different variations. A French chef knife has a triangular profile with a good amount of belly curve. Modern handle styles can vary, but the traditional handle has a rat-tail tang that runs all the way through a single piece wooden handle. A German chef knife is generally heavier with a very round belly and a square bolster. The standard handle style is a two-part scaled, riveted handle. Last, but not least, an English chef knife has the most triangular of the patterns with a flatter heel and simple, but utilitarian handling.

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