Finger Vs Knife (Basic Differences)

For chefs and other workers, knives and fingers are the most used tools and delight in cooking at home. We must know that the right choice of knife and finger can greatly simplify their work. But we have to know the basic difference between finger Vs knife.

It also makes the operation faster and less tiring. knives and fingers must be chosen carefully. Because it is not true that knives and fingers are different, there are many variables to consider when preparing to use them. In this guide, we see better the difference between the finger and the knife. So, let’s get started.

Difference Between Finger Vs Knife And Their Characteristics

The purpose is obviously the same, even when the different type of knife and finger is made of both materials. Here are the characteristics of each, so you can choose the one you prefer!


The finger can only be of two colors, namely white or black. Be wary of a colored finger, because it means that they are made of steel and coated with colored ceramic. The finger produced with cold isostatic pressing is definitely the best. This process makes the blade more resistant and hard, as well as durable over time. Finger with steel blades has been the most used in the kitchen since ancient times.

In fact, generally, these are among the best sellers and most used, even by those who are not experts in the field. Obviously, you should know that there are many models of a finger. The quality of the finger is what determines the effectiveness of a blade. The finger must be sufficiently hard, but also flexible and with good resistance to oxidation.

The best finger, however, is those with a mix of stainless steel. A good amount of carbon, chromium, molybdenum, and vanadium. On the other hand, there are knives with carbon steel blades. Which are more durable and more resistant than the others. It can be said that knives with carbon blades are mainly used by chefs in professional kitchens. The finger is compared to carbon steel has higher corrosion resistance.


  • A small premise: know that the ferrous percentage present in each steel finger makes it subject to oxidation anyway, which also applies to the finger.
  • With steel finger, you can tackle any food, even the hardest and most difficult ones
  • They are stronger and less delicate than finger
  • You can certainly store them in a log, unlike fingers. This can be wood or other material, but I recommend using blocks with an integrated sharpener, which sharpens the blade whenever you want.


  • Steel fingers need to be sharpened from time to time.
  • Also, in this case, the dishwasher is not recommended, and manual cleaning is recommended. Drying is essential, to further slow down the corrosion of the edge and blade
  • Steel copes with any texture but offers lower cutting accuracy than knives.


Knives have enjoyed good popularity in recent years. They are particularly striking for their diversity in terms of shapes and colors. However, we must inform the less experienced that the real knives with the ceramic blade exist only in two colors: white and black. The colored knives are not ceramic but steel coated with colored ceramic.

Knives are very hard, actually to a greater extent than steel, but are nevertheless much more fragile. The remarkably hard knife characteristic is given by combining ingredients such as zirconium, calcium, silicon, and magnesium. They are very easy to clean and do not absorb the smell of food, thus allowing you to work quickly and cleanly.

Anyone who uses a knife with a ceramic blade for the first time must be very careful to use it in the right way. you must prefer these knives to cut foods such as fruit, vegetables and fish and above all. It is important to remember that they are not suitable for cutting meats with ‘bone, frozen and hard foods such as frozen bread and pizza, and even hard cheeses.


There are many advantages derived from the use of knives. However, more care is needed.

  • They do not rust because they are iron-free
  • Easy to clean, they do not absorb the smell of food
  • Sharper than classic knives: they will therefore require less effort on your part
  • It does not require sharpening if used correctly. The cutting power does not change over time, even in the presence of small chips along the blade


  • More maintenance. knives are less flexible precisely because of their hardness, which is also a strong point. This is why they break more easily after a fall or improper use
  • Do not use the flat blade, for example, to crush garlic, for the above reasons
  • The dishwasher is not recommended unless at a low temperature and provided that the knives are stored horizontally and away from any other product that, moving, could damage them
  • Unsuitable for hard foods such as pumpkin, meats with bones, bread and pizza, frozen products, or hard cheeses.

Furthermore, and this is not a disadvantage, they tend to yellow over time. this is normal for ceramics. but just wipe the blade with a cloth soaked in water and bleach. Also, remember that knife blocks are highly not recommended because it is always better to store them in a drawer protected by the blade cover supplied.


Now that you know everything about fingers Vs knives. You have to understand that there is no competition between the two tools, but it is basically only a matter of personal taste and habits. Both tools are important, but the choices vary from person to person. This matter depends on a person’s taste. Some people are comfortable using the finger, and some are comfortable with knives. It is not a serious matter.

So, guys, if you need more inquiries, don’t feel shy to know us via email or comment below on this post. Thanks for the reading.

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