Buying guide for Best chef’s knives
It doesn't matter if you rarely cook or you chop and dice daily, a quality chef's knife is essential in any kitchen. Contrary to what you might be thinking, a sharper knife is safer because it requires less pressure and will slice rather than tear and slide. But with all the options available, how do you know that what you are considering is truly a quality knife?
A forged high-carbon stainless steel blade performs the best. It holds a sharp edge extremely well, but it is also the most expensive option. If budget is your primary concern, you might need to consider a stamped carbon steel or stainless steel knife. Either way, look for a durable laminate handle as wood can hold bacteria and plastic may crack.
Kitchen knives: the basics
While there are many different types of knives, the average home chef needs a minimum of these three: a chef’s knife, a paring knife, and a bread knife.
Chef's knife
This large, all-purpose knife has a straight edge – not a serrated edge – and is typically eight inches long. You can use a chef’s knife for mincing, dicing, chopping, and slicing.
Expert tips
For a little added control, try extending your index finger out onto the back of the blade during use. I find direct contact with the blade’s metal helps me sense and correct any wobble to the right or left, or if the knife hits a bone or sinew in meats.
BestReviews Cooking and Baking Expert
Paring knife
A paring knife is similar to a chef’s knife, but it is smaller. Most paring knives have a three- or four-inch blade without serrations. You can use a paring knife to mince, chop, peel, and fillet.
Bread knife
These serrated knives generally have a nine- or ten-inch blade, and despite the name, they aren’t just for slicing bread – although they do that beautifully. You can use a bread knife to slice tomatoes and other soft fruits and vegetables, cut cake, and slice meat.
Utility knife
A utility knife isn’t mandatory, but it is a useful addition to your collection if you are an avid cook. In terms of length, utility knives fall somewhere between chef’s knives and paring knives – typically around seven inches. A utility knife is great for those times when your chef’s knife is a bit too big and your paring knife a bit too small.
Forged vs. stamped knife construction
There are two basic methods of knife construction: forging and stamping. Here’s a look at the specifics of each type.
Forged knives
These are made from a solid piece of metal that has been heated to an extreme temperature and pounded into shape. The production process is quite elaborate, and as a result, forged knives are more expensive than stamped knives. They are usually a little heavier and thicker than stamped knives, and they tend to hold their edge very well.
Stamped knives
These are machine-punched out of steel and then sharpened. Although there are some excellent stamped chef’s knives – and they are less expensive than forged knives – most serious cooks prefer a forged chef’s knife. However, we urge potential buyers to not automatically discount this type of blade. If you don’t have need for a chef’s knife that often, a stamped chef’s knife could be all you need.
Our search for the best chef’s knives starts with selecting the best high-hardness Japanese knives as well as the most versatile Western-style blades.
While researching the most effective chef’s knives, we pay close attention to how each one is balanced and whether a pinch grip or handle grip is more appropriate when using the knife.
The thickness of the blade and angle of its bevel are two important factors we consider when evaluating chef’s knives.
We pay close attention to the alloy with which each chef’s knife is made. We want to know how long a knife holds its edge and how well it withstands the cutting of hard ingredients.
Not everybody appreciates a huge blade, so we delve into chef’s knives of all sizes to find the best of the best.
We find out whether the knives on our research list are made from stainless steel, reactive carbon steel, or a layered combination of the two.
Part of our rundown of the best chef’s knives on the market involves examining various geometries, including santokus, gyutos, and French and German-style Western blades. Each of these feels a little different in the hand.
The ruggedness of a chef’s knife is a top consideration. Some consumers use their knives every day, while others use them only occasionally. We want to know how a product would perform in both situations.
We look at premium chef’s knives with razor-sharp blades as well as low-cost budget chef’s knives, which may be preferable for beginner cooks.
While there are many great chef’s knives from famous manufacturers, we make a point to also research and review lesser-known brands that are often seen in professional kitchens.
Choosing your knife’s metal
There are three common metals used to make kitchen knives: stainless steel, carbon steel, and high-carbon stainless steel. Each has its pros and cons.
Stainless steel
The most common metal you’ll find in the average kitchen. It’s also the least expensive.
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Pros: Doesn’t rust, durable, easy to sharpen, doesn’t stain
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Cons: Doesn’t hold a sharp edge as well as other metals
Carbon steel
The preferred blade material of many chefs, but you’ll pay more for this premium metal.
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Pros: Holds a sharp edge, easy to sharpen
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Cons: Tends to discolor or develop a patina, pricier than stainless steel, rusts
High-carbon stainless steel
It has more carbon in the steel mixture than regular stainless steel, giving it superior strength without the problematic tendency to rust or discolor found in carbon steel. You’ll pay a lot more for this metal, however.
Expert TIp
If your blade tends to make a loud chopping bang on the cutting board every time you chop, try planting the upper edge of the knife on the board and rocking it up and down as you move it across your product. It’s a quieter, and safer, technique.
BestReviews Cooking and Baking Expert
About the handle
A quality chef’s knife feels good in your hand and has a well-balanced, comfortable handle. Many chef’s knives have ergonomic handles that are specifically designed for ease of use.
There are three common handle materials used for kitchen knives: wood, laminate, and plastic.
Wood
This classic knife handle material feels good in the hand. However, wood can hold on to bacteria and is not as durable as other materials.
Laminate
A composite of wood and plastic, laminate knife handles look like wood but are far easier to care for and more durable, too.
Plastic
Easy to maintain and lighter than wood, but a plastic knife handle can crack after exposure to high temperatures or UV rays.
Other terms to know
When shopping for a chef’s knife, you may come across some unfamiliar terms. Here’s a brief glossary of important terms to know.
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Tang: The tang of a knife is the part of the blade that extends into the handle and holds it in place. If you look at a good chef’s knife, you’ll generally see a strip of metal running through the middle of the handle; that’s the tang. A full tang, which is the most desirable, is thick enough to show on both the top and the bottom of the handle. Full-tang knives are very stable and feel balanced in the hand. A partial tang extends only down the top or bottom of the handle.
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Edge: The edge of a chef’s knife is the sharp side.
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Spine: The spine of a chef’s knife is the slightly flattened side of the blade that isn’t sharp.
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Point: The point of a knife blade is its very tip.
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Blade: This term refers to the entire knife, save the handle.
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Butt: The butt is the end of the knife’s handle.
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Rivets: A knife’s rivets are those metal “dots” you see along the knife’s handle. There are usually three, and they secure the tang inside the handle.
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Heel: The heel is the wide “bumper” at the bottom of the blade right before it attaches to the handle. This adds balance to the knife and also serves as a handy edge for chopping harder items like nuts or carrots.
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Bolster: The bolster is the thick part of the blade right in front of the handle. It helps keep your fingers from slipping while you use the knife. Not every chef’s knife has a bolster.
Expert Tip
If your countertop is too tall for you to cut efficiently through a harder item, like an acorn squash or a pile of hazelnuts, consider putting on a pair of taller shoes or standing on a book or block to help you get downforce during cutting.
BestReviews Cooking and Baking Expert
Tips
- Quality knives don’t belong in the dishwasher. Wash and dry your knife by hand after every use.
- A dull blade is a dangerous blade. You’re more likely to use excessive pressure or sawing motions when your knife needs sharpening. Sharpen or hone your chef’s knife as needed to maintain its good condition.
FAQ
Q. How much does a chef’s knife cost?
A. There are inexpensive chef’s knives that cost less than $25, and there are chef’s knives that cost well over $100. For the average home cook, the sweet spot is somewhere between the $30 and $60 mark. For this kind of price tag, you should expect a product with quality construction, good balance, and a comfortable handle.
Q. Is it best to buy a complete knife set or purchase my knives separately?
A. While buying a complete knife set is undeniably easy, you could end up with knives you don’t need and will never use. And the more knives you have, the more storage space you need; for those low on space, this is a definite consideration.
Ultimately, the choice between a knife set and a single chef’s knife is up to you.
Q. What’s the best way to store my chef’s knife?
A. Good knives deserve respect. Don’t toss your chef’s knife into a jumbled drawer or leave it blade-down in a knife block; both of these actions could dull the blade or damage the knife. Keep your knife blade-up in a knife block, attach it to a magnetic knife holder, or keep it in a drawer with a utensil holder that safely separates sharp blades from other kitchen utensils.
Q. I hear a lot about Japanese chef’s knives. Are they better than western knives?
A. While Japanese knives are indeed fine utensils, they are not necessarily better than western knives. Japanese blades are generally very hard and sharp with thin, lightweight blades. That makes them easy for some people to wield, but it also means they are more likely to break during heavy use. Western chef’s knives, by contrast, tend to be heavier, thicker, and sturdier.
