We buy all the products we test — no freebies from companies. If you purchase through our links, we may earn a commission, which helps support our testing.
If you are looking to improve your cooking, a great place to start is with the right knife. Over the past five years, we have bought and tested more than 90 kitchen knives and used models ranging from chef's knives to santoku knives to bread knives. Having a kitchen stocked with your essential tools can help you be more efficient with your slicing and dicing, and specialty knives can help you try new and creative cuts, from the chiffonade to the julienne. While certain blade styles can help you make specific types of cuts, one thing we have learned is that the chef makes the knife, not the other way around. The most important things you can do after choosing your knife are to learn how to use it, keep it clean, and keep it sharp.
Now that you've wrapped up all your prep-work, it's time to get cooking. We have been busy in our test kitchen trying out new slow cooker recipes, pushing the limits of air fryer cooking, and baking loaf after loaf of fresh bread in our collection of bread machines. After taste testing, taking diligent notes, and comparing each model, we have recommendations for the best cooking tools to get your kitchen fully stocked, all the way down to the pot holders.
The Wusthof Classic 8" is a German-made chef's knife that has a sturdy and reliable build made with forged steel. The version we tested features a full-length bolster that gives it a satisfying sense of heft. However, at 9.1 ounces, it is definitely on the heavier side, and a half-bolster version is also available for those who prefer something a bit lighter. It features an ergonomically shaped polymer handle that is comfortable in hand and balances out the weight of the blade. To sum up, our lead tester, Bradley Nichols, says that "Wusthof has a reputation for making great-quality German-style blades, and their Classic 8" chef's knife is no exception."
The balance of precision and durability impressed us during testing. Its heft inspires confidence when cutting through a whole chicken, and we weren't as worried about chipping the blade if we accidentally ran into a chunk of bone or cartilage. We found that despite the weight of the knife, it was still able to handle more intricate cuts without us having to reach for the paring knife.
The Wusthof Classic 8" can handle a wide variety of cuts without breaking a sweat.
Credit: Natalie Kafader
If you are known for your enthusiasm in the kitchen but maybe not for your daintiness when chopping and slicing away, then the Wusthof Classic is a good option for you. The blade is made with X50CrMoV15 steel, and while not as hard as a high-carbon steel option like the Shun, it makes the blade a bit more forgiving (and less likely to chip) when it comes to heavy-handed users. Its utilitarian style may appeal to those who demand a lot from their kitchen tools. It is a highly capable knife that cuts through fruits and vegetables like butter but is well suited to tackling heavier-duty jobs as well.
If you purchase the same full-length bolster model that we tested, it may be more challenging to sharpen at home, as you'll have to work around the bolster. Additionally, while most of our testers liked the Wusthof's weighted feel while working in the kitchen, some found it fatiguing after long stretches of prep work. If you want a slightly lighter knife that still features a high-quality blade, the Mac Professional Series 8" shaves off nearly 3oz, weighing in at just 6.4 oz, and may be a good alternative to consider. In the end, the excellent balance of performance, price, and durability found in the Wusthof won us over, and it is the chef's knife we would recommend to most people.
We put the Wusthof Classic chef's knife through a series of tests designed to evaluate its cutting performance on everything from onions to melons to chicken.
The Shun Classic 8" is a Japanese-made knife with an 8-inch blade made from a proprietary VG-MAX forged steel, and lead tester Bradley Nichols says that “sharpness and hardness are second to none.” Right off the bat, this knife arrived from the factory with an exceptionally sharp edge, which impressed us throughout the duration of our testing period. The high-carbon steel type has a higher hardness rating, which factors into how well it holds an edge. Our hands-on testing backs this up, and we feel that it stays sharper for longer, meaning it will need fewer trips to the cutler throughout its lifetime. Although a quick pass with the honing rod before beginning your prep is always a good call.
One of our favorite features of this knife is its pure practicality. It seemed like no matter what kind of cut we wanted to make, no matter what kind of fruit, vegetable, or meat we were working with, the Shun was the knife we would reach for. At 7.4 ounces (almost 2 ounces lighter than the Wusthof), it feels light and agile in hand without being too dainty to tackle a thick-skinned butternut squash. In addition to its phenomenal performance, the polished Pakkawood handle and Damascus-patterned blade make it such a beautiful knife that we were almost as excited to display this knife on our magnetic knife strip as we were to use it.
The Shun Classic chef's knife is especially enjoyable to use for fine cuts that require a lot of precision.
Credit: Natalie Kafader
The Shun is perfect for the home chef who wants to invest in a high-performing kitchen tool and is willing to commit to a care and maintenance routine that will allow this blade to last a lifetime. It is especially well-suited to those who need a lot of precision in their cuts, making delicate prep work fly by. Lead tester Bradley Nichols says that “performing delicate cuts, such as a super fine brunoise or a chiffonade, was a joy to do with this knife.” So, if you appreciate a high level of precision and functionality, this knife is for you.
Although we love the Shun overall, there are a few things to note before making a purchase decision. The most common long-term complaint is that the knife can be prone to chipping. This is due to the hardness of the steel (the same hardness level that allows it to hold an edge oh so well) and can likely be avoided if you handle the knife with more precision, so we would not recommend it to people who are tougher on their knives. The other grievance many users have is the eye-popping price. This is the most expensive knife we tested, and if it is just simply out of reach for your budget, the Victorinox Swiss Classic 8-Inch is another chef's knife we enjoy using. At only 5.7 oz, it is a lightweight option that is vastly more affordable. However, for some, the price of the Shun Classic may be worth it for the ease and finesse it adds to their culinary endeavors.
The Shun came out on top in almost every single one of our testing metrics, proving to be a high-performing chef's knife that can handle any task in the kitchen.
If you are a firm believer in having the right tool for the job but are working with a strict budget, or if you just love a good deal, then the Victorinox Swiss Classic 8-Inch is a great knife to check out. The Swiss-made blade is stamped from a single sheet of steel with a hardness rating we measured at 56 HRC. This is a bit lower than top-scoring products like the Shun (which has a measured hardness of 60), so it may not hold an edge quite as long, but it is one of the most affordable chef's knives we have tested and performs well enough to compete with products 2-3x the price. It is a durable, utilitarian blade that wastes no time on frills, but it holds a decent edge and gets the job done.
Further adding to the value of the Victorinox is its high level of practicality and versatility. The handle is made from a slightly textured nylon material that provides just enough grip to give you a secure feeling, even when handling wet or greasy foods like chicken. The lighter weight of 5.7 oz also helps this knife feel more agile when working on intricate tasks like deseeding a pepper.
The handle of the Victorinox provided enough grip to give us confidence in slippery situations.
Credit: Natalie Kafader
The Swiss Classic is a good first chef's knife for those who are kitchen-curious and want to see if the hype around using a good knife is really true. (Spoiler alert: we think it is.) It gives you a chance to practice your hand at fancy cuts using an above-average knife without having to commit to an above-average investment. Alternatively, it is also a good choice for seasoned cooks who appreciate a good bargain.
As we mentioned above, the Victorinox is one of the lightest chef's knives we tested and is 4.4 ounces lighter than the Wusthof. While this may help with delicate tasks, as we mentioned above, it may catch some users off guard, especially if you are used to working with a knife with some heft. Our only other gripe is that the Victorinox Swiss Classic lacks some of the smooth design elements that are found in pricier knives. If either of these things is a deal breaker for you, the Misen 8" is a good alternative that is close in price, has a more classic design, and bit more weight. However, if you are more of a function-over-form kinda person, then the Victorinox is a great choice. To quote lead tester Bradley Nichols, “Victorinox Swiss Classic 8-Inch chef's knife might just be the best value in the kitchen.”
Among the testers on our team with the strongest knife skills, the vote was unanimous: the Mac Professional Series 8" with Dimples MTH-80 was the blade of choice. It is a Japanese-made knife with a 15-degree bevel and dimpled blade, which enhances precision by reducing the chances of getting slowed down by suction or friction when cutting through extra juicy materials. If you need paper-thin tomato slices for a sandwich or precise lyonnaise-cut onions to carmelize, the Mac can handle it. It is relatively light, at 6.4 ounces, and one of our testers notes that it “delicately carved its way through any vegetable we threw at it.” It offers a level of finesse that is hard to beat… if you know how to apply it.
The Mac came razor sharp right out of the package and stayed that way as we worked our way through round after round of testing, prepping a variety of fruits, vegetables, and meats. We loved that it allowed us to get creative and experimental with our cuts. Because we knew the knife could handle it, we were more inclined to try our hand. It features a stamped blade with a hardness level of 60 HRC in line with other Japanese knives like the Shun or the Tojiro VG10. This means that with proper use, it will be able to hold that sharp edge for longer.
If we need to make paper-thin slices out of... well... anything really, the Mac is our go-to blade.
Credit: Natalie Kafader
The Mac can easily handle the unique types of cuts we mentioned above, but to truly appreciate this knife, it helps if the user already has the knowledge, dexterity, and practiced hand to execute those cuts as well. It also features a straighter cutting edge than most western-style chef's knives and is designed to be used with a push/pull cutting technique (rather than a rocking style cut). Cooks who already use a push/pull motion or are well-adjusted to both techniques will appreciate the shape of the Mac.
However, this straighter edge may not be as intuitive to those who prefer a rocking cut, and it may require a bit of an adjustment period to get the most out of this knife. Additionally, while we love this knife for delicate work, it must be handled delicately; some of our testers mentioned that if you are accustomed to working with the amount of force required to cut with a dull knife, you may accidentally dig into your cutting board. The last of our few complaints about the Mac is its short handle, which felt a bit awkward when used by some of our larger-handed testers. It is hard to beat the Mac's cutting performance, but if you want something a bit more practical and comfortable, the Wusthof Classic 8" is one of our other favorite knives. It has a more traditional (by western standards) hand feel, is a bit heavier at 9.1 oz, and has a durable and more forgiving blade. However, if you prefer a lighthanded and precise cooking style, the Mac Professional Series 8" knife excels in this area.
The precise cuts we were able to achieve using the Mac Profession Series chef's knife were impressive. That said, this level of sharpness requires a more delicate hand and may take some getting used to.
The Tojiro Bread Slicer F-737 is a Japanese-made bread knife made with a high-carbon steel blade and a natural wood handle. The serrated blade is slightly thinner than standard, and we love how long, light, and flexible it is. We felt confident cutting through crusty breads with airy interiors and delicate tomatoes alike. While the flexibility had us wondering if it would hold up when slicing through rough pineapple skin, so we were pleasantly surprised when it performed better than many of the other knives in our testing. Its thinness actually came in handy, giving it a level of flexibility that allows for an easier change of direction when needed. The 9.25-inch blade is a full 2 inches longer than our next pick, the Cuisinart C77TR-8BD, and gives that extra reach you need when slicing into an extra wide loaf of bread or a large watermelon.
The smaller handle of the Tojiro helps keep the weight down, but some of our testers felt it was a bit too small for their liking and struggled to find a secure-feeling grip. However, because using this blade feels so effortless, you don't need to strong-arm the blade to get it to slice, and ultimately, we didn't have a problem using a lighter hand. If you'd like a bit more bulk to your handle, want the same excellent performance, and don't mind sacrificing the aesthetic, the Mercer Millennia Wavy Edge Wide Bread Knife is a great alternative. It has the same 9.25" length and features a plastic handle with enough volume to provide a more secure grip. But if, like us, you're willing to work with the smaller handle, then the Tojiro Bread Slicer is a great knife, and our lead bread knife tester, Elizabeth Paashaus, says, “This is the blade I found myself reaching for most often and that brought me the most joy.”
We found the flexibility of this blade gave it an element of dexterity we didn't find in other bread knives.
The Cuisinart C77TR-8BD Triple Rivet comes from a tried and true kitchen brand and is a workhorse of a bread knife that we use for tasks all around the kitchen. It is made with a stainless steel blade, and the handle has a satisfactory amount of bulk that creates a comfortable, solid, and secure grip. Some users will also appreciate the heft of the extra-wide bolster. For all this volume, we were surprised to find that it is still relatively lightweight, at only 5.9 oz. We appreciate that it comes at such an affordable price but does not sacrifice performance to get there. While not as dainty as other bread knives like the Torijo, the C77TR was still able to cut through tomato skins without mushing the insides, and lead tester Elizabeth Paashaus was impressed, saying, “The serrations are sharp and quick to bite into the skin of soft tomatoes or the hard crust of artisan bread.”
The tall and sturdy blade was able to take on pineapple skins quite easily; however, we had to count on making straight cuts throughout, as the blade's height and thickness made it more difficult to cut curves that were easily accessible with the Torijo. At 7.25 inches, this blade doesn't have the width to span extra-large loaves of bread or level the tops of cakes. If these are cuts you find yourself making often, it may be worth prioritizing an extra-long blade. At 9.75", the Victorinox Swiss Army 10-1/4" Serrated Bread Knife has one of the longest blade measurements of the knives we have tested and is a full 2" inches longer than the Cuisinart. However, the shorter blade of the Cuisinart Tripple Rivet is still sufficient for most tasks, and the knife is a great budget option for most kitchens.
The Cuisinart offers a great balance of performance, comfort, and durability for a knife in this price range.
When it comes to choosing a knife set, you need to look for the right balance of versatility, price, and knife selection. For us, the Zwilling Professional S 7-Piece Block Set hits the nail on the head. This German-made set includes all the essentials, namely a paring knife, utility knife, bread knife, and an 8" chef's knife, as well as accessories like kitchen shears and a honing rod. Bradley Nichols leads testing for this review, and he thinks “the Zwilling has the best selection of knives to get any consumer started.” It has an additional 3 slots in the upper so you can customize the set as your skill in the kitchen (or budget) allows, and a 6 slot row down below for steak knives. The included knives are forged from a high-carbon proprietary steel alloy Zwilling has dubbed Sigmaforge. We found that it holds an edge well, and every blade in this set is one that we would use on a near-daily basis.
We put the chef's knife from this set head to head alongside others in our review of the top chef's knives, and it excelled as a standalone blade. The German-made knife has a forged blade, a full-length bolster, and a reported steel hardness of 57 HRC. This is relatively soft compared to the 60 HRC often found in Japanese knives like the Shun, and while it may need to be sharpened more often, it is less prone to chipping. A chef's knife is arguably on of the most important tools you will have in your kitchen arsenal, so the fact that the Zwilling is such a good one gives us more confidence in recommending the entire set. We also appreciate that it includes a honing rod, so you don't have to buy one separately.
Here, the steep curve of the chef's knife from the Zwilling Professional S 7-Piece Block Set is especially noticeable. While not a dealbreaker, it is an unusual shape and is good to be aware of.
Credit: Natalie Kafader
This knife block includes all your high-quality basics, and we think it is a great starter set for those who want to step up their knife game with a solid base while leaving room for the addition of more specialty knives over time. It could be something that you personalize and build upon as your cooking style evolves. Alternatively, if the basics are all you need, then it could be a one-and-done kind of purchase.
While we love the chef's knife in this set, it is worth noting that it has an unusually steep curve near the tip, and for some of our testers, it took a bit of time to get used to the shape. Our other complaint about this set is with the kitchen shears. While they aren't bad, we felt that they didn't stand up to the quality of the rest of the blades. We find it odd to provide 90% of a great product and not follow through with the shears, but overall, it's still not a deal breaker for us. If you want an even more customizable set, the Wusthof Classic 6-Piece Starter Block comes with 3 high-quality basics: a chef's knife, a serrated utility knife, and a paring knife. This leaves even more room for personal picks for the rest of your set, although this may be a bit too paired down for some (it is missing a bread knife). Overall, the Zwilling Professional set won us over through its perfect balance of quality and practicality and is still our top recommendation for a knife set.
The Victorinox Classic Cutlery Block 8-Piece is a knife set that “sets” itself apart from the crowd with its outstanding affordability. It includes a wider range of knives than other top sets we tested. The provided chef's knife, paring knife, bread knife, filet knife, and longer slicing knife are all made with stamped construction method, rather than being forged. Despite the increase in number of blades, the set can be bought at a lower price while still maintaining above-average performance, with one tester noting that “These knives are sharp, comfortable, and eminently capable of performing any task in the kitchen.” The high-carbon stainless steel blades hold an edge well, and the chunky nylon handles have a unique texture that provides decent grip even when working with wet hands.
We appreciate the breadth of selection that Victorinox chose to include in this set. While it is missing a utility knife, it comes instead with a filet knife and an extra-long ten-inch slicing knife, which felt like a reasonable tradeoff. For those who are truly on a budget, this set feels more complete than others, and there are still two additional slots if you want to add to it later on. If you want to go all in, there is a 22-piece version of this set that comes with steak knives.
Victorinox chose to include a filet knife in lieu of a utility knife.
Credit: Natalie Kafader
The Victorinox Classic set is for those who want a high-quality setup for their kitchen but can't afford to go full-ham spending on top-of-the-line products yet. The stamped stainless steel construction keeps the cost down without degrading performance too much. The Victorinox gives you decent quality all-around and a good selection while leaving a few spaces in the block empty if you ever do want to upgrade or add to the collection. We think that the perks are hard to beat.
While we appreciate the affordability of this set, some sacrifices were made when it came to the details. The knives don't sit straight in the block, which doesn't affect performance, but is somewhat of an aesthetic eyesore once you notice it. The blades also have a reported steel hardness of 56 HRC, which means the knives may dull faster than those with 60 HRC like the Mac Professional Series. In terms of comfort, we liked the handles overall but noticed that there were some small inconsistencies. For example, the chef's knife feels very comfortable and ergonomic to hold, but the similar style handle on the paring knife feels a bit too large and, therefore, awkward. However, we think this is likely something you will get used to quickly if you choose to purchase the Victorinox. If you are on a truly strict budget, the Henckels International Statement 12 Piece is a highly affordable option that comes with steak knives, lowering the price per blade even further. The quality doesn't stand up to some of the higher-ranking sets, but overall, it still manages to come out above average. In the end, though, if you can swing it, the Victorinox 8-Piece is the set that we think holds the best price-to-performance ratio.
Although maybe not the most beautiful, the Victorinox Swiss Classic is a practical, durable, and affordable set of blades that works well for a variety of foods.
If you are ready to buy your forever knives, the Shun Classic 5 Piece Starter Block is an eye-catching set that offers some of the highest-quality blades we have tested. The set includes a chef's knife, a utility knife, a paring knife, and a steel hone, all of which have smooth and comfortable Pakkawood handles. The blades are made with Damascus-patterned VG-Max steel with a reported hardness of 60.5 HRC (one of the highest numbers in our lineup) that held an edge well throughout our testing period.
Despite the fact that Shun provides fewer blades than other sets we tested, we were impressed by the versatility of the knives that were included. One of our testers noted that they would reach for these knives for almost everything because they are “capable of cutting everything from delicate herbs to thick butternut squash.” We even found that the straight-edged chef's knife is often sharp enough to slice bread without squishing it, even though it lacks the serrations of a bread knife.
The chef's knife in the Shun Classic starter block was easily able to chiffonade our basil into fine ribbons.
Credit: Natalie Kafader
This product is for those who are looking to outfit their kitchen with top-tier appliances and are willing to make a significant investment in a set of knives that will last them a lifetime. Aspects such as razor-sharp edges and flawlessly contoured handles will especially be appreciated by passionate home chefs who are keen on fine-tuning their knife skills and practicing their precision cuts; however, one of our testers mentions that “the Shun knives excel at nearly every task in the kitchen,” so they are certainly not limited to that kind of delicate work.
There is a lot to love about the Shun Classic set, but there are some drawbacks that are worth mentioning if you are considering. First, the knife block only has a slot for one extra blade and a pair of kitchen shears, so there is less room for customization, and it is not possible to store a set of steak knives if you want to add them later. Secondly, as you probably already noticed, the set only comes with three blades. While we felt that the included blades were versatile enough to take on most cutting tasks, the limited selection may deter some users. It is also worth noting that while the harder steel of the Shun knives helps to keep the blades sharp for longer, it can cause them to chip more easily. So, if you are heavy-handed with your knives, you may want to check out the Zwilling Professional S 7-Piece Block Set as they are made with slightly softer (and therefore more forgiving) steel. Lastly, Shun knives come with a high price tag. However, if you are able to splurge, we think that the high level of craftsmanship and performance found in the Shun Classic 5-Piece is worth it.
The Work Sharp E2 is an electric pull-through knife sharpener that combines all of our favorite elements when it comes to keeping your blades sharp. It is easy to master, and most importantly, it produces sharp and well-honed blades time after time. It was able to bring a dull blade from 991 g of cutting force to a sharp 321 g. To put this into perspective, factory sharpness is typically around 220 g, and the most effective sharpener we tested, the Work Sharp Ken Onion Edition, was able to attain a sharpness level of 257 g. The E2 scored above average in just about all of our other metrics as well, with one of its biggest perks being how easy it is to use. If our testers were to choose one sharpener to take home or give as a gift to a fellow kitchen appliance devotee, this would be it.
We appreciate this machine for a combination of its high level of versatility and how accessible it is to users. Even if you are completely brand new to knife sharpening, you can count on getting a marked improvement in your blades after using the E2. Tester Graham Faulknor explained that “If I gave this sharpener to my grandmother, I would trust her to figure it out and come back with a sharp blade.” It is a three-step model that doesn't require a lot of skill to figure out but can handle a wide variety of blade styles, including single and dual bevel blades and serrated knives. It even has a device to sharpen your kitchen shears.
Examining the edge of our chef's knife after using the Work Sharp E2 revealed a relatively burr-free edge with an even hone.
Credit: Natalie Kafader
We think that anyone, from the newbs to the well-seasoned home cooks, will appreciate having the Work Sharp in their kitchen. It is a great way to extend the time between professional knife sharpening and is guaranteed to improve the accuracy of your cuts with a minimal amount of effort. The only subgroup that might consider something other than the E2 are professional chefs who, for utmost precision, would typically opt for a whetstone.
One of the tradeoffs that comes with such an easy-to-use product is a lack of adjustability and customization. You cannot change the bevel angle, and there are only two sharpening tiers to work through. This limits the amount of fine-tuning you can do, and you might not be satisfied if you are a stickler for getting your blades exactly how you want them. However, we suspect that the predetermined settings on the E2 will keep most people happy. If the E2 is out of your budget, the Presto EverSharp is another electric pull-through model that we liked. Although it cannot handle kitchen shears or single bevel blades, it does come with a smaller price tag. However, if you want to go the extra mile, the Work Sharp E2 is one of the most effective knife sharpeners we tested.
The Longzon 4-in-1 is a manual pull-through sharpener that features three sharpening tiers and a slot to sharpen kitchen shears. At a mere 50 cubic inches and only 1.8 inches wide, it is small enough to easily fit in the kitchen drawer and affordable enough to fit in almost any budget. While it isn't the sharpest tool in the shed (pun intended), it does its job well for a model in this price range, and it is easy enough for just about anyone to start using.
One of our favorite perks of the Longzon is how fast you can improve the cutting ability of your blades — the whole process takes about a minute. This means that if you start cooking and realize your favorite chef's knife has gone horribly dull, you can whip out the Longzon and have a markedly improved blade without delaying dinner. It brought our dull testing blade from 1260 g of cutting force down to 372 g. While it doesn't come as close to factory-level sharpness of 220 g, one of our testers notes that “It is great for low-effort, low-stakes sharpening needs.” We also appreciate the handle's comfortable, solid grip. We never felt like it was going to slip mid-pull while we were using it.
Each of the three slots on the Longzon 4-in-1 offers a different grit, and the fourth slot is for sharpening kitchen shears.
Credit: Natalie Kafader
This product is a great option for those on a strict budget and who want decent performance but don't feel the desire to put a lot of time and effort into their sharpening routine. The other products in this price range either didn't even come close in terms of performance or required the dedication of learning how to use a whetstone. We would not recommend it as a standalone product to those who want the absolute sharpest blade, but it would be a good choice for those who want something to provide supplementary sharpening between visits to the professionals. It is small, easy to use, and effective enough to improve the sharpness of your knives in a short amount of time.
Like many budget sharpeners, the Longzon 4-in-1 cannot be used with serrated knives or single bevel blades. In our testing, we used a long chef's knife and found that the edge quality was somewhat inconsistent, showing some notable burrs and differences in sharpness at different points along the blade. If these kinds of inconsistencies would drive you crazy, but you still need to stick to your budget, you might consider using a whetstone. The Kerye Professional Japanese Whetstone Set is our top choice if you have a small monetary budget but a large time budget, as it takes some learning to get the change of the process. However, if you are ok with middling-to-upper results in exchange for affordability and convenience, the Longzon is the way to go.
While not quite as efficient as electric models, the Longzon bested many of the other manual pull-through models in our testing and offers users a great balance of price to performance.
Credit: Natalie Kafader
How We Test Knives
The first step in our process is determining which knives are good enough to make it into our comparisons. We start with extensive market research, singling out top-sellers and chef-recommended blades, so we know we're already starting with a high-caliber group. Once we have the knives in-house, our approach to testing involves a hands-on and systematic method of taking measurements like balance point and steel hardness (HRC) to evaluate comfort, quality and build, and how well the blade holds an edge. The knives across all the categories we've tested have also been used extensively in everyday meal prep, slicing tomatoes, steaks, crusty bread, potatoes, peppers, limes, pineapples, and oversized sandwiches. You name it; we've probably cut it at some point. Testing blades on foods with a variety of textures, sizes, and hardnesses allows us to evaluate each knife's strengths and weaknesses to give more individualized recommendations.
Why Trust GearLab
Our knife testing team is led by Bradley Nichols. Brad is a curious and adventurous home cook whose lifelong passion for the kitchen has turned him into the de facto chef for any family gathering. From tinkering in the world of sous vide cooking, to making Mexican-style carnitas, to developing his own brownie recipe, Brad has found that the right tools can make your work in the kitchen that much more enjoyable. He is joined by Elizabeth Paashaus, who leads testing on our bread knife review. Elizabeth is a passionate home-baker who is continuously working on perfecting the latest variation of her sourdough loaf. She has sliced into more loaves of bread than most and values a good knife that can cut through the crust without smushing the soft, fluffy interior.
Part of our in-house testing setup for evaluating knives.
While we appreciate its durability, the Wusthof can handle delicate tomatoes just as effectively as any other knife in our lineup.
We take our own measurements and compare specs among different models.
A combination of quantitative and qualitative tests help us evaluate each knife and recommend the best to you.
How to Choose the Right Knives for Your Kitchen
Serrated vs. straight edge, single bevel vs. double bevel, Japanese style vs. European style… the number of options you have when it comes to choosing a knife seems endless, and it can be difficult to know which ones will make the biggest difference in your cooking. While it is important to have some variety in your knives, luckily, you do not need every kind of knife out there. The best way to outfit your kitchen is to take a look at your cooking style, thinking about what kind of fruits, vegetables, meats, or bread you use the most in your meals and how they need to be prepared (sliced, chopped, julienned, etc.).
There is a wide range of knives out there to choose from, and each one has its pros, cons, and best uses.
Credit: Natalie Kafader
The Essentials
There are countless different blade styles available, each with a design that helps it excel in a specific area. However, as a general rule, there are a few blades that no chef would dream of missing in their kitchen. Most home cooks could get away with (and be quite satisfied) owning good quality versions of these 4-5 essentials.
The chef's knife earned its name by being the preferred tool for many kitchen professionals.
Credit: Natalie Kafader
The first and perhaps one of the most diverse of the essentials is a high-quality chef's knife. This style of blade is made for slicing, dicing, chopping, and mincing a variety of ingredients. It can handle meats, vegetables, fruits, nuts, herbs, and almost anything else you have in your kitchen. Because its uses are manifold, it will likely end up being one of your most reached-for knives and thus deserves more consideration when making a purchase. Below is our ranking of all our tested chef's knives.
Key Metrics Scores of Chef's Knives
Product
Cutting Performance
Practicality
Ergonomics
Build Quality
Wusthof Classic 8\"
9
9
9.5
9
Shun Classic 8\"
9
9.5
9
8
Mac Professional Series 8\"
9.5
8
8
8.5
Zwilling Professional S 8\"
8.5
8.5
8
8
Victorinox Swiss Classic 8\"
8
8.5
8.5
7.5
Global 8\" Classic Japanese
8.5
7
6.5
9
Tojiro VG10 Clad Steel Gyutou 8.2\"
8
6.5
6.5
6
Misen 8\"
6
6.5
8
6.5
Babish High-Carbon 8\"
7.5
6.5
5.5
4
Henckels Classic 8\"
8
6.5
5
3
Imarku 8\"
5.5
5.5
5.5
6
Paudin Universal Classic 8\"
5
6
5.5
4
Mercer Millenia 8\"
3
3
2
5.5
We also consider a good paring knife essential in any kitchen. These small and dextrous blades are almost as versatile as a chef's knife, but because of their smaller size, they are well suited to more delicate kitchen work like peeling fruits and veggies or deveining shrimp.
The small blade of a paring knife can be easily maneuvered to perform delicate tasks.
A bread knife is one of the good ol' reliable blades that we use for anything from slicing pineapple to cake and, of course, for slicing bread.
A paring knife (left) is great for small tasks in hand. The large serrations of a bread knife (right) make it easy to cut through bread without squashing it flat.
The third blade we wouldn't skip out on is a long bread knife. Again, it is one that can be used on a wide range of foods, but the serrated edge specifically fills a gap that the other two don't cover. If you want to slice bread, pastries, or cakes without crushing them, a bread knife is the obvious choice. This style of blade can also be used to cut other delicate food items like softly ripe heirloom tomatoes or extra large items like pineapples.
Work smarter, not harder. A sharp pair of scissors can have 1,001 uses around the kitchen.
Credit: Natalie Kafader
No kitchen is complete without a honing steel to keep your blades working properly. Most chefs will use a honing rod before beginning their preparation process. This long rod functions to bend back the microscopic edges along your knife's edge back to center, helping your knife to feel sharper. While this doesn't take the place of sharpening, regular honing, using proper technique can extend the amount of time you can go between sharpening your knife, and give you a better cutting experience.
Honing your (non-serrated) blade before beginning your food preparation is good for your knife and good for your cutting experience.
Credit: Natalie Kafader
Lastly, we think a good pair of kitchen shears belongs on this list of essentials. While not necessarily considered a knife, kitchen scissors come in handy for tasks like cutting herbs and greens, trimming the ends off of asparagus and beans, or cutting open food packaging. They are likely to become one of the most used tools in your kitchen.
Knives of different shapes and sizes each come in handy for specific tasks in the kitchen, whether it's slicing an avocado or chopping lettuce.
Credit: Natalie Kafader
Specialty Knives
When selecting your knives, you can get a versatile or niche as you want. Some blades have specialty designs that allow them to excel at highly specific tasks, like fileting fish or evenly slicing cheese. While not strictly necessary, it is worth perusing through the list to see if any of the options could come in handy in your kitchen.
If you like to nerd out over finding the right tool, delving into the world of specialty knives can help you up your efficiency and precision in the kitchen.
Credit: Ben Applebaum-Bauch
Nakiri knife: Highly recognizable thanks to their rectangular shape, nakiri knives feature a tall and thin blade with a straight edge and a flat end. They are usually between 6-8" long and are sometimes more heavily weighted toward the blade. This shape and weight combination is designed for those who cut using a push-pull motion, that is more common in Asian cooking styles. Although they look somewhat like cleavers, nakiri knives are more similar to chef knives in their usage — both are great for vegetables and meat but not robust enough to cut bones.
Santoku knife: These knives are also similar in function and form to a chef's knife. Typically featuring a 6-7" blade, a santoku blade is typically a bit shorter than a nakiri knife and has a nearly flat sharp edge with a rounded end. Just like a nakiri knife, the flat blade edge of the santoku knife is designed for chefs cutting with a push-pull motion, rather than the rockered chop most chef's knives are built for (and that is more common in European-style cooking).
Utility knife: This knife's appeal is in the name. A utility knife is somewhat of a catchall category for a shorter 4-6" blade that is larger and more robust than a paring knife but smaller and more maneuverable than a chef's knife. It can have either a straight or serrated edge and is great for miscellaneous kitchen tasks. They can be useful for your sous chef when your chef knife is already in use, and their smaller size can also facilitate more ergonomic use by smaller hands — like when teaching children to cook.
Boning knife: Also known as a fillet knife, the thin blade of a boning knife is designed to efficiently prep cuts of raw meat. They can be straight or curved and are usually between 5-7" long. Contrary to the name, it is important not to try to cut through bones with this knife. Instead, a boning knife has a flexible blade that is designed to follow the contours of the bone to remove meat with precision, leaving very little waste behind.
Carving knife: If you've just finished roasting a 10-pound turkey or smoking a slab of brisket, it's time for the carving knife. These extra-long blades can range from 8-14" and are perfect for tackling large cuts of meat or whole roasted birds. They are typically long and have a rounded end with no points, sometimes not even appearing sharp. They feature a slim, flexible blade, allowing for more precise carving of soft, cooked meat from a larger chunk like a roast.
Tomato knife: Tomatoes are notoriously tricky because of their soft insides and slippery skins, and a tomato knife is the answer to that problem. Though they're called a “tomato” knife, these serrated blades can be a boon for slicing any fruit or vegetable with delicate skin. They are usually about 5" long, and the teeth are much finer and closer together than a bread knife or serrated steak knives. This allows you to slice through thin tomato (or other vegetable) skin with a minimal amount of pressure, preventing you from squashing it entirely.
Single vs. Double Bevel Knives
In your knife research, you may come across the terms single bevel and double bevel. These terms refer to the shape of the blade's sharp edge. A double-bevel is the most common edge style available in Western countries (like the US and Europe) and is what essentially every Western-style blade has. These blades are what you probably picture when you think of a knife — sharpened to a point from both sides of the blade. You're highly unlikely to come across any single bevel knives outside of the “global West”. These specialized blades are more common in Asian cooking styles. They have just one side of the blade sharpened and are useful for some chefs' slicing techniques, particularly in filleting fish.
We could keep adding to this list for days, but the ones listed above are some of the most popular specialty knives out there. While they do an excellent job of serving their intended purpose, their designs can make them less versatile, so unless you are a professional chef, it is unlikely that you will need all of them. You can mix and match the blades that you think you will use the most based on your cooking preferences, and remember that your 3-4 essentials mentioned earlier can fill in any gaps.
The best knife sets come with a well-rounded set of blades that will feel complete for most home cooks.
Credit: Natalie Kafader
Knife Sets
If the thought of selecting your knives piece by piece sounds tedious and uninteresting, then a great knife set could be the perfect solution for you. They can offer a good value, especially those that come with extras such as steak knives, a honing rod, kitchen shears, and, of course, the block, which is a great way to store knives to preserve the edge. However, cutting performance can vary greatly among the different options, so you'll want to evaluate your own price vs quality threshold. Below is our ranking of some of the top knife sets on the market.
Key Metric Scores of Kitchen Knife Sets
Product
Practicality and Set Utility
Cutting Performance
Ergonomics
Build Quality
Zwilling Professional S 7-Piece
9.5
8.7
8.7
9
Shun Classic 5 Piece
6.5
9.5
9.0
9.5
Global 7 Piece Takashi
8.5
9.2
7.7
9
Victorinox Classic 8-Piece
9.5
8.0
7.7
7.5
Wusthof Classic 6-Piece
6
8.0
8.8
9
Mercer Culinary Genesis 6 Piece
7
7.3
7.7
7.5
Henckels International 12 Piece
7.5
7.5
6.3
7
Chicago Cutlery Fusion 17 Piece
7
6.0
8.0
6
Ginsu Gourmet 8 Piece
6
5.5
6.3
5.5
Cuisinart 15 Piece Stainless Steel
5
4.7
6.7
5
McCook Stainless Steel 15 Piece
5
3.8
6.7
3
Amazon Basics 14 Piece
5
3.3
5.0
2
The practicality of buying all your knives in one go can vary depending on the set you choose, but the basics we look for include a chef's knife, paring knife, bread knife, kitchen shears, and a honing rod. Some may come with a few knives you don't use, while others may not include the one specialty knife you really want. However, many blocks will have empty slots when you purchase them, so you can add knives here and there, customizing your collection according to your cooking style. Lastly, if aesthetics are important to you, a full set of matching knives in a polished wood block certainly looks nice on the countertop.
With so many options, the right choice is not always obvious, so we laid out some helpful tips on how to pick the best knife for your kitchen.
Credit: Natalie Kafader
Consider Your Preferences and Style
Now that you've narrowed down the type of knife you want to bring home, the goal is to find one that strikes your desired balance of performance, comfort, quality, and price. Depending on how much you cook, you will likely want to invest in a few high-quality knives to be your go-to for most cooking endeavors. However, you may be able to go the budget route for blades that you know you won't use as much but would still like to have around for those rare occasions.
Knowing the names of different parts of your knife can help you find the style you like best when shopping for your next kitchen blade.
Credit: GearLab Staff
Ergonomics and Hand Feel
The ergonomics of a blade are somewhat subject to personal preference and cooking style. However, there are a few basics to consider: weight, balance, bolster, and the size and shape of the handle.
A blade grip may feel intimidating if you are not used to it, but in reality, it can give you a greater degree of precision in your cuts.
Credit: Natalie Kafader
Knowing how to hold a knife is the first step to judging comfort and ergonomics. One common way to maintain control over your cuts is to keep your thumb and forefinger higher up on the handle, with your pointer finger resting against the bolster. This is referred to as a handle grip. Alternatively, you might prefer an even closer hold, with your thumb and forefinger landing in front of the bolster, pinching the heel of the blade between your thumb and the knuckle of your pointer finger. This is called a blade or pinch grip. Your perfect hold depends on your skill and comfort level, but generally, the closer you can (safely) be to the action, the more control you will have over the knife.
The Global 8" chef's knife has a relatively narrow handle.
Credit: Bradley Nichols
When it comes to judging handles, the best option is the one that allows you to maintain a relaxed and comfortable grip for the duration of your prep work. If you have smaller hands, you might be more comfortable with a narrower handle. If you have bigger hands, you may prefer a wider handle. When picking up a knife, you should ask yourself questions like: Does the weight feel good in your hand? Does the handle provide a good grip? Are there any uncomfortable angles or pressure points? Be especially aware of the point where your palm or finger meets the top of the handle and the spine of the blade. Depending on your preferred grip, these are the points where you'll likely experience the most pressure and friction when working through long stretches of chopping and slicing. (Hello to hosting a dinner party for ten or being named head chef for Thanksgiving dinner.)
The handle of the Mac is much shorter than most chef knives. This pushes you toward employing the pinch grip - which proves comfortable and secure.
Whether chopping using the rocker motion or slicing with the push-and-pull strategy, the Wusthof Classic is well-balanced and fits well in our hands.
The knife on the left has a bolster that is restricted to the width of the handle. The knife on the right has a dropped bolster that extends the entire width of the blade.
Aside from handle shape and size, another notable difference among knives is the bolster style. Whether you want a knife with a bolster or one without is entirely down to personal preference. Some knives have a bolster that adds heft to the blade and helps the balance point to be in the center of the knife. Many people enjoy having a bolster to add thickness at the point of their pinch grip. Other people prefer knives without a bolster to keep their blades lighter and more maneuverable. There's no right or wrong answer for if you should get a bolstered knife — though if you plan to sharpen your own knives, a bolster can make it more challenging.
The balance point of a knife makes a difference in how it handles different tasks.
Credit: Ben Applebaum-Bauch
On the note of balance, there is not a one-size-fits-all answer here either; the ideal balance point will change with the length and style of the knife and is largely a personal preference. If you typically cut using the rocker motion common in Western cooking, you may prefer a knife with its balance point just in front of the handle. That balance can help your wrist fatigue more slowly during long cutting sessions. On the other hand, if you prefer the push-pull style of cutting more common in Asian cooking, having the weight farther forward in the blade can be useful for similar reasons — this blade-centric balance can make chopping easier and less tiring.
Ultimately, there is no “right” answer as to where your knife “should” be balanced — it comes down to your personal cutting style and feeling preference. For most people, a chef's knife is the single most important knife to have in the kitchen, and so below is our take on the most ergonomic chef's knives we have tested.
Key Ergonomics Test Scores
Product
Comfort
Balance
Bolster
Shun Classic 8\"
5
5
5
Wusthof Classic 8\"
4.5
5
5
Mac Professional Series 8\"
4
5
4.5
Zwilling Professional S 8\"
4
5
4.5
Tojiro VG10 Clad Steel Gyutou 8.2\"
4.5
4
4
Victorinox Swiss Classic 8\"
4
4
4
Henckels Classic 8\"
2
4
3
Paudin Universal Classic 8\"
3
3
3
Global 8\" Classic Japanese
2.5
3
3
Babish High-Carbon 8\"
3.5
1
4
Misen 8\"
3
1
3
Imarku 8\"
3
3
1
Mercer Millenia 8\"
2
2
1
We ranked ergonomics based on things like the balance of weight, the comfort of the handle, and the type and location of the bolster.
At the end of the day, the comfort of a knife will vary from person to person, and ultimately, it depends on the hand holding it. For this reason, if you are planning to make a significant investment in a new knife, we recommend going somewhere you can lay your hands on a few different models.
The quality of materials can affect the comfort and longevity of your knife.
Credit: Natalie Kafader
Quality and Durability
The best knife is a sharp knife, and luckily, with a good sharpener, this can be achieved by just about anyone, no matter your budget. However, materials and build do come into play when considering the longevity of your knife and how pleasant it is to use on a daily basis.
Most commonly, knife blades will either be forged or stamped. A forged blade is formed by taking a single piece of metal and heating, quenching, tempering, and hammering it into shape. This process reinforces the bonds of the metal and creates a strong blade. Stamped knives are cut from a sheet of metal, sharpened, and attached to their handle.
While it used to be that the manufacturing process was a significant indicator of blade quality, nowadays, that is not necessarily the case. While some cheaper knives are still stamped from a large sheet of metal, many high-quality blades are as well, without diminishing their performance. A lot of progress has been made in creating strong steel alloys in the past few decades, resulting in many top-tier stamped knives.
The Shun Classic 8" has a forged Damascus steel blade, which you can see in the distinct banding patterns. However, you can't always rely on looks alone; some knives have a faux Damascus pattern printed on them, so be sure to check out the fine print.
Credit: Natalie Kafader
Most knives are made with stainless steel blades. The benefits of stainless steel have been recognized for many years, including durability and — most notably — impressive rust resistance. Most knife manufacturers create proprietary stainless steel alloys for use in their blades that rival the qualities that were once associated with carbon steel blades.
In the past, carbon steel was desirable for knives because it was harder than stainless steel used to be. That meant a sharper edge that lasted longer. However, because of so much innovation in stainless steel alloys, this is no longer always the case. Additionally, carbon steel has the downside of not being rust resistant, which means a much more involved level of care for a kitchen knife.
Plastic composites are one of the most commonly used materials in knife handles.
Credit: Natalie Kafader
Modern stainless steel can be just as hard as carbon steel. While every alloy is different, most knife manufacturers report the HRC of their blades. HRC refers to the Rockwell hardness index, a standardized measurement of the hardness of stainless steel. In general, softer steel is less expensive and easier to sharpen but doesn't hold its edge as long, requiring more frequent sharpening. On the other end of the spectrum, harder steel tends to be more expensive and more difficult to sharpen but can hold its edge for longer. While you might think that means you should always look for the hardest steel for your kitchen knives, there is a balance point — harder steel is also more brittle. That means it's easier to chip, crack, and break blades made of harder steel on things like bone or through less than careful handling and cleaning.
Guide to Steel Hardness
Steel Hardness
Edge Retention
Ease of Sharpening
Relative Cost
Best Use
52-55 HRC
1
2
3
4
5
Very easy
$
Casual home use
56-58 HRC
1
2
3
4
5
Average
$$
Typical home cooking
58-60 HRC
1
2
3
4
5
More difficult
$$$
Upgraded home cooking and professional kitchens
60-62 HRC
1
2
3
4
5
Challenging; professional sharpening recommended
$$$$
Professional kitchens
Handle material is highly subjective and comes down to two parts hand feel and one part aesthetics. They can be made from a wide variety of materials, including plastic polymers, Pakkawood (wood infused with resin to take on plastic-like qualities), nylon, rubber, wood, and even metal. While aesthetic preferences are totally up to the user, each material has certain maintenance needs.
Polymer or plastic handles are some of the most durable and most common. They can look nice while being strong enough to withstand soaking or running through the dishwasher. Nylon and rubber handles are less common but still available. They have similar durability qualities to plastic polymers but are often cheaper to manufacture and lighter weight. Pakkawood starts with a wooden base but is infused with plastic resin until the handle has more plastic qualities but the appearance of wood. These look nice and are fairly durable, but can still be ruined by hard use — like letting it sit in standing water for long periods of time or repeated cycles in the dishwasher. Metal handles aren't common but are around. Their obvious benefits are durability and aesthetics. It's also possible — though rather uncommon — to find knives with wood handles. These require careful and considered care, as they are prone to cracking and degrading over time.
Build Quality of Knife Sets
Product
Build Quality
Shun Classic 5 Piece
9.5
Zwilling Professional S 7-Piece
9
Global 7 Piece Takashi
9
Wusthof Classic 6-Piece
9
Victorinox Classic 8-Piece
7.5
Mercer Culinary Genesis 6 Piece
7.5
Henckels International 12 Piece
7
Chicago Cutlery Fusion 17 Piece
6
Ginsu Gourmet 8 Piece
5.5
Cuisinart 15 Piece Stainless Steel
5
McCook Stainless Steel 15 Piece
3
Amazon Basics 14 Piece
2
Our evaluation of kitchen knife set build quality takes into account everything from steel types and construction methods to handle materials and finishing details.
Western-Style vs. Japanese-Style
Lastly, you may be wondering what the difference is between Japanese-style and Western-style (typically German-style) blades. Great question! The first important thing to note is that most manufacturers — regardless of their country of origin — are making blades tailored to their audiences. That means that, in most cases, a Japanese manufacturer making and selling a chef's knife, which is a European-style knife, in a Western country (like the US) is almost certainly making a Western-style blade. So don't rely on “country of origin” to tell you anything meaningful about a knife's functionality or quality.
The Mac Professional Series 8" is a Japanese-made knife that is one of our favorite options for precision work, like cutting a potato into paper-thin slices.
Credit: Bradley Nichols
So, what is a Japanese-style blade? We've mentioned several already, including nakiri knives and santoku knives. There are others, including single-bevel boning knives and large specialty knives like the ones used to break down tuna. Most traditionally designed Japanese-style (and Chinese-style, like the popular "Chinese cleaver") blades are designed for the push-pull method of chopping that is more common in Asian cooking. This means they typically have flatter edges rather than curved ones.
Many Japanese-style knives have thinner overall blades, creating a more delicate-feeling knife. Don't let looks be deceiving, though, as these blades are well-designed to tackle all the same tasks that their thicker, Western counterparts do. Some Asian manufacturers make Western-style blades like chef's knives with a slightly flatter blade rocker, creating almost a hybrid knife type that accommodates both Wester rocker-style cutting and Eastern push-pull cutting.
Nakiri knives have a mostly flat cutting edge, that works exceptionally well with the push-pull method of cutting. The taller blade can help control each slice through the food.
Credit: Ben Applebaum-Bauch
Western-style knives are the vast majority of the types of knives commonly sold throughout the US, including chef's knives. These double-beveled knives typically have curved blades to at least some degree and are well-suited to the rocker motion that is common in most Western-style cooking. Many blades that have their origins in the German style are often thicker through the blade and can be heavier. It's also more common to find thick bolsters in European-style knives.
The German-made Wusthof Classic 8" is one of our favorite Western-style blades.
Credit: Natalie Kafader
Both styles and manufacturing origins contain a wide variety of metals used, construction methods, blade styles, handle materials, and weights. Here again, there is no “better” or “worse” option — it all comes down to your personal preference of cutting style, knife grip, aesthetics, and intended use.
There are a few best practices to follow to keep your knives in tip-top shape.
Credit: Bradley Nichols
Caring for Your Knife
After you have selected your knives and are satisfied with the variety you have lined up, one of the single most important factors affecting the performance of your knives is how you care for them.
Cleaning
The best way to keep your knives in good shape is by handwashing them with warm, soapy water and a sponge. Be sure to towel dry immediately after washing, and never leave a knife soaking in water. The more time your knives spend clean and dry, the better it is for both the blade and handle.
While many knives can technically be put in the dishwasher — especially if their handles are some sort of plastic or nylon — we don't recommend doing so. The strong chemicals contained in dishwashing detergents can prematurely dull your knives.
Wooden knife blocks can help you organize your blades and keep them from clanking around in the kitchen drawer.
Credit: Natalie Kafader
Storage
The best way to store knives is any way that minimizes rubbing along the sharp edge, as this will dull them. A magnetic knife strip can be a good option as long as the knives aren't being snapped into place, potentially causing them to break over time. A wooden block is another great choice, as it prevents blades from rubbing together as the would when tossed into a drawer. If your wooden block has vertical slots, simply store your knives with the sharp edge facing up to avoid dulling them on the wood. If you have limited counter or wall space, and a drawer is your only option, you'll at least want to snag a few plastic knife guards to protect the blades and your fingers.
It's important to have a proper work surface if you want to keep your knives sharper for longer.
Credit: Ian Nicholson
Cutting Board
Lastly, your work surface matters. The kind of cutting board you use can help prolong (or degrade) the quality of your edge. Wooden cutting boards are our first choice. End-grain cutting boards are often considered easier on a knife's edge compared to long-grain boards, but either style will work well. Plastic is also a relatively soft material and comes with the advantages of being lower maintenance, less expensive, and easy to clean and sanitize, particularly when dealing with raw meat. Try to avoid glass or marble cutting boards, as these materials are so hard that they will dull your knives and can damage them in the long term.
A quick honing of your knife before each use can do wonders for your cuts.
Credit: Natalie Kafader
Honing Steel
Honing your knives is something you should do on a regular basis. We recommend doing this every time you pull a knife out to use it. Honing steels are cheap to pick up and easy to learn to use. Frequent honing of your knives will lengthen the amount of time you can go between sharpening. This is optimal not only for your convenience — learning to sharpen your knives properly takes time and practice, and sending them off for professional sharpening leaves you without knives for long stretches — but also lengthens the lifespan of your knife. While sharpening a knife removes some of the metal from the blade to create a new edge, honing your knife (correctly) simply pushes the metal back into place to form a straight edge.
When Should You Sharpen Your Knife?
If you regularly hone your blades, a good way to know if it's time to actually sharpen them is by testing how easily they slice through a tomato. If you get more of a squish and shred than a clean slice, that's a good sign that your blade has dulled to the point of needing some extra work done to make it sharp again.
If you're not sure, the “tomato test” is a good way to see if your knives need a few pulls through the sharpener.
Credit: Natalie Kafader
Sharpening
When honing your knife stops being effective, you should consider sharpening it. The ideal frequency of sharpening depends on many factors we've discussed, including your cleaning routine, storage method, level of usage, and the properties of your knife's steel. If your knives are made of harder steel and you treat them with care, even with daily use, you may be able to go longer than a year between sharpening. On the other hand, if your knives are made of softer steel, or you put them through the dishwasher regularly or use a glass cutting board frequently, you may need them sharpened several times a year.
Sharpening a serrated blade can be tricky business, and not every at-home sharpener has the ability to handle it. Rather than risk wearing down the serration, many people prefer to leave this task to a professional.
These steps aren't very time or labor-intensive, but consistency is key to helping your knives last years, maybe even decades. At the end of the day, any knife can be a good knife if you care for it correctly.
With such a wide range of designs, price points, and uses, it is important to think about how the knife will work best for you before making a decision.
Credit: Natalie Kafader
Conclusion
Armed with all of this new information, our parting word of wisdom is to look for good-quality essentials that best fit your budget, cooking style, and, most importantly, your hand. There is a lot of customization available in knives nowadays, and it is worth trying out a few different models to see what features you like and how each product feels in-hand. Whether you are supplying your very own home for the first time, getting ready for a full overhaul of your 20-year-old cooking supplies, or working piece by piece to slowly build your dream kitchen, we hope this info has been helpful in your knife-buying process.
