The Complete Guide to Buying Kitchen Knives

A good kitchen knife is important for everyone who cooks. The best kitchen knives are sharp, long-lasting, and easy to handle. They should feel good in your hand and not slip. They should also be easy to use for the job you want to do, like chopping vegetables or cutting meat.

When you want to buy a kitchen knife, think about a few things. First, what the knife is made of. Many people like knives made from high-carbon steel or stainless steel. The handle should feel good and sturdy in your hand. The knife should not be too heavy or too light. The size and shape of the blade also matter. Choose one that fits with what you like to cook.

There are a few big brands that make really good kitchen knives. Wüsthof, Victorinox, Global, and Shun are some of them. Wüsthof makes knives that are easy to use and very sharp. Victorinox is known for making knives that work well for lots of different jobs. Global knives, from Japan, are sharp and look modern. Shun makes knives that mix new ways of making knives with old Japanese traditions. All these brands make great knives that make cooking fun and easy.

What defines the best kitchen knife?

The best kitchen knife is often defined by a combination of factors, including the blade’s material, sharpness, durability, and the knife’s overall comfort and balance.

A top-quality knife typically has a blade made from high-carbon stainless steel, which offers the best of both worlds: the sharpness and edge retention of carbon steel and the rust resistance of stainless steel. Some premium knives are crafted from high-tech materials like ceramic or VG10 steel, renowned for their superior sharpness and edge longevity.

Sharpness is critical, but equally important is how long the blade can retain its edge. A knife that stays sharp for longer intervals reduces the frequency of sharpening and extends the knife’s lifespan.

The construction of the knife also matters. Forged knives, made from a single piece of heated metal that’s been pounded into shape, tend to be sturdier, heavier, and more balanced, compared to stamped knives, which are machine-cut from a flat piece of metal and then honed and heat-treated.

Comfort and balance play a huge role in determining the best kitchen knife. The knife should feel balanced in your hand, making it easier to control and reducing the risk of fatigue or strain with extended use. The handle should be ergonomic, offering a comfortable grip, and made from durable material like hard plastic, composite, or quality wood.

Last but not least, the best kitchen knife is often defined by its versatility. A chef’s knife, typically 8 inches in length, is considered a versatile workhorse suitable for chopping, slicing, dicing, and mincing different types of food.

To sum it up, the best kitchen knife is one that beautifully marries form and function, offering a sharp, durable blade, comfortable and balanced handling, and versatile performance in various culinary tasks.

Top brands to consider

When it comes to popular brands for kitchen knives, these are some of the top names:

1. Victorinox: Victorinox has been selling kitchen knives since 1884. They offer a wide range of knives, from chef’s knives to steak knives, catering to both home cooks and professional chefs. Known for their durable and functional design, Victorinox knives are made with high-quality stainless steel. Their prices range from $30 for basic models to several hundred dollars for professional sets. Victorinox also offers a lifetime guarantee against defects in material and workmanship. The Victorinox Swiss Army Chef’s Knife is very popular, praised for its 8-inch high carbon stainless steel blade and ergonomic handle.
2. Wüsthof: Wüsthof, a German family business since 1814, provides a comprehensive range of knives, from chef’s and santoku to utility knives. They target cooking enthusiasts and professionals who value quality and precision. Crafted from high-carbon stainless steel, Wüsthof knives are known for their durability and sharpness. Prices start around $50 for individual knives and can go up to several hundred dollars for sets. They also offer a limited lifetime warranty. The Wüsthof Classic 8-Inch Chef’s Knife is particularly popular due to its sharpness and excellent balance.
3. Global: Established in Japan in 1985, Global offers a variety of knives from paring to bread knives. These lightweight, sharp knives are made from CROMOVA 18 stainless steel, a blend that is hard, durable, and resistant to rust and stains. Global knives are favored by those who appreciate sharpness and lightweight design. Prices start from around $50 for a basic knife to several hundred dollars for a set. Global’s after-sales service includes a limited lifetime warranty against defects and breakage. The Global 8-inch Chef’s Knife (G-2), known for its modern design and razor-sharp blade, is a top pick.
4. Shun: Shun, crafting knives in the Seki City region of Japan since the early 20th century, offers a variety of knives, including classic Japanese styles like santoku and nakiri. Shun knives, known for their blend of traditional craftsmanship and modern technology, are made with a core of proprietary VG-MAX super steel clad with layers of Damascus stainless steel. Prices range from around $100 for a basic knife to over $500 for a knife set. Shun provides free sharpening services for as long as you own the knife, plus a limited lifetime warranty. The Shun Classic 8-Inch Chef’s Knife, with a Damascus-clad blade and a D-shaped ebony PakkaWood handle, is highly favored.

Things to consider before buying a kitchen knife

Before buying a kitchen knife, think about the material (high-carbon or stainless steel is best), handle comfort, knife weight and balance, and blade size and shape. Also, consider the brand’s reputation, the price, and any after-sales services like warranties or sharpening.

Material quality

The material of a kitchen knife is one of the most critical factors to consider before making a purchase. The blade’s material will determine its durability, sharpness, and how long it will maintain its edge. The most common materials used for blades are stainless steel and high-carbon steel. Stainless steel is rust-resistant, durable, and relatively easy to sharpen. However, it may not hold its edge as long as high-carbon steel. High-carbon steel, on the other hand, is extremely sharp and holds its edge well, but it can rust if not properly cared for. There are also hybrid blades made from a combination of both materials, offering a balance between durability and edge retention.

In real life, a professional chef, who spends hours each day preparing a variety of dishes, might opt for a high-carbon steel knife, like the Wusthof Classic Chef Knife, due to its superior sharpness and edge retention. However, a home cook who values ease of maintenance might prefer a stainless steel knife, such as the Victorinox Swiss Army Chef’s Knife, which is durable and rust-resistant.

In addition to the blade, the material of the handle is also important. It should be durable and comfortable to hold. Some knives have handles made of wood, while others use synthetic materials. Wooden handles provide a classic look and comfortable grip, but they require more maintenance to prevent cracking or warping. Synthetic handles are more durable and require less maintenance, but they may not offer the same aesthetic appeal as wood. For instance, a professional sushi chef might prefer the traditional feel of a wooden handle, like on the Yoshihiro VG10, while a busy home cook might opt for the easy-to-clean and durable synthetic handle of the J.A. Henckels International Classic Chef’s Knife.

Weight distribution

The weight distribution of a kitchen knife can significantly affect its performance and your comfort while using it. A well-balanced knife will feel comfortable in your hand and make cutting easier. If the blade is too heavy compared to the handle, it can make the knife feel unwieldy and difficult to control. Conversely, if the handle is too heavy, it can make the knife feel unstable.

In a real-life scenario, a butcher, who often needs to chop through tough meat and bones, might prefer a blade-heavy knife, like the Dalstrong Gladiator Series Cleaver, which can handle such tasks with ease. On the other hand, a pastry chef who needs to make precise cuts in delicate pastries might prefer a handle-heavy knife, like the Shun Classic Paring Knife, for better control.

Size

The size of the knife is another important factor to consider. The right size for you will depend on what you plan to use the knife for and how comfortable you are handling it. A larger knife, such as a chef’s knife, is versatile and can handle a variety of tasks, from chopping vegetables to slicing meat. However, it can be unwieldy for those with smaller hands or for delicate tasks.

In practice, a professional chef in a busy restaurant kitchen might choose a larger knife, like the 10-inch MAC Professional Hollow Edge Chef’s Knife, for its versatility in handling a wide range of tasks. However, a home cook who primarily prepares small, delicate items might prefer a smaller knife, like the 3.5-inch Wusthof Classic Paring Knife, for its precision and ease of handling.

Handle material

The handle material of a knife can greatly impact its comfort and usability. Common materials include wood, plastic, and metal. Wooden handles are often favored for their comfortable grip and aesthetic appeal. However, they can be more susceptible to damage from moisture and changes in temperature, requiring more maintenance.

A traditional sushi chef might prefer the aesthetic and comfortable grip of a wooden handle, like on the Yoshihiro Shun Premier Chef’s Knife. However, a line cook in a busy restaurant who needs to quickly clean their knife between tasks might prefer the practicality of a plastic handle, like on the Victorinox Fibrox Pro Chef’s Knife.

Balance

Balance refers to how the weight of the knife is distributed between the blade and the handle. A well-balanced knife should feel comfortable in your hand and easy to control. If a knife is too heavy on the blade end, it can feel unwieldy and cause strain on your wrist and hand. If it’s too heavy on the handle end, it can feel unstable and make precise cuts more difficult.

A professional chef who performs a variety of tasks might prefer a knife balanced near the bolster, like the Wusthof Classic Ikon Chef’s Knife, for its versatility and control. However, a professional carver who frequently slices large pieces of meat might prefer a blade-heavy knife, like the Victorinox Swiss Army Slicing Knife, to assist with their specific task.

Design of construction

The design of a knife’s construction can impact its performance, durability, and ease of maintenance. There are two main types of knife construction: forged and stamped. Forged knives are made from a single piece of steel that is heated and hammered into shape. They are typically heavier, more durable, and more expensive than stamped knives. They also often have a bolster, which can improve balance and safety.

For example, a high-end restaurant chef might prefer a forged knife, like the Zwilling J.A. Henckels Pro Chef’s Knife, for its durability and balance. However, a culinary student on a budget might opt for a stamped knife, like the Victorinox Swiss Army Chef’s Knife, for its affordability and lightness.

How to care for a kitchen knife

Caring for a kitchen knife properly can significantly extend its lifespan and maintain its performance. Here are some tips on how to care for a kitchen knife:

Cleaning

When it comes to cleaning, it’s important to remember to always clean your knives by hand, as dishwashers can be too harsh and potentially damage your knives. Use warm soapy water and a soft cloth or sponge, avoiding abrasive cleaners or scrubbing brushes that can scratch the knife. It’s also best to clean your knives immediately after use to prevent food from drying on them, which can make them harder to clean. Always be careful when cleaning around the blade edge to avoid injury, and ensure you dry your knives thoroughly after washing to prevent rusting.

Sharpening

Sharpening your knives is another crucial aspect of knife care. Regular sharpening helps maintain the knife’s cutting edge. The frequency of sharpening can depend on how often you use your knives, but a general rule is to sharpen them every few months. You can use a sharpening stone or a knife sharpener, and it’s important to follow the instructions that come with the sharpener. However, be mindful not to over-sharpen your knives, as too much sharpening can wear down the blade.

Storage

Finally, proper storage of your knives can help prolong their lifespan. You can store your knives in a knife block, on a magnetic knife strip, or in a drawer with a knife organizer. Avoid storing your knives in a way where they can get banged around, as this can dull or damage them. Ensure your knives are completely dry before storing to avoid rust, and if you’re storing your knives in a block or on a strip, make sure the blades aren’t touching anything, as this can dull the blades over time.

Use the Right Cutting Surface

The cutting surface you use significantly impacts your knife’s longevity and performance. Always opt for a wooden or plastic cutting board, as they are gentle on your knife’s edge and help maintain its sharpness.
Avoid hard surfaces like glass, stone, or metal, as they can quickly dull your knife, making it less effective and potentially dangerous.

Wooden cutting boards are durable and aesthetically pleasing but require regular maintenance. Plastic cutting boards are easy to clean and maintain, but should be replaced regularly as they can develop deep grooves over time that can harbor bacteria. Always clean your cutting board thoroughly after each use to prevent cross-contamination.

Do’s and don’ts with kitchen knife care

Do’s of Kitchen Knife Care:

1. Do Clean Your Knives Immediately After Use: Clean your knives with warm water and a mild dish soap. Harsh dish soaps can damage the blade, so choose a gentle soap.
2. Do Dry Your Knives Right Away: After washing, dry your knives immediately with a soft cloth to prevent water spots and rusting.Do Hone Your Knives Regularly: Honing realigns the edge of the knife blade and helps maintain sharpness. Use a honing steel every few uses to keep your knife’s edge in optimal condition.
3. Do Sharpen Your Knives Periodically: Despite regular honing, your knife will eventually become dull and require sharpening. This process removes metal from the blade to create a new, sharp edge.
4. Do Store Your Knives Properly: Avoid storing your knives in a crowded drawer where they can get damaged. Use a knife block, magnetic knife strip, or a dedicated drawer insert to protect them.
5. Do Use the Right Cutting Surface: Use a wooden or plastic cutting board to preserve the edge of your knife. Hard surfaces like glass, marble, or metal can dull your knife quickly.

Don’ts of Kitchen Knife Care:

1. Don’t Put Knives in the Dishwasher: The heat and harsh detergents in a dishwasher can damage the knife’s blade and handle. Plus, they can bang against other utensils, causing nicks and dents.
2. Don’t Use Your Knife as a Tool: Your kitchen knife is not a can opener, screwdriver, or box cutter. Using it as a tool can damage the blade and is dangerous.
3. Don’t Leave Knives in the Sink: Aside from the risk of accidentally cutting yourself when reaching into a sink full of dishes, leaving a knife in the sink can lead to rusting and damage to the blade’s edge.
4. Don’t Use a Dull Knife: A dull knife is more dangerous than a sharp one as it requires more force to cut and is more likely to slip. Keep your knives sharp for safer and more efficient use.
5. Don’t Store Knives Without Protection: If you don’t have a knife block or magnetic strip, use a knife sheath or blade guard to protect the knife (and your fingers) in the drawer.

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