Serious home cooks are aware that there are a few appliances you should never skimp on when upgrading your kitchen. Dutch oven, a reliable nonstick pan, and a powerful stand mixer, but none are more crucial than your kitchen knives. A slice of a (ideally high-quality) blade is nearly often the first step in food preparation before you turn on the burner or the blender. For everyone from novice cooks to skilled chefs, understanding which knives you need to own is just as crucial as learning how to use them.
We’ve put together this guide to knives to help you shop for kitchen knives with confidence, starting with a discussion of the most crucial factors to take into account and offering suggestions for which knives to buy. Years of culinary experience, suggestions from chefs, thorough product testing for F&W Faves in our lab, as well as tests conducted in real life at home, all inform all of our knowledge. Discover which kitchen knives we love, as well as how to use, store, and keep knives properly, by reading on.
How a Kitchen Knife Is Made
The first step to becoming a more discerning knife owner is understanding the components of a knife; you’ll know what to look for when selecting a knife. The essential features of every kitchen knife are as follows:
The Control
The portion of the knife where your hand will rest while using it is called the handle. This will include the butt, rivets (studs from the tang that secure the handle material), and tang (the internal steel continued from the blade) (the back end of the knife handle). Each high-quality kitchen knife should have a “full-tang” blade, which means the material extends from the blade through the handle to the butt. The space between the handle and the blade, known as the bolster, offers stability and prevents your hand from slipping toward the blade’s sharp edge.
The Knife
The knife’s blade is the metal portion that has been sharpened for cutting and slicing. This section covers the blade’s tip (the end point furthest from the handle), spine (the top edge that hasn’t been sharpened), edge (the side that has), and heel (the back end of the blade, closest to the handle).
Knives: Forged vs. Stamped
Forging and stamping are the two methods used to make kitchen knives, respectively. Both designs come in low-quality variations, but a fully-forged knife will last longer for the majority of culinary activities. Your intended use will determine which of the two knife types is best for you. Both forged and stamped blades are produced by numerous knife companies.
Knives that have been forged include heating and pounding a single piece of steel into shape, either manually or mechanically. Because to the lengthy molding process, forged knives are frequently stronger, usually full-tang, and heavier. Forged blades are available from companies including Shun, Dalstrong, Wüsthof, Mercer, and Miyabi.
Knives that have been “stamped” are made from a single piece of metal, which is heated and shaped into the correct shape before being sharpened. Generally, stamped knives are inexpensive and lightweight (depending on the brand). Stamped knives are available from Victorinox, Winco, Henckels, Wüsthof, and Zwilling.
Standard Knife Blade Components
Today, a kitchen knife can be made from a variety of materials. Generally speaking, the blades can be divided into a few kinds, each having advantages. The sort of blade you select will depend on your preferences in terms of aesthetics, budget, and what feels comfortable to you.
Stainless Steel
The most typical material for knife blades is stainless steel. Usually, it is an alloy made of iron with chromium, nickel, or molybdenum. It won’t get quite as sharp as carbon steel, but it is rust-resistant and non-reactive. Knives made of stainless steel are typically less expensive than those made of other materials.
Carbon Steel
Another popular material for knives is carbon steel, an alloy of carbon and iron. Knives made of carbon steel are more prone to corrosion and rust than blades made of stainless steel, but they are also more durable, very sharp, and easier to sharpen.
High Carbon Stainless Steel
In terms of strength, sharpness, and corrosion resistance, high carbon steel is an improvement above both carbon and stainless steel. Skilled cooks typically like blades made of high carbon stainless steel.
Damascus Steel
Blades constructed of damascus steel are produced by a complex folding and layering process, which results in the blades’ enhanced strength and sharpness. In the process of forging, two different kinds of steel are densely packed together to produce a strong blade with a stunning swirl design that is identifiable (and highly sought-after) everywhere.
Ceramic
Although ceramic has the best edge retention, is lightweight, sharp, and non-reactive, its brittleness makes it difficult to use for several kitchen activities. Ceramic is a good choice if you want a cheap, low-maintenance knife.
Types of Kitchen Knives
Kitchen knives come in a plethora of varieties. The three most important kitchen knives—a chef’s knife, a serrated knife, and a paring knife—can handle the majority of duties. These are the majority of the cooking techniques a skilled home chef might learn if they wanted to broaden their repertoire.
The most popular and versatile tool in any kitchen is the chef’s knife. Chef knives typically have a wide, tapered blade that may rock to slice, chop, and dice things. They are 8 to 12 inches long in length.
Chef knives
Chef knives typically have a wide, tapered blade that may rock to slice, chop, and dice things. They are 8 to 12 inches long in length
.Serrated knife,
.Serrated knife, is typically used to cut objects having a hard outside and a soft interior (a loaf of bread, for example – hence, many serrated knives are sold as bread knives). The blade can be skewed in some situations and typically measures 7 to 10 inches in length.
Paring Knife:
Paring Knife: A small, sharp knife typically used to core or peel foods. Typically, the heel to tip of paring knives measures 3 to 4 inches.
Santoku: An all-purpose Japanese-style knife having dimples on the blade to prevent sticking during slicing. It is slightly shorter than a standard chef’s knife.
Utility knife: With a hard but controllable-sized blade, it fills in the gaps between the chef’s knife and the paring knife.
Fillet Knife: A flexible fillet blade on a knife is useful for quickly and effectively filing more delicate cuts oCarving Knife:f meat, poultry, and fish.
Boning Knife: A stiff knife that is useful for removing bones from roasted meats and poultry is a boning knife.
Carving Knife: Using a carving knife gives you more flexibility to work around bones and extend your reach. Carving knives feature a long, narrow blade that is designed for cutting beef or chicken.
Cleaver
Cleaver: The flat blade of a cleaver, which is often constructed of carbon steel and comes in a variety of sizes, is typically used for slicing through tough foods or performing butchering activities.
Nakiri: A smaller version of a cleaver with a similar shape that is specifically designed in Japan for cutting vegetables.
Once you have your knives, take some time to practice proper knife techniques for chopping, dicing, and slicing common foods.
Kitchen Knife Storage & Care
Knowing how to take care of nice knives is important if you plan to invest in them. No. 1 rule? Knives should never be placed in the dishwasher. Instead, give them a thorough hand wash in warm water with soap. Guideline No. 2: Use a knife block or a magnetic strip to properly store your blades. These wall-mountable strips are a creative way to show off your collection while protecting the blades. Pro tip: Be careful when removing the knife from the magnet to prevent breaking the point or dulling the edge. The general manager of Portland, Maine’s Strata knife shop, Ryan Perrier, advises against having the edge be the last item to leave the surface.
Using an in-drawer organizer, such as the Wüsthof In-Drawer Knife Organizer, is a smart method to keep knife blades safe, especially if you store them in a drawer. This Japanese magnolia wood sayas, or sheaths, are used to safeguard the blades that Vincent Lau sharpens at the Korin knife shop in New York City. As they don’t come in one size that fits everyone, you must match the sheath to the knife. Knife rolls, with their pockets for storing different knives, also stop the clashing of the blades (which can dull them). In addition, they come in handy when moving knives from your home to a friend’s house to help prepare a special dinner or to an Airbnb for a weekend break.
How to Sharpen Kitchen Knives
All of these items will aid in preventing blade damage and dulling, but eventually, you’ll need to sharpen your knives. If you want to sharpen your knives yourself, bring them to your neighborhood knife shop. If you don’t want to sharpen your knives yourself, see the results of the testing of our preferred knife sharpening instruments. They most likely have qualified staff members who can complete the task for you. Use a mail-based sharpening service like Sharpenters or Knife Help if local sharpening is not an option.
cutting boards
The appropriate cutting board can also make a big difference in how well your blades are taken care of. You’ll need different things depending on how you typically cook. The following are some of the classifications you could require in a cutting board:
What Stores Sell Kitchen Knives
Why not travel to shop for kitchenware as well? You travel to eat, after all. While all of the knives we suggest may be bought online, if you get a chance, stop by one of the knife shops listed below. Each emphasizes on excellent craftsmanship and can offer a useful, long-lasting souvenir along with a wealth of cutlery knowledge. Just keep in mind to check your bag on the return flight.
Korin (New York City) (New York City)
This 1982 establishment in New York City, started by Saori Kawano, has grown to be a favorite among chefs worldwide. Korin sells high-end Japanese knives and goods at all price ranges, and famous Nobu chefs are among its clients.
Cutlery Northside (Chicago, IL)
In 2021, this store was founded by Kevin Silverman, a professional chef, and Danielle Burgos, who drew on their backgrounds in hospitality and customer service. They specialize in locally made knives and accessories and provide sharpening services.
Bernal Knives (San Francisco, CA)
Over 20 years ago, Josh Donald and Kelly Kozak established Bernal as a neighborhood sharpening business. It quickly developed into a one-stop shop for cutlery that offers both Japanese and Western knives in addition to restored vintage and antique blades.
Strata (Portland, ME)
Evan Atwell, a former butcher who founded Strata, specializes in knives created by small-scale manufacturers operating at the highest standard in locations as diverse as Germany and New England. Also, the store provides classes on knife basics.
Coutelier (New Orleans, LA and Nashville, TN) (New Orleans, LA and Nashville, TN)
After working as a chef, Jacqueline Blanchard established her shop in 2015. (at spots including The French Laundry). Coutelier not only offers Japanese blades but also instructs consumers on the history of Japanese knifemaking.