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A large knife is the cornerstone on which a good meal is built. But if you ask three chefs what makes a good knife, you’ll probably get at least five answers. The truth is that what makes the perfect knife for you will depend on many factors, including your comfort level with the knives, the size of your hands, and the type of food you enjoy cooking.
That said, there’s a reason your basic 6-8 inch chef’s knife is ubiquitous – it’s the most versatile knife. The chef’s knife is capable of dicing vegetables, slicing meat, chopping herbs and nuts, and in a pinch, it will even cut through small bones without much problem.
There is a bewildering array of chef’s knives available, from inexpensive specialty blades to very expensive specialty blades. To help you figure it all out, we’ve sliced and diced with dozens of knives until one simple truth emerges: A poorly made $ 10 blade that you sharpen every day is more useful than a blade. of $ 200 which is dull. Every knife needs to be sharp, some just need it more than others. Much of the difference in the price of knives depends on the quality of the materials, which often results in the ability of the blade to hold its edge.
We mostly stayed with 8 inch blades which is the sweet spot for the classic chef’s knife. The tests involved what you would do in your own kitchen – peel, fillet, dice, chop, dice, slice and all the other standard prep work for meats and vegetables. Here are our choices.
Update December 2020: We’ve added the very popular Global G-2 and updated pricing.
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