Best Kitchen knives Reviews
Best 6 Kitchen knives Reviews
If you can upgrade just one piece of kitchen equipment, most pros will tell you to invest in a good knife. The best kitchen knives on the market can make all the difference, allowing you to prep faster and more precisely. But where to start? To help you get slicing and dicing faster, we consulted some of the world’s best chefs to find out what knives they use at home. They recommended a boatload of beautiful everyday blades that work for all kinds of kitchen tasks – from slicing meat and dicing veggies to crushing garlic and filleting fish. Plus, you might find something you never knew you needed, like a cleaver (it’s not as scary as it sounds, we promise). Take a closer look at the best kitchen knives chefs can’t live without when they’re cooking at home.
Things to Consider When Shopping for the Best Kitchen Knives
Shopping online for the Best Kitchen Knives can be tricky, but we hope this list serves you well. In addition to introducing you to some of the most popular brands out there, we also wanted to point out what to look for when choosing the right knife for your kitchen.
Just like food, knives are personal, and if you’ve learned anything from this Best Kitchen Knife Brands review, then we hope it’s how differing knife brands and types can be.
When choosing one to suit your preferences, needs, and tasks, it’s important to consider the material it’s made from, how it will feel in your hand (balance), and what kinds of foods you prep in your kitchen. We’ll cover all of those topics below in more detail to help you better understand what to look out for.
Blade Material & Features
There are a ton of materials to make a knife from, but usually, brands go with something that can withstand constant use and holds up to pressure well. You’ll find that certain knives that are made for specific purposes will use special materials to handle the tasks they’re designed for. For example, a boning knife needs to be flexible, while a paring knife shouldn’t be.
The most common materials for knives to be made from are either stainless steel or carbon steel. These materials are preferred for kitchen use, are generally more affordable, and are easy to use and clean.
You may encounter chef knives made from ceramic or cleavers made from titanium, but in the end, these materials have been chosen because they aid in each knife’s particular purpose.
Aside from materials, certain knives also feature hollows or holes and extremely sharp or pointed tips. While holes allow for less friction, pointed tips are ideal for stabbing tough foods like meat and, in general, make the cutting process that much easier.
The edge is the sharp, bottom point that runs along the underbelly of your knife, while the spine is the flat, dull top. You can press your hand safely on the spine of your knife, but you should never touch the edge.
Depending on the knife’s style, it may have a straight edge on one (single edge) or both (double edge) sides. Certain styles, like bread knives and steak knives, feature a serrated edge that helps saw through tough materials.
Along with the type of edge, certain knives may have different sharpnesses to tackle specific jobs. Separating flesh from bone requires an incredibly sharp edge, which is why you’ll find exacting sharpness to be one of the defining features of a boning knife.
Forged vs Stamped
Knives can be either forged or stamped. Depending on who you talk to, some will say one is better than the other. Forging is the more traditional practice of blade-making, while Stamping is a modern-day method.
If you’ve ever seen the hit TV show Forged in Fire, then you’ve seen the exhausting, hot process that goes into making just one blade. If not, then all you need to know is that it’s a fine art that involves crafting a blade out of a single piece of steel that is then heated and pounded with a hammer to shape and strengthen it.
Think of stamped knives how you would cut out cookies. The knife shape is cut out of a larger sheet of steel, or other metal, then shaped and sharpened into the final product.
Forged knives are typically regarded as stronger, but the process to make them is quite tedious. Stamping allows for faster and greater production, often meaning that the blades, though made of high-quality materials, can be sold for less.