How to Choose Chef Knives

Spare no expense when selecting this essential tool for your kitchen.

Choosing which chef's knife to buy is an important decision that can make your time in the kitchen either a joy or a job. There are many things to consider when choosing a knife and the shopping experience can be a daunting one unless you do your homework and learn what makes a quality chef's knife. A good chef's knife is essential for any kitchen and will do over 90 percent of the prep work needed for most of the meals you'll prepare.

Things You'll Need

• Knife catalogs
• Culinary magazines

Instructions

1. Look through catalogs from the major cutlery makers which are available at most kitchen and local gourmet cooking stores to help start your research. There are three main factors to consider when choosing a chef's knife: the steel, the handle and the weighting.

2. Decide which type of steel will best suit your needs for a knife. It will ultimately come down to German or Japanese steel and the differences, although subtle, are something you need to think about. German steel is a bit thicker, more sturdy, and easier to sharpen than the thinner and lighter Japanese steel. The German steel blade gives you a stronger feel for larger carving jobs and can even help in cutting through bone and tendons. You are also less likely to break off a tip if you drop it since the steel is thicker. The edge on Japanese steel knives is sharpened to an extreme angle (18 to 16 degrees), which makes them razor sharp and perfect for delicate jobs like sushi and fine vegetable work. They tend to require more sharpening on a regular basis.

3. Choose a handle that feels best in your hand and is comfortable to hold. Most knife handles today are made from a composite material instead of wood and are ergonomically designed for comfort. Each person's grip is different and the best way to know how it feels is to hold it in your hand. If the fit is right it will feel good in your hand and become a natural extension of your arm.

4. Consider the different tasks you will be performing with your knife such as slicing, dicing and chopping. The weighting of your knife should be equal from tip to handle. This makes it easier to do small things like mincing herbs but gives you the sturdiness you'll need for heavier jobs like carving a watermelon.

5. Take your knife for a test drive before you buy. Many kitchen specialty stores and cutlery shops have sample knives you can try for yourself. Do some simple tasks like dicing and slicing an onion, mincing some herbs or chopping some veggies. The knife should feel balanced in your hand and not tip from side to side. Trying out a variety of knives will give you a clear idea of what feels best for you.

Tips & Warnings

• Take your time deciding on which knife to buy.

• Don't skimp on what you spend for a high quality chef's knife.

References

• Free Culinary School: How to Choose a Chef Knife
• Kitchen Daily: Choosing the Best Chef's Knife
• Fine Cooking: How to Choose a Chef's Knife