Selecting a Chef’s Knife

A chef’s knife will serve 95% of your kitchen slicing, dicing and other knife needs. One size does not fit all: selecting a knife is a very individual decision. One of the most important things to consider is if it feels comfortable to you. Every cook is different, and has different preferences.
Find a cutlery or cookware store with a wide selection of brands and styles, and one where you can hold, and even better, try the knives. Do not be afraid to try every knife in the store.

Try not to be biased about the price, weight, size, or shape of the knife. Be open-minded, and as with any kitchen purchase, buy quality over appearance and buy the best you can afford. This is a long-term purchase, and one that will outlast most of your kitchen equipment. If possible, try the knife in the store: try mincing, dicing, slicing and cutting. The knife should feel comfortable in your hand, like a part of your hand: it should not feel unwieldy or unnatural. Some people prefer the weight of a heavier chef’s knife and others prefer a more delicate feel: it is not a gender or strength issue. The knife should feel balanced in your hand, and the weight should be equally balanced between the handle and blade. Side balance is also important: the knife should not move from side to side. Chef’s knives are usually available in 8 inch, 10 inch and 12 inch lengths (most home chefs prefer a 10 inch blade). Always confirm the return policy.

General rules for selecting a chef’s knife:
• Invest in quality: you will have it a long, long time
• Select a knife that feels good in your hand: it should feel comfortable
• Forged (molded under high heat) last longer than stamped blades
• High carbon steel gives the sharpen-ability of carbon steel, but does not discolor like carbon steel
• There are a number of great companies, but you cannot go wrong with Wüsthof and J.A. Henckels

While you are investing in a chef’s knife, also purchase a sharpening steel and sharpening stone. A sharpening stone does not sharpen the knife, but aligns the edges of the knife. It is recommended that you steel your knife before each use. The more you steel your knife, the longer it will keep a sharp edge.

Every time you sharpen your knife, you lose a small amount of metal from the blade. Hand sharpening your knife on a sharpening stone helps prolong the life of the blade, as you have more control than with an electronic sharpener.

You should have your knives professionally sharpened at least once per year. Remember, dull knives are dangerous knives.