In this article, the author reflects on their 20+ years of cooking experience and the evolution of chef's knives they've used, from culinary school to professional kitchens and now as a home cook. They explore the characteristics of a great chef's knife, emphasizing the importance of balance, weight, and ease of sharpening. The author emphasizes testing knives on various ingredients to gauge their performance and offers a guide for selecting the best chef's knife that combines functionality and durability for all cooking tasks.
Through my personal and professional research, I've created this guide to the best chef's knives that cater to various cooking needs throughout different cooking eras.
A good chef's knife should feel sturdy yet light, have balanced weight, sharpen easily, and maintain its edge throughout intense kitchen tasks.
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