Get a closer look at what you want in your knife block and a bit about knife sharpeners. We also share our Test Kitchen’s best tips on how to hold a knife, knife storage, and other basic knife skills.
Must-Have Kitchen Knives and Helpful Extras
These are the kitchen knife basics it’s important to have. Pictured above from top to bottom and then left to right:
Tips for Buying Kitchen Knives
A high-quality knife may seem costly, but compare buying a $70 knife you’ll use for 20 years with the $10 knife you replace each year. Which gets you more for your money? A forged, high-carbon, stain-resistant, steel-blade knife is your best buy. It should be rigid and feel heavy yet balance lightly in your hand. Contrary to what you might think, a dull knife can be more dangerous than a sharp one since it may slip when you force it to cut. Here’s what to consider when shopping for the best kitchen knives: Blades: Most higher-quality, more expensive knives are forged (hammered) or stamped from a piece of high-carbon, stain-resistant steel. This metal alloy allows the blade to hold a sharp edge and sharpen easily. In addition, a quality knife should have a full tang (end of the blade that extends all or most of the way through the handle) for balance and added strength. The blades of most inexpensive knives are made of stainless steel, making them tough and very sharp. However, these knives lack more expensive models’ weight, balance, and craftsmanship. Handles: Heat-proof, water-resistant plastic handles usually do not warp, chip, crack, or peel. However, some folks prefer attractive wood-handled knives. To avoid damaging the wood finish, hand-wash and do not soak.
Ceramic Knives
Ceramic knives are also a popular option on the market. These knives are made of ceramic material instead of steel. On the plus side, they’re lightweight and stay sharp for a long time. And because they aren’t made of metal, they won’t rust! It’s important to note ceramic knives can become brittle and need to be sharpened by professionals.
Prolong the Life of Your Knife
If you’ve shelled out the money for quality kitchen knives, you’ll want to keep them in top shape. Here are our Test Kitchen steps for washing and storing your knife.
How to Keep Knives Sharp
How to Use a Sharpening Steel
Eventually, you’ll need more than just a sharpening steel. Try a knife sharpener at home or seek a professional who can grind a new edge.
More Tips on Knife Basics and Care
Here are some Test Kitchen tips on proper knife usage and safety:
Always cut away from yourself. Use knives for cutting and slicing, not as can openers or screwdrivers. Always use an appropriate, firmly fixed cutting surface. A damp towel under a cutting board ($33, Bed Bath & Beyond) keeps it from sliding around the countertop. Keep your knives sharp. A dull blade can be more dangerous than a sharp one. Use the right knife for the right job: paring knives for paring, boning knives for boning, etc. Always hold a knife by the handle. Draw the knife away from you to cut and slice, using the entire blade length. Carry knives blade down, and store knives in blade-down position. Store knives with their blades covered, if possible. Knife racks, sheaths, or blocks are best. When storing in a utensil drawer, keep knives in a separate compartment to protect them and your fingers. If you drop a knife, let it come to a complete rest before you attempt to pick it up. Never grab for a falling knife.
Once you’ve stocked your new kitchen knives, practice your knife skills at home with our guide to chopping, mincing, and dicing.
