Best Kitchen Knives

Comparison Chart

Kitchen Knives Buyer’s Guide

Still confused as to what you should be looking for in your blades? Before you commit to your next kitchen knife we recommend you consider the following and make sure your prospective blade lines up with what you need for your kitchen.

Length & Composition

Perhaps more so than all other metrics, the length and composition of your new kitchen knife is going to provide a clear indication as to how it is going to perform. When it comes to length specifically, there is certainly precedent to follow. You’ll notice that almost all of our knives are 8 inches in length, which provides a solid balance of maneuverability and range that many chefs prefer.

The composition of the blade is likewise important when considering what you’ll be cutting and the conditions in which you’ll be expecting your blade to work. While it may not seem like it, kitchen knives work under some intensive conditions. Knives rely on the quality and design of the treated steel to deal with the constant pressure and pulling from all angles. That’s why we were sure to note the type of steel used in each of the blades on our list.

For instance, Japanese steel has a reputation for being some of the hardest steel available. However, harder steels can be more brittle over time, and without proper maintenance, this type of steel can break. German blades are known to be softer but less prone to shattering and generally easier to handle and manipulate.

If you’re not sure of the type of composition you need for your blades, we recommend opting for a stainless steel blade with a high amount of carbon. The carbon content within the blade should provide enough give and balance to your blade without sacrificing too much on hardness.

Weight

In addition to sharpness and length, another essential factor is that of the weight of your blades. Blades of similar length and size may appear to be weighted similarly, but small changes and distinctions in manufacturing can throw off a blade’s weight by several ounces. We were sure to note each of the blades on our list’s weight, as well as provide a list of blades that offered a large range to best appeal to those with different weight preferences.

If you’re not sure of the weight of your kitchen knife, we recommend either weighing your current option or opting for a standard blade weighted at about 8 ounces. Such an option provides a blade that’s light enough to execute precise movements without overcompensating but can also bring weight and power when it’s needed. Heavier blades are also more durable over time provided you maintain, hone, and sharpen the blade, which may be another factor you need to consider.

Finish & Style

Perhaps more so than most other appliances and products in the kitchen, the finish and style of a knife are going to play an important factor for many. While aesthetic design and style choices of a knife may initially seem like trivial factors, these choices can have a profound impact on performance.

There’s no denying that kitchen and chef’s knives have a distinct visual appeal for them. Many of these choices, though, from mirror-finished blades to dimpled and polished options, represent different cutting potentials. Dimples, for example, reduce the amount of friction and suction a knife undergoes when cutting into dense material such as meat. Opting for a dimpled butchers knife in this instance may have far more to do with performance than personal style.

In other instances, non-flat blade finishes that are deliberately polished to appear rugged or designed for hard use may produce excess friction and reduce the performance of the blade. Likewise, when sharpening knives such as these, you may notice that performance is reduced, as the steel is not evenly layered down each side symmetrically. Ultimately, if you’ve never considered finish and style options for your next or first blade, we recommend opting for a mirror finish, which balances great aesthetic appeal with optimal performance.

FAQ

Are the knives dishwasher safe?

Check with the manufacturer before committing the knife to the dishwasher. It’s worth noting that dishwashers spray water at a high pressure so may cause the knife to move inside the machine. This, in turn, could cause the knife to knock other utensils and dull the edge. For that reason, even though some manufacturers state that their product is dishwasher friendly, it is advised that for the best lifespan and condition of the knife that you wash it by hand.

What does full tang mean?

Tang is the term used to describe a knife that is one solid piece, from tip through to the handle. The handle then gets bolted onto each side of the metal.

What is the Rockwell Hardness Scale?

The Rockwell Hardness Scale is a test of how well the metal blade performs when penetrating a tester under a certain amount of load. Anything under 50 on the scale won’t give you the performance or lifespan that you want from the knife.

Can I wash my kitchen knife in the dishwasher?

For most higher-end chef’s knives and kitchen knives, it’s recommended that you skip the usual dishwasher cycle. Dishwashers are abrasive appliances that force water around and across your blade at high speeds and at high temperatures. This can potentially weaken your blade’s integrity, so it’s recommended that you hand wash the blades that are most important to you.

To effectively wash your kitchen knife, make sure to rinse it as soon after use as possible. The longer you wait, the more likely debris will bond to the steel and become more difficult to remove. Next, use a washcloth or sponge and wipe away from yourself and towards the tip of the blade. Be careful never to wash in a way that puts you at the knife’s edge. Finally, always dry your blades after washing to reduce the risk of premature rusting.

How do I sharpen my kitchen knife?

Sharpening your kitchen knife is a valuable practice that will help to preserve the quality and extend the lifespan of your investment, but most novice chefs struggle with the difference between sharpening and honing a knife. And while you need to ensure your knife is sharpened periodically, honing your knife needs to occur far more often.

Every few uses, you’ll want to hone your knife with a honing stone or honing rod. Using this tool will ensure your knife’s edge is going to be as straight as possible since the blade’s edge will be curved over time. After a while, honing will no longer keep your knife’s edge as sharp as it needs to be; at this point, you’ll need to sharpen your blade using a sharpening rod or other tool. This will physically remove a portion of steel from your blade and create a new edge.

To sharpen your kitchen knife, run the blade down a sharpening rod at a slight angle, always making sure to make an even number of passes on each side of the blade. This is the same motion and process used in honing your blade. After several passes on each side, you should be able to test your knife. If you can now cleanly cut through paper or a tomato, your knife should be sharp enough. If not, go in for a few more passes with the sharpening rod and try again.

What blade thickness is needed for my kitchen knife?

The thickness of your kitchen knife is going to depend on personal preference and style. However, if you’ve never bought a kitchen knife before or haven’t seriously considered your blade’s thickness, we recommend you take the time to get familiar with the current blade thickness you have so that you may have a better frame of reference.

Generally speaking, we recommend you stick with a thickness of 1/8th of an inch, or roughly 3.5mm. This puts you right in the sweet spot of blade weight, feel, and strength.