How to Choose a Chef's Knife

General buying advice. Always check current specifications, prices and reviews with the retailer before you buy.

If you could own only one good knife, it should be a chef's knife. A sharp, comfortable knife makes cooking faster and safer. Here is how to choose.

Blade length

Most home cooks are comfortable with an 18 to 20 cm blade. Shorter blades feel safer for smaller hands, and longer blades are useful if you cut large vegetables or meat often.

Steel type

Stainless steel resists rust and is easy to maintain. Harder steels hold an edge longer but can chip if misused. Softer steels are easier to sharpen but dull sooner. For most people, a good stainless steel knife is the practical choice.

Balance and handle

Hold the knife if you can. It should feel balanced near the point where the blade meets the handle, with no sharp edges on the handle. Your grip should be comfortable when you pinch the blade just in front of the handle.

Forged or stamped

Forged knives are made from a single piece of steel and are usually heavier and more expensive. Stamped knives are cut from sheets of steel and are lighter. Both can be good: judge the actual knife rather than the label.

Sharpening

Every knife dulls. Budget for a simple sharpening method, such as a whetstone or a pull-through sharpener, and a honing steel for quick touch-ups. A sharp cheap knife is safer than a dull expensive one.

Storage and care

Hand wash and dry, and never leave knives soaking. Store them in a block, on a magnetic strip, or in a sheath, never loose in a drawer.