A heavy knife can be ideal for breaking down hard, root vegetables or even through dense meat and poultry bone. While a lighter one is suited to fast-chopping more brittle ingredients.
In most cases, the weight of a knife should match what is comfortable for you to use for the task at hand. For whittling, processing small game, and other tasks that require finer work, I prefer a fairly lightweight knife. A heavier one just isn't as nimble in the hand.
In most cases, the weight of a knife should match what is comfortable for you to use for the task at hand. For whittling, processing small game, and other tasks that require finer work, I prefer a fairly lightweight knife. A heavier one just isn't as nimble in the hand.
A lighter knife will start and stop more quickly but a heavier knife might seem to, in a way, carry forward your intentions, the way a heavy object might continue to move in a line after you've given it a shove. A light knife requires less effort to lift and more effort to push against resistance.
Professional cooks love carbon steel knives because they are easy to sharpen and have the potential to get super sharp, but they require a bit more care and attention than stainless steel knives. Carbon steel needs to be kept very dry and wiped regularly while in use to avoid corrosion.
Cheap knives are usually made from lower-quality materials, such as stainless steel or plastic. They are typically mass-produced in factories and require minimal craftsmanship. This process makes them both quick and economical to produce.
No matter what shape you're looking for, high-quality indicators include full tang and fully-forged construction—this means the metal of the knife is forged from a single piece of steel (rather than stamped from a sheet of metal) and extends all the way through the handle.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
If a knife will skate over your thumbnail then it's 'blunt' and you need to put a new edge on it. If it digs in, then it has at least a basic level of sharpness. A knife that skates over your thumbnail is blunt.
Heavier Flatware Was Better to Use
Heavier flatware felt like an extension of your hand, while lighter flatware was actually clunkier to use. Weight is an indicator of quality—heavier flatware tends to feel sturdier and more luxurious. It might sound subtle, but the difference is real.
The importance of precision in the design of a knife cannot be overstated. High quality American-made knives are usually produced by skilled manufacturers with a high attention to detail. As a result, the overall quality and performance of higher-end knives is elevated.
A heavy knife can be ideal for breaking down hard, root vegetables or even through dense meat and poultry bone. While a lighter one is suited to fast-chopping more brittle ingredients.
Moisture Is Your Knife's Natural Enemy
Setting physical damage and contamination aside, leaving your knives in the sink exposes them to a hidden enemy: moisture. Even if your knives are crafted from stainless steel, prolonged submersion in water can lead to discoloration.
Never expose your fingers to the blade. Pay attention to the knife blade, and where the edge of the blade is at all times. Don't forget the three finger rule when slicing: one in front (your middle) and two behind (your index finger and ring finger). For more, check out Gordon Ramsay's list of essential kitchen knives.
The Best Celeb Chef's Knife: Shun Classic Western Chef's Knife. The knife that topped our testing is Bobby Flay's favorite, the Shun Classic Western Chef's Knife. The heft and comfort of the handle, sharpness of the blade, and overall balanced proportions made it stand out against the others.
For most cooks, the trio of serrated, chef's, and paring knife will tackle pretty much any cutting task. Depending on what you prep frequently, though, you might want to add these other knives to your collection. Boning knife: Useful for cutting up, butterflying, or fileting meat, fish, or poultry.
If you've ever read a Henckels knife review, you know the Henckels reputation is the epitome of world-class. From paring knives and shears to full chef's blocks, Henckels knives can be found in kitchens around the world. You might even have a few treasured pieces in your own cutlery collection.
A good kitchen knife is determined by the materials it is made of, how it is produced and these factors ultimately affect how durable it is. Bad knives are dull, break easily, can cause injury and ruin a masterpiece of cuts and slices while cooking.
Heavier Knives: Great for tasks that need some muscle, like chopping hard veggies or breaking down meat. The extra weight adds force, making cutting easier, but it can tire you out if you're doing fine or repetitive work. Lighter Knives: Ideal for precision tasks—think slicing tomatoes, mincing herbs, or dicing onions.
You don't start to really get into a higher quality range until you get to around $50, and even then, it's really hard to find a knife that will truly stand the test of time. That brings me back to my point. $100 can buy you a knife that will last a lifetime if you take care of it properly.
Utility Knife
The blade is longer than a paring knife and narrower than a chef's knife. A utility knife is generally six inches long and works well for slicing fruit, tender pieces of meat, or sandwiches. As the “knife of all trades,” it's a handy go-to for the everyday chef.