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A good knife It is the cornerstone of a good meal. However, if you ask three chefs how to make a good knife, you will get at least five answers. The fact is that what is the right knife for you depends on many factors, including how comfortable you are with the knife, the size of your hand, and what kind of food you like to cook.
That said, the basic 6 to 8-inch chef’s knife is ubiquitous for a reason: it is the most versatile knife. The chef’s knife can cut vegetables, cut meat, smash garlic, chop herbs and nuts, and in a pinch, it can cut through small bones even without a small hassle.
There are many types of chef’s knives, from cheap dirt to very expensive special blades. To help you understand all of this, we used dozens of knives to slice into thin slices and cut into small squares, until a simple truth emerged: the inferior $10 knife sharpened every week is more useful than the dull $200 knife. Every knife needs to be sharpened, some need more than others. The price difference of the knife depends to a large extent on the quality of the material, and the quality of the material, in turn, translates to the degree to which the blade maintains its edges.
We mainly use 8-inch blades, which are the best choice for classic chef’s knives. The test involves what you are going to do in your own kitchen-peeling, deboning, dicing, chopping, dicing, dicing, and all other standard preparations for meat and vegetables. This is our selection.
Update April 2021: When uniform slicing is really important (and for those who are not used to using knives), we added some mandolins. We have also updated the prices.
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