We’ve got top tips on how to pick the perfect knife! Over the next few months, we’re going to try and answer all your cooking questions. Let’s start all the way to the beginning of your cooking journey with buying the perfect knife.
Your knife will be your best friend in the kitchen – you’ll use it every day, you’ll use it in every dish you cook. Finding a good quality knife that has durability, strength, good handling, and endurance is a must.
- Make sure you go IN STORE to find your knife
This is not something you want to be buying online – you want to be able to feel the knife. Picking the perfect knife for cooking can be extremely personal – a knife that feels molded and made for your hand might feel klutzy for someone else.
- Remember what you’re using the knife for.
Are you taking apart a chicken? Chopping up veggies? Are you looking for an all purpose knife to get started in the kitchen with? For more specialized preparation, you might need a different knife but really interview yourself to see what you’re looking for. You don’t want to get a butcher knife as an all-purpose knife when you’re not normally cutting up meat.
- Know the material of the knife you’re buying
The three most common steels for knife blades are stainless steel and ceramic. Depending on what you’ll be using your knife for, each material has its own pros and cons:
Stainless steel is the cheapest, but requires regular sharpening. They are the most versatile steel of the three so we definitely recommend this steel for a starter knife!
Carbon steel is harder, more expensive but also easier to keep sharp. It’s a wonderful mid-point on the knife scale. However, beware as it is a high-maintenance metal and will rust quicker than stainless steel – particularly with acidic foods (which can stain the blade)
Ceramic is much harder than carbon but also much lighter. They retain their edge and sharpness for longer but are more prone to chipping. As it is brittle, it is not advised to use it to pry, carve or bone meats.
What our Culinary Team says:
“My biggest piece of advice for any home chef buying a new knife is that you should hold it first. Even when I’m ordering a knife online, I’ll go into the store to hold it because everyone’s hands are so different. I have friends who use 10” or 11” chefs knives because that’s what’s comfortable, but I prefer a knife that’s around 8”. I have other friends who prefer a santoku style knife (6″ or 7”) because they have smaller hands. The 2 most important things are one – how comfortable it is and two – is it sharp” – Keenan, Family Plan Menu Developer