If you love to cook, approach buying a chef’s knife with the diligence. You’re going to use it every day, so find one that looks and, most important, feels exactly the way you want it to. You do not have to be a “Chopped” champion to appreciate a good chef’s knife. The serious home cook knows that kitchen utensils can make or break meal prep time. Choosing a knife that will make dicing, slicing, and chopping a simple, precise and comfortable process for is important.
An 8” knife is about right for most people: It’s got the best ratio of mass to a usable cutting surface. Go smaller if that really feels too long or heavy for you, or if you cook in really tight quarters, but don’t take it down more than an inch. And bigger? Not necessarily better.
A lot of cooks reach for Japanese-style knives these days. They tend to be light, with thin blades made of extremely hard, sharp steel. But blades that hard are also brittle, which means they’re more prone to chip if they accidentally run up against, for example, bone. Western-style knives tend to be burlier, with thicker, heavier blades that feel better to some people and can take more of a beating.
Different types of steel, you can basically break it down into two categories: carbon and stainless. At its sharpest, carbon steel is sharper than stainless and will stay that way longer. But it also requires maintenance: It needs to be dried thoroughly and oiled after use, otherwise, it’ll discolor or rust, like a cast-iron pan. It’s a commitment.
Our friends over ‘Knife Buzz’ created a great article to help to make buying a chef knife a little easier.
Check it out (here)