knife prep work
A great knife will save you when you’re dicing and slicing and saves time and trouble. The different brands when it comes to knives usually differ in their weight, sharpness, steel, edge retention, design and aesthetics. I have come to discover that even with the same ingredient of steel, different knife makers can manufacture diverse quality knives. The intelligence of each blade is dependent to the knife maker.

I often like to say that just as you select your dance partner is the same way you choose a knife. The same knife that feels graceful and comfortable in your hand will feel totally the opposite in another person’s hand. Therefore below are just a few of the knives that would be considered as the best kitchen knives.

This particular knife, Wusthof Classic 8 inch, is a pro slicing tomato, cutting carrots and onions creating thin ribbons like shapes.

The J.A Henckels Classic 8 inch Chef’s Knife doesn’t compromise at all on performance. I cut with it onions and basils and it comfortably passed that test.

If you are looking for a smooth cut through some nice steak and works fast on the onions, then the Asian-style blade, Miyabi Morimoto Edition 9 inch Chef’s Knife is a must have. It has a thin blade which unfortunately is less fit for veggies that are hard like carrots.

One of my favorites knife is the Cat Cora’s 8 inch Chef’s Knife also Asian style blade. This is unique as it’s curved that is easily rocked back to front, therefore cutting leafy herbs or garlic is very easy.

A knife that is cheaper but battles with the pricier ones and even winning over other when it comes to slicing tomatoes is the Chicago Cultery’s Fusion 8 inch. The blade has a full tang which extends into the grip area which eases the control and handling of the knife.

Related: Cutlery Types