4 tips for buying kitchen knives

Whether you're a novice or a seasoned cook, using a well-made chef's knife when preparing food will make all the difference. There are a number of things to consider when choosing the right tool, including blade size, grip, blade type, composition and sharpness.

Find out what you need to know before you spend money on an expensive knife, because kitchen knives can cost a surprising amount. You obviously don't want to regret your purchase, which you can take care of by applying the tips below.

Grip design

You need to find a chef's knife with a handle that fits comfortably in your hand, especially since this is the part of the blade you have the most contact with. If you're left-handed, you may want to avoid shaped-grip knives, as they're usually designed for right-handed use. The type of handle can also make a difference when cleaning. For example, some wooden handles should not be submerged in water.

Size and balance

Chef's knives come in different sizes. Some are as short as 12 cm, while others can go up to 20 cm. In our testing, we found that it's not the size of the blade that mattered, but the skill with which it was used. For tricky knife tasks like chopping or dicing, a smaller blade may be preferable. Nevertheless, you should not only look at the size of the knife, but also at the balance. The balance point between the handle and the blade is another important consideration. Three options are available:

• Back heavy – more weight in the handle.
• Balance – the handle and blade are almost equal in weight.
• Front-heavy – more weight in the blade.

As with leaf size, balance can be a matter of preference. However, experts found that back-heavy knives were easier to control.

Carbon steel versus stainless steel

Another difference to keep in mind is the material the blade is made of. Carbon steel blades will react with the environment over time and patina in the form of a crust, usually green or brown, produced by oxidation on the surface of the metal. A stainless steel blade should not rust or patina over time in most typical conditions. Many people therefore prefer to choose kitchen knives made of this material, while a stainless steel cutlery set is generally very popular.

Japanese vs. European

Below we summarize the main differences between Japanese and European chef's knives. On the basis of this you can make your own choice for one of the two types of kitchen knives.

Japanese knives

• Have thinner blades.
• Often have no bolsters (the balance point between the blade and the handle that provides support).
• Harder steel.
• The blade is usually straighter and therefore better suited for cutting.
• Generally light and well balanced.

European knives

• Have thicker blades.
• Considered more robust, especially towards the support (which they are more likely to have).
• Normally softer steel than Japanese knives.
• They are usually heavier than Japanese knives.

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