How to Compare Kitchen Knives
- 1). Determine whether the knife in question has a stamped or forged blade. Sharon Chennault of Best Buy Uniforms notes that a forged blade tends to be heavier and of a higher quality than a stamped blade.
- 2). Consider the weight of the knife. Depending on your particular cooking preference, there are two ways you can go. According to Maryellen Driscoli of Fine Cooking, some people feel that a heavier knife cuts through foods more easily because of its added heft, while a lighter knife provides a greater sense of control.
- 3). Determine what kind of steel was used to make the knife. There are many different "recipes" that are used when making knives. The Only Knives website notes that most kitchen knives will use one of the following recipes, in order of decreasing quality: SG-2, VG-10, 440C, 440B, 440A.
- 4). Take a look at the edge. It should be sharp and slightly curved upward toward the tip of the knife. To determine sharpness, slice through a piece of paper. It should make a clean, neat cut.
- 5). Feel the handle of the knife. It should have enough texture that you will not lose your grip on it if it is wet.
- 6). Take hold of the knife. Make sure that it feels comfortable in your hand. Some knives will have indentations for fingers. Whether or not those are beneficial is a matter of personal preference.
- 7). Feel the balance of the knife in your hand. The proper balance is in large part a matter of personal preference, but the knife should feel stable. If it is weighted too far toward the tip or toward the handle, it may cause you to lose control.
- 8). Slice and chop a few items to determine how well it works under real-world conditions. Maryellen Driscoli indicates that chopping an onion, slicing a winter squash and cutting a carrot into thin strips are excellent tests for a new knife.
Source...