Buying Guide for Chefs Knives

Design Considerations

Forged Knives

Fully forged  knives are made from one block of steel and are the best quality knives. The blade and the tang (which attaches the handle to the blade) are all in one piece. Unless money is very limited, avoid stamped knives – which are machine cut. A stamped knife is not as strong or durable as a fully forged knife but offers  value for money.

Taper ground blades

These blades are the best quality. Taper ground means that the whole blade is ground, from the tip to the  handle and from the back of the blade to the cutting edge. This type of blade has a very fine sharp and strong cutting edge. Again, avoid hollow ground blades if possible.  With these, only the bottom part of the blade is ground to form a cutting edge. These chefs knives are not as strong as those with taper ground blades.

Materials

Carbon steel

The best cutting edges are made from carbon steel, but this type of blade does rust and discolour unless looked after very well, including keeping it dry, and is not popular or common as a result.

High carbon stainless steel

High carbon stainless steel is a good second choice. It will keep an edge very well, and needs virtually no maintenance save for an occasional sharpening.