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A good knife then the cornerstone where there is a great meal. But if you ask three chefs what makes a good knife, you can get at least five answers. The fact is that what makes a good knife for you depends on many factors, including your comfort zone and the knives, the size of your hands, and the type of food you enjoy.
That being said, this is why a 6- to 8-inch-long cooking knife is ubiquitous: It is a highly flexible knife. The cook’s knife can cut vegetables, cut meat, crush garlic, chop herbs and nuts, and, in a pinch, can pass through small bones without much trouble.
There are many cooking knives available, from the cheapest to the most expensive vegetables. To help you understand all of this, we cut and pasted a lot of knives until the simple truth came out: A misplaced $ 10 knife you rot every week is worth more than a $ 200 worthless page. Each knife has to be sharpened, and some are more valuable than others. The big difference in the knives comes down to the good stuff, which often translates into how the page works best.
We just had an 8-inch, sweet spot for a high-end cooking knife. Testing is related to the things you can do in your kitchen — peeling, sifting, pruning, pruning, breeding, pruning, and everything else you need to prepare meat and vegetables. Here are our results.
Updated in April 2021: We have added mandolins in the period where the exception of uniforms is very important (and for those who are not comfortable with knives). We also changed prices.
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