Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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I also diced them and cut them into thin sheets, stacked those sheets to cut julienne and cross-cut the julienne to make a brunoise. There were ones that crunched through the onions instead of slicing them, despite my best efforts to use the blade's sharpness to accomplish the task; those were disqualified. Once again, it's something more personal than that—when you hold the knife, does the weight fall comfortably in your hand?

To make sure we considered that situation, we sliced our way through a case of pineapples, trimming the skins and tops, carving away the pineapple's tough eyes, and then cutting the fruit into smaller pieces. He's a previous restaurant cook, has worked on organic farms, and is responsible for many of your favorite recipes on this very site. As it turns out, the company recommends that you don’t use the knife for hard ingredients (or frozen foods), because they can chip the blade. If and when it can perfect the blade edge so that it's consistently as good as the competition, it'll have a good chance of being a top pick.The brand's 6-inch knife is perfect for smaller hands and glides through ripe tomatoes with its sharp edge.

It takes practice to become proficient on a whetstone, but this is an invaluable skill to cultivate. The long, sharp blade of a chef's knife allows for all sorts of cutting tasks, so you can slice a steak, chop a cucumber, dice an onion or mince some herbs. I then finished with another edge-sharpness test to see if any had experienced a noticeable loss in cutting ability after the testing. If you’re set on tucking the knives out of sight, consider a cork-lined drawer insert that will keep the knives snug without jostling. This is the knife you use to dice onions, chop carrots, smash garlic under its side, and cut up meat.Being stainless they are suited to a household where not everyone can commit to the care required for the maintenance of carbon steel knives. We took note of the weight of the knife: While heavier ones often feel sturdier, they can tire hands when slicing hard ingredients like carrots. Balance: Knife balance means different things to different people, and it boils down to personal preference. I'd describe this knife as a good starter blade, one that you can get away with mistreating just a little, or a good backup knife to keep on hand for friends (and spouses) who haven't earned the privilege to touch the better knives in your collection.