Top & Best Chef’s knife Review 2021 – How to Select Ultimate Buyer’s Guide

Chef’s knife: What’s the best in 2021?

you will find the best product reviews available on the market. In this article, we will present the best chef’s knife for you to prepare the best dishes for family and friends!

With the interest in gastronomy on the rise, there is no lack of options for tools to shape the most elaborate recipes. Anyone can become the chef himself. And just as one of the greatest chefs in the world, the  Alex Atala, said, food brings people together.

So nothing better than impressing the guests with the best knives. Read on and find out which are – and how to choose – the chef’s best knife so you can stand out in the kitchen!

First, the most important

  • When buying a chef’s knife, the most important thing is to pay attention to the type of the blade, the handle and also the balance between the two.
  • There are knives with ceramic and steel blades. The two types are different from each other and have their advantages and disadvantages.
  • It is easy to find a good knife for beginners with a good cost / benefit starting at R $ 50. For those who want to invest in a professional piece, the sky is the limit in terms of price.

 

Best chef knives: Our favorites

Deciding to buy your chef’s knife? Here are some of the best options on the market, with which you’ll be able to prepare elaborate and delicious dishes to welcome family and friends at home. Read the descriptions and choose the one that best fits your chef profile!

  • Bourdain’s favorite chef’s knife
  • Optimum retention and handling comfort
  • Zyliss Stainless Steel Chef’s Knife
  • Tramontina knife for those looking for agility
  • The ideal Tramontina for heavy use

Buying Guide

It may have already happened to you who like to cook. The weekend or a special date arrives, you think about preparing something delicious for family or friends, buy the ingredients and, when it comes to cutting food – especially meat – comes the disappointment: the knife doesn’t cut right or it doesn’t have the right cut for that situation.

In order not to go through this anymore and not have your special dish risked by the lack of a good knife, continue our Buying Guide and learn how to choose the ideal model.

What is a chef’s knife and what are its advantages?

Chef’s knives are pieces that are normally 8 inches long, with a sharpened tip that guarantees fast movement in cuts, ergonomic handle balanced with the weight of the blade, and a precise long-lasting edge.

Its great advantage is that it serves almost everything, its long blade – which is between 15 and 30 cm – is also wide and the tip of the knife is slightly curved.

The chef’s knife is their favorite instrument because it is designed for the knife to slide smoothly while he cuts the food.

It doesn’t matter if the chef wants to cut meat or fruit, this knife will do the job.

Another difference between a chef’s knife and a common household knife is the quality of the material and the technology involved in the production. They are knives to last a lifetime, and this reflects the price charged.

What can’t be missing from a chef’s knife?

The chef’s knife is his most important item in the kitchen. Some chefs choose to have only one knife. To make it an excellent product, the chef will especially assess the balance between the handle and the blade.

In addition, the material of the blade also influences the choice. There are ceramic or steel knives and we will detail these differences later. But if you think about giving a chef a gift, make sure which blade he prefers to work with.

The durability and precision of the yarn are also important aspects. After all, nobody wants a fragile piece. Although the ceramic one does not support drops, it has more wire retention. It will be necessary to find a balance.

We’ll talk more about all of these points below, in the Purchase Criteria, so you can be sure you’re choosing a quality chef’s knife.

Ceramic or steel chef’s knife?

As we have seen, there are two types of blade when it comes to chef’s knives: ceramic and steel. The ceramic blades have a greater retention of the wire, and stand out for their balance and ergonomics. On the other hand, they can break more easily.

Regarding the price, it is very variable. So you should find one that fits in your pocket. In summary, these are the advantages and disadvantages of a chef’s knife with a ceramic blade:

How much?

A ceramic chef’s knife can be found starting at R $ 50. But this is only the starting price. You can also find some of these knives for more than R $ 1,000.

Steel models are slightly higher in price. You can buy a good chef’s knife from R $ 70. The most sophisticated models, used by the most renowned chefs, can also cost up to four digits.

Regardless of the material you choose, there are very affordable options.

 

 

Have you ever thought about cooking with a knife set with diamonds?

This knife exists and costs about R $ 120 thousand. In addition, it is also the sharpest. The information is from the Varievo portal. It was jeweler Quintin Nel who designed this knife that has eight diamonds. A luxury, isn’t it?

Where to buy?

The chef’s knife is an easy product to find, mainly because of the increase in popularity that gastronomy has gained in recent years.

In online or physical department stores, you can find the most varied brands. Some examples are  Americanas. In online stores, there are hundreds of options on Amazon.

Buying online you don’t need to kick your legs to find that knife you wanted so much. Just a search on the internet and with a few clicks you make the purchase and receive the product at home.

 

Purchasing criteria: Factors for comparing chef’s knife models

You have already learned to recognize some important points in relation to a good chef’s knife. But so that you can actually choose yours, or present someone with a great knife, four basic points must still be noted:

  • Blade type
  • Cable
  • Yarn accuracy
  • Balance between handle and blade

Below, we will detail each of these points so that you can make the best choice when buying your chef’s knife.

 

RatatouilleThe film

“Good cooking is not for the faint of heart. It is for creative minds! Strong hearts! Things can even go wrong, but you must not let anyone define your limits from their source. The only limit is your soul.”

Blade type

We have already seen throughout this Guide that the blade can be ceramic or stainless steel. But did you stop to think which chef’s knife is right for you?

Ceramic ones usually offer longer wire retention time, so you won’t need to sharpen as often. However, in a running routine, with chances of dropping the product on the floor, it can break, since they are more fragile. Where would you use your knife?

The stainless steel knife needs to be sharpened regularly, but it is highly resistant. Of course, you still need to be careful not to drop the product, which may also have damaged points, for example.

The interesting thing would be to have one of each material, but some chefs like to have only one knife. If this is your case, review the pros and cons of each one before making your choice.

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Cable type

The handles need to be produced by materials that facilitate the cleaning of the knife and that provide durability to the piece, preferably with the rounded seam so as not to adhere the rest of food.

Rubberized handles offer thermal comfort and greater hand grip. On the other hand, steel handles make cleaning the knife easier. In addition, when the knife is made entirely of steel, there is also a certainty of long life, since there is no risk of the screws loosening.

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It’s a matter of taste. But wooden handles should be avoided. They can create fungi because the wood takes time to dry.

Yarn accuracy

The edge of a chef’s knife must be precise and durable, as it ensures agility in cutting food and saves time in the kitchen. Good knives can have wires that last for years.

The type of steel and the heat treatment it receives will determine how long the knife remains sharp – of course, as long as the chef takes care. The geometry of the knife is essential to determine the precision of the edge, which has nothing to do with hardness. After all, who never cut themselves with a simple paper?

The accuracy of the wire is also related to the blade angle, which can vary from 8 to 50 degrees. In the case of the chef’s knife, which must cut various types of food, the angle must be between 28 and 32 degrees.

Balance between cable and wire

Ergonomic knives are produced with a single piece of ceramic or steel that runs from the blade to the handle. Knives that do not have this feature usually have less durability and offer less comfort in handling.

Another important point to be identified is the balance between handle and blade. The greater the weight ratio between the two parts, the greater the cutting comfort.

 

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