Best chef’s knives for 2020: Wusthof, Mac, Global and more

I use my chef’s knife to make all kinds of presents – from cubing butternut squash to a delicious autumn soup to a mix of herbs and smashing birds for big family meals. But for an appliance that you use in the kitchen, there are a lot of different options. Some things seem worse than spending $ 150 on the end you hate. So before you “buy” on Amazon or fumble the cheapest car knife on your next outing, it’s important to ask yourself two questions: what does the chef’s knife offer, and what does you Need for this in the kitchen?

High quality chef’s knives provide versatility above all. Unless you spend a lot of time in fish or peeling pears, you don’t need a special boning knife, parang knife, carving knife, serrated knife or other special knife because the chef’s knife fulfills 95% of your needs. Should be able to do. And let’s not even start at the counter space consumed by a giant knife block.

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Since you are going to use it a lot, it should be a pleasure to use a chef’s knife – properly weighted, but it is not heavy to use tired. You may also want an ergonomic handle. As for the blade? Durable, because it uses so much, and consistently sharp. There is nothing worse than a dull knife during cutting, chopping and slicing, so edge retention should be a priority.

The second question – what you need – is hard to answer. Luckily, I have tested some of the most popular chef’s knives on the market, and below are the best chef knife pics for every kind of home cook. We will update this list from time to time. Grab your cutting board and tomatoes – we are diving in!

David Priest / Tips Clear

This Japanese-style chef’s knife is at the high end of the spectrum when it comes to value, but it tops the best lists online for one reason: It’s a great product. Not only is it super sharp (it slides through the tomato without tearing it), but its blade is tapered with a heavy knife like Wusthof’s, giving a carrot-sliced ​​snappier vagina feel like a butter knife Chop ripe bananas. No, I’m not exaggerating – this is a super sharp knife.

Mac’s most popular chef knife is perfectly balanced, so you never feel at risk of losing control of the blade. Its stomach is also round in comfort, which gives amazing speed while feeling natural. Wusthof was my favorite before I got my hands on a Mac, but after this Japanese-style knife came into being, I switched myself to all my basic needs.

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Wusthof’s 8-inch Classic Chef’s Knife is a workhorse in the kitchen. This is one of the most weighty knives I’ve tested, which helps it cut more delicate foods like tomatoes as easily as hot butter and cut through more robust foods like uncut butternut squash. is. The weight of a heavy knife helps guide the blade in successive movements as you use it, but the Wusthof is not so heavy that you ever feel controlled by the blade.

Wusthof was my initial pick for Best Overall Knife until I got my hands on the MAC knife (above), and it still stands as a top-line option. The only drawback of the Wusthof is the slightly softened steel used for its blade, which does not make it enough Razor sharp as Mac.

That said, the Wusthof Classic is perfectly balanced between the handle and the blade, and has a heel to protect your fingers, enabling it to feel all secure. One of the best ways to get relief from a knife in your hand is to break the chicken – because it requires a variety of cuts across the skin, flesh, fat, and cartilage. When I used Wusthof to break a bird, it felt like I have been using a knife for years. I did not make a single wrong cut or odd motion.

This knife is one of the best available at a reasonable price. It is versatile and comfortable, and its high-carbon steel forged blade with a sharp edge as well as almost any other knife – Mac and Global will be excluded – in this price range.

David Priest / Tips Clear

The globally popular Chef’s Knife is a Japanese knife-style blade, similar to the Mac, meaning that it boasts a creepy-sharp edge and an agile-slightly lighter body. The global design is also unique: the handle and blade are made of a single piece of high carbon steel, and the handle is sanded to handle it. Like the Wusthof and Mac knives, Global’s 8-inch option is well-balanced and meets all your usual mise en space needs.

While there is no edge enough Sharp like a Mac’s 8-inch blade, this versatile knife would be great for anyone wanting a lighter blade. And if you find it on sale for $ 80, like I did, then you should completely discontinue this lightweight kitchen knife.

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For $ 50, JA Henckels’ Zwilling Gourmet 8-inch Chef’s Knife is a great budget option. It does not have a heavy-heel knife heel like the Wusthof or JA Henckels Classic, but is well-balanced and makes clean cuts on tomatoes and herbs, does a quick job of dipping onions, and a chicken with relative ease. Breaks.

The Zwilling Gourmet is a sealed blade, rather than a mesh, meaning that it will not hold its edge as long as the Wusthof. It is light, meaning that your hand will not be guided through tomatoes or similar delicate food.

All of that said, Jeweling’s cuts were consistently clean, it felt comfortable in my hand, and for $ 50, I’m happy to add this knife to my kitchen.

David Priest / Tips Clear

Hands-down, the biggest surprise of my test was the display of Mercer’s $ 16 Pak Milinia 8 inch chef’s knife. It is not as well built as the Zwilling or Wusthof blades – both feature a long-lasting full tang design (the knife handles all in a single piece from the tip of the metal blade). But handle design is perfect for teaching beginners how to hold and use a chef’s knife to direct their thumbs and index finger to the base of the blade. It is well balanced and honestly felt like an extension of my hand as I kept various veggies, fruits and meats in my tests.

Light weight and cheap design mean you may not get the long life or full versatility you would get from a workhorse like Woohof, but if you want to learn the starter chef’s knife for six months while you save for one Are big investments, Mercer is really a great cook’s knife.

How did we test

Our procedures mixed five tests – slicing tomatoes, dipping onions, hauling leafy herbs, chopping carrots and chopping chickens – each with a rating of 1 to 10, with more general use and observation. I wanted to approach processes as an average home cook, focusing on general use and experience. I also avoided over-emphasizing sharpness, as factory-sharpness doesn’t really tell you much about a blade beyond its first few weeks or months of use.

In fact, you might want to invest in a knife sharpener to get a sharp edge after buying a chef’s knife. I wrote Knife sharp In a different story. We also wrote How to sharpen a knife in correct way. Taking sharpening seriously is the key to the edge retention of the knife blade.

I took into account the type of steel used in the manufacture of the knife (most are high carbon steel), method (whether it was forged or stamped) and general design (full-tang knife), e.g., blade To a different handle).

Beyond its mediocre performance with various foods, I approached each knife as a package – to experience how its weight and balance came together, which felt either effortless or awkward.

Rest grounds

Overall, we tested the 11 most popular chef’s knives for home cooks including Mac, Global, Victorinox, Kitchenaid, Cousinart, Homefever, Farware, Jeweling, JA Henkels, Wüsthof and Mercer. Three of these knives were clear leaders, most others were solidly designed and only one really stood out. bad.

Mac, Wüsthof and Global were my stand-out favorites for quality and performance, and if you’re really serious about adopting a high-quality chef’s knife, any of these three will do the trick. When I gave my assessment above, everyone would have their own slight preferences – Mac made me feel best, but if I ate more meat and denser vegetables, I would probably lean towards Wüsthoff as a more robust blade.

Mercer, Zwilling and to a lesser extent, Offered solid performance and well-balanced products for bargain beginners (Victorinox gets a lot of love online for its price tag and balance, but is no more expensive than the $ 16 Mercer enough As well as balanced).

JA Henkels’ Classic Chefs Knife looks similar to the Woofhof Classic, but its slight differences in balance and design make it a much less enjoyable knife to use regularly.

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‘Sand Knives were stronger than cheaper rivals, but they did not stand in any one category.

The $ 50 , Which seems like a natural winner given that its reasonable price tag and similar design to the more expensive Wusthof Classic really disappointed me. This is another workhorse of knives, but its butt is much heavier than it should be, so heavy props are tedious, and the mining feels awkward.

Eventually, The bunch of knives was the worst: it’s actually so poorly balanced, that I stopped the chicken test in the middle for fear of cutting myself. The handle is extremely light, leaving the center of balance for the knife an inch or two below the blade. It makes almost every type of prawn, from slicing and dicing to minning and chicken bonding, the best sounds and the worst to dangerous. In short, do not buy this knife.

A chef’s knife in the kitchen can be your best friend – if you find the right fit. So take your time, find out what you need with your chef’s knife, and make an investment. You can buy those generic $ 10 knives from the store every time you slack off the knife, but if you’re really serious about boosting your kitchen game, get a high quality chef’s knife made by you. One of the best investments that can be made.

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