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It doesn't matter if you rarely cook or you chop and dice daily, a quality chef's knife is essential in any kitchen. Contrary to what you might be thinking, a sharper knife is safer because it requires less pressure and will slice rather than tear and slide. But with all the options available, how do you know that what you are considering is truly a quality knife?
While researching the most effective chef’s knives, we pay close attention to how each one is balanced and whether a pinch grip or handle grip is more appropriate when using the knife.
刀片的厚度和斜角的角度是评估厨师刀时考虑的两个重要因素。
We pay close attention to the alloy with which each chef’s knife is made. We want to know how long a knife holds its edge and how well it withstands the cutting of hard ingredients.
并非每个人都喜欢一个巨大的刀片，因此我们深入研究各种尺寸的厨师刀以找到最好的刀具。
我们发现我们的研究清单上的刀是由不锈钢，反应性碳钢或两者的分层组合制成的。
Part of our rundown of the best chef’s knives on the market involves examining various geometries, including santokus, gyutos, and French and German-style Western blades. Each of these feels a little different in the hand.
The ruggedness of a chef’s knife is a top consideration. Some consumers use their knives every day, while others use them only occasionally. We want to know how a product would perform in both situations.
We look at premium chef’s knives with razor-sharp blades as well as low-cost budget chef’s knives, which may be preferable for beginner cooks.
There are three common metals used to make kitchen knives: stainless steel, carbon steel, and high-carbon stainless steel. Each has its pros and cons.
不锈钢
The most common metal you’ll find in the average kitchen. It’s also the least expensive.
优点：Doesn’t rust, durable, easy to sharpen, doesn’t stain
缺点：Doesn’t hold a sharp edge as well as other metals
Carbon steel
许多厨师的首选刀片材料，但您将为这种高级金属支付更多费用。
优点：保持锋利的边缘，易于锐化
缺点：Tends to discolor or develop a patina, pricier than stainless steel, rusts
High-carbon stainless steel
It has more carbon in the steel mixture than regular stainless steel, giving it superior strength without the problematic tendency to rust or discolor found in carbon steel. You’ll pay a lot more for this metal, however.
Bolster:The bolster is the thick part of the blade right in front of the handle. It helps keep your fingers from slipping while you use the knife. Not every chef’s knife has a bolster.
