How to buy a knife


A good knife is one of a cook's most indispensable tools. When shopping for a new knife, the choices can be almost overwhelming. There are many sizes, styles, handles, and other options to sift through. So how do you know what's best? That's what the The Chicago Tribune's Bill Daley asked several chefs and authors in a recent article.

Most respondents said there are only two knives that are crucial for most cooks: a chef's knife and a paring knife. For the former, the most important criteria to choose the size and weight of the knife are fit and comfort - there is no "one size fits all" solution. Most chefs, however, recommend getting a chef's knife with a full tang, where the metal of the knife extends the full length of the handle, for better balance.

Daley runs through the knives that are in the collections of a few famous authors and chefs. Dorie Greenspan, author of the much-anticipated Dorie's Cookies, recently purchased Shun knives. Her favorites are the 5 1/2-inch Classic Santoku Knife and the 8-inch Classic Western Cook's Knife. Southern cooking authority Virginia Willis prefers a longer knife and uses the Wusthof Classic 10-inch Cook's Knife. What style and brand do you like?  


  • Radish  on  9/2/2016 at 8:51 AM

    A knife is my all important tool. Late in life I bought a couple of Shun knives. I loved them, but I then bought a Global knife. Now I prefer the Global. For me they fit my hand better and it may be imagination but I think they stay sharp a little longer. I give knives for presents, but I don't think others appreciate them the way I do.

  • sir_ken_g  on  9/4/2016 at 2:13 PM

    We have eight Global knives. They are great. Hint: if you watch for them on eBay you can get new or demo Global knives for much less than retail.

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