Best Kitchen Knife Reviews 2018

The prices of knives vary widely; you can get a good knife for as low as $40 or as high as $120. A lot of factors are typically considered before a manufacturer settles on a particular price or price range; price is usually based off the material the knife is made of, warranty, and durability. Interestingly enough there are other quite cheap kitchen knives, but the quality is something we can’t guarantee. So we deliberately left them out.

Don’t buy that knife until you have carefully considered the following factors:

• Blade Material
• Handle Material
• Weight
• Balance
• Size

A knife’s ability to cut lies in the blade, and that’s why making sure of the material of the blade is of utmost importance. Because you don’t want a knife that you’ll have to replace every other time, your best bet for blade material is stainless steel—the high carbon kind. It is usually corrosion resistant, so you can use it and wash it (by hand or dishwasher) for as long as possible without having to replace it. Also, you should go for a knife that either does not go blunt so fast or can be easily sharpened; trust us when we say not all knives have this ability.

The blade is not the only important feature of a knife; the handle is essential as well. Most knife handles are made of plastic or wood which is fine. Some are made of ceramic, and, while ceramic makes for easier grip, it will likely fall apart if too much pressure is added. So, your choice of knife should be dependent on what you want to use the knife for and how much pressure you will most likely be exerting. The most important thing is that the knife is comfortable in the hand of the wielder.

There are different knives with different purposes and different sizes; picking a size is totally up to you. Whatever size works for you is fine. That being said, you should probably pick a size based off of what sort of food you’ll be cutting. You can’t use the same size knife to peel an orange and cut a watermelon. Also, you might want to consider your fingers; if you have long fingers, you might feel more comfortable with a longer knife, and vice versa.

With the right knife, cutting or slicing through food should be almost as seamless as slicing through hot butter. This argument makes the weight of the knife quite important; if the knife is too heavy, you may shift your focus from the food you should be cutting to the kink that will most likely develop at your wrist. On the other hand, if the knife is too light, you might forget you are holding something as awesome as a knife (which might not always be a good thing). There are no strict rules to how heavy or light your knife should be. The important thing is to size up the knife and make sure it is a weight that works for you.

Also, a good knife should have good balance. It shouldn’t be heavy at the tip and neither should it be heavy at the hilt. Also, the weight should be properly distributed throughout the knife. Carry out a little test before you buy by using the knife to simulate a chopping motion. If it tilts to one side, then that is not the knife for you. But if it doesn’t tilt and has met your other criteria, then you have found the right knife for you.