SERIAL Eats Editor Favorite Knives

Some would say that our editors are selecting the knives, but we prefer the word “passionate”. Professional chefs as a team of serious home chefs and recipe developers who have been testing the Western test for years, Japanand special knives like handcuffsWe have some opinions about what kind of blades are worth the money.

I recently asked our team about the obligatory knives (you know, the ones you bring on vacation). I was not surprised when I found out that almost everyone's answers were different. After all, we are a group of chefs! But we have a recommendation for almost all of our selection of knives, including chef knives, paring knives and bread knives.

“I had it for me chef knife For years and this is my absolute favorite. There is a high-carbon steel blade with a high-carbon-and-stained steel blade that is sharper and asymmetric cone (70/30) helps me get super-accurate cuts. Stay sharp for a long time, so you don't have to sharpen often. It is very comfortable to use! ” – – Genevieve Yamsenior editor

“For many years, the eight -inch chef knife was the only nice knife in my kitchen. But, oh, how nice a knife! This thing is for many reasons classic. Balanced, strong, sharp, and feels wonderful in my hand. Nowadays I use it for work that I prefer to give me a bigger knife. chain. “” – – Megan Stone Tragerassociated editorial director

“He is the trusted ol 'steed and my journey or death (don't tell my husband!) To rely on daily. It has been a knife since the culinary school and it can handle all the day's wear on the way. to – – – Leah Colinsleading culinary editor

“High quality for money.” – – Daniel Gritzereditorial director

“I owned this knife a few years ago, and this is what I most often achieve. It is very balanced between the blade and the handle. Even the violin tasks, such as strawberry slicing, are easy with this knife.” – – Rocelle starteditor

“I will never make how good it is bread knife have. Slice it easily on crispy and soft breads, with a blade accuracy that you can imagine to pay five times as much. If you plan to make any BLT or tomato toast this summer, this is the knife that I rely on the perfect tomato slices of the image. ” – – Riddley Gemperlein-Skirassociated editorial director

“This is the best toothed knife out there, even if it costs an incredibly low price. Don't argue with me, I will die on this hill.” – – Daniel

“Knife It is quite vague, but Iykyk. They found the sweet spot between a paring knife and a chef knife combined with the slim, thin tip of the former with the latter length. I grab this super sharp layer of little knife when I cut peanut onions, cut strawberries, cut pork or even onion. Agile, super duper sharp, and the handle fits perfectly into my little hand. ” – – Grace Kellysenior editor

“I always think I'm leaning towards smaller knives. They are easier, easier to handle and great for many tasks. One that I often use in my kitchen (and when I travel) is a little knife. It is versatile and allows you to control the fine, precision tasks, – Jessie Yuchen, the Visuals editor

“We did not officially test this knife during a review of the petty knives, but I go to bat at any time. The 5.6 -inch blade for ideal novice chefs or anyone who doesn't feel very confident with a big chef knife. – – Rochelle

“I don't eat so much steak but I use these steak A lot. Thin, non -gorgeed blades easily cut through the chicken and all kinds of fried or grilled vegetables. I love their colorful handles and that the kit comes with storage blocks that I just pick up to take the knives to the table. ” – – Riddle

“Santok knives It may seem to be niche, but in fact versatile blades that meet newborn chefs and professional chefs. When I tried them, I fell in love with this Mac: it slips through everything like a hot knife on the butter. The compact 6.5 -inch blade also facilitates control. ” – – Grace

“This six-inch chef knife is one of my daily slices and risk for the past five or six years. I am incredibly well balanced and I feel great in my hand. And for years, I assume that anything other than a 10-inch chef knife, I have accepted and hugged. – – Megan

Why are we experts

• Rocelle start editor of Serious Eats. Former line of chef and culinary education.
• Previously Rochelle worked Enjoy your food and Cooking light magazines.
• For a serious meal, we are strictly reviewing the kitchen equipment to find the best cooking equipment. We re -test the winning products to ensure that our recommendations are a test of time.