Devant of Serious Eats favorite knives

Some people would say that our publishers are picky on the knives, but we prefer the word “passionate”. As a team of professional cooks, serious home cooks and recipe developers who have spent years testing Western, Japanese and specialized knives like clicking, we have some opinions on the blades that are worth money.

I recently questioned our team about their essential knives (you know, those you bring on vacation). I was not surprised to learn that almost everyone’s answers were different. After all, we are a group of highly opposite cooks! But among all our choices, we have recommendations for almost all types of knives you need, including the chef’s knives, kinship knives and bread knives.

“I have this chef’s knife for years, and it is my absolute favorite. It has a high carbon steel blade that remains clear, and its asymmetrical bevel (70/30) helps me get super precise cuts. It remains very good to use! ” – Geneviève Yam, editor -in -chief

“For many years, the knife of eight -inch Wusthof chief was the only good knife in my kitchen. But, oh, what a beautiful knife! This thing is a classic for many reasons. It’s balanced, robust, remains lively and feels incredible in hand. These days, I use it for the work for which I prefer a bigger knife for, or when he calls me hard from the knife strip. ” – Megan Steintrager, associate editorial director

“She is my faithful monoleur and my conduct or die (don’t tell my husband!) That I count daily. I have this knife from the culinary school, and he can manage all the daily wear I throw. – – Leah Colins, senior culinary publisher

“It’s an excellent quality for money.” – Daniel Gritzer, editorial director

“I have this knife for a few years, and this is the one I expect most often. It is very well balanced between the blade and the handle. The tasks even victims, like cutting strawberries, are easy with this knife. ” – Rocele Start, publisher

“I’ll never have finished talking about the quality of this bread knife. This easily crosses crisp and soft breads with the precision of a blade that you imagine cost five times more. If you plan to make BLTS or tomatoes this summer, this is the knife on which I count for perfect tomato slices. ” – Riddley Miperlein-Screen, editorial director associate

“It is the best stretch knife, even without taking into account its incredibly low price. Do not chat with me, I will die on this hill. ” – Daniel

“”The small knives are rather obscure, but Iykyk. They struck the ideal point between an office knife and a chef’s knife, combining the agile and thin point of the first with part of the length of the second. I grab this super sharp tojiro knife when I waste the shallots, I hide strawberries, my pork lanyard or even the pork lanyard or even disembodied an onion. It is agile, super duper, and the handle adapts perfectly in my small hand. ” – Grace Kelly, chief editor

“I always find myself leaning towards smaller knives. They are lighter, easier to handle and perfect for many tasks. One that I often use in my kitchen (and bring with me when I travel) is the little blade of Takamura. It is very versatile to decide indiscriminate herbs, reducing large oranges and much more. ” – Jessie Yuchen, visual editor

“We have not officially tested this knife in our examination of the small knives, but I will fight for that any day. The 5.6 -inch blade is ideal for beginners cooks or whoever does not feel very confident with a large chef’s knife. I have one and I offered a lot to friends and family!” – Rochelle

“I don’t eat much steak, but I use these steak knives a lot. – Curtain

“Santoku’s knives may seem to be niche, but they are in fact a versatile blade adapted to cooks and professional chefs. – Grace

“This six-inch six-inch knife was one of my Go-Tos for sharpness and everyday dehortions in the last five or six years. It is incredibly well balanced and feels good in my hand. And after years assuming that something smaller than the knife of a 10 -inch chief was better for many tasks. ”. – Megan

Why we are the experts

• Rochelle Bilow is editor -in -chief of Serious Eats. It is an old school of cook and culinary school.
• Previously, Rochelle worked at Enjoy your food And Cooking light Magazines.
• At Serious Eats, we rigorously examine the kitchen equipment to find the best cooking equipment. We re-serve winning products to ensure that our recommendations are resisting time.