If it’s time to upgrade that dull set, start here.
There are two types of chef’s knives: a full tang and hidden tang, as Geoff Feder, owner of, tells SELF. A full tang knife is heavier because the metal of the blade extends all the way to the handle where it's sandwiched between two pieces of plastic .
With a hidden tang knife , the metal extends only partially into the handle, making the knife lighter.The blade is usually made from one of two different kinds of steel: stainless steel or carbon steel. Feder explains that carbon steel performs better, but it’s delicate, so it’s more susceptible to rust and damage. On the other hand, stainless steel is easier to maintain, but the quality isn’t as high.You should plan to sharpen your knife about two or three times a year, either on your own or with a sharpening tool. “Getting a knife sharpened on a whetstone is essential once you have purchased a nice, new chef’s knife,” Chef Olivia McCoy, head chef atin Atlanta, tells SELF. She shares that you can easily learn how to use a whetstone through online tutorials, or you can find someone locally that can sharpen your knives for you. Feder recommends using a two-sided water stone or having it professionally sharpened at your local hardware store. If you sharpen your knife regularly, it’ll take less time overall to keep the edge sharp. “If you wait until it's super dull, it’s much harder to bring it back,” Feder explains. “[That's] one of the reasons most people have dull knives.” Sharpening knives is a skill in and of itself, so in general it’s easier to have it professionally sharpened. In the end it’ll cost you less to maintain it than it would to buy a brand-new knife.You know those long metal rods that always come in the box knife sets? That’s a honing tool called a steel, says Feder. While sharpening removes steel from the knife to create a new edge, honing realigns the wire in the edge of the blade to keep it in working order. You should do this at least once a week, but you can do it as often as you like. When you use it, Feder says you shouldn’t just mindlessly rub it up and down along the edge of your knife—that will do more harm than good. Instead, gently apply pressure to your knife as you run the edge against the honing tool at a 20-degree angle . Go slowly, and repeat on both sides of the knife until you’ve honed the length of the blade.When it comes to picking out the best chef’s knife, Chef Sieger Bayer, former executive chef ofFor example, if you’d like something that doesn’t require much upkeep, pick a chef’s knife that doesn’t need to be sharpened too often. Those who want an easier cleanup may opt for a knife that can be thrown into the dishwasher . Though be advised that some high water pressure and detergents can dull the edge and loosen the handle. Feder recommends hand-washing only and not letting it stay wet for too long to avoid the blade rusting. You’ll also want to factor in material and what you’ll be using it for the most. "Depending on how you cook, you want to use a knife that complements your style of cooking," says Feder. If you feel more confident chopping with something lightweight, reach for a hidden tang. If you prefer something a little heavier, full tang is the way to go because it will give you a better grip to cut through denser food. In general, full tang knives tend to be significantly more affordable than hidden tang, so an affordable full tang might just be the place to start. However, at the end of the day, it comes down to your personal preference.To help you better decide on the best chef’s knife for you, we connected with over a dozen chefs who gave us their expert recommendations. Below, you’ll find their top picks from popular knife brands like Shun, Wusthof, HexClad, Victorinox, available at retailers including Amazon, Sur La Table, Williams Sonoma, and more.Shun is a popular Japanese knife brand known for its expertise in knife making. The Shun Dual Core Chef’s Knife is made from 71 alternating micro-layers of high-carbon, high-chromium, and stainless steel. It’s a “terrific all-purpose chef’s knife,” says Chef Yankel Polak, head chef and culinary director at
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