How to Choose a Kitchen Knife?

There isn’t one knife that fits all. Consider the feel and fit, and what you’ll be using it for most of the time.

Size, contour and material of the handle

A kitchen knife should fit comfortably in your hand. If you have smaller hands, a slimmer handle will likely offer a better grip and be easier to use. The material of the handle shouldn’t feel slippery or rough.

Weight of the knife

It shouldn’t be too heavy or light for you. Your hand will tire easily with a knife that’s too hefty while one that’s too light may not be suitable for handling hardier foods like pumpkins and watermelons. Also consider what you’re comfortable with – some prefer a heavier knife as it falls with more force while others prefer a lighter one that is easier to manoeuvre, says Cath Fleet, trainer at Expat Kitchen.

Balance between the handle and blade

For a chef’s knife, the handle should not be much heavier or lighter than the blade, while for a paring knife, the handle can be slightly more weighted than the blade as that makes peeling easier, says David Lim, managing director of Razorsharp. Get a feel of the knife at the store: hold the knife in your hand and make a cutting action, preferably on a chopping board. Buying knives online is not advisable unless you are familiar with the knife.

Length of the blade

The blade should not feel overly long or short for you. Chef’s knives come with blades that are between 15cm to 24cm while paring knives have blades ranging from 9cm to 15cm. Cath Fleet, trainer at Expat Kitchen is most comfortable with a 20cm chef’s knife and Ryoichi Kano, chef de cuisine at Lewin Terrace, prefers a paring knife with the shortest blade, as it gives him more control when using it.

What makes a good knife?

Attention to detail. Note the finishing of these parts of the knife:

Tang

Go for a full-tang knife, where the steel of the blade extends all the way to the end of the handle. Besides being more sturdy and durable than a partial-tang knife, it offers better control and is effortless to use.

Bolster and finger guard (or choil)

This should feel smooth and not cut into your thumb and finger in any way.

Spine

It should be smooth with rounded edges, instead of straight ones, which makes it easier on your hand when you rock the knife back and forth to mince food.

Blade

If you frequently cut up hard foods, pick one with a slightly thicker blade. But if you prepare mostly vegetables, seafood and boneless meat, a thinner blade would suffice.

Does the knife handle matter?

The material of the knife is largely a matter of preference, although there are pros and cons for each type.

Stainless steel knife handles tend to be more slippery when wet or handling with oily hands.

Wooden knife handles offer a good grip but require more maintenance – they must be dried thoroughly after use to prevent warping, warns David Lim, managing director of Razorsharp. They must also be treated with mineral oil occasionally. Choose those made of hard wood, with a tight and fine grain like rosewood, which are more resistant to cracking and splitting, advises Lua Chang Yung, culinary instructor, Diploma in Culinary & Catering Management at Temasek Polytechnic.

Hard plastic handles generally require no maintenance although some can be slippery too.

Western vs Japanese Knives

Both have a range of knives for handling different foods and these cater to the different ways food is prepared in each cuisine.

Japanese knives are generally lighter and stay sharper longer, says Ryoichi Kano, chef de cuisine at Lewin Terrace. They also cut more finely, adds David Lim, managing director of Razorsharp, as most Japanese knife makers sharpen them to an angle of 15 deg compared to 20 deg for most European knife makers. A knife with a steeper edge cuts more finely.

Pros and Cons of Ceramic Knives

Ceramic knives are lighter and harder than stainless steel ones, and they stay sharp longer.

Raw food advocates prefer them as ceramic does not react with enzymes in food and keeps the ingredients in their most natural state, helping to retain their nutritional benefits. However, they’re also more brittle and prone to chipping, especially if dropped, says David Lim, managing director of Razorsharp.

Essential Kitchen Knife for Home Use

A chef’s knife is the most versatile for meats and vegetables, while a paring knife is handy for peeling fruits and veggies, and cutting ingredients like tomatoes and garlic. But if you fillet fish, chop up whole chickens or slice loaves of bread frequently, consider specialised knives like a fish knife, cleaver or bread knife.

Are Expensive Knives Better?

You typically pay for the materials used, type of construction method and the reputation of the knife maker, explains Goh Hock Quee, senior lecturer, Diploma in Culinary & Catering Management at Temasek Polytechnic.

Forged knives, which are more refined, cost more as they require more time to make – they’re crafted from single pieces of steel and are individually shaped and sharpened. Compare this to stamped knives that are mass-produced from a sheet of metal, explains David.

It all depends on your needs and budget, although experts say you should be prepared to fork out about $200 for a good knife.