How to choose the right chef’s knife

The folks over at Good Housekeeping know a lot about a lot of things. And one thing they know about is cooking. Here is their advice on picking the right chef’s knife. Perfect timing, because some pretty big eating holidays are coming up!

And don’t miss their picks for the 11 Best Kitchen Knives, According to Cooking Experts

Choosing the Right Chef’s Knife

BY BETTY GOLD, GOOD HOUSEKEEPING INSTITUTE AND NICOLE PAPANTONIOU, GOOD HOUSEKEEPING INSTITUTE

When shopping for the best chef’s knife, it’s important to hold them and get a feel for them if you can. Here’s what to consider:

Handle: The first thing you’ll likely notice are the different handles and how they attach to the blade. Some are made of wood/wood composites, some of plastic, and some of metal. The type of material affects the weight of the knife, the feel of it, as well as the price.

Tang: Some knives also have a full tang, which means the blade runs through the handle and helps balance it.

Bolster: How the blade flows into the handle, aka the bolster, is another point of differentiation. Some are angled, while others are straight. We found that angled bolsters allow for a more protected grip, better for novices, while straight bolsters allow for a more controlled grip for chef’s who like to pinch the heel of the blade.

At the end of the day, finding your go-to chef’s knife is largely based upon personal preference. What might feel, say, perfectly balanced to one cook may feel heavy to another. Our best words of advice: Look for a knife that feels like an extension of your hand and keep it sharp.