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How to buy a chef's knife that lasts
One good knife does 90% of kitchen work. Here is what matters.
Short version: Buy one well-made 8-inch chef's knife that feels balanced in your hand, and learn to sharpen it. That beats a big block of mediocre knives.
What actually matters
- Feel and balance — the most important and the most personal. It should feel like an extension of your hand, not handle-heavy or blade-heavy.
- Steel — German steel is tougher and easier to maintain; Japanese steel holds a finer edge but is more delicate. Both are great cared for.
- Full tang — the blade runs through the handle for strength and balance.
- 8 inches — the do-everything size for most home cooks.
The part people skip
A cheap knife kept sharp out-cuts an expensive knife gone dull. Budget for a honing rod and occasional sharpening. Skip the giant block set — you need a chef's knife, a paring knife and a serrated bread knife, not fourteen.
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