A quality knife set or even a single, top-of-the-line chef’s knife in the kitchen can make all the difference in your cooking prep, but the purchase can leave some consumers feeling less than sharp. Katie Chudy, Small Boston Kitchen blogger and the owner of The Skinny Beet, a catering and personal chef business, has some advice for buying a knife that’s a cut above.
1. Don’t cheap out: Chudy recommends staying away from the pre-packaged knife sets, despite a tempting price tag. You’re better off buying them piecemeal to suit your needs. “With knives, we find it’s more about what feels good to you,” she said. “We suggest buying them from a store where you can try them out and get a sense for how they feel in your hand. . . . But all that most home cooks really need in their collection is a good chef’s knife, a bread knife, and a paring knife.”
2. Prepare to spend: Professional grade knives are pricey, but over-spending isn’t necessary. Chudy says you should expect to spend from $100-$500 per knife.
3. Get a grip: For handles, Chudy favors composite material: “It doesn’t crack like wood or chip like plastic.” She also recommends the Japanese brand Global, which features well-balanced, dimpled handles; and heavy German knives by Wusthof, with which she and her husband, Richard, were trained in culinary school. “They’ve been good to us, not to mention the strong sentimental value they represent to us,” she said.
4. Quick clean: “It’s really important to take good care of your knives,” Chudy said. “If you do, they can last forever.” She advised to never put your (investment) knives in the dishwasher or clean them with an abrasive scrub.
5. Stay sharp: Give your knife a five- to 10-strike hone after every use. “That will keep the edge, but it won’t sharpen it,” she said. “You can do it at home, or you can take it to a number of local kitchen stores and they’ll sharpen it for you for a modest fee. We recommend having them sharpened every couple of months.”
Rachel Raczka can be reached at rachel.raczka@globe.com.