Choosing Chef Knife – Urgently Becoming A Better Cook

I was just about to walk down the aisle and this urgency to become a better cook just couldn’t wait. I was in the beginning phase of my cooking classes when I realized that the knives in my kitchen weren’t exactly what I needed to make my learning experience worthwhile. Even my tutor recommended that I purchase one of these best chef knives. According to her, I couldn’t afford missing out the benefits of having not only a sharp knife but also one whose ergonomic is guaranteed. Seeing there wasn’t a way out, I started shopping for the best cook’s knives in the market.

Chef Knife - Which one shall I get?
Which one shall I get?

Since I was doing it for the first time, my search was full of confusion and endless doubts. However, I eventually figured it out and managed to purchase several knives – of course at varying times. I have taken the initiative to extend a little help, or advice, to make your kitchen knife shopping experience less challenging.

Chef Knife – My budget

How much money are you willing and ready to spend on a good kitchen knife? One of the shocking things that you will come to terms with is the fact that this type of knives can be more expensive than the usual ones. Thankfully, it is not impossible to not find a knife that matches your budget. Having a pre-determined budget came in handy when it came to narrowing down the search.

8 – The magic number!

Look for an 8” knife – it works for the majority of people, including myself. The ratio of mass to the usable cutting surface makes this size more appropriate. For some people, this length might feel either too long, or too heavy. I have a friend whose cooking quarters are tight causing him to choose an inch less. While smaller ones might work for some cooks, a knife that measures more than 8” isn’t necessarily a better alternative. Regardless, when all is said and done, it all boils down to personal preferences. I am just pointing out what has worked for me so far.

Steel kitchen knife

There are many different types of steel, but I choose to focus on stainless and carbon. I have a firsthand experience with both kinds, but my personal favorite is carbon steel. At its sharpest point, my carbon steel knife is quite sharper than the stainless one, and it remains that way for longer. It has its downsides, though. I have to remember to dry it thoroughly, and sometimes oil it after using failure to which I have to deal with a rusted or discolored knife. A lot of commitment is needed I must say. If you are looking for a knife that doesn’t demand a lot of attention, choose a high-quality stainless steel knife. It serves me well as well.

The Knife Handle

Your choice of knife’s handle should be dependent on some factors. During my search, I always look for a handle that promises not only durability but also a good grip. No wonder most of my chef knives have composite handles. If you are only concerned about a superior grip, especially in wet conditions, rubber and textured handles are a good fit. On the other hand, if you care about durability and aesthetics above everything else, wood and metal handles are the best.

What to look out for in a good knife

Wondering what to look out for in a boning knife? Basically if I had to choose my personal favorite I would prefer a classic boning knife which is easy to sharpen or maintain and practically works with any any sort of meat. This will ensure it lasts you a lifetime. Why don’t we check the good knife set to buy that should be part of everyone’s cookware. This knife can help you remove bones from many different cuts including including fish, poultry meat and many others.


The shun Gokujo DMO743 is a stiff boning and fillet knife with very sharp edges. Its exquisite for trimming the pores and skin from tendons or roasts or for making your own cuttings. The key specifications include a beautifully layered stainless steel, 6 inches in length, D-shaped Pakkawood handles.

Initial Impressions about the knife set

The initial impression with this tool is of a quality knife is is not hard to hold. With quite elegant contoured condition which makes it effective and a rather safe choice all the time.

The useful 6 inches blade performs well in cutting meat out of tendons bones and joints while not compromising the quality of the meat. Its layered stainless material makes it safer with no threat of corrosion or rust.

Flexibility of the blade

The overall flexibility of the equipment is its rare feature,which enables users to chop beef by having a maximum flex of about sixteen degrees. Additionally,the preservation ability gives users the advantage of using this tool with no risk of dull edges for a long time.

How about the handle ?

Its D-shaped pakkawood handle is suitable for holding and allow users to have more control while cutting.The maintenance of this boning knife is pretty easy and it will eventually serve you for years .The producer recommends sterilizing or cleaning the knife by a hand or palm wash.

Final Verdict

To wrap everything up,it significantly a better and sharper boning knife worth its price. Its quality features, strength and sheer performance justify the worth quite well.

Additional reading:

My Lovely Wusthof Classic Chef Knife


I just picked up a 10″ Wusthof Classic Chef Knife a few weeks ago and here are my thoughts about this amazing Chef knife.


Besides the blazing red emblem and white trident, this was a perfectly normal knife. It had a full bolster, was perfectly balanced and really, really sharp.


Cutting through meaty , fibrous or even squishy ingredients was effortless a JOY! It turned my mundane cooking, cutting and freezing routine into a thrill ride. I was absolutely thrilled to try my knife out when ever I could.


This Wusthof knife did have a pretty hefty price tag but it wasn’t all bad. The perks of the knife included the lifetime warranty it came with. With a warranty that covers all manufacturer defects , the Wusthof Chef Knife is a real steal.