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In this report

Kitchen Knives Rating Sources

Total of 24 Sources
1. Cook's Illustrated Magazine
January 2011
Paring Knives
by Editors of Cook's Illustrated magazine
Our AssessmentCook's Illustrated magazine puts 10 paring knives to the test in this review. Knives are used in a variety of tasks, including peeling apples and coring strawberries. They also cut paper with the knives to see how well they can hold an edge. Editors say 3½ inches is the ideal length for a paring blade, and they prefer a heavier handle that balances out the weight of the blade.
2. Cook's Illustrated Magazine
November 2011
Knife Block Sets
by Editors of Cook's Illustrated magazine
Our AssessmentCook's Illustrated reviews 10 knife block sets in this article. Editors say they prefer purchasing knives á la carte, saying that a chef's knife, a paring knife and a serrated bread knife can handle most kitchen tasks. Editors test these essential knives and a selection of others offered in each set, and find that every set has crucial weak points. They conclude that knife sets are a poor value because of the superfluous additions.
3. Cook's Illustrated Magazine
November 2009
Chef's Knives, Hybrid-Style
by Editors of Cook's Illustrated
Our AssessmentCook's Illustrated magazine reviews eight gyutou knives, which combine the straight blade of a santoku knife with the double-edged blade design of a chef's knife. Users of varying hand size and skill are asked to dice onions, mince parsley, quarter butternut squash and cut up whole raw chickens. The knives are also machine-tested for sharpness and durability at a lab in the U.K. Each knife is rated for cutting performance and design. Two gyutou knives are highly recommended, but a more traditional chef's knife holds its own against fancier competitors.
4. Cook's Illustrated Magazine
March 2008
Serrated Knives
by Editors of Cook's Illustrated magazine
Our AssessmentThis detailed test of 11 serrated knives is a particularly helpful source because serrated knives generally don't get much attention in reviews. Editors at Cook's Illustrated use the knives not only to slice bread but also to split cakes, slice tomatoes and cut through sticky dough. Editors say that 10 to 12 inches is the ideal length for a serrated knife, and serrations should be medium in size and evenly spaced. Two knives tie for first place, but one is better suited for lefties and people with large hands.
5. Choice magazine
Jan. 30, 2008
Kitchen Knives
by Editors of Choice magazine
Our AssessmentAustralia's Choice magazine is roughly equivalent to ConsumerReports.org, with a similar testing methodology. In this report, multiple testers -- male and female, right- and left-handed -- test 13 chef's knives, each about 8 inches in length. Testers chop a variety of foods with each knife, and a laboratory also evaluates blade sharpness. Commentary on each model highlights pros and cons, along with personal preference details like weight. Most, but not all, of the tested knives are also sold in the U.S. One of the tested knives has been discontinued.
6. ConsumerReports.org
As of October 2012
Kitchen Knives
by Editors of ConsumerReports.org
Our AssessmentUnlike most of our sources, ConsumerReports.org rates knife sets rather than individual knives. Its website currently includes test results for 55 sets, including high-end brands like Wüsthof and Henckels and budget brands like Ginsu and Chicago Cutlery. Generally, higher-end sets are rated better for cutting performance, comfort and balance, but one lower-priced set is named as a Best Buy. For each knife, editors also note the type (forged steel versus stamped) and which ones are particularly heavy or bulky.
7. Cook's Illustrated Magazine
August 2005
Chef's Knives, Inexpensive
by Editors of Cook's Illustrated
Our AssessmentIn this older report, editors at Cook's Illustrated compare nine inexpensive chef's knives, ranging in price from $10 to $70. They cut, slice and mince a variety of foods to evaluate the knives' strength, balance, sharpness and handle grip. A few of the knives perform well, and one mid-priced model is deemed comparable to a gourmet-quality knife. However, the cheapest of the cheap -- those priced at $15 and under -- flunk one or more of the tests. Note that about half the tested knives are no longer available.
8. Cook's Illustrated Magazine
July 2004
Santoku Knives
by Editors of Cook's Illustrated magazine
Our AssessmentAlthough this report is eight years old, it's still the most detailed test we found of santoku knives (a Japanese style with a thin, straight blade and stubby tip). Editors test 10 santokus to see how they compare to a traditional chef's knife. They find this style excellent for thinly slicing carrots and splitting boneless chicken breasts, but most testers prefer a curved blade for mincing. Several santoku knives are recommended, but some of them are no longer available.
9. TheKitchn.com
Feb. 15, 2012
Buying the Basics: 5 Terrific Chef's Knives
by Cambria Bold
Our AssessmentTheKitchn.com, a cooking blog, names the five chef's knives most frequently recommended by both its editors and readers. The top pick is the Victorinox Fibrox 8-inch chef's knife (now discontinued), which executive editor Faith Durand praises as "inexpensive, sharp, and long-lasting." Other included picks on the list are equally admired, but much pricier: Wüsthof Classic Santoku 4183, Global G-2 8-inch Cook's Knife, Messermeister Meridian Elite 10-Inch Kullenschliff Chefs Knife, and Coltellerie Berti Chef's Knife.
10. TheKitchn.com
As of October 2012
Search The Kitchn
by Editors of TheKitchn.com
Our AssessmentThis daily food site provides several fairly detailed one-off reviews of top-selling kitchen knives. Editors generally like the knives they have tested, which include a santoku knife from Cutco, a Victorinox chef's knife with a ceramic blade and a couple of specialty knives from Wüsthof that are now discontinued. Reviews are based on actual in-kitchen testing and discuss each blade's pros and cons, but there is no comparison between models.
11. Esquire magazine
July 27, 2010
In Search of the Perfect Kitchen Knife
by Tim Heffernan
Our AssessmentEsquire writer Tim Heffernan conducts a knife test in a quest to find one with enough heft to slice through tough squash and bone, but enough sharpness to thinly slice vegetables. He finds four knives that meet this standard: two Japanese hybrid-style knives and two more traditional German chef's knives. He gives particular praise to the German-made Messermeister Meridian Elite Chef's Knife, which he says gets both jobs done and feels comfortable in the hand. However, he doesn't mention whether he tested other knives that didn't "make the cut."
12. Food & Wine Magazine
July 2009
The Knives You Need Now
by Emily Kaiser Thelin and Emily McKenna
Our AssessmentThis article focuses on Japanese-style knives, such as the santoku. Testers start out with more than 100 knives, pick the 30 "that felt best in our hands" and put those through their paces in the Food & Wine test kitchen. Each knife performs a variety of food-preparation tasks, such as slicing grapes and chopping chicken. Four brands are recommended: Shun Classic, Kyocera, Global and Mac Professional. However, there's no comparison among the winners and little information about each knife's performance. Also, the non-winning knives are not identified.
13. GQ Magazine
Aug. 22, 2011
The GQ Kitchen Gear Guide
by Stuart McGurk
Our AssessmentThe British incarnation of the popular men's magazine GQ offers a guide to the top 10 must-have kitchen accessories. The 20-cm Cook's knife from Global is selected as the top cutlery pick, with the editors saying that this knife can meet 99 percent of most cooks' chopping needs. It's not clear what kind of testing, if any, this knife went through to earn its recommendation.
14. The Wall Street Journal
Sept. 11, 2008
But Don't Ditch Steel, Yet
by Joseph De Avila
Our AssessmentJoseph De Avila tests four sets of ceramic knives by slicing raw fruits, vegetables and boneless meats. He rates knives based on cutting ease, balance and feel, and he chooses Kyocera Advanced Ceramics knives as his favorite. In general, De Avila finds that ceramic knives cut and handle well but are more limited than steel knives.
15. ChefTalk.com
As of October 2012
by Contributors to ChefTalk.com
Our AssessmentThis website calls itself "a food lover's link to professional chefs." Although this site has fewer user reviews of cooking knives than Amazon.com or Epinions.com -- typically just one or two for each product -- some reviews are detailed and knowledgeable. The rankings assigned to products by the site are a bit confusing, however.
16. Amazon.com
As of October 2012
Kitchen Knives & Cutlery Accessories
by Contributors to Amazon.com
Our AssessmentThere are thousands of knives and knife sets at Amazon.com, and thousands of reviews to comb through to find the best ones. Because you can sort products based on their overall rating but not by the number of reviews received, you'll need to click through many pages of knives with only a few reviews to find the ones with a few hundred. We found the most recommendations here for knives in the budget-priced Victorinox Fibrox line, which is now discontinued. However, some high-end knives from brands like Global and Wüsthof also receive plenty of positive feedback.
17. Epinions.com
As of October 2012
by Contributors to Epinions.com
Our AssessmentEpinions.com has fewer reviews than Amazon.com, and the site is harder to navigate. Individual knives and knife sets are mixed in with cutting boards and kitchen shears in one catchall category, with no way to sort them. The German brands Wüsthof and Henckels earn strong overall ratings, but we also found many positive reviews for Cutco knife sets. Users generally say these knives are expensive but very durable.
18. Food & Wine Magazine
December 2011
Best New Kitchen Knives: Building a Better $10 Blade
by Christine Quinlan
Our AssessmentIn this article, writer Christine Quinlan profiles Jordan and Jared Schmidt of Schmidt Brothers Cutlery and also recommends several kitchen knives, including the Schmidts' inexpensive Acacia series as well as models from high-end brands like Hammer Stahl and J.A. Henckels. However, it is unclear just how these knives were selected or whether they went through any kind of testing.
19. About.com
Not Dated
Top 7 Chef's Knives
by Brett Moore
Our AssessmentBrett Moore, About.com's guide to gourmet food, discusses seven popular chef's knives. Material and construction are discussed briefly, but cutting performance isn't really addressed. Among Moore's recommended knives are the Global 8-inch Cook's Knife, the Wüsthof Classic 9-inch Cook's Knife and the Shun Classic 8-inch chef's knife. (Note: ConsumerSearch is owned by About.com, but the two don't share an editorial affiliation.)
20. Saveur magazine
April 17, 2011
9 Kitchen Tools that Last
by Ganda Suthivarakom
Our AssessmentWriter Ganda Suthivarakom discusses her favorite long-lasting cooking tools. This is not a traditional product test, but she does call out favorite knives that have lasted more than six years with day-to-day use. Specifically, she praises her Global Spear Paring Knife for its thin, sharp blade and seamless handle that make it feel like "the extension of my index finger." Her other favorite choice is the Glestain Santoku, which she calls "a pleasure to hold."
21. Cooking.com
As of October 2012
Top Rated Knives
by Contributors to Cooking.com
Our AssessmentReviews on Cooking.com are plentiful, but generally quite brief and slanted toward the positive. Site owners have helpfully identified top-rated items in the kitchenware category, which are products with at least 20 ratings from users and a minimum overall rating of 4 stars out of 5. The full list of top-rated items can be narrowed by category and brand or sorted based on factors such as best reviews, most reviews, popularity and price. The most popular cutlery on the site includes knives from top brands Wüsthof and J.A. Henckels, as well as items from celebrity chefs Rachael Ray and Guy Fieri.
22. SurLaTable.com
As of October 2012
by Contributors to SurLaTable.com
Our AssessmentThis retailer specializes in high-end cooking and baking products. Although several of the knives sold at this site have received reviews from owners, none has enough reviews to add up to a solid consensus. However, this site can still be helpful if you are looking for feedback on one particular knife.
23. KitchenDaily.com
March 31, 2010
Choosing the Best Chef's Knife
by Jane Lear
Our AssessmentThis brief article discusses how to select the best chef's knife for you. Writer Jane Lear names several popular knives in both European and Japanese styles. However, it is unclear whether she has actually tested any of these knives personally.
24. Bon Appetit
April 2008
In the Kitchen Tools: Japanese Fusion Knives
by Elisa Huang
Our AssessmentThis brief article from Bon Appétit discusses knives that combine European and Japanese styles. No methodology or ratings are given, but Elisa Huang describes three favorite knives in this style: the Masanobu Gyutou, the Shun Ken Onion Multi chef's knife and the Mac Mighty Santoku. The description of each knife is focused more on aesthetics than performance, although balance is also discussed.
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