Kitchen Knives Rating Sources
ConsumerReports.org tests more than 45 kitchen knife sets, for cutting performance, handle comfort and handle balance. Eight are recommended, and one set is also designated as a Best Buy. The report includes a buying guide and some of the knives have consumer reviews as well.
Editors of Cook's Illustrated test six sets of steak knives, testing each for performance on a number of different cuts of meat. Elsewhere on this site, they also test chef's knives, paring knives, serrated knives and knife block sets. There are also some individual knife reviews.
In this annual update, testers at TheSweetHome.com name the top chef's knife as well as several runners up. Decisions are reached after 75 hours of research and hands-on testing of 13 chef's knives. Elsewhere on this site, paring knives, steak knives and knife sets are also tested and recommended.
Michael Chu puts 11 knives through rigorous testing, cutting carrots, potatoes, tomatoes and scallions. Each knife gets a thorough review, and he comments on other factors as well, such as weight, shape and comfort. He also asked other testers to try the knives to bolster his conclusions. Elsewhere on this site, Chu also tests and rates ceramic chef's knives. While there is no date on these tests, comments indicate that it was done some time in 2005; however, readers are still commenting as of December 2015, giving input into these knives' durability over a 10-year span.
Several editors at TheKitchn.com weigh in on their favorite chef's knives, calling it a starting point for anyone who might be looking. Each of the five chosen knives gets a brief overview of why it's a favorite. All five knives are among the most popular with users and reviewers.
Amazon.com has hundreds of kitchen knives in all models and price ranges. It is an excellent source for real world reviews of kitchen knives over the long-term, especially to judge edge retention and sharpening experiences. It's also a great way to learn how well the kitchen knives perform in peoples home kitchens for a variety of tasks. The top-rated knives get hundreds, some thousands, of customer reviews.
ChefsCatalog.com has fewer knives and many fewer reviews than Amazon.com, but it still has a sufficient selection to make it worthwhile as a review site. In addition to ratings, reviewers have the option to recommend a product, and to indicate if they think it's a good value. Separately on the site, ChefsCatalog.com editors list top-rated products in each category based upon its overall owner rating.
While this article is more about why you should own individual knives rather than just buying a knife set, within the discussions of each type of knife at least one is recommended. Several of the recommended knives have links to more in-depth reviews elsewhere on the site. In addition, Henry makes it clear that he has personal experience using some of the recommended knives.
Self-described "foodie" Matt Maroon assembles of list of products that he feels are the minimum necessary to create gourmet food. This includes a chef's knife and paring knife, and he makes specific recommendations. He also notes that many people like a bread knife, but he doesn't name a brand.
This thorough review includes some of the most high-end, priciest knives on the market. He chooses the Wusthof Classic 8 or 10 inch chef's knife as the best "Classic Western-Style Chef's Knives." There are no affordable, non-German, non-Japanese knives included in this roundup, an omission that quite a few commenters take the author to task for.
Sharon Franke is the director of the Good Housekeeping Research Institute's Kitchen Appliances & Technology Department and in this informative article she weighs in on her experience with ceramic knives in her own kitchen. She does not specifically review any knives, but she explains the basics of using and caring for ceramic knives.
Matthew Ankeny names six top chef's knives, giving each a brief review. However, it's not clear if any hands on testing was done, or if these knives are chosen simply on their reputations. There are also a couple of interesting charts with discussions of knife materials and origins.