While bread may be the first use that comes to mind, there’s more to a great serrated knife than just slicing through sourdough. While chef’s knives are great for chopping and dicing, when it comes to slicing, especially with softer foods, a serrated knife has a distinct advantage.

Its magic lies in its individually pointed teeth, which act like a saw when used in a gentle back-and-forth motion, gliding through thick crusts and slippery tomato skins with ease. Because of the serration, bread knives are ideal for soft, spongy foods that might otherwise flatten under the pressure of a chef’s knife (such as bread, tomatoes, and cakes), and also for cutting through thick-skinned veggies and fruits (such as watermelon and squash) without requiring much force. Plus, with proper maintenance, a good serrated knife should last you over a decade, and with minimal need for sharpening.

We asked a few seasoned chefs their top picks for the best bread knives on the market and ranked them according to value, versatility, craftsmanship, performance, and budget. Here’s everything you need to know before investing in a new blade.

• Best Overall: Shun Sora Bread Knife
• Best Value: Victorinox Swiss Army Serrated Bread Knife
• Best On A Budget: Mercer Culinary Millennia Bread Knife
• Best Versatility: Global Classic Bread Knife
• Best Offset: Shun Classic Bread Knife
• Best Performance: Dalstrong Frost Fire Series Bread Knife
• Best Curved: Opinel Curved Bread Knife

Features to Keep in Mind

Shape

When it comes to shape, it’s all about personal preference. Blade shape can vary from curved to straight, and handle shapes can vary as well; some, for example, are offset so that your hand doesn’t knock into the cutting surface with each pass of the blade. Curved blades allow for a rocking motion when cutting fruits and vegetables, while a pointed edge helps pierce through tough bread.

Length

“The most common length is 9 or 10 inches because it allows the chef to cut everything from ripened tomatoes to a loaf of bread,” says Dimitri Viaud, Executive Chef at Mille Feuille Bakery in New York City. “The bigger the bread, the longer the blade will need to be,” he says, so a blade of at least 9 inches should work for most loaves.

Sharpening & Maintenance

Most knives are not dishwasher safe, bread knives included, so it’s always best to hand-wash them to preserve their sharpness. Chef Christos Bisiotis, former Executive Chef at Avra Madison and Estiatorio Milos in New York City, recommends drying them properly, oiling them, and maintaining sharpening as often as possible. Due to the irregularity of the blade, it’s usually best to bring your serrated knives to a professional sharpener, who probably has a machine that can make quick work of the job.

Another thing to consider is the type of cutting board you’re using. “A wooden or plastic cutting board is great and it’s what most chefs use,” says chef Anthony Caturano, owner of four Massachusetts restaurants, including The Blue Ox and Tonno Gloucester. Caturano warns that hard surfaces like stone or glass can damage the blade or cause it to lose its edge more quickly.

Our Top Picks

Best Overall: Shun Sora Bread Knife

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Ask any chef about their favorite bread knife and the Japanese cutlery company Shun is bound to come up. It’s an absolute favorite for chef Caturano: “I’ve had my Shun knife for 10 or 11 years, and it’s as sharp as the day I bought it,” he says. “A serrated bread knife is pretty versatile. It’s my go-to knife for cutting tomatoes, especially fine diced. I also use it to cut tougher things, like butternut squash and pumpkin.”

Featuring wide, low-frequency serrations, the 9-inch blade of the Shun Sora bread knife provides a smooth, precise cut. Since the serrations are angled front and back, you can easily slice through tough bread or veggies using both forward and backward strokes. It’s also lightweight and durable.

Best Value: Victorinox Swiss Army Serrated Bread Knife

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Chef Christos Bisiotis recommends the Victorinox Swiss Army because of the “nice balance of the handle and blade. Who can deny that light handle?” At under $40, it’s also a great value. Featuring a curved blade with a serrated edge, the non-slip, ergonomic Fibrox handle offers ample knuckle clearance while slicing through crusty breads and hard-skinned vegetables. Made in Switzerland, this 10.25-inch bread knife weighs only 4 ounces, making it one of the lightest in the roundup, too.

Best on a Budget: Mercer Culinary Millennia Bread Knife

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Mercer Culinary’s bread knife features a high-carbon Japanese steel blade and ergonomic handle made from durable rubber-like plastic. The 10-inch-long serrated edge makes quick work of even the largest loaves, while the textured finger points provide slip resistance. Dimitri Viaud, executive chef at Mille Feuille Bakery in New York City, says this is one of his top three favorite bread knives: “Let’s be honest, not a lot of professionals want to spend more than $50 for ‘just a bread knife.’ This Mercer, in my opinion, is the best compromise. It doesn’t require a lot of maintenance or sharpening due to its high-carbon steel, and the handle is well-balanced with a good grip. It’s a mix of plastic and rubber that prevents slipping, which makes it easier to use, especially when slicing veggies.” It also happens to have more than 10,000 five-star reviews on Amazon, and at less than 20 bucks, it’s an easy investment.

Best Versatility: Global Classic Bread Knife

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Another favorite brand pick for chef Caturano is the Japan-based company Global. “They have a cool look to them and a lot of chefs use them,” he says. While the 9.5-inch version is beloved by many for its grip and versatility (so much so that it’s entirely sold out online), the available 8.5-inch version is just as good.

Manufactured using a method inherited from the Samurai sword, the modern design features a signature dimple pattern on the handle to improve grip, while the stainless-steel blade is ice-tempered, hardened to 56-58 on the Rockwell scale, and sharpened by a ceramic water sharpener and whetstone. The steel handle is hollow and filled with sand for extra weight, a unique approach that makes for a particularly well-balanced knife.

Best Offset: Shun Classic Bread Knife with Offset Handle

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Shun’s Classic 8.25-inch bread knife features an offset handle with a a steel-core blade that glides easily through bread, veggies, and even tender deserts such as angel food cake. The offset position of the handle allows for additional clearance (so your knuckles aren’t constantly knocking into the cutting board), and the blade features a premium hardness to help maintain its razor-sharp edge. A top pick of chef Bisiotis, the Shun Classic is not only impeccably made, it’s also versatile: “You can simply take it everywhere. It’s light, it cuts really well and it’s chic. Chefs love their toys—for me, this is one of them.”

Best Performance: Dalstrong Frost Fire Series Bread Knife

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Chef Viaud calls the Dalstrong Frost Fire Series 8-inch bread knife his top pick. The ergonomic design features a “very good handle and grip,” he says, making it “light and very well balanced. The blade is thick and sharp,[and the pointed serration is perfect for heavy duty uses.” It’s great for cutting through “sourdough toast or any type of bread with a hard crust, and the TPI (teeth per inch) makes the cut easier with fewer crumbs.” Plus, it’s still relatively affordable at $80.

Featuring a scalpel-like sharpness, the 7-level high-carbon, high-chromium steel is sandblasted for a frosted look that enhances its non-stick properties. The handle is made of white resin and enclosed in an aluminum mesh designed to improve durability.

Best Curved: Opinel Curved Bread Knife

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Lightweight and efficient, the Opinel curved bread knife is an affordable and elegant addition to your knife rack. The serrated 8-inch blade is made in France (and assembled in Portugal) from anti-corrosive stainless steel. Sophie Couche, project manager of Four & Twenty Blackbirds Bakery in New York City, says the Opinel curved bread knife is one of her top picks. It’s “good for at-home use, long lasting, affordable, and looks nice,” she says. Opinel has been making timeless knives in France for more than 100 years, and you’ll be delighted to show this one off on your kitchen counter.

Ask the Experts

How long should a bread knife last?

According to chef Bisiotis, “If you take care of things and you want them forever, you might be able to keep them forever; a bread knife with proper care could last for up to 15 years.” But it all depends on the quality of the knife to begin with, and how well you maintain it. Wash by hand, dry immediately, and sharpen as necessary to keep the blade and handle in tiptop shape.

What’s the best way to sharpen a serrated blade?

Chef Bisiotis prefers to use a round ceramic hone: “I gently pass it through each serration. It works!” he says. It can be time-consuming, though, and the finesse required might lead to mistakes and possible injuries for less experienced home chefs. Chef Caturano recommends foregoing the DIY approach and visiting a pro instead: “There are professional companies out there with machines that can sharpen the serrated edge for you,” he says, which will save you time (and your fingers!).

The post Our 7 Favorite Bread Knives Are a Notch Above the Rest appeared first on Saveur.

Sharpening a knife is like riding a bike. Once you’ve learned how to do it, muscle memory takes over, no matter how long it’s been. The most essential tool in the kitchen, a sharp knife makes just about all your tasks faster, more efficient and precise. Most importantly, a properly sharpened knife is also a matter of safety. A dull blade can slip or even get caught in thick-skinned vegetables, leading to accidents. 

There’s no absolute timeline on how often you should sharpen your knives, which depends partly on the quality of the steel, but also on how often the knife is used. Professional cooks and butchers, sharpen as frequently as weekly or even daily. For the average home cook? Once every few months or so should do it. Ask yourself, is your favorite knife crushing a ripe tomato rather than slicing smoothly through its skin? Are tears streaming down your face while you hack into an onion? Then it’s probably time to sharpen that blade. 

While professional sharpening services are a quick-fix, they aren’t always easy to find (and some pro sharpeners use a heavy hand and mechanized belts which can wear blades down over time). Knowing how to sharpen your own knives at home is a priceless skill which also allows you to invest in a good knife, because now you’ll know how to take care of it. Here’s how I like to do it.

Choosing Your Stone

Some people like to use an electric sharpener, or other gadgets to maintain a razor-sharp edge. An old-school sharpening stone, however, is not only gentler on your knife—it’s also more precise, portable, compact, and relatively inexpensive. Also called whetstones, these are available in different “grits,” ranging from 100 to 6000, or more—the lower the grit, the more coarse the stone. 

I like to use a double-sided stone, which has both a fine and coarse side. You’ll want to start with the coarser side to remove any dents or chips, then flip your stone over to finish sharpening on the finer side. Most stones found in the market need to be soaked in water to soften the grit; check the packaging details to see if you need to soak yours (typically 30 minutes is enough.)

Angle Up

Most Western-style knives are ambidextrous, with what is known as a 50:50 bevel, meaning it comes to a V-shaped, 45-degree edge. (Traditional Japanese-style knives like the deba, have a steep, one-sided bevel, designed for making extremely precise cuts.) For our purpose, maintaining that 50:50 balance as you sharpen both sides of the blade is crucial for creating a sharp edge. This is where practice makes perfect. 

Soak your stone in clean, cool water for 30 minutes. Dampen a towel and place it on a clean work surface. Remove the stone from the water and position it vertically atop the towel with its coarse side facing up. (The towel will prevent it from slipping as you work.) Before starting, mentally divide your knife into three working sections: The heel, the center, and the tip. Also think of your knife’s sharpness: The duller it is, the more strokes you’ll need to make on the stone. For example, if it’s been bruising herbs instead of shaving them into ribbons, start with 75 strokes or more on each section of both sides of the knife. 

To begin, grip the knife in your dominant hand, with your thumb and index finger gripping the steel where it meets the handle. Then, with the blade facing away, place the tip section of your knife at a 45-degree angle at the bottom end of the stone closest to you. Place the fingers of your non-dominant hand along the sharp edge of the blade. Begin pushing the knife away from you, dragging it along the stone applying even, firm pressure. Once you get to the top of the stone, loosen your pressure, but keep contact with the stone as you pull your knife back down. Repeat this movement, gliding the blade away from you and back again. (Just make sure to keep track of the number of strokes, as you’ll repeat the same all along the knife and again on the opposite side.)

Work Your Core

Once you’ve reached your intended number of strokes, you can test the tip by very gently running your thumb over it. If it’s getting sharper, it might snag at your skin, while a dull knife would just glide over. If you still find the edge dull, you can keep working on that section, again counting your strokes. Making sure to maintain the same angle, move the knife over so that the middle section of the blade is now in contact with the stone. Applying the same amount of pressure as before, continue sharpening your knife in long strokes. Repeat the same number of total strokes as you did before. Don’t worry if you’re not moving quickly; at this point, precision and control are key. 

(If you are sharpening a very short knife, you may only need to divide the work into 2 sections, while longer blades like carving knives may need to be sharpened in four or more stages.)

Sharpen The Heel

Depending on the width and shape of your blade, sharpening this last bit can be a little tricky. While maintaining a consistent angle, you now need to make sure not to bump the handle of the knife into the stone. Reposition your hand as necessary to continue sharpening, making sure to remember the fundamentals: the angle of the blade, the pressure against the stone, and a consistent number of strokes.

Moisturize Frequently

As you sharpen your knife, you may notice your stone beginning to get dry; it’ll feel unpleasant, like the blade is grinding versus gliding across the surface. When this happens, sprinkle on a few tablespoons of water. This will add lubrication that will make the sharpening easier and more gentle on your knife. The water also helps the stone to slough off some of its grit, creating a slurry of stone and metal which acts as a gentle abrasive, creating a finer edge.

Repeat On The Other Side

For the second side of the knife, the steps are the same, though sharpening with your non-dominant hand may take a bit more practice. Make sure to work slowly, making purposeful strokes and maintaining the angle and pressure you kept on the first side of the knife. In order to achieve that even bevel, remember to repeat the same number of strokes as you did on the first side. Once you’ve finished the second side, you can test your work by trying to slice into a tomato, or chop a scallion. If the knife is mashing the ingredient versus slicing into it, you need to take it through the stone again. Depending on the sharpness, it may require another 75 strokes, or fewer if it just needs a little more refining.

Refine The Edge

Once you have fully sharpened both sides of your knife and are happy with your work, flip the stone over to the finer grit and repeat the previous steps. This will polish and refine the blade to a razor edge. You’ve already done all the hard work on the coarse side, shaving away the blade to a sharp edge, so you won’t need as many strokes on this side. You’ll notice the knife glides a lot more smoothly here, and that the fine stone doesn’t release as much of a slurry as the coarser side. You can retest your knife’s edge by once again trying to slice into a ripe fruit or herbs. Once you’re satisfied, rinse your knife and stone. Pat both dry with a clean towel and set the stone aside at room temperature to dry completely before you put it away.

Hone the Knife

Use a sharpening steel, or a hone, right after you’ve finished sharpening your knife to further refine the edge of your blade. (A hone may also be used between sharpening sessions to quickly revive the edge). Choose a hone that’s long enough for the knives you’ll be using it on (11–12 inches should be suitable for most knives). Most hones are made of durable stainless steel. These are fine, but I prefer a ceramic steel, which is more fragile, but also more gentle on your knife.

To begin using a hone, hold the handle tight in your non-dominant hand; grip your knife in your dominant hand, with your thumb and index finger on either side of the base of the blade. With the blade pointed towards the handle of the hone, rest the sharp edge of the blade on the end of the hone at the same 45-degree angle you used on the sharpening stone. Using a slow downward stroke, slide the knife to the hilt of the hone. Five to ten strokes on each side of the knife is plenty here. 

Once you’ve honed your knife, give it another rinse and pat dry. Your knife is now sharp, safe, and ready to use! Now that your knife is at its best, make sure to take care of it. Keep the edge free of nicks and chips by only cutting on wood or plastic cutting boards. Don’t leave it sitting in the sink and take care to hand-wash and dry immediately after using. This will maintain the tool and lengthen its life, keeping work in the kitchen easy, efficient, and a true pleasure.

The post Hone Your Knife (And Sharpening Skills) With This Simple Method appeared first on Saveur.

Just as there’s a wine glass for every varietal, there’s an ideal knife for every task—but if you already have a paring and chef knife dedicated to daily work like dicing vegetables, chopping herbs, and even cutting meat, you may not be convinced to jump on the carving bandwagon. But when it comes time to bring a big bird or brisket out of the oven, you may find yourself yearning for a blade with a bit more finesse than your everyday implement.

To help you grow your collection, we had five industry experts share their favorite carving knives for home chefs. Simply purchasing from the list of recommendations below, however, is just the first step towards easy-breezy holiday meals; you’ll also need to properly care for these pieces, too. “You retain more nutritional value in your food with a sharp knife—you damage less cellular structure in your cuts that an otherwise dull knife could compromise,” explains Jacquline Blanchard, former chef and current owner of Coutelier NOLA. “Ever notice your herbs quickly turning black on the cutting board after you’ve cut them? Or your scallions and chives leaching out moisture? It’s because the chlorophyll is getting crushed, leaving the herbs to oxidize and the green onions to leach their juices—losing flavor and vitamins. A sharp knife alone makes a massive difference.” 

The same concept applies to ham, turkey, or pork. That’s why we made sure to also answer your burning questions about proper knife maintenance, whether you’re serving meat weekly or just a few times a year for a special occasion. The best carving knives are more than just your initial purchase, they’re an investment in long-term care. 

• Best Overall: Mac Knife Professional Series Slicer
• Best Value: Winco 8-Inch Slicer
• Best Multipurpose: Okeya Ginsan Bunka
• Best Set: Theirs Issard Sabatier Carving Set 
• Best Serrated: Dexter-Russell Scalloped Knife

Our Top Picks

Best Overall: Mac Knife Professional Series Slicer

Weight: 8.2 ounces | Size: 10.5 Inches | Dishwasher-Safe: No

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Why we chose it: Same high quality as more popular knife brands, but with greater staying power and a more achievable price tag. 

Although perhaps a lesser-known brand as far as the slicing scene goes, chef Kieron Hales of Zingerman’s Cornman Farms swears by Mac Knives. And for carving, you can’t go wrong with the MKS-105 model. Why? Hales lists hardened steel (high-carbon chrome Molybdenum steel, to be exact), Japanese angle cut, and ability to retain a sharp edge longer than most blades he’s used as prime examples. “They all also feature an incredibly comfortable handle and tang, which makes it easy to use during long kitchen shifts,” he shares (which means at-home tasks will be a breeze). Though Hales admits he’s always looking out for tools with “hand-me-down” potential for his two kids, in which case he’d point other knife enthusiasts to Bloodroot Blades, a custom maker out of Georgia.  

Best Value: Winco 8-Inch Slicer

Weight: 8.9 ounces | Size: 8 Inches | Dishwasher-Safe: No

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Why we chose it: The biggest bang for your buck if you’re not regularly roasting. 

Just because this blade is less than $30 doesn’t make it any less superior. Yes, pitmaster Rodney Scott of Rodney Scott’s Whole Hog BBQ in South Carolina, Alabama, and Georgia will be the first to share that while you get what you pay for when it comes to cheap knives, Winco’s German, forged carbon steel is nothing to scoff at. “I have a few carving knives that I really love that were gifted to me, but the one that I’d recommend to any home chef would be the WINCO Knife,” he shares. “It’s perfect for carving chicken or ribs and provides a smoother cut with the way I hold my knife. Mine is well-worn and still has life left to it!” 

Best Multipurpose: Okeya Ginsan Bunka 

Weight: 4.2 ounces | Size: 12 Inches | Dishwasher-Safe: No

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Why we chose it: A multi-functional workhorse lighter than most carving knives.  

“My favorite knife to recommend to home chefs would be our 165mm Bunka by Okeya from Sakai, Osaka in Japan. A bunka is a fun, unique shape that’s becoming very popular and is a great go-to knife for all the things,” shares Blanchard. It’s ginsan stainless steel, so it’s easy on the maintenance spectrum and has a beautiful walnut octagonal handle, making it ambidextrous for lefties and righties. Made at a small, multi-generational shop, the biggest benefit of this knife is its ability to slice through just about anything, so you needn’t worry about it being left untouched collecting dust throughout the year. 

Best Set: Thiers Issard Sabatier Carving Set 

Weight: 4.1 ounces | Size: 12 Inches | Dishwasher-Safe: No

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Why we chose it: A classic showpiece set for those who want to serve their holiday meal in style. 

The Thiers Issard caving set comes boxed and ready for the biggest events. “Made specifically for slicing the most impressive roasts and turkeys, this carving knife comes with a fork for stabilizing and serving,” explains Adrianna Fie, co-founder of Flotsam + Fork, who stumbled across the brand when searching for the finest Sabatier—the French technique that holds a knife’s honed edge. “What Solingen is to Germany, Thiers is to France—it’s the historic center of French knife making,” offers Fie, whose interest in knives originated through her passion for food and cooking. That passion has connected her and business partner Joe Hasler (Flotsam + Fork’s other half) to suppliers and factories across Europe, and helped them bring specialty products back home to their stores in Brooklyn, New York, and Minneapolis. “We knew we were onto some good knives when our local butcher shop asked us to special order a Thiers Issard boning knife for them!” 

Best Serrated: Dexter-Russell Scalloped Knife

Weight: 6.4 Ounces | Size: 12 Inches | Dishwasher-Safe: No

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Why we chose it: Famed BBQ owner Aaron Franklin loves this knife so much, he put his name on it. 

“With a 12-inch, serrated blade that can wrangle larger cuts, the scalloped slicer is perfect for holiday ham, turkey, or smoked brisket,” says Franklin. “Barbecue enthusiasts will appreciate the textured handle that won’t slip from your hands when you’re handling ridiculously rich, juicy meats. Mostly, the perfectly balanced, lightweight knife just feels really good.” As a renowned pitmaster, TV show host, and author of two books on the topic of fired meats, we’d wager Franklin’s stamp of approval is perhaps as good of a recommendation as you’re going to get. 

How We Chose These Products

Comfort, weight, and hardness of the steel should be at the top of your shopping checklist when searching for the best carving knife. Our product list is an assortment of recommendations from people with multiple titles and diverse experience, whether they’re a chef, author, or specialist seller. 

Features to Keep in Mind When Shopping for the Best Carving Knife 

Dimensions

A typical carving knife can vary in length, but generally falls somewhere between 8 and 12 inches. “I certainly prefer a larger knife when possible,” notes Hales. “It allows for longer, larger, and fewer slices.” A shorter blade, of course, won’t do when faced with a bulky roast, but does lend itself to delicately maneuvering around smaller cuts. Blanchard notes that you’ll want to aim for at least 9 inches to ensure a long, clean draw for smooth slicing. “That helps the meat retain its moisture because it isn’t being shredded,” she adds. 

And just like length, weight is largely up for preference. While Blanchard and Franklin like to reach for a lighter tool, Hales and Scott prefer something a bit heavier. Either way, the weight of the blade itself will almost always cause the handle to fall forward during a cut. In general, Japanese cutlery naturally falls forward, which Blanchard shares makes prep work far more enjoyable. Western-styled knives, in comparison, are heavier with a greater center balance. The difference, says Blanchard, is the handle. 

Handle and Design 

Handles in Western knives simply feature more material, Blanchard continues, listing the full tang, scales, pins, and bolster as culprits. And as an arthritis sufferer, Blanchard prefers the lighter Japanese “wa”-style wooden handles. “It’s less compounding on my hands and wrists,” says Blanchard. “It performs with ease and doesn’t tire me out as quickly.” 

One of the easiest ways to separate the average knife from a high-quality one is the grip. Scott always looks at the stability and thickness of the handle when searching for the best carving knife. Hales agrees this feature is super important. You want something that fits well in your hand, he adds, particularly a hefty handle to counteract a longer knife. Avoid plastic if you can, or opt for POM—a stiffer type of plastic—that’s easy to clean, though the experts note you can’t go wrong with wood. Regardless of the material of your knife’s handle, it should never, ever go in the dishwasher, which both degrades any material and dulls the blade.

Stamped VS Forged 

In Hales’ kitchen, it’s forged knives or nothing. For someone gripping a knife nearly 14 hours a day, investing in a long-term piece can mean the difference between stamped and forged steel. “Generally, hand-forged knives are made individually by a craftsman,” shares Blanchard. “After being precisely measured to the appropriate temperature, an individual steel bar or billet is forged into its shape by hydraulic hammer intervaled with hand-hammering.” This process influences how stable and durable the steel will be before it’s refined on a water wheel and blasted one final time with heat, she says. This process, adds Blanchard, is why forged knives call for higher price tags. 

Stamped blades, on the other hand, are punched from large sheets of various steel. “The shapes are then heat-treated, handled, and sharpened in a more mechanical manufacturing process. That’s not to say all stamped knives are inferior or do not have a human involved in each part of the process,” she points out, though warns there are still cheap options out there. In Hales opinion, a stamped knife generally tends to wear more easily as it holds the edge poorly. 

Ask the Experts

Q: Should I use serrated knives for carving?

Most carving knives feature a plain- or straight-edge blade, though not always. Typically, a serrated edge—a saw-like look—is designed to get through tough, awkward exteriors, whether it’s a loaf of bread or pliable tomato skin. For Franklin, it’s best for slicing thick and fatty meats, like brisket, to minimize tears and produce a clean cut. 

Q: How do I sharpen my carving knife and how often should I do it?

“Believe it or not, I recommend sharpening your knives as little as possible,” offers Scott. “That’s why it’s important for folks to always use a cutting board so you don’t dull the knife on a countertop or stainless steel table.” If you do have to sharpen your knife, Scott recommends a high-quality sharpener and to only pull the blade in one direction. 

Hales is an advocate for electric sharpeners, which will only come in handy about two to three times a year, but adds maintenance in the form of honing. In other words, keeping up with your existing edge by placing it back into alignment. “Sharpening and honing are two different things,” he explains. “I hone all my knives before and after each use with diamond steel. Sharpening is something I do monthly with all of my knives using oiled stones that carpenters use for chisels.” 

Otherwise, pay attention to how the knife is starting to feel when you cut, suggests Blanchard. “If you notice you have to make more of an effort to get a nice slice or are sawing through, it’s time,” she says. “We always recommend sharpening on a whetstone. It’s the only way we sharpen knives at our shops. You don’t want to generate heat on your edge during the sharpening process and a water stone has a cooling effect during traction. It’s also the best way to achieve the optimum geometry for edge retention with the just right amount of abrasion.” 

Q: Are carving knives only for cutting meat? 

Not necessarily. Some larger fruits—think melons—have strong, stubborn exteriors and fleshy texture similar to meat that a carving knife can cut clean through, though do keep in mind a carving knife isn’t meant for cleaving. If you’re looking for more of a multi-tasker, we’d suggest a chef’s or santoku knife to satisfy your daily dicing needs.

Our Take

“A knife is all about personal preference,” warns Blanchard, so the best carving knife is the one that you feel comfortable handling.

The post Chefs and Pitmasters Agree: The Best Carving Knives Balance Weight and Comfort appeared first on Saveur.

Much like its better-known cousin the chef knife, the Santoku knife is a versatile workhorse that has a lot going for it. Much, much younger than most Japanese blade-styles, which can carry centuries of history and lore, these youngsters only date back to the mid-1900s. Designed as a multipurpose knife for home cooks, this handy tool has since gained popularity (and is commonly produced) globally. “Santoku” translates to “three virtues,” which can be interpreted in two ways: as reference to its adeptness with meat, fish, and vegetables; or as a nod to its ability to masterfully slice, dice, and mince. Whatever way you slice cut it, this Japanese-style knife is a culinary jack-of-all-trades that’s bound to be a kitchen favorite.

Read on for how to pick the best Santoku knife for your cooking needs, skill level, and budget. 

• BEST OVERALL: Misen Santoku Knife, $65
• BEST BANG FOR THE BUCK:Mercer Culinary Genesis 7” Santoku Knife, $41
• UPGRADE PICK: Shun Hikari Santoku 7” Knife, $300
• ALSO CONSIDER: HENCKELS Zwilling J.A. Henckels Twin Signature Santoku Knife 7”, $85
• BEST MID-SIZED SANTOKU KNIFE: Mac Knife MSK-65 Professional Hollow Edge 6.5” Santoku Knife, $140
• BEST LIGHTWEIGHT SANTOKU KNIFE: Victorinox Fibrox Pro 7” Santoku Knife, $51
• UPGRADE PICK – LIGHTWEIGHT SANTOKU KNIFE: Global G-48 7” Santoku Hollow Ground Knife, $95
• BEST TRADITIONAL SANTOKU KNIFE: Shun Premier Grey 7” Santoku Knife, $140
• BEST LEFT-HANDED SANTOKU KNIFE:  Korin Togiharu Inox Santoku, $119

Before You Buy a Santoku Knife 

Before making your selection you’ll want to get a grasp on the finer points that differentiate Santoku knives from chef knives, since they’re both wonderfully versatile. First off, both types are fairly mid-sized in contrast to considerably larger (i.e., a bread or carving knife) or smaller options (like a paring knife), but a Santoku knife is the smaller of the two. Additionally, the blade on this knife is quite different: It has a flat cutting edge, which means it doesn’t rock the same way a Western- or European-style knife blade does, and a rounded curve (sometimes called a “sheep’s foot”) at the tip instead of a sharp point. 

What to Consider When Buying A Santoku Knife

As with any knife purchase, performance, comfort, stability, and aesthetics are key factors to evaluate. Also think about unique features that you likely will (or definitely won’t) actually make use of and appreciate, such as a storage sheath, self-sharpening abilities, or dishwasher friendliness. Here are some useful factors to get familiar with while shopping for the best Santoku knife on the (butcher) block.

Ergonomics & Handle 

Expect to spend a lot of quality time with this blade, so you’ll definitely want to pick a model that feels comfortable and sturdy in your grip. That said, there are a few things to consider: Wood handles, though attractive, are more high-maintenance than plastic, rubber, and composite (i.e. wood-plastic resin blends) models. Totally natural-grain handles don’t weather water exposure well, wear down more quickly, and are prone to bacterial growth. Aside from sanitary and durability considerations, be sure to pick a handle material that you can get a really solid grip on, which may differ from cook to cook. For example, if you often have sweaty palms, a handle with rubber ribs or dots instead of an entirely smooth, slippery-when-wet design is a must. 

Blade Material

Traditionally, Santoku knives from Japan are made of Japanese high-carbon steel, the gold standard for most cooks because it’s an extremely hard metal that stays sharp and resists rust and discoloration. But there are plenty of quality knives made of stainless steel, too.

Blade Size and Edge

A Santoku knife is distinctive for its downturned tip and straighter cutting edge (in comparison, a chef knife has a pointed tip and curved cutting edge, positioned at 20 to 22 degrees). Santokus typically have seven-inch blades, but more compact five-inch blades are also common. While longer knives work best for the type of single-stroke cuts you’ll want to make while slicing, the wider, chubbier design of a Santoku knife is preferable for chopping, which entails more of a vertical rocking movement than horizontal sawing.

Blade Design

Santoku blades traditionally have a tsuchime, or hammered, finish that’s dimpled for easy, quick cutting without having to frequently remove food from the blade. Many Santoku knives today sport a more modern, performance-oriented take on this all-over hammered effect, with strategically placed notches (also called grooves, dimples or cullens). These slight depressions let air between the item you’re cutting and the blade, which allows for smoother slicing and helps keep food from sticking to the knife—especially useful for juicier items like a ripe tomato.

Tips for Buying and Using Santoku Knives

A Santoku knife is a versatile staple you’ll find yourself reaching for on the regular. Here are a couple more things to mull over: 

• Be mindful of a knife’s construction and care instructions to extend its lifespan.
  As with any knife in your arsenal, maintenance needs are unique to the specifics of the knife you’re using, from the blade’s material to the handle’s construction. Some are dishwasher-safe, for example, while others should never be left out wet. Follow the rules.
• Despite its impressive dexterity, don’t use your Santoku knife for everything.
  Avoid heavy-duty butchering. As multitalented as a Santoku blade is, it isn’t meant for making contact with bones. Also, for more detailed and delicate knife needs, stick to a more petite paring knife. 
• Already have a Santoku knife? Consider adding a second to your knife block.
  If you tend to have a few cooks in your kitchen, two Santokus might be better than one. That might mean a budget-friendly backup for that dinner party attendee who’s got minimal knife skills but is eager to pitch in, or two differently sized Santoku knives to accommodate family members with varying hand sizes and grip strength.

Our Top Picks

Now that you’ve got a grasp on the basics, check out our recommendations for a variety of budgets and expertise levels.

BEST OVERALL:  Misen Santoku Knife, $65

The crowdfunded, direct to consumer kitchenware company Misen (pronounced “meez-uhn,” as in mise en place) is challenging old-school knife industry stalwarts. Like the brand’s SAVEUR Test Kitchen-vetted chef knife, its Santoku knife is constructed from a steel blend that purportedly contains double the carbon content of its competitors’ knives. The blade measures a slightly longer-than-usual 7.5-inches and features a unique sloped bolster, designed for more comfort and control. Misen offers a 60-day test drive period, plus a lifetime guarantee and free returns, so you’re not stuck with something you don’t love if it just doesn’t make the cut.

BEST BANG FOR BUCK: Mercer Culinary Genesis 7” Santoku Knife, $41

This 7-inch version from Mercer ensures a firm grip even with wet or clammy hands, thanks to its textured handle constructed from Santoprene, a plastic and rubber composite. Its high-quality blade features hollow-ground notches that help reduce friction during use. On the more affordable end, this is also a great option if you’re trying out a Santoku for the first time and don’t want to shell out too much dough. 

UPGRADE PICK: Shun Hikari Santoku 7” Knife, $300

Fancy in both form and function, this Santoku knife from high-end Japanese brand Shun’s Williams Sonoma collection has impressive details. Unlike the fully flat blade edge of a traditional Santoku knife, the Hikari has a slightly curved edge that rocks a bit (more like a Western-style knife), making swift work of finely chopping herbs or mincing ginger. Its curved birch Pakkawood (a composite wood and plastic) handle feels comfortable and works well for various hand sizes. The damascus patterning on the blade isn’t just there for its good looks: layered over alternating microlayers of stainless steel, it’s designed to provide some texture, preventing foods from sticking during cutting and also purportedly wears at different rates by creating “micro serrations” that extend performance between sharpenings.

ALSO CONSIDER: Zwilling J.A. Henckels Twin Signature Santoku Knife 7”, $85  

Though not the least expensive on this list, well-regarded staple from German brand Henckels is still nearly half the cost of many top-reviewed Santoku knives. Its stamped seven-inch blade is constructed from Henckel’s signature high-carbon steel and hardened in ice, a finishing flourish that purportedly makes for a sharper, stronger, longer-lasting blade. Ovaline notches on each side of the blade, in place of the Santoku’s classic hammered tsuchime finish, ensure the knife won’t drag. The full-tang design is also triple riveted and features a curved polymer handle.

BEST MID-SIZED SANTOKU KNIFE: Mac Knife MSK-65 Professional Hollow Edge 6.5” Santoku Knife, $140

Most Santoku knives are 5- to 7-inches long, but at 6.5-inches, this falls in between.
This model from the professional line of Japanese brand Mac has a comfortable, attractive Pakkawood handle. The sharp, 6.5” blade features a Granton edge, so it makes cleaner, quicker cuts. Plus, it’s easy to sharpen. It is on the heavier side for a Santoku knife, though, weighing in at 9.6 ounces, so it’s probably not the best fit for particularly petite hands.

BEST LIGHTWEIGHT SANTOKU KNIFE: Global G-48 7” Santoku Hollow Ground Knife, $95

Global’s Santoku knife weighs a very slight 3.2 ounces despite its standard seven-inch blade. The blade of these innovative knives, produced in the Japanese city of Niigata, are made from CROMOVA 18, Global’s proprietary steel blend that includes molybdenum, vanadium, and chromium. In layman’s terms, this blade stays sharp for a long time and resists rust or corrosion; it’s far more durable than blades forged from traditional Japanese steel.  

BEST BANG FOR THE BUC: Victorinox Fibrox Pro 7” Santoku Knife, $51

This Santoku knife from Swiss brand Victorinox has a Granton-edged blade similar to our Mac Professional pick, but at 4.6 ounces, it’s significantly lighter in weight (plus an extra half inch of length) due to a blade that’s stamped, not forged. The handle is constructed from Victorinox’s patented thermoplastic rubber material, makes it easier to grip, and more comfortable. The low-priced pick is also low-maintenance: Online reviewers say it’s easy to sharpen and is dishwasher safe. 

BEST TRADITIONAL SANTOKU KNIFE: Shun Premier Grey 7” Santoku Knife, $140

This handcrafted option from Japanese brand Shun sports the classic hammered tsuchime-finished blade. Less expensive than our Upgrade Pick from the brand, it’s still a considerable investment,  though it is so striking that you’ll want to show it off instead of stowing it away. 

BEST LEFT-HANDED SANTOKU KNIFE:  Korin Togiharu Inox Santoku, $119

A SAVEUR Test Kitchen favorite, this classic santoku is designed for working with both proteins and vegetables. The thin, razor-sharp blade sweeps through most foods easily, though you will want to avoid hitting bone, which could chip the hardened steel. And because its 70/30 beveled edge is, by nature, sharper and more precise than symmetrically beveled blades, it’s not an ambidextrous knife. For left-handed folks tired of wrestling with tools made for righties (or that falsely promise to be compatible with either dominant hand) this is a good thing. Just be sure to specify when ordering if you need a left-handed knife.

FAQs About Santoku Knives

So you’ve scooped up a standout Santoku knife. Congrats! Here’s what else you need to know:

Q. How do I clean my Santoku knife? 

Most knives, Santoku or not, are best hand washed with mild soap and warm water immediately after use, then fully dried promptly after washing. Only knives that are explicitly labeled as dishwasher-safe should ever get machine-cleaned!

Q. Are Santoku and chef blades the same size?

No, a Santoku knife’s blade is typically 5” or 7”, which is smaller than  the 6” to 14” range of most chef’s knives, with most home cooks opting for the 8” chef knife. 

Q. Besides a Santoku knife, what other knives do I need?
It totally depends on your needs. Many consider this a solid alternative to a chef’s knife, and here are some of our other tried-and-true favorites.

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