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.

When it comes to one-pot meals, the perfect pan-seared steak, or just some good old-fashioned fried eggs, a well-seasoned cast iron skillet can do it all. Naturally nonstick and practically indestructible, there’s a reason these pans have been beloved by chefs and home cooks for centuries, and they only get better with age. With cast iron, it all comes down to seasoning. Seasoning is a thin layer of oil that is baked into the pan (and heated past its smoke point) to protect the surface of the iron and render it non-stick. While maintaining that sleek nonstick coating can be a little tricky, with the right care, it can literally last a lifetime—and then some.

So it’s no surprise that some of the best cast iron pans are those handed down through generations or stumbled upon in antique shops. But that doesn’t mean you can’t find a new, high-quality version on the market today. If you’re prepared to put in a little bit of effort along the way, a cast iron pan will reward you for years to come.

Here, we’ve consulted with chefs to bring you our top cast iron pans, as well as their best seasoning secrets, maintenance tips, and more.

• Best Overall: Lodge Seasoned 12-Inch Cast Iron Skillet
• Best Value: Cuisinel Cast Iron 3-Piece Skillet Set
• Best Enameled: Le Creuset Enameled 10.25-Inch Cast Iron Skillet
• Best Vintage: Griswold Number 8 Cast Iron Skillet
• Best Compact: Le Creuset Enameled 6.33-Inch Cast Iron Skillet
• Best Braiser: Le Creuset Enameled 3.5-Qt. Cast Iron Braiser
• Best Cast Iron Griddle: Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle

Features to Keep in Mind

Enameled vs. Non-enameled

With the right care, cast iron skillets can outlive us all, making them coveted heirlooms to pass down through generations. Many are just raw iron, while others have an enamel coating, which is essentially a glaze that protects the surface of the iron and renders a non-stick surface without seasoning. It’s also non-reactive, so the iron won’t directly mingle with your food.

Most chefs recommend a non-enameled pan: “A well-seasoned, non-enamel pan can have non-stick properties that enamel simply can’t replicate,” says chef Jake Leiber of Le Crocodile at the Wythe Hotel in Brooklyn, New York. “Non-enameled cast iron really is the king of roasting and frying, and the more you roast or fry with adequate fat, the better your seasoning becomes over time––which is why everyone wants grandma’s old cast iron pans,” he says.

Chef Victoria Wenning of The Westin Cape Coral Resort in Cape Coral, Florida, agrees: “All cast iron is welcome in my kitchen, but if I could only have one then it would have to be non-enameled.” However, she adds, “if they’re not properly seasoned or left to soak in water, non-enameled pans tend to rust. Clean-up can also be a bit of a hassle, depending on your patience level.”

Enameled cast iron tends to be a bit more versatile. It comes in a variety of vibrant colors and requires no additional seasoning. “Enamel is great because it protects the iron from rust,” says chef Leiber. “It allows you to cook things that are wet (like braises) or acidic (like tomato sauce), which could strip the seasoning of your non-enamel cast iron and give your food off flavors.” Ultimately, the decision will come down to what kinds of foods you plan to cook, and how much time you’re willing to put into maintaining the pan’s coating.

Size and Thickness

Cast iron skillets generally run between 8 and 12 inches, but the thickness and weight can vary according to the brand and the time period in which it was made. “Modern cast iron tends to be much thicker and heavier than vintage,” says Leiber, whose absolute favorite skillet is an old Griswold number 8 that he found at a flea market. “They also tend to be more textured. You’d be surprised just how light and smooth old cast irons can be,” he says.

When it comes to size, though, it’s all about your cooking style. “Pan size really depends on what you’re doing with it,” says chef Justin Wangler of Kendall-Jackson Wine Estate & Gardens in Santa Rosa, California. “If you have four to six folks you regularly cook for, you’ll want a larger pan. At my house, I always leave a 14-inch cast iron pan on my back burner, as I most enjoy cooking one-pan meals,” he adds.

As for weight, the average tends to be anywhere from 4 to 12 lbs (although our favorite compact version clocks in at just over 3 pounds). Just make sure you’re able to comfortably lift it.

Maintenance

Most of these modern cast iron skillets come “pre-seasoned,” but a true non-stick surface can still require a little additional effort to build. Developing a proper seasoning is the difference between a sticky mess and a smooth non-stick finish.

As such, it’s important to make sure your pan is properly oiled, clean, and completely dry before storing. To keep your brand-new cast iron in peak condition, there are a few things to keep in mind. First, it’s best to clean the pan while it’s still hot. “After use, I place mine on the fire or in a hot oven, which helps to bake off some of the left-over bits,” says chef Wenning. “Once the pan is hot, I throw a handful of Kosher salt in the pan and use a rag to rub it around, removing any leftover food debris.” Try to avoid scratching or chipping the seasoning layer to maintain a smooth, consistent surface.

When it comes to seasoning, use a neutral oil with a higher smoke point, such as vegetable oil, canola, coconut oil, or rice bran oil. “You want to add very little at a time, just a thin layer to coat,” says Leiber. (Check the “Ask The Experts” section below for a more detailed guide to seasoning your skillet.)

After cleaning and seasoning, chef Wangler recommends placing the skillet upside down on a baking sheet (or directly on the wire rack with a baking sheet below it to catch any drips), and popping it into a high-temperature oven (400-450 degrees) for 30 minutes to an hour. Allow the skillet to cool and wipe out any excess oil. “Cooking some fatty foods such as bacon or frying something will also help after the initial seasoning,” adds Wangler.

One thing you should never do is leave your pan soaking in water. This degrades seasoning, and without its protective layers your cast iron will quickly start to rust. Acidic foods, such as tomato sauce, can also wear down the seasoning, so if shakshuka is on your dinner menu, be sure to clean the pan immediately after use.

Our Top Picks

Best Overall: Lodge Seasoned 12-Inch Cast Iron Skillet

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Weighing in at 8 pounds with over 93,000 reviews on Amazon, this pre-seasoned Lodge skillet is also a favorite among chefs. Great for everyday cooking and under $50, this model comes with a silicone handle holder and offers excellent heat retention. It’s made in the USA (Lodge company was founded in Tennessee in 1896) and is excellent for baking, searing, frying, and braising. You can pop it in the oven or place it over a campfire, but be sure to properly season it before use. Even though it’s technically pre-seasoned, it’ll benefit from a more thorough coating before it becomes truly nonstick. At 12 inches, it’s a great size for most everyday cooking. “The 12-inch skillet is about the right size for 2 to 4 people,” says chef Wenning. “It can easily sear two filets of fish or two larger steaks.”

Also from Lodge is the even-more-affordable 10.25-inch option. It’s slightly smaller, weighs just five pounds, and is half the price of the 12-incher. It’s great for breakfasts for two, hearty cornbread, or a 10-inch personal pizza.

Best Value: Cuisinel Cast Iron 3-Piece Skillet Set

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This 3-piece set from Cuisinel comes with a 6-inch, 8-inch, and 10-inch model (plus silicone handle holders) so you can try out a range of sizes for less than 40 bucks. They’re each about 2 inches in depth, so you can easily fry or bake in them. It’s a great starter set for anyone who’s just dipping their toes into the magic that is cast iron cooking, plus Cuisinel also offers a lifetime warranty so you can count on them lasting a while.

Best Enameled: Le Creuset Enameled 10.25-Inch Cast Iron Skillet

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A trusted brand for professional and home cooks alike, Le Creuset makes some of the best enameled cast iron pans on the market. They come in fun colors and can also double as serving dishes. “Our Le Creuset pans have outlasted all our serving platters,” says chef Wangler. “One trick that isn’t often thought of is utilizing skillets to keep dishes cold. Place a pan in the freezer for an hour and then remove just before serving to keep your potato salad or coleslaw cool,” he adds. 

Thanks to its black enamel interior, this pan looks almost identical to a non-enameled pan, but with the added benefit of being dishwasher-safe for easy clean-up, and requiring no additional seasoning. Enameled pans like this one also often require less oil than non-enameled pans, making it great for low-fat cooking, too.

Best Vintage: Griswold Number 8 Cast Iron Skillet

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Since you really can’t beat an old-school cast- ron skillet, we decided to throw a vintage favorite on the list. “My favorite cast iron skillet is an old Griswold number 8 that I got at the flea market,” says chef Leiber. Griswold manufactured cast iron skillets in Pennsylvania from 1865 through 1957, so they’re only available through vintage re-sellers. When hunting for the perfect Griswold model, be sure to look out for counterfeits, but you can find some pretty great deals on eBay. “For size, I like something medium to large like a number 8 or number 12. A 12 is a good size for frying big steaks,” Leiber says. 

If shopping around in-person is more your style, spend a weekend antiquing. Ayr Muir, founder of Clover Food Lab in Cambridge, Massachusetts, loves this option, too: “There used to be a lot more cast iron manufacturers than there are now. Antique stores will often have amazing cast iron pieces that are over 100 years old! Find cast iron at your local antique store, take it home, heat it up super hot in your oven (as high as it will go), and the coolest thing happens—the heat will burn off any residue on the pan, and it’ll come out as brand new as the day it was made, and ready to be newly seasoned again.”

Best Compact: Le Creuset Enameled 6.33-Inch Cast Iron Skillet

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This tiny-yet-mighty model from Le Creuset can take some serious heat. And at only 3.2 pounds, it’s great for camping and quick outdoor grilling options. “Cast iron is great on the grill or a live fire, and even better when you want to cook outside but still want to save your drippings or pan jus, but don’t want to heat or smoke your house,” says chef Wangler. This 6.33-inch model comes in seven different colors, is dishwasher safe, and is the perfect egg pan.

Best Braiser: Le Creuset Enameled Cast Iron Signature Braiser

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“My second recommendation is an enamel Le Creuset braiser,” says chef Leiber. “They’re incredibly versatile and often overlooked.” A cross between a dutch oven and a skillet, braisers are great for slow cooked meals, shallow frying, steaming, searing, and, of course, braising meats that can slide right off the bone. Its non-reactive and non-stick enamel surface is ready to go right out of the box (no seasoning required), but it’s really the design we love here. True to Le Creuset style, these braisers come in fun colors, but also feature a wide base with shallow sloped sides, an ergonomic knob, oversized handles, and built-in lid stabilizers for a no-slide fit.

Best Cast Iron Griddle: Lodge Pre-Seasoned Cast Iron Reversible Griddle

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While it’s not technically a skillet, chefs rave about cast iron grills and griddles, and they’re quite convenient for everyday use. “I use one on a daily basis in both my personal and professional kitchens. Its versatility is unmatched,” says Chef Victoria Wenning, who uses this Lodge griddle pan in her restaurant. “This pan is held on a high flame for 16 hours a day, 7 days a week. To say it’s a workhorse is an understatement, but with the proper care it will last for years,” she says. “We have used our cast iron for pizza, paella, cobblers, crispy potatoes and even for blackened mahi tacos. I hope that this dismisses some of the fear associated with a cast iron and its care. The next time you find a cast iron at a yard sale or thrift store, don’t hesitate to add it to your kitchen inventory!” she says.

Ask the Experts

How do I season my cast iron skillet?

To season your skillet, start with a neutral oil with a higher smoke point (like vegetable oil, coconut oil, canola, or rice bran oil). Wipe a thin layer across the surface of the pan (inside and out) with a clean, lint-free rag or a paper towel, and pop it in the oven for 30-60 minutes at high heat (400-450 degrees F). Repeat this process a few times until a slick, black coating develops. If it’s sticky to the touch, put it back in the oven until it’s shiny and smooth. After cooking, wash and dry the pan immediately, then apply another very thin coat of oil before storing, to protect the seasoning layer and prevent rust from forming. Make sure to store your pans in a low-moisture spot in the kitchen—senior editor Ellen Fort stores hers in the oven when not in use.

How long will my cast iron skillet last?

“A well-cared-for cast iron skillet could easily last for 200 years,” says Wenning. “I have my great grandmother’s Wagner Cast Iron #8, which has already seen over 80 years of great memories and secret family recipes.”

The post The Best Cast Iron Skillets Will Last a Lifetime—And Beyond appeared first on Saveur.

It’s impossible to overstate the importance of a good cutting board—like a serrated blade or cast-iron skillet, it’s the kind of kitchen staple that just can’t be compromised. Too flimsy and you wind up with a mess; too slippery and you run the risk of injury. But with so many available on the market, it can be hard to know which one to choose. Is plastic more sanitary than wood? Which materials dull your knives? Are any dishwasher-safe? And while end grain wood has been the go-to standard for years, there are also some new sustainable (and ultra-chic) models available that hold up well and won’t ruin your blades. To narrow down the options, we asked professional chefs, knife makers, and culinary experts for their recommendations. Luckily, their picks are definitely well above board.

Our Top Picks

• Best Overall: John Boos Block Maple Wood Cutting Board
• Best Value: Material The ReBoard
• Best for Small Prep: Berard Olive Wood Cutting Board
• Best Designs: MTM Wood Cutting Board
• Best for Messy Foods: OXO Good Grips Carving and Cutting Board
• Best for Seafood: Yoshihiro Hi-soft Cutting Board
• Best Multi-Purpose: San Jamar Cutting Board

Best Overall: John Boos Block Maple Wood Cutting Board

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John Boos Blocks have been around for over 130 years and are beloved by chefs and kitchen gear experts alike. Made in the USA, this John Boos reversible board comes in three size options and three different types of wood: cherry, walnut, and maple. “Durable and safe, Boos wooden boards are always my go-to at home,” says Nicole Gajadhar, Chef de Cuisine at The Loyal in New York City. “They are very gentle on my knives and tools. Besides the durability, they also look beautiful and add character to a space,” she adds.

Ellen Bennett agrees: “These are the OGs. They look great and come in large sizes, which make for a great surface to work off of.” Plus, they can double as a serving board: “Add some jams, cheese, or butter right on there and it looks amazing.”

We recommend the 20 x 15 x 1.5-inch maple option with juice groove. For longevity, consider purchasing the board oil and board cream to seal the wood’s surface and prevent drying and cracking. (Use every three to four weeks.)

Best Value: Material Kitchen The reBoard

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The reBoard from Material Kitchen is not your average cutting board: Not only is it affordable and dishwasher-safe, it’s also refreshingly stylish and sustainably-made. Constructed from knife-friendly recycled plastics and renewable sugarcane, it’s BPA-free and uses zero new plastic. Plus, it’s offered in a variety of modern colors, with profits from two of the color options going to charities. At $35, there’s no excuse not to get more than one.

Best for Small Prep: Bérard Olive-Wood Handcrafted Cutting Board

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Whether for use on a tiny countertop or for preparing garnishes, this handcrafted, solid olive wood board wins. Designed in France and culled from sustainably managed forests in Tunisia, the Bérard cutting board measures 10 x 4 2/3-inches. Kat Craddock, Editorial Director of Recipes at SAVEUR, raves about the one she picked up from an outdoor market in Nice: “For tasks like cutting fruit for cocktails and small vegetables for salads, I keep a little olive wood board out on my countertop. It’s prettier than plastic, gentle on my knives, and longer-lasting than other woods. It also doubles as a little serving platter for cheese and charcuterie.” And the built-in handle and hang strap make it easy to store, too.

Best Designs: MTM Wood Cutting Board

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With inlaid-wood patterns and customizable options, Russian-based MTM Wood’s intricately-designed boards could easily double as works of art. Finished in protective beeswax and mineral oil, they come in a variety of durable, environmentally-friendly wood species (including oak, maple, and birch) and range in price from $26-300+. “MTM Wood does really precise and unique optical illusion designs in end grain woods,” explains Isaiah Schroeder. The shipping may set you back an extra $28, but with chess board patterns, Samurai sunset designs, and gorgeous 3D effects, they’re worth the splurge.

Best for Messy Foods: OXO Good Grips Carving and Cutting Board

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For raw meat and drippy, messy ingredients, Craddock recommends these white plastic boards from OXO. “They are lightweight, easy to clean, come in a bunch of sizes, and they don’t warp in the dishwasher. I really appreciate the slide-resistant silicone edges when I’m milling through fresh herbs, and the drip-catcher is a major plus when carving roasts or slicing up juicy stone fruit for pies,” she says. “I’ve had my OXO for five years and it’s as good as new.” Featuring a double-sided, non-porous surface with easy-pour corners, it’s also a decent bargain at under $30.

Best for Seafood: Yoshihiro Hi-soft Cutting Board

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You may have mastered the art of the nigiri slice, but have you tried it on a soft Japanese cutting board? When it comes to seafood, these Yoshihiro boards are a must. Odor resistant and made in Japan from soft polyvinyl acetate that resists warping, these hi-soft cutting boards absorb the impact of your knife to make slicing through fillets much easier. “I love soft Japanese cutting boards for fish. Their density is fantastic for taking care of seafood,” says Chef Diego Muñoz, partner chef at Popular at Public Hote in New York City. This model comes in a range of sizes and is fit for both at-home use and professional kitchens. 

Best Multi-Purpose Use: San Jamar Cutting Board

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San Jamar’s anti-slip grip corners make everything from chopping hard vegetables to slicing through fish, fruits, and meats a breeze. They come in a variety of colors so you can designate different boards for specific types of food to prevent cross-contamination. The boards can also withstand high temperatures without warping. Embossed rulers on the edge help determine portions and a hook allows for easy storage. Chef Nicole Gajadhar is a fan: “San Jamar’s plastic cutting boards are dishwasher safe and heavy duty; a good board for multi-purpose use.” 

Features to Keep in Mind

Material

It’s best to stick with either wood, plastic, or rubber. “Glass, bamboo, stone, and epicurean cutting boards are all very hard on your knife’s edge and will dull it quickly,” says Isaiah Schroeder of Schroeder Knife Works. “I don’t recommend any of them.”

Opt for an end grain cutting board (made from either maple, walnut, or cherry) or a polymer material such as rubber or plastic. Although wood is a bit harder to clean and requires more maintenance, it’s not necessarily true that polymers are more sanitary: “End grain wood is both easier on the edge of your knife and more hygienic than almost any other option,” says Schroeder, who notes that the surface of plastic boards are susceptible to small cuts that can harbor bacteria. End grain wood, on the other hand, naturally self heals. “Bacteria will get pulled down below the surface and perish where it won’t transfer to anything else you put on the board.”

Size

Sizes typically range from 12-20 inches. While bigger is usually better, make sure it fits comfortably on your countertop. The size should allow ample space for the amount of food you’re prepping, otherwise “everything would fall off the sides,” says Ellen Bennett of Hedley & Bennett. “It is best to use a proper sized cutting board for anything you do.”

As for thickness, Isaiah Schroeder recommends at least 1.5 inches for an end grain board to avoid warping as you use and wash it over time.

Grooved vs. Flat

The beauty of a grooved board is that it catches and prevents drippy liquids from spilling onto your countertop, especially when slicing up meats and fruits. “I use a double-sided end grain board that has a juice groove on one side and is flat on the other. The juice groove is great for slicing juicy meats and it also works as a crumb catcher when slicing bread,” says Schroeder.

Ask the Experts

How often should you replace a cutting board?

It depends on the material. Depending on how you take care of them, quality wood boards can last anywhere from five to 10 years. Plastic models should be swapped out every one to three years. Regardless of the material, any board that begins to warp or crack should be replaced.

What’s the best way to clean or sanitize a wooden board?

Wood cutting boards are generally not dishwasher-safe, so it’s best to clean them by hand. “As with all wooden kitchen tools, never leave them soaking in the sink. Hot water, soap, and a plastic scrubbie will suffice,” says Craddock.

“When I wash my board, I always get both sides of it wet and let it dry with air on both sides, which really helps keep it flat,” says Schroeder. “Every few months or so it’s a good idea to apply some cutting board oil or wax to a wood board to keep it from drying out too much.” He recommends the Handle and Board wax from Chef Knives to Go.

What are clever ways to store cutting boards?

Think of your culinary tools as décor and hang boards from the wall using a simple coat hook. To add a sense of warmth to your kitchen, simply lean them against the wall in layers for easy access. Or, build vertical dividers in a pull-out drawer or cabinet to stow them out of sight.

The post High-Design Meets High-Function with the 7 Best Cutting Boards appeared first on Saveur.

In the United States alone, nearly 400 pounds of food per person goes uneaten every year, and 21 percent of the space in our landfills is taken up by food waste. This is why it’s important to do our part: The surprisingly simple practice of composting can drastically impact those numbers, in addition to helping to reduce carbon dioxide and methane emissions. 

Isabel Gunther, chef, and founder of Little Green Gourmets in NYC, is a big fan of at-home composting thanks to its sustainability. “For me personally, there’s satisfaction in not creating a lot of garbage and finding the designated place for it to go,” says Gunther. “I eat a lot of organics, and I feel I’m giving back by composting these nice things rather than contributing to the landfill.”

Emily Bachman, assistant director of GrowNYC Zero Waste Programs, agrees. “It’s shocking how much of our waste is actually compostable,” she notes. And not only does composting help fight climate change by reducing CO2 and methane emissions—on a microscale, it can also make for a cleaner kitchen. “When you separate out the food scraps and keep them in the freezer or refrigerator, it’s amazing how much better the kitchen smells and how much less frequently you need to take out the trash,” she adds. 

We tapped sustainability experts, chefs, and authors for their advice on the best compost bins around, as well as best practices for composting in urban kitchens, creative reuse ideas, and ways to store your organic scraps in between trips to the green market.

• Best Overall: EPICA Stainless Steel Bin with Charcoal Filters
• Best Value: Package Free Compost Bin Container
• Best Design: Bamboozle Kitchen Composter
• Best Freezer-Friendly: Full Circle Food Scrap Collector and Freezer Compost Bin
• Best All-in-One: Vitamix FoodCycler
• Best for Bulkier Food Scraps: Brabantia Food Waste Caddy
• Best DIY: Yogurt containers 

Features to Keep in Mind

Bin Size

A one-gallon bin is a great start for most—especially those with a small kitchen or without a backyard area. Since you want to dump your compost regularly to reduce icky smells or fruit flies around the house, store your food scraps in the fridge in between trips to the green market.    

Design

Many bins come with a charcoal filter that is both reusable and washable. The filter reduces unwanted odors, fits right into the lid, and lasts between three to six months before it needs replacing.

Portability

If you opt to take your compost bin to a green market or another drop-off site, opt for a lightweight model (preferably with a handle). Otherwise, a sturdy, recyclable bag is perfectly fine for both transport and compost. 

Storage

Sustainability experts and chefs unanimously agree that the freezer is the best place to store your organic scraps in between trips to the green market or compost site. “Whatever the container, for those of us without the luxury of a backyard compost bin steps from the home, I can’t recommend the freezer enough,” says Bachman. And any recyclable material can be used to store food scraps in the freezer; just be mindful of takeout boxes with a waxy seal and coffee cups with plastic liners, as many are not truly biodegradable.

Our Top Picks

Best Overall: EPICA Stainless Steel Bin with Charcoal Filters 

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Gunther says you don’t need anything fancy to begin this sustainable practice at home. “I’m very lo-fi, so I really like the classic stainless steel models,” she says. “I store mine in the freezer, and the charcoal filter is key. It really helps so it’s not smelly, and it’s quite effective. Plus they’re eco-friendly because you can wash them out with soap and water,” she adds. “I don’t personally have space to do a full-on processor at home, so I bring it to a municipal composter.” 

But if you can’t make regular trips to the green market or your local food scrap drop-off location, Gunther points out there are curbside composting services that provide 5-gallon buckets and sawdust (to reduce the smell), like this one run by the NYC Sanitation Department. After being on hold during the pandemic, the sign-up service is back for fall 2021, but residents outside the metropolitan area should also check their local government websites or waste management companies for similar services. 

Best Value: Package Free Compost Bin Container

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At under $20, the Package Free Compost Bin is not only low-cost but also compact and lightweight, making it a favorite for Natasha Berg, sustainability consultant and director of communications and partnerships at Oceanic Global, who keeps it counterside for easy access while cooking. “The Package Free compost bin is great because it’s the perfect size to sit right on my counter. It comes with cotton and an activated charcoal filter that keeps it odor-free without any chemical toxins or synthetic fragrances,” she adds. Plus it’s easy to take along on weekend trips,” she adds. Charcoal filter replacements start at $5, but they can be washed with soap and water several times and last up to six months. The filters are also compostable and help keep your compost fresher. “I take my whole bin to the drop-off site or sometimes transfer it in a compostable brown paper bag,” she adds.

Best Design: Bamboozle Kitchen Composter

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For eco-friendly aesthetes who don’t want to compromise their kitchen’s mise-en-place, Bamboozle’s countertop composter is a low-impact, high-design option. Made from biodegradable bamboo fiber with a breathable lid and carbon filter, the terra cotta option is a favorite of Miranda Bennett, founder of her namesake sustainable fashion brand. “It matches our Our Place Always Pan perfectly, not to mention our overall kitchen and household aesthetic,” she says. She also highlights Bamboozle’s reusable filters, which can be washed a few times before replacing. Her pro tip: “Do not skip a biodegradable liner!”

The Bamboozle is also the top pick for Elizabeth Van Lierde, author of Everyday Entertaining, who recommends the natural color version. “I once lived with a family for a summer during an internship that was big on composting,” she says. “The trick was to keep something light and easy on the eye so that it would live on the counter and would be easily accessible.”

Best Freezer-Friendly: Full Circle Food Scrap Collector and Freezer Compost Bin

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Since the freezer is clearly the best place to store your organic material, why not go for one specifically designed for it? Full Circle’s bin features a wire rim that attaches to kitchen drawers (so you can swipe away food bits right from your cutting board), and its flexible rectangular shape allows for easy storage right on your freezer rack. At $14 and with nearly five stars on Amazon, reviewers rave about how easy it is to empty and pop out food scraps when it’s time to compost. It’s dishwasher safe (top rack only), won’t attract flies (it’s stored in the freezer, after all), and works well with or without a liner. In between drop-offs, use biodegradable bags, produce bags, or brown paper bags to store your scraps until it’s ready to compost. The only drawback to this model? It’s made of silicon (aka plastic), so definitely consider this a long-term purchase.

Best All-in-One: Vitamix FoodCycler

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For those who don’t live near a food scrap drop-off program, the Vitamix FoodCycler is a great all-in-one food recycler. It converts your food scraps into nutrient-rich fertilizer in four to eight hours and also doubles as a compost bucket with a carbon filter lid to help eliminate odors. You can store the 2L-capacity removable bucket under the sink, inside the freezer, or right on your countertop. 

Berg also raves about the FoodCycler and uses the fertilizer to nourish her plants in her Brooklyn apartment. “I also normally keep my compost in the freezer until I can bring it to the farmer’s market on the weekend, but with the Food Cycler, I can get my freezer space back and don’t have to worry about missing a weekend drop-off every now and then,” she adds. Plus, cleanup is a breeze since the removable bucket is also dishwater safe. The drawback is that the machine uses electricity and takes up one cubic foot of counter space, so it’s not the best option for tiny kitchens. 

Best for Bulkier Food Scraps: Brabantia Food Waste Caddy

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If you produce a lot of organic waste during the week, a small countertop bin may not do the trick. The Brabantia Food Waste Caddy comes in a variety of sizes, spanning 0.8 gallons to 4.2 gallons, and it can be either mounted on the wall or set alongside your regular waste bin. It features a handle to help with portability, and the removable lid holds the liner securely in place. We’re loving the multiple-size options for space flexibility, but we’re especially enamored with the mint green color of this model. 

Best DIY: Yogurt Containers

Bachman is a big advocate of using an eco-friendly, biodegradable storage option you have on hand, emphasizing that people don’t have to buy anything in order to compost. “We see all kinds of methods for storing and transporting food scraps to our drop-off sites, from stainless steel bins with carbon filters to filthy old plastic bags,” she says. Her creative favorites include yogurt containers, milk cartons, plastic newspaper sleeves, and even hollowed-out watermelons. Since reducing our collective carbon footprint also means being mindful of new purchases, Bachman champions zero waste, which means “reducing consumption first, followed by repair, reuse, and ultimately recycling,” she adds. “If our efforts to increase recycling require increasing consumption, we’re missing the point.” Visit the New York City Department of Sanitation’s guide to learn more about making your own compost.   

Ask the Experts

Q: What food scraps cannot be composted?

Most organic waste can be composted, but it’s best to check with your municipal services and local green market first. Some programs do not accept animal bones, animal products, and meat scraps, for instance. Gunther points out that mollusk shells are sometimes turned away at compost sites (since they take so long to break down), as well as disposable paper products that contain a moisture barrier, like brown takeout boxes. Berg highlights a few other no-nos: namely “fats, oils, citrus peels, pet waste, charcoal ash, plastic labels on produce, coffee filters and tea bags made of synthetics, and yard waste with chemical pesticides.”

Q: Do I really need to use a compost bin liner? 

Not necessarily, but it does make a big difference in the cleanup. For a stainless steel pail, Gunther recommends using a small section of a brown paper bag, paper towel, or any untreated, uncoated paper as a liner, as well as recyclable plastic bags. 

Q: How often should I clean my compost bin?

For best results, every time you dump it, you should clean it. Soap and water usually do the trick, and some bins are also dishwasher safe. “You want to move the compostables regularly, too. You don’t want to have them in your house for two weeks,” says Gunther. 

Our Take

If regularly recycling your food scraps feels like a big commitment, you can always start small and go from there. Coffee grinds, for instance, can make a big difference in the long run. “Certain things are easier to compost than others. If it feels cumbersome or prohibitive, you can pick the things that are less repulsive to compost, like coffee grinds. They don’t deteriorate the way fruit peels would, so when you start to collect them, [you’ll notice] it’s minimal smell and minimal effort—but it’s making a pretty big impact.” Not only will you be making a big difference in reducing landfill waste, but you’ll always learn more about your own consumption patterns (and feel pretty good about it in the process). 

The post Chefs and Sustainability Experts Share the 7 Best Compost Bins to Reduce Food Waste appeared first on Saveur.

Everyone has their own preference when it comes to the ideal cup of joe, but one thing is for sure: great coffee starts with recently roasted, well-sourced beans. A stellar coffee subscription will ensure you never run out of fresh beans, and might even help to expand your palate beyond your local barista’s go-to blend. 

“So many new alternatives are popping up daily,” says Kevin Hartley, founder of Cambio Roasters, which means you can tailor the delivery cadence, subscription structure, and bean varieties to your lifestyle and taste. Since most of us are mere enthusiasts, we turned to experts and Q graders, aka the sommeliers of the coffee world, to surface the best coffee subscriptions on the market. Explore their picks for specialty blends delivered straight to your door.

• Best Overall: Atlas Coffee Club 
• Best Value: Blue Bottle Coffee
• Best Customization: Trade
• Best Small Batch: Brooklyn Roasting Company 
• Best Women-Owned: Bean & Bean Coffee
• Best for Mystery Boxes: Brandywine Coffee Roasters 
• Best Specialty: Onyx Coffee Lab 
• Best Single-Origin: Black & White Coffee Roasters

Features to Keep in Mind

Monthly vs. Annual Membership

Each subscription company offers its own unique plan, which typically ranges from weekly, biweekly, or monthly options. While different lengths might work better with your lifestyle—and the amount of coffee you drink—Hartley recommends opting for a short term subscription. “With any of the offerings, I would make sure [there is] tons of flexibility,” he says.

It’s always great to experiment and try new aromas and richness, but a longer-term subscription might be better once you find the perfect roaster and your go-to bean of choice, so you can set it and forget it. Take advantage of trial offers when you can and know that you can cancel subscriptions at any time. 

Variety of Coffee

There are plenty of varieties, roasting styles, and locations to choose from, so don’t limit your bean choice. “Great coffee is like great wine––so many variables impact the cup experience,” says Hartley. “It starts with the origin of the bean, whether it’s the volcanic soil of Sumatra or the rich towering mountains of Colombia, each origin has over 30 unique tasting notes. Then, the roast master adds [their] special touch for an equal part art and science.”

Some even prefer to pair their coffee (and brew type) with the seasons. “In the winter I find myself drinking bigger bodied coffees, like Sumatras or a nice Balinese, which I brew in a French press,” says Jim Munson, CEO and founder of Brooklyn Roasters Company. “During the summer months, I’m more inclined to drink lighter bodied coffee with more nuanced beans, like a high ground Central American or East African coffee. I use a pour over [for those] because it really brings out those delicate aromatics and you don’t want a muddy cup.”

Customization

Most subscription companies offer customization according to taste preference, brew type, region, single origin versus blend, cost, quantity, and delivery intervals. Many also offer quizzes to help narrow down your selection according to your individual profile and needs. 

Extraction

Each brewing type, whether it be a pour over, drip, espresso, or French press, has its own extraction method, and the preference is up to the brewer. Brooklyn-based Q grader Erika Vonie says it’s a little bit of “Goldilocks-ing” to get it just right, but starting at a medium grind and moving from there is a great start.

“When teaching people water-contact time, I like to use this analogy: Think of your coffee as sand or rocks,” she says. “If you put a bunch of rocks in a pail and pour water through it, it’s going to cascade through pretty quickly and you don’t really get all the flavors out of the coffee. But if it’s too fine, like pouring water through a bucket of sand, it collects and holds on to it and can actually over-extract your coffee.” And while she loves working with fancy pour overs with clients, a black cup of coffee made from a drip machine, like the Technivorm a Moccamaster, is her at-home preference. 

But Kyle Horne, a partner at Forin Café in Philadelphia, swears by the pour over method. “Sure, it will take you a few extra minutes, but if you’re investing in a quality coffee subscription, then your extra time will be very well rewarded,” he says. “You’ll be able to taste the nuances of the terroir, process, roast, and the variances of flavor the bean has to offer. Plus, it’s a relaxing ritual with which to start your day.” 

Mika Turbo, general manager of Everyman Espresso in SoHo, New York agrees. “Even though I have a tattoo of a French press that says ‘Press ’til Death’, my all-time favorite at-home brewing method is the pour over—specifically the Hario V60,” they say. “I find that it is flexible for hot or cold coffee, easy to brew, and easy to clean up.”

Our Top Picks

Best Overall: Atlas Coffee Club 

Q Grader Erika Vonie is a big fan of Atlas Coffee Club, calling the Austin-based subscription a “passport around the world.” Each month it features a different origin and process with accompanying literature that explains why the coffee tastes the way it does, why the brand chose it, and what makes it special. “It’s a really interesting way to not only get good coffee but also up your coffee education in a pretty seamless and easy way,” she says. You can choose from 6-, 12-, or 24-ounce bags delivered right to your door every two or four weeks and select your roast preference and grind type. 

In addition to Colombia, Indonesia, Kenya, Peru, Honduras, and other source regions, Atlas also offers beans from Papua New Guinea’s Western Highland: a favorite for Vonie. “I don’t discriminate against coffee in any form, but I have a particular love for coffee from Papua New Guinea,” she says “It’s not the most popular region and it’s difficult to grow there, but the soil is really interesting. And the types of coffee that grow there can be really, really interesting as well, with a high level of umami––it’s a savory, sweet sort of thing.”

Best Value: Blue Bottle

Blue Bottle has been a staple in the coffee industry since 2002 and offers a variety of subscription types of its coffee, including single-origin, blend, and espresso assortments, and even a New Orleans-style iced tea kit. Its 6-ounce blends (about a one-week supply) start at $11 and go up to 36-ounce bags for $45, with single origin options ranging between $13 and $52. The brand also changes its single-origin options every two weeks, so you’re bound to get a good variety. 

You can also choose your blend, such as the Three Africas (an African blend with notes of golden raisin, winey blueberry, lemon zest) or the Bella Donovan (a popular Ethiopian, Peruvian, and Sumatra blend blend with notes of raspberry, chocolate, and molasses). To get started Blue Bottle offers a 3-month Welcome Kit for $119, which includes six 12-ounce bags of whole bean coffee, plus free shipping, coffee tools, and some swag. 

Best Customization: Trade

Another favorite of Vonie, Trade curates a selection from more than 55 roasters nationwide and more than 400 coffees with prices ranging from $12.50 to $22 per bag, which makes about 16 cups. While the task of choosing between hundreds of coffees may seem daunting, Vonie points out Trade’s “intuitive algorithm,” which matches customers based on their flavor preferences, roast levels, and price points. “The world of coffee is very wide and it can get very confusing if you haven’t worked at a café and don’t have a base-level knowledge,” she explains. Delivered every one to three weeks in compostable bags, all Trade’s coffee beans are ethically and sustainably sourced, roasted on demand, and score at least an 80 on a 100-point coffee rating scale. 

Best Small Batch: Brooklyn Roasting Company 

Offering single origin and seasonal blends, Brooklyn Roasting Company’s subscription offers  sustainably sourced options from around the world. Delivered weekly, biweekly, or monthly, customers can choose either two 12-ounce tins ($26) or one 5-pound bag ($70) in the coffee of their choice or the brand’s “Coffee of the Month.” Its top-selling variety, which CEO and founder Jim Munson describes as the “peanut butter jelly sandwich of coffee,” is the Java Mocha. “It’s a blend of Indonesian and East African sun-dried coffees,” he says. “It’s got bright, perfumey, flowery, and berry tinge notes from the Ethiopian coffee and the really chocolatey, big bodied, earthy [notes from the] Indonesian Sumatra coffee. 

Ninety percent of its coffees are Fair Trade-certified, but some come from auction lots, which the company buys exclusively for their cup character, reserving 10 percent of its purchasing power for this initiative, according to Munson. It’s also a favorite amongst celebrities: Goop founder Gwyneth Paltrow gets her weekly supply from BRC, too. 

Best Women-Owned: Bean & Bean Coffee

Both certified Q graders, the mother-daughter duo behind Bean & Bean Coffee are making waves in the industry with their commitment to gender equity within the coffee industry. More than half of the company’s organic, ethically sourced beans come from women-led or -owned farms and producers, all of whom receive a livable wage. The Korean American duo opened the first-ever coffee roastery in Queens, New York and currently offers a three-month, six-month, or one-year subscription. Its three-month plan contains either a 12-ounce or 3-pound bag with a choice of either its Downtown Blend, Peru Las Damas, Indonesia Sumatra, or Ethiopia Sidamo for $57. Subscribers can also select a variety of grind types according to their brew preference, and 1 percent of online sales are donated to the Costa Rica-based Sloth Institute to help injured baby sloths reintegrate into healthy ecosystems. 

Best Mystery Boxes: Brandywine Coffee Roasters 

Serving up single-origin selections from Ethiopia, Honduras, Costa Rica, Kenya, and Colombia, the team at Brandywine Coffee Roasters decides their favorite “coffee of the week” and ships out freshly roasted beans every Friday. It’s also a favorite of Turbo who adores the “eye-catching packaging” of the brand, which are hand screen-printed with custom illustrations and wax stamped. Subscriptions can be delivered every one, two, three, or four weeks, and there’s a 12-ounce option for $21.50 and a 2-pound option for $52.50, which come as a surprise each shipment. The company rarely repeats the same coffee, so you’re sure to get a good variety, and customers can also choose between whole beans as well as coarse, medium, and fine grinds. 

Best Specialty: Onyx Coffee Lab 

Based in Northwestern Arkansas, the team at Onyx Coffee Lab has earned an impressive set of accolades for their beans and brewing expertise year after year. It’s also garnered the attention of Kyle Horne, a partner at Forin Café in Philadelphia, who raves about the subscriptions. “Onyx’s coffees are top-shelf, well-sourced, and come from around the world,” he says. “[The] roasters really push the envelope and do a lot of experimenting, so you can branch out and try a broad range of coffees (origin, roast style, profile, fermentation process, etc.). It also has exceptional blends and single origins of the more well-known coffee profiles.” 

The company offers weekly, biweekly, or monthly subscriptions in either 10-ounce, 2-pound, or 5-pound servings. It also roasts and ships the same day and customers can customize their preferences based on brew type and flavor. Prices start at $15.20 for a 10-ounce bag and go up from there. 

Best Single-Origin: Black & White Coffee Roasters 

Operating out of North Carolina, Black & White Coffee Roasters is the brainchild of United States barista champions Lem Butler and Kyle Ramage. It’s another favorite of Turbo, who loves the accessible price points and the uniqueness of the blends. The company roasts every Monday, Tuesday, Thursday, and Friday, and customers can choose from either bi-monthly or monthly options of either one or two 12-ounce bags, for $20 and $35. Each blend comes with precise brewing instructions as well as interesting tidbits about the coffee’s origins. “It’s perfect for someone who is interested in branching out into experimental coffee processing and conscious of knowing precisely where their coffee comes from,” Turbo adds. 

The post From Sustainable to Specialty, the Best Coffee Subscriptions Will Elevate Your Morning Ritual appeared first on Saveur.

Bread may be the first thing that comes to mind, but 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 Offset: Shun Classic Bread Knife
• Best Performance: Dalstrong Frost Fire Series Bread Knife

Features to Keep in Mind When Shopping For a Bread Knife

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 the sharpness of the blade. 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 it.

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.”

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, but 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.”

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.

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!).

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