You want a knife to be sharp when it’s new – and you want it to hold its edge for as long as possible before it needs steeling and, ultimately, resharpening. To find out which knives are most likely to perform well, feel comfortable, and stay sharp, we put eight of them to the test in our lab.
Overall score breakdown
Handling (20%): To get an idea of how well each knife cut and how easy it was to use (including its “feel”, its balance, and the comfort of its handle), we trimmed meat and chopped parsley, carrots, and cucumber.
Initial sharpness (40%): A knife-test machine gave us an initial sharpness result along the entire length of each blade.
Edge durability (40%): We blunted each knife by running a weighted aluminium rod along the edge of its blade 50 times before putting the knife back in the test machine. We used the difference between the “before” and “after” sharpness to give a score for edge durability.
We've tested 8 kitchen knives.
Find the right one for you.