I used each knife on my household staples-potatoes, garlic, onions, and chicken thighs, as well as for some finer work, chopping cilantro and scallions. I like to think of myself as an executive chef, but I’m really somewhere between a short-order cook and a glorified prep chef.
I cook almost every night for my family, and with three kids with different tastes, I knew I’d get a chance to really get in the trenches with each knife. Lastly, as both a culinary school grad and the primary preparer of food in my own household, I brought all eight knives home to try them in my own kitchen. And a vast majority rarely or never washed their knives in a dishwasher, opting instead for hand-washing, which is the way to go. Nearly every single person reported that they sharpened their knives, though half didn’t hone the blade or know what honing was. We whittled our list down to those who owned a chef’s knife for a minimum of six months and used it at least weekly, though a majority reported using their knives almost every day.
We also wanted to know what makes a great knife in the eyes of real users to inform our reviews and picks, so we asked 15 home cooks about their habits and preferences, what they loved and hated about the knives they already use, and what they’d seek out in an ideal knife. Each knife was also evaluated by our in-house ergonomics expert, Dana Keester, to see what factors contribute to good and bad knife design. To do that, we used a basting brush to paint oil on the hands of the participants, and asked them to repeat the tests, noting whether each knife slipped or became difficult to handle. Then we evaluated whether performance and design would hold up with slippery hands, similar to what might happen if you were working through a chicken breast.
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