We took note of how each handle felt and the weight of the knife: While heavier ones felt sturdier, they can tire hands when slicing hard ingredients like carrots. We also checked the comfort of the handle and grip and the overall experience using the knife, looking for knives that rocked back and forth easily and required little pressure to cut through meat. The most impressive knives were super sharp and made paper thin slices of tomato with no effort at all. We sliced basil into fine ribbons, minced garlic and parsley, and sliced tomatoes. We tested with home cooks in mind and evaluated how well each knife cut and retained an edge after slicing and chopping through onions, whole chickens, cooked steak, carrots, and cheddar cheese. In the Kitchen Appliances and Technology Lab, we tested more than 30 knives to find the best kitchen knives on the market. While other kitchen knives, like serrated knives and butcher knives, have more individualized uses, a good chef's knife can do it all, from slicing and dicing to more complicated tasks, like carving a chicken and cutting a pineapple. Ask any professional chef if they were stranded on a desert island and could only bring one kitchen tool, and they'd probably pick a chef's knife.
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