We would recommend this to a friend who wanted a stunning-looking knife set, though the performance falls a bit short. Using the paring knife was awkward, and the chef's knife was not as sharp as we wanted. We also missed not having a stand. While the chef's knife worked well for everything except the onion, and the paring and serrated knives cut easily, we felt the high price tag might not work for many home cooks but fits better in our list of high-end knife sets. First, we performed a printer paper test, cutting through the paper starting at the knife's heel and moving toward the tip in a controlled motion. We looked at how cleanly the knife sliced through the paper, noting how much effort was required to puncture the paper.

Believe it or not, there are a lot of professional chefs out there!" admits Schmidt. "So, the most used knives are actually commercial grade knives supplied by restaurant supply outfitters. These knives tend to be on the less expensive side. However, when it has quality steel, and the chef knows how to maintain their tools, these knives perform very well since they're constantly being honed."

What are the best kitchen knives to buy in 2023?

There’s no such thing as an ideal weight of knife; it comes down to personal preference. Most experts would agree that a chef’s knife, for example, should have some weight behind it, but you don’t want a knife that’s so heavy it strains your wrists.

The Ginsu set had sharp edges right out of the box, which is impressive for the affordable price. Each knife is lightweight and sliced through paper, tomato, and diced onions easily. The paring knife we found to be well-balanced and sharp and a small serrated knife is included for harder slicing tasks, as well as a honing rod and kitchen shears. Though it doesn't include a bread knife, we found the small serrated knife to be able to slice through a baguette, and the paring knife easily hulled and cored the strawberries. The knives in this set are very sharp, but ergonomic features could be improved to make the knives more comfortable to hold and use. This set is a good basic or starter set, but we think there are still better options on the market. Some knives have rubberised handles for extra grip, others are moulded to fit the contours of the hand, and some designs combine the two. Hollow handles filled with sand provide excellent balance to these Global knives and their smooth contours and seamless construction eliminate food or dirt traps, offering the ultimate in safety and hygiene. GLOBAL G-2 20cm COOK'S KNIFE - this is the best selling Japanese kitchen knife ever made. This multi-purpose knife is ideal for slicing, dicing and chopping and is a winner of multiple awards including Which Best Knife and the Housewares ICON Award.Half tang: The blade extends half way along the handle. If too much force is applied, a half tang knife can snap, as only glue is binding the knife and handle. Full tang: The blade is one solid piece of metal that runs down the full length of the handle. On some knives, the tang is visible and fastened by rivets. A full tang knife is always the best choice, as it usually has better balance and a more robust design. It also means there's no danger of the handle coming loose from the knife blade.

There are hundreds of different knives on the market, each with their own culinary task. Some more specialist options include parmesan knives, oyster knives and salmon knives, so it's easy to get overwhelmed. But here are the main knives to consider: Cleaning Global knives is straightforward and easy - simply wash immediately after use in warm water with a mild detergent. Dry with a soft cloth. In the lab, our experts put the main knives in each set to work on an array of ingredients, using a variety of chopping skills. To test chef’s knives, they diced onions, sliced cabbages and cut steaks, while they used utility knives to chop mushrooms, shred lettuce and julienne peppers. Designed with a sharp serrated edge to easily cut through crusts and rusks. They’re also great for cutting fruits with fibrous skins, such as pineapples. All the sets on our list contain at least five knives, which should be ample for most home cooks. Consider the dishes you tend to cook and look for a selection of knives that will prove the most helpful. Vegetarians, for example, are unlikely to need a carving knife. However, for roast devotees, it will be essential.From carving up a Sunday roast to finely chopping an onion, we all know how much of a struggle cooking can be when kitchen knives are blunt, or simply not up to scratch. But with our best kitchen knives, you can enjoy easy chopping, slicing and dicing for years to come. Hand-washing your knife is always preferable to dishwashing, even if the brand says your blade is “dishwasher safe”. And if you have a high-quality Japanese steel or German steel knife, you should never subject it to the likes of a dishwasher. The hot water and salt of the dishwasher will do your blade no favours, so as soon as you finish using it give it a wash and dry thoroughly to avoid corrosion. When buying knives online, you’ll also need proof that you're 18 or over. Here are the terms and conditions from the biggest retailers:

Some knives are stainless steel, some are carbon steel, and others are even ceramic. Handles can be metal, plastic, or wood. Finding a material that makes sense for how you cook should be a part of your decision-making. You want a blade material that is resistant to dulling and easy to sharpen and a comfortable handle material that provides a non-slip gripping surface for safe use. A sharp knife is a safe knife. Those that are blunt or unsharpened require more force to cut, which increases the likelihood of slipping and causing injury. Carbon steel: The traditional material used for making knives, carbon steel stays sharp for a long time. However, it's prone to rust (seasoning it with mineral oil will help prevent this) and requires more care and maintenance than its stainless steel counterpart. But if you're serious about cooking and not working within a budget, carbon steel is the way to go.Wooden handle: Some pure wood handles will need oiling with a dedicated knife handle oil. Most modern wooden-handled knives have a light clear plastic coating to protect them. When washing, avoid prolonged soaking. Or, hold the handle out of the water and wash immediately. Honing steel is often mistaken as sharpening steel, but it's actually designed to help maintain the edge of an already sharp knife, so don't confuse it with a knife sharpener. GLOBAL GS-38 9cm PARING KNIFE - useful for a variety of kitchen tasks, this nifty little knife is perfect for intricate cutting, peeling, mincing and dicing.