For most casual chefs – those who cook only occasionally, and don’t usually embark on many challenging gastronomic adventures – any set of mediocre kitchen knives will do. Most shoppers tend to gauge quality by comparing prices, and as a result, most inexperienced knife shoppers settle on Cutco or some other inexpensive brand to get the job done. After all, if the knife is sharp, why is it necessary to spend hundreds of dollars on fancier knives?

Best Kitchen Knives | Dorsey Culinary Academy

Although it isn’t necessary for all kitchen knife consumers to spend gratuitous amounts on fine cutlery, it is important to understand that while price is often an indicator of quality, it certainly is not an indicator of sharpness. Every single knife is practically guaranteed to be razor-sharp when it is first purchased, so sharpness is ultimately of little importance when shopping for knives. The real factor to consider is the quality of steel from which the knife was forged. Better quality steel will last longer, hold a sharper edge for a long time, and be easier to resharpen.

For professional chefs, buying a knife forged from inferior steel can be a costly mistake: not only will the knife be more difficult to maintain, but it could also be a health hazard. A blunt edge could cost you a few fingers, let alone a few hundred dollars. Cooking experts agree that the Japanese steel in Shun, Global, and MAC knives are superior to the German knives that once dominated the marketplace.

No matter which knives you buy, be sure to realign them weekly with a sharpening steel. With proper care, you’ll be able to keep your knives – and your digits – for many years.