We chopped up LOTS of onions for this.
further narrowed down our winners based on feel, look, and some additional light testing. We also evaluated the following factors:To a certain extent the ideal weight of a chef’s knife is a matter of personal preference. If you tend to use a rocking motion while cutting, a heavier knife with a curved blade will keep your hand stable in one place; if you prefer a slicing motion, a light, thin-bladed knife will be easier to maneuver back and forth. As a team, we preferred a lightweight knife.
, while Chris likes a thin, lightweight knife. Anna ultimately joined the light knife camp after Chris pointed out that the force cutting through something is coming from your hand, not from the heft of the knife itself.From the start we were looking for a thin, sharp blade. “I like thinner knives because they’re lighter for people,” Chris said.
to test each knife’s sharpness and smoothness. We didn’t want blades that would catch on the vegetables—we wanted clean, easy slicing. We also tested onions to examine the knives’ precision when slicing and dicing. Certain knives yielded thinner, even, and more precise slices than others.In addition to handling the heft and toughness of something like a potato, we wanted a knife that could slice through herbs without crushing them.
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