How a Chef Chooses a Professional Knife: Safety, Sharpness and Durability

Most people choose a chef knife by its looks, its brand or its price. In a professional kitchen, the decision is made on three things: safety, sharpness and durability. After more than 25 years in professional kitchens (hotels, banquets and busy restaurant lines), these are the details I check before I trust a knife with a full service. Use them as a checklist, whatever brand you buy.

Written by the founder of Forge Kitchens
Executive chef · 25+ years in professional kitchens

See the knife in real use first

Before the details, watch a knife do real work. This short clip shows an 8-inch Damascus chef knife on a cutting board. Notice how little pressure the cut needs. That is the first sign of a well-made, sharp knife.

1. Safety: the knife that feels right is the safer knife

A knife is a tool you hold for hours. Most kitchen cuts happen when the grip is poor, the knife slips or the blade is dull and needs extra force. So safety starts with how the knife sits in your hand.

• Balance. Rest the knife on one finger just in front of the handle. It should stay roughly level or lean slightly toward the blade. A knife that falls heavily to either side tires your wrist.
• Handle grip. Choose a handle that stays secure when your hand is wet or greasy. Smooth, polished handles look elegant but can be slippery. Check that the handle has no sharp seams.
• Handle size. You should be able to close your fingers comfortably without cramping or leaving a large gap.
• Blade height. Your knuckles need room between the handle and the board. A blade that is too low forces you to cut with your fingers close to the edge.
• A sharp knife is a safer knife. A dull blade slips off a tomato or an onion skin. A sharp one bites straight in and goes where you guide it.

Also keep a stable board. Put a damp towel under it so it never slides.

2. Sharpness: what really decides how long the edge lasts

Every knife is sharp when it is new. What matters is how sharp it stays and how easily you can restore it.

• The steel. The steel of the cutting edge matters more than the surface pattern. VG10, for example, is a hard, high-carbon stainless steel often used in Japanese-style knives and valued for edge retention.
• Hardness trade-off. Harder steel keeps its edge longer but can chip if you twist it or hit bone. Softer steel is more forgiving and easier to sharpen, but needs more frequent touch-ups. There is no perfect answer. Match the steel to your habits.
• Edge angle. Japanese-style knives are usually sharpened at a finer angle than Western-style knives. A finer angle cuts with less effort but needs more care.
• Blade thickness. A thinner blade glides through food. A thicker blade feels sturdier for heavy work.

Two quick sharpness tests

• The tomato test. A sharp knife enters the skin under its own weight. A dull one slips or crushes.
• The paper test. Hold a sheet of paper and slice down. A sharp edge cuts cleanly without tearing.

3. Durability: what to inspect before you buy

• Full tang. The steel should run through the handle. This gives strength and balance.
• Handle attachment. Look for tight, even joints with no gaps where moisture and food can get in.
• Handle material. Natural woods look beautiful but need care. They should not be soaked or left wet.
• Corrosion resistance. Stainless-type steels resist rust better, but they still need to be dried after washing.
• Edge finish. Run your eyes along the edge. It should be even, with no chips, waves or rough spots.

About Damascus: the layered pattern is made by forging several steels together. It can protect the core and look striking, but the pattern alone does not guarantee quality. Always check the core steel, the construction and the finish.

How the cut is done matters as much as the knife

A good knife helps, but technique keeps the edge longer and keeps you safer. This second clip shows a clean cutting motion.

• Use the claw grip. Curl the fingers of your guiding hand, with the knuckles forward as a guide for the blade.
• Let the blade do the work. Guide it, do not force it.
• Use the full length of the edge. This spreads wear evenly.
• Cut on wood or plastic boards. Glass, stone and ceramic damage the edge quickly.

Care: keep it sharp, keep it safe

• Wash by hand and dry right away. Avoid the dishwasher.
• Hone regularly, sharpen when needed. A honing rod realigns the edge. A whetstone restores it when it no longer cuts well.
• Store it safely. Use a knife block, a magnetic strip or a blade guard. Do not leave it loose in a drawer.

My 60-second checklist before choosing a knife

1. Does it balance comfortably in my hand?
2. Does the handle stay secure when wet?
3. Do I know the steel and its care needs?
4. Is the edge even, with no chips?
5. Is the steel full tang with tight joints?
6. Does it suit the cuts I make most?

Where to start

If you want a versatile first knife, an 8-inch chef knife is the most common choice in professional kitchens. You can see our 8-Inch Damascus Chef Knife, or the Japanese-style Kiritsuke Chef Knife. You can also compare the full range in our chef knives collection. Every knife is covered by our 30-day guarantee for defective, damaged or wrong items.

Frequently asked questions

What is the most important thing when choosing a chef knife?

How it feels in your hand. If it is not comfortable and balanced, you will not use it well, whatever the steel.

Is a harder knife always better?

No. Harder steel holds an edge longer but can chip more easily. Choose what fits how you cut.

How often should I sharpen my knife?

It depends on use. Hone often. Sharpen when it stops passing the tomato or paper test.

Is Damascus steel better?

The pattern is a result of layering steel. Judge the knife by its core steel, build and finish, not by the pattern alone.