Any way you slice it, these kitchen knife brands make the cut

The right knife is a foundational tool for any cook. Whether you’re just learning basic knife skills or you can perfectly mince a pound of onions in minutes without shedding a tear, the knife in your hand makes a difference.

From a chef’s knife to a paring knife to a set of steak knives, finding the right brand for your needs, space and skill level is an important first step toward outfitting your home and setting yourself up for culinary success.

Our guide covers the best kitchen knife brands for every need so you can choose the right set of blades for you, followed by all you need to know when knife shopping:

Kitchen knives 101

Size of the set

If you’re buying a set of various knives in a block, consider the number of pieces included. For example, if you’re short on space or live in an apartment or RV, a sleek, minimalist seven-piece set from Gorilla Grips might suit your needs. On the other hand, if you have a large household or your knives get a lot of use, a fully outfitted 19-piece set from Master Maison might be more sufficient.

If you’re somewhere in the middle, a well-rounded 15-piece collection should be compact enough to sit on your kitchen counter with enough variety of blades to cover all of your cutting needs.

Alternatively, you can purchase individual knives for a more personalized or specialized set.

Kitchen knife set materials

Stainless steel is the most common blade material. It’s long-lasting and easy to sharpen and clean. Higher-end and professional knives are made with high-carbon stainless steel or Damascus steel. In most cases, you’ll have to make a choice about the material of the handle.

Hardwood is a popular choice for its classic look and comfortable grip, but stainless steel and titanium handles are also popular and can provide good balance.

Forged or stamped

Kitchen knives are either forged or stamped, and there’s little debate over the superior manufacturing process.

Stamped knives are less expensive and have two parts at the minimum: the blade and the handle. This makes them weaker than forged blades, and the point where the blade meets the handle can easily collect food. It’s even possible for stamped knives to break,which c an be very dangerous and lead to injury.

Forged knives are made from a single piece of metal, with the blade joining the handle at a point called the “bolster.” The bolster allows the blade to curve to meet the handle, so there are no crevices to capture food. In addition, forged knives are often better weighted and offer more control while you work.

Kinds of kitchen knives

If you’re in the market for a very specific kind of knife, rather than an entire set, then you’ll want to investigate the knife’s recommended uses. If you’re in the market for a set of steak knives for special occasions, blade sharpness and aesthetic design might be more important than being dishwasher-safe.

However, if you need a dextrous knife to fillet fish or make paper-thin slices of smoked salmon, opt for a knife with a long, thin, highly flexible blade to better maneuver around the fine anatomy of seafood.

The only pieces of kitchen equipment you actually need

Ben Mims of the Los Angeles Times has spent more than a decade cooking in restaurants and test kitchens. Here are his recommendations on essential equipment for the kitchen.