If you’re looking to improve your kitchen tools, you might be wondering what knives does americas test kitchen recommended. The experts at America’s Test Kitchen have tested hundreds of knives over the years, and their recommendations are based on rigorous, real-world use. This guide will share their top picks and the reasoning behind them, helping you choose the best knives for your own counter.
Having the right knife makes cooking safer, faster, and more enjoyable. We’ll cover their favorite chef’s knives, paring knives, serrated bread knives, and more. You’ll learn what to look for in terms of steel, handle comfort, and edge retention. Let’s get straight into the details.
What Knives Does Americas Test Kitchen Recommended
America’s Test Kitchen (ATK) recommends a core set of knives that can handle almost any task. They focus on performance, durability, and value. Their top choices often balance high-quality materials with a price that makes sense for home cooks. They don’t just pick the most expensive option; they find the ones that work best.
Their Top Chef’s Knife Pick: Victorinox Fibrox Pro
For years, the Victorinox Fibrox Pro 8-Inch Chef’s Knife has been their top recommendation. It wins over blades that cost many times more. The high-carbon stainless steel blade takes a sharp edge and holds it reasonably well. The big win is the handle. The Fibrox material is textured and designed to stay grippy even when wet, which is crucial for safety.
ATK testers found it excelled at every task, from mincing herbs to chopping hard vegetables. It’s also lightweight and well-balanced. For most home cooks, this knife offers pro-level performance without the pro-level price tag. It’s a workhorse you can rely on daily.
Best Upgrade Chef’s Knife: Zwilling J.A. Henckels Pro
If you’re willing to spend more for a knife that will last a lifetime, ATK suggests the Zwilling J.A. Henckels Pro 7-Inch Chef’s Knife. This forged knife from Germany has excellent heft and balance. The full tang extends through the handle, providing superior durability and control.
The steel is very hard, meaning it keeps its edge for a long time. It requires less frequent sharpening than softer steels. The handle is incredibly comfortable for a variety of grip styles. It’s an investment piece that performs flawlessly.
Essential Paring Knife: Victorinox
For detailed work like peeling apples, deveining shrimp, or trimming strawberries, a good paring knife is key. ATK consistently recommends the Victorinox 3.25-Inch Paring Knife. It’s inexpensive but incredibly effective. The blade is thin and precise, allowing for fine control.
Like it’s bigger brother, it has a comfortable, grippy handle. Many testers prefer it over fancier models because it feels like an extension of their hand. It’s so affordable that you can buy a couple to always have a clean one ready.
Must-Have Serrated Bread Knife: Mercer Culinary
Slicing bread, tomatoes, or cakes requires a serrated edge. ATK’s winner is the Mercer Culinary Millennia 10-Inch Bread Knife. The long, scalloped serrations glide through crusty bread without crushing the soft interior. It’s also fantastic for slicing delicate desserts.
The handle is comfortable and secure. The price is very low for the quality you get. A good serrated knife doesn’t need frequent sharpening, and this one is built to last for years of reliable service.
Versatile Slicing/Carving Knife: Wüsthof Classic
For roasts, whole poultry, and large cuts of meat, a long, thin slicing knife is essential. ATK recommends the Wüsthof Classic 10-Inch Cook’s Slice Knife. The narrow, flexible blade produces clean, thin slices of meat without shredding. The Granton edge (little divots along the side) helps prevent food from sticking.
It’s a precise tool that makes holiday dinners or Sunday roasts much easier. The balance is perfect for the gentle sawing motion used in carving.
Other Knives They Suggest
- Utility Knife: A 5- to 7-inch utility knife is great for midsize tasks. ATK often likes the same brands for this category, like Victorinox or Zwilling.
- Boning Knife: For breaking down chicken or filleting fish, a flexible boning knife is key. They have recommended the Dexter-Russell 6-Inch Boning Knife for its control and durability.
- Sharpening Tool: A knife is only as good as its edge. ATK strongly recommends using a honing steel regularly to align the edge. For actual sharpening, they often suggest simple pull-through sharpeners for beginners or whetstones for those willing to learn the skill.
How America’s Test Kitchen Tests Knives
Understanding their process shows why their recommendations are trustworthy. They don’t just make a few cuts. They use a standardized, demanding set of tasks designed to mimic years of home kitchen use in a short period.
- Blade Sharpness & Retention: They test initial sharpness and how long the edge lasts after repeated use on tough ingredients like butternut squash.
- Handle Comfort & Safety: Testers with different hand sizes use the knives for extended periods with wet and greasy hands to judge grip security.
- Balance & Weight: They assess how the knife feels in the hand—whether it’s blade-heavy, handle-heavy, or neutral—for different cutting styles.
- Versatility: Each knife must perform a battery of tasks: dicing onions, mincing herbs, slicing tomatoes, chopping carrots, and disjointing chicken.
Key Features to Look For in a Knife
Based on ATK’s findings, here’s what you should prioritize when shopping.
- High-Carbon Stainless Steel: This offers the best of both worlds: the sharpness and edge retention of carbon steel with the stain-resistance of stainless steel.
- Full Tang: The blade metal should extend all the way through the handle. This makes a knife more durable and better balanced.
- Comfortable Handle: Look for an ergonomic shape with a non-slip material. It should feel secure in your wet hand.
- Proper Balance: Pinch the blade where it meets the handle. A well-balanced knife will feel steady and controllable from that pinch grip.
- Rockwell Hardness (HRC): A higher number (like 56-58) means harder steel that holds an edge longer but can be more brittle. Softer steel (around 52-54) is easier to sharpen but dulls faster.
Building Your Basic Knife Set
You don’t need a huge block of 20 knives. ATK advocates for a small collection of high-quality essentials. Start with these three, then expand as needed.
- 8-Inch Chef’s Knife: Your primary tool for about 90% of cutting tasks.
- 3- to 4-Inch Paring Knife: For small, precise work.
- 8- to 10-Inch Serrated Bread Knife: For bread, tomatoes, and soft fruits.
With just these three, you can handle almost any recipe. Later, consider adding a slicing knife, a boning knife, or a sturdy cleaver if you cook certain foods often.
Caring for Your Knives
Good knives deserve good care. Following these steps will keep them sharp and safe for decades.
- Hand Wash and Dry Immediately: Never put good knives in the dishwasher. The heat and chemicals dull the blade, and banging around can damage the edge.
- Use a Honing Steel Regularly: Before or after each use, swipe the blade along a honing steel 5-10 times per side. This realigns the microscopic teeth on the edge, keeping it feeling sharp.
- Sharpen When Needed: Even with honing, blades eventually need sharpening. Learn to use a whetstone, or use a quality manual pull-through sharpener once or twice a year.
- Store Properly: Use a knife block, a magnetic strip, or blade guards in a drawer. Don’t toss them loosely into a drawer where the edges can get nicked.
- Cut on the Right Surface: Always use a wood or plastic cutting board. Glass, stone, or metal boards will ruin your edge instantly.
Common Mistakes to Avoid
Here are a few pitfalls that can ruin your knives or make them less effective.
- Using a Dull Knife: This is the biggest safety risk. A dull knife requires more force and is more likely to slip.
- Wrong Cutting Surface: As mentioned, hard surfaces are a blade’s worst enemy.
- Improper Storage: Loose drawer storage leads to damaged edges and potential accidents when you reach in.
- Misusing the Knife: Don’t use your chef’s knife to pry open lids, chop through frozen food, or cut bones (unless it’s a cleaver).
- Neglecting Maintenance: Waiting until the knife is completely dull before thinking about sharpening makes the process much harder.
FAQ: Your Knife Questions Answered
What is the most recommended knife brand by America’s Test Kitchen?
While they recommend specific models from various brands, Victorinox (particularly their Fibrox Pro line) appears most frequently for its outstanding value and performance. For higher-end forged knives, brands like Zwilling J.A. Henckels and Wüsthof are often top contenders.
How often should I sharpen my kitchen knives?
It depends on use, but for a home cook using their knives several times a week, professional sharpening once or twice a year is sufficient. Regular honing with a steel should be done much more frequently—every time you use the knife or every few uses.
Is a forged knife really better than a stamped one?
Forged knives (made from a single piece of heated and pounded steel) are generally heavier, more durable, and better balanced. Stamped knives (cut from a sheet of steel) can be excellent, lighter, and more affordable. ATK’s top chef’s knife pick (Victorinox) is stamped, proving that a well-designed stamped knife can outperform expensive forged ones.
What’s the one knife I should invest in first?
Without a doubt, invest in a high-quality 8-inch chef’s knife. It is the most versatile tool in the kitchen and will have the biggest impact on your cooking experience. A good one can last a lifetime.
Do I need an expensive knife set?
No. ATK consistently advises against buying large, pre-packaged sets. These often include filler pieces you’ll never use. It’s better and more cost-effective to buy three or four excellent individual knives that cover all your bases.
Can I put my recommended knives in the dishwasher?
ATK strongly advises against it, even if the manufacturer says it’s safe. The dishwasher is harsh on knife edges and handles. Hand washing takes only a moment and preserves your investment.
Choosing the right knives doesn’t have to be confusing. By following the guidance from America’s Test Kitchen, you can equip your kitchen with tools that are a joy to use. Remember, it’s not about having the most knives, but about having the right ones and taking care of them. Start with a great chef’s knife, a paring knife, and a serrated knife. Learn to hone them regularly, and you’ll be set for countless meals to come. The difference in your prep work will be noticeable immediately, making cooking safer and more efficient.