A balanced ratio of sharpness, edge retention and ergonomics defines good kitchen knives. The blade should glide through the food without much effort, while the handle sits securely in the hand to ensure controlled working.

With a well-sharpened blade you need significantly less pressure when cutting. This reduces the risk of the blade slipping off the food. Sharp kitchen knives thus allow more precise handling and reduce the risk of accidents in the kitchen.

The best kitchen knife for you depends on your cooking habits. As a universal basic set, a classic chef’s knife or an Asian santoku knife is recommended, as both cover a wide range of cutting tasks. If you frequently peel or chop fruit and vegetables, a compact vegetable knife is a sensible addition.

To support longevity, high-quality kitchen knives should be cleaned and dried directly by hand after use with lukewarm water and a mild washing-up liquid. Cleaning in the dishwasher is not recommended, as aggressive cleaners, salts and the heat can attack the blade steel and make the cutting edge dull.

A kitchen knife set is a practical solution for a functional basic set or when several knives are to be replaced at once. The set covers the most important cutting techniques – from fine peeling to chopping large pieces of meat – and usually offers an economic advantage compared to buying individually.

Sharp kitchen knives should not be stored loose in a drawer, as the blades can rub against each other there and become dull. A knife block, a magnetic strip or special drawer inserts made of wood or plastic protect the cutting edge from damage and also reduce the risk of injury when reaching in.

The choice of cutting surface significantly affects the edge retention of the blade. If you want to buy kitchen knives, you should avoid hard surfaces made of glass, stone or ceramic, as these damage the material of the blade. Chopping boards made of wood or yielding plastic are gentle on the material and preserve the sharpness for a longer period.

How often you have to re-sharpen good kitchen knives depends on the intensity of use and care. Regular honing with a sharpening steel realigns the fine burr of the blade. If the knife noticeably loses cutting power and, for example, no longer glides through a tomato skin, a new basic grind with a sharpening stone or knife sharpener is required.