"Years ago, when I was a 16-year-old prep cook in the banquet kitchen for a country club, the chef taught me how to grasp a chef's knife properly. As he showed me the way to pinch the flat of the blade between my thumb and forefinger, he mentioned that one day he'd let me use his personal knives, if I wanted: "It doesn't get better than a Wüsthof, but they're expensive.""
"The biggest contributor to a knife's performance and longevity isn't blade shape or even sharpness-it's steel type. Steel is an alloy made from a mix of iron and carbon, and different types of steel will have different elements and minerals added to give them different properties. For example, stainless steel has the addition of chromium to add rust resistance, while alloy steels might add nickel, copper, or aluminum to serve as construction material. For knives, however, it's all about the percentage of carbon content."
A 16-year-old prep cook learned proper knife grip and aspired to a Wüsthof set. The market now includes many accessible, quality brands, with nimble Japanese knives and new American bladesmiths gaining popularity. Wider selection creates broader price ranges and raises questions about how much to spend. Many $50 knives perform similarly to $300 knives out of the box, but factory edges wear down. Pricier knives that accept and retain a sharper edge represent a worthwhile long-term investment. Steel composition—especially carbon percentage and added elements like chromium—drives hardness, rust resistance, sharpening behavior, and overall longevity, while budget and metallurgy knowledge influence purchasing choices.
Read at Bon Appetit
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