The 19 Best Chef’s Knives, According to Professional Cooks

If it’s time to upgrade that dull set, start here.

There are two types of chef’s knives: a full tang and hidden tang, as Geoff Feder, owner of, tells SELF. A full tang knife is heavier because the metal of the blade extends all the way to the handle where it's sandwiched between two pieces of plastic . With a hidden tang knife , the metal extends only partially into the handle, making the knife lighter.The blade is usually made from one of two different kinds of steel: stainless steel or carbon steel.

When you use it, Feder says you shouldn’t just mindlessly rub it up and down along the edge of your knife—that will do more harm than good. Instead, gently apply pressure to your knife as you run the edge against the honing tool at a 20-degree angle . Go slowly, and repeat on both sides of the knife until you’ve honed the length of the blade.

You’ll also want to factor in material and what you’ll be using it for the most. "Depending on how you cook, you want to use a knife that complements your style of cooking," says Feder. If you feel more confident chopping with something lightweight, reach for a hidden tang. If you prefer something a little heavier, full tang is the way to go because it will give you a better grip to cut through denser food.

In general, full tang knives tend to be significantly more affordable than hidden tang, so an affordable full tang might just be the place to start. However, at the end of the day, it comes down to your personal preference.To help you better decide on the best chef’s knife for you, we connected with over a dozen chefs who gave us their expert recommendations.

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