The Best Chef’s Knives for Dicing, Slicing and Chopping Nearly Anything

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The Best Chef’s Knives for Dicing, Slicing and Chopping Nearly Anything
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No more blunt blades—our favorite knives start sharp and stay that way.

Decent-quality chef’s knives start at around $50 and can run into the many hundreds of dollars. While this isn’t an area to skimp on, as you’ll ideally have your knife for years if not decades, spending $80 to $160 is usually enough to get you a truly excellent blade. Blades of 7 to 9 inches hit the sweet spot for most cooks, as that length is the most versatile for the widest assortment of kitchen tasks.

We tested 15 knives, with lengths between 7 and 10 inches and prices ranging from $25 to $300. We tested them over the course of several months, putting each knife through enough chopping, slicing and dicing to potentially dull the fresh-out-of-the-box sharpness. Here’s what we were looking for:All knives should start very sharp. In the first test, we paid attention to how well the brand-new knife diced shallots.

Then we roughly chopped sweet potatoes, carrots or turnips with each knife, judging not only how easily the blade slipped through each vegetable, but also whether it caused any splintering, which happens when a blade cracks or jaggedly splits a sturdy vegetable instead of cleanly slicing it. This helped us get a sense of the blade thickness, as well as the overall heft of the knife and how long it maintained that factory edge. Next, we julienned basil.

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