Every gourmand knows the importance of a quality kitchen knife. These essential tools impact our culinary games more than we realize. However, while many knife novices know choosing the right blade requires careful consideration, the precise selection process isn’t limited to finding the sharpest or pointiest contenders.
Don’t worry! The Cooking Guild has your back. We’ve developed a quiz showing how to choose the best Cooking Guild knife for you.
Determining the best knife for the job depends on considerations such as:
- What kind of meals do you plan to prepare
- What materials do you want your knife made of
- Will you be sharpening your knife yourself
- How much money do you plan to spend
Knives can get pretty pricey, depending on the materials they’re made of, the size, and the intention. However, a good piece of cutlery lives a long life, warranting the expenditure. Our quiz helps ensure your investment is worthwhile.
Knife Usage
A knife’s usage is the primary consideration in choosing your tool. Wider-bladed knives work well for cutting vegetables and fruit. Raw meat and fish call for a thinner blade. However, these knives aren’t well-suited for dicing or rapid chopping.
We also need to consider how much effort we want to apply to our cutting. A sharper edge helps cut with less effort.
Knife Material
Knife blades are usually made of some degree of stainless steel. How the steel is tempered impacts the knife’s durability and continued sharpness. Blades can be made of carbon steel, stainless steel, high-carbon stainless steel, or ceramic. Each of these materials has benefits and drawbacks, depending on your cutting intentions.
Your Knife Budget
A quality cooking knife runs from 50 to 300 dollars. The blades can cost much more or a bit less. Knowing how much money you’re comfortable spending helps determine the best knife.
We’ll walk you through every necessary consideration to help you choose the best Cooking Guild knife - just for you. This quiz guides you to the perfect tool for your purpose, budget, and kitchen.
