Buying the right kitchen knife is difficult for many people. There are different qualities and features you need to take into account. We make things easy for you! Look at our top-10 list of the best kitchen knives we have!
A friend of mine is a chef and he told me that the Wüsthof Classic knives are the best available. I now see on your website there are much more expensive knives. And there also is a line of your own Eden brand that gets very good reviews. What is the best knife?
Honestly, we are asked that question very often and still it is one of the most difficult to answer.
It is true that Wüsthof knives often are called the best knife for professional chefs. That is due to the reputation of Wüsthof in the professional world on the one hand and on the other hand with the fact that Wüsthof makes knives that meet the requirements of many professional and amateur chefs. But the answer is: it depends on what you expect from a chef's knife.
In practice a chef's knife (and any other kitchen knife) is a compromise between cutting characteristics, sturdiness and maintenance sensitivity.
To make a knife as sharp as possible it must be paper thin, especially on the cutting edge. And to make a knife very thin, the hardness and quality of the steel come under high stress. The hard steel combined with a thin blade makes such a sharp knife much more vulnerable and also more sensitive to corrosion.
Wüsthof knives (but also the knives of Zwilling and Goldhamster) are for many users an excellent compromise between cutting characteristics, sturdiness and maintenance sensitivity. That is the reason they are often called 'the best chef's knives'. If you want more sharpness however and you know that you are not always as careful with your knives as you should be, you can choose a thinner knife. For example by KAI, Robert Herder or Global. But make sure a housemate does not try to chop through a chicken thigh because the damage will be greater than with a Wüsthof knife for example.
And then we have our own brand of knives: Eden Quality. Those knives are more economic than Wüsthof and Zwilling but are extremely good value for money.
The Classic Damask kitchen knives do offer the hard VG10-steel that many expensive knives have too. They are sharpened slightly less thin; more like the knives by Wüsthof. Their hard steel makes them suitable to be sharpened under a sharper angle with a whetstone.
The question which knife is best is a very personal one. You have to ask yourself: 'What type of user am I?' It could be very useful to read the reviews of the different knives.
And finally: we do not sell bad knives. They go from good to very special.