Choosing the right kitchen knife can feel overwhelming. With so many brands and styles, it’s hard to know where to start. That’s where expert advice becomes invaluable. For years, the culinary experts at America’s Test Kitchen have tested countless kitchen tools. Their recommendations are based on rigorous, real-world testing. So, what knives does Americas Test Kitchen recommended for your kitchen? We’ve compiled their top-rated picks to help you build a set that works.
What Knives Does Americas Test Kitchen Recommended – Top Rated Picks
America’s Test Kitchen (ATK) is known for its no-nonsense, scientific approach to reviewing cookware. They don’t just use a knife once. They put it through weeks of daily use in a professional test kitchen. They evaluate sharpness, balance, comfort, and durability. Their winning picks are the tools that perform best for the average home cook. The following knives are their top choices across essential categories.
1. The Essential Chef’s Knife: Victorinox Fibrox Pro 8-Inch
This is arguably ATK’s most famous recommendation. The Victorinox Fibrox Pro 8-Inch Chef’s Knife has been their top pick for over a decade. It’s a testament to its incredible value and performance.
- Why ATK Loves It: It offers the performance of high-end knives at a fraction of the cost. The blade is made from high-carbon stainless steel, which holds a sharp edge well and resists staining.
- Handle: The Fibrox handle is textured and designed to stay grippy even when wet. This is a major safety feature that many expensive knives overlook.
- Weight & Balance: It’s lightweight and perfectly balanced, reducing fatigue during long prep sessions. It’s versatile enough for chopping, mincing, slicing, and dicing.
- Bottom Line: If you only buy one knife based on ATK’s advice, make it this one. It’s the workhorse of the kitchen.
2. The Top-Performing Paring Knife: Victorinox Swiss Classic 3.25-Inch
For detailed tasks like peeling apples, deveining shrimp, or trimming strawberries, a good paring knife is essential. ATK’s favorite is another Victorinox model.
- Why ATK Loves It: It’s incredibly sharp right out of the box and maintains its edge. The thin, precise blade allows for excellent control.
- Value: Like the chef’s knife, it’s very affordable. This means you can buy a few to have on hand without breaking the bank.
- Comfort: The handle is comfortable for a variety of grip styles. It’s a simple, no-fuss tool that does its job perfectly.
3. The Best Serrated Bread Knife: Mercer Culinary Millennia 10-Inch
Slicing bread, tomatoes, or delicate cakes requires a serrated knife. A dull bread knife will crush and tear. ATK’s testing found the Mercer Culinary Millennia to be the best.
- Why ATK Loves It: The long, 10-inch blade easily handles large loaves of crusty bread. The serrations are sharp and aggressive, gliding through crusts without squishing the soft interior.
- Versatility: It’s not just for bread. It excels at slicing anything with a tough exterior and soft inside, like tomatoes or eggplants.
- Build Quality: The handle is durable and offers a secure grip. It’s a professional-quality tool at a home-kitchen price.
4. The Recommended Slicing/Carving Knife: Wüsthof Classic 10-Inch
When it’s time to carve a holiday turkey or a Sunday roast, you need a long, thin, flexible blade. ATK recommends the Wüsthof Classic 10-Inch Slicing Knife.
- Why ATK Loves It: The narrow blade creates thin, clean slices with minimal friction. The Granton edge (those little oval divots) helps prevent food from sticking to the blade.
- Precision: The length and flexibility allow for smooth, continuous strokes. This gives you beautiful, presentable slices of meat.
- Durability: Wüsthof’s high-carbon stainless steel is known for its long-term edge retention and durability, making this a knife you’ll own for decades.
5. The Utility Knife Pick: Tojiro DP 6-Inch
A utility knife bridges the gap between a chef’s knife and a paring knife. It’s ideal for smaller tasks where an 8-inch blade feels too large. ATK likes the Tojiro DP 6-Inch Utility Knife.
- Why ATK Loves It: It features a “clad” construction, with a super-hard core steel sandwiched between softer outer layers. This makes it extremely sharp and relatively easy to sharpen.
- Performance: It handles tasks like slicing cheese, lunch meats, or smaller vegetables with ease. The balance is excellent for its size.
- Quality: It’s a step up in price from the Victorinox options, but offers exceptional Japanese craftsmanship and cutting performance.
How America’s Test Kitchen Conducts Their Knife Tests
Understanding their process shows why their recommendations are so trusted. It’s not about brand names or aesthetics.
- Blind Testing: Testers often use knives without knowing the brand or price. This eliminates bias.
- Real-World Tasks: They perform standard kitchen tasks repeatedly: dicing onions, mincing herbs, slicing tomatoes, carving poultry, and chopping hard winter squash.
- Edge Retention: They use the knives daily for weeks to see how long the sharp edge lasts before needing to be honed or sharpened.
- Comfort & Safety: Testers evaluate how the handle feels during prolonged use and whether it remains secure when wet.
- Durability: They check for issues like corrosion, chipping, or handle damage over time.
Building Your Knife Set Based on ATK’s Philosophy
You don’t need a huge block full of knives. ATK advocates for a minimal, high-quality set. Here’s how to build yours.
- Start with the Chef’s Knife: This is your primary tool. Master it first.
- Add a Paring Knife: For small, intricate jobs. These two knives can handle about 90% of kitchen tasks.
- Include a Serrated Bread Knife: Essential for its specific duties. You can’t use a chef’s knife for bread.
- Consider a Slicer: If you frequently roast large cuts of meat or bake long loaves, this becomes very useful.
- Add a Utility Knife (Optional): A helpful addition, but not strictly necessary if your budget is tight.
Remember, a few great knives are better than a block full of mediocre ones. Invest in the core tools first.
Critical Companion Tools: Sharpening and Honing
A great knife is useless if it’s dull. ATK consistently emphasizes the importance of maintenance. Here’s their advice.
Honing vs. Sharpening
- Honing (Using a Steel): This realigns the microscopic teeth on the blade’s edge. It should be done frequently, even before every use. It doesn’t remove metal, it straightens it.
- Sharpening: This actually grinds away metal to create a new, sharp edge. This is needed less often, perhaps 1-2 times per year with regular home use.
ATK’s Recommended Sharpening Method
While they acknowledge learning to use a whetstone is best, they recognize it’s a skill. For most home cooks, they recommend a manual pull-through sharpener with preset angles, like those from Chef’sChoice. These are consistent and easy to use, providing good results without the learning curve of a stone.
Common Mistakes to Avoid When Choosing Knives
Let’s look at some pitfalls ATK identifies so you can steer clear.
- Buying a Large Set: Sets often include filler items like steak knives or useless specialty tools. You pay for quantity over quality.
- Ignoring the Handle: The handle must feel secure and comfortable in your hand. What works for one person might not work for another.
- Chasing Super-Hard Steel: Extremely hard Japanese steels hold an edge longer but can be brittle and difficult for a novice to sharpen. The Victorinox steel offers a great balance.
- Neglecting Maintenance: Assuming your knives will stay sharp forever. Budget for and learn basic honing and sharpening.
- Putting Them in the Dishwasher: The high heat and harsh detergents will damage handles and corrode blades. Always hand-wash and dry your knives immediately.
FAQ: Your Knife Questions Answered
What is the most important knife to buy?
An 8-inch chef’s knife is the single most important knife for any kitchen. It can perform the vast majority of cutting tasks.
How often should I sharpen my knives?
With regular home use, plan to sharpen your knives 1-2 times per year. But you should hone them with a steel every few uses to maintain the edge in between sharpenings.
Are expensive knives worth the money?
There are diminishing returns. A $50 Victorinox performs remarkably close to a $200 German knife for a home cook. Expensive knives offer premium materials and finer finishes, but the performance jump isn’t always proportional to the price. ATK’s picks focus on the best value.
What’s the best way to store kitchen knives?
Use a knife block, a magnetic wall strip, or in-drawer blade guards. The key is to protect the blade from banging against other utensils, which dulls the edge. Avoid loose drawer storage.
Can I put ATK’s recommended knives in the dishwasher?
No. The manufacturers and ATK strongly advise against it. The dishwasher will damage handles over time and can cause pitting and corrosion on the blades. Hand-washing takes only a moment.
What knife does ATK recommend for cutting meat?
For raw meat preparation (like cutting chicken or trimming steak), their recommended 8-inch chef’s knife is perfect. For carving cooked meat, the long, thin slicing knife (like the Wüsthof) is the ideal tool.
Final Thoughts on Building Your Kitchen Toolkit
Equipping your kitchen doesn’t have to be confusing or incredibly expensive. By following the tested recommendations from America’s Test Kitchen, you can make confident choices. Start with their top pick, the Victorinox Fibrox Pro Chef’s Knife. From there, add the paring and bread knives as your needs and budget allow. Remember that proper care is just as important as the initial selection. With these tools in hand, you’ll be prepared for any cooking project that comes your way. The right knife makes cooking safer, easier, and much more enjoyable.