How to Choose the Best Knives
The first set of knives from Crate and Barrel should be your last. What’s the “best” knife? It’s the one that immediately feels like it was made for your hand. Which is why we offer a range of only the “best,” and why we encourage you to come into your stores and try them out.
Key components of a quality knife
We offer only knives with high-carbon steel blades. These types of knives combine the advantages of a finer blade edge that’s easy to keep sharp and a rust-free, non-staining finish that won't react to acidic foods.
The blade's midsection is for cutting and slicing meat, vegetables and more. Look for a finely ground edge that will stay sharp even when cutting through thick food.
All of our knives have a full tang, meaning they are made of one continuous piece of steel extending from the tip of the blade to the end of the handle. You can actually see the steel sandwiched and riveted between the handle. This gives the knife superior balance and feel.
Sets and Open Stock Care
For Every Task, There is a Knife
The basic types of knives most cooks need include Chef's, Paring, Slicer, Bread and Utility. Many of these are available in different sizes for different jobs. For example, there are five sizes of Chef's knives ranging from 4.5" to 9".
Classic wide blade efficient at repetitive slicing, dicing, mincing and chopping fruits, vegetables and meats.
The Santoku, or Japanese Chef's Knife, translates to "three great things," which are slicing, dicing and mincing.
Small knife blade provides close control for peeling or dicing fruits and vegetables.
Long serrated blade neatly slices through crusts and pastries without compressing the softer interior.
Small serrated knife blade slices through the outer skin without crushing the tomato's delicate interior.
Long, thin steel blade slices roasts, turkey or ham in one clean stroke, allowing meat to fall away from the blade.