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.
Cutlery forged by hand is top-of-the-line in quality. Made from a solid piece of steel, these knives are heated, tempered, sharpened and finished almost entirely by hand. A forged knife typically has a bolster, which is a raised area between the handle and blade that enhances strength, stability and comfort in your hand.
A stamped knife is cut from a continuous piece of steel. Its blade is machine tempered, sharpened and finished, then fit into the handle and attached with rivets. Stamped cutlery is typically lighter than forged.
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.
Our hand-forged and metal injection molded knives feature a thick bolster with finger guard for added weight, balance and safety.
Ergonomic, riveted knife blade handles are made of extremely durable and hygienic synthetics.
A sharp knife is one of the best tools a cook can have on hand. To keep your knives cutting cleanly, try a honing rod or an electric sharpener. A rod will realign the knife’s edge to the center. An electric sharpener will sharpen the blade evenly, then polish the surface to a fine finish.
Rinse knives immediately after use. Hand wash with warm, soapy water with the blade pointed away. Dry with a soft cloth. For stubborn, dried-on food, let the knife sit in shallow water before hand washing.
Keep your knives in a dry place where their blades won’t scuff other kitchen tools (which could also dull the blades over time). Choose a block, magnetic wall bar, dock or blade guard. Store knives together and arranged in a way that allows you to easily access the knife you need.
Sets and Open Stock Care
Freestanding knife block sets offer sleek design and convenient countertop access. Blades stay protected and sharp, and because each knife has a designated spot, you’ll always know where to reach. Choose a starter set, which offers the “building blocks” of a cutlery collection, or opt for a more complete range of knives, from a 12-piece set to 17-piece and more.
Steak Knife Set
Steak knives are most commonly used by guests at dinner, so store them away from other knives and kitchen tools to keep the blades sharp and scratch-free. We suggest a storage box for a set of four knives. It also makes a beautiful presentation right on the table.
Looking for just one knife? Completing your starter set? We sell most of our knives as open stock, so you can customize your collection or double up on knives you use most often.
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 interi
Tomato/ Vegetable Knife
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.
Narrow blade and sharp point allow for easier access to remove bones from raw or cooked meat, poultry and fish.
Broad, strong butcher’s blade is used primarily to cut through meat and poultry bones. This knife type is also an efficient utensil to cut through frozen foods.
Contoured blade with a serrated edge is designed especially for control when slicing meat. Curved handle rests comfortably in the hand.